|
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
Slaw was cooling with the lid on in the make table. The marinated catfish was cooling in the grill drawers. Cool TCS foods before placing them in grill drawers or make tables.
CDI- Staff moved foods. |