|
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. Two large pans of coleslaw found in the walk in cooling at 50F with tighly covered lids not allowing for ventilation. Salads prepped this morning also found cooling in reach in at 45F in closed containers. CDI: Coleslaw and salads were uncovered. -Pf |