|
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 avocado cooling in flip top portion of sushi make table. Observed leaf lettuce cooling in reach-in portion of sushi make table. Unit designed for cold holding, not cooling. CDI: Education provided and sushi employee placed product in blast chiller for rapid cooling (<41F). Observed salads cooling in customer self-service case. PIC stated product prepared @8am. CDI: PIC moved product to blast chiller for rapid cooling (38F). |