|
33
|
0
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 - Cooling Methods: 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 chicken cooling on rolling rack at 112F. Chicken has been cooling for 30 minutes. Cool foods quickly in refrigeration. CDI, chicken was moved to cooler to cool down. |