|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15: Observed lettuce cut 2.5 hours prior to inspection cooling in prep top cooler. Prep tops are not designed to cool food down. 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 CDI: EHS educated and PIC moved to RIC. |