|
33
|
0.50
|
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 overfilled containers of wrapped sliced salami cooling in fliptop at 44F.
CDI- PIC removed top layer of salami to complete rapid cooling in WIC (was loaded into fliptop today) and leaves bottom layer which was below 41F. (-0.5) |