|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods- Pf - Observed cooked beef cooling on the counter at 105F. PIC stated that beef was cooked less than 4 hrs prior to start of inspection. Quickly cool foods using methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. CDI-beef moved to low reach in cooler and vented by PIC. |