|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Quickly cool foods. Use open/vented shallow pans, large ice baths, and active stirring methods. Cold air must flow around the product to remove the heat. Pf - Observed melons and couscous cooling in big pans in walk-in with lid on and some veggies that were just cooked with plastic wrap on them in 3 door cooler. Make sure to leave pans vented without lids and make sure thick product is spread out on thin pans to ensure food cools quick enough. Cooling time and temp was correct tpday after removing plastic wrap. CDI. |