|
33
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
3-501.15 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 The cantaloupe /cooked sweet potatoes just placed and sealed in containers was reading 46-47F. PIC placed lid off and created a hole in plastic. CDI. |