|
33
|
0
|
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. Observed chicken cooling on the prep table that was 100F after 45 mins. PIC coached employee without interaction from inspector. Employee put the chicken in the blast chiller and it dropped to 50F within 20 mins. CDI |