|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed shrimp being cooled in flip top cooler in large pan. Flip top cooler was open. Corrected during the inspection (CDI) - Shrimp was relocated to walk-in cooler. See temperature chart. |