|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 Cooling Methods.
Containers of cut lettuce and pasta were placed in the prep/make line units immediately after preparation before being allowed to cool to 41 or below in rapid cooling equipment. Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by (3) Using rapid cooling EQUIPMENT. The PIC put these items on an ice bath and placed them in the walk in cooler for rapid cooling. ***CORRECTED DURING INSPECTION (CDI)*** |