|
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
Observed house-made guac cooling in flip-top portion of make table. PIC stated product prepared between 4pm-5pm. CDI: Product moved to freezer for rapid cooling (41F). |