| 3-501.15 / COOLING METHODS Corrected During Inspection Container of General's Chicken was being cooling in the chefs refrigerator. Adjust procedures or methods to assure that food is properly cooled to 41°F or below. Do not use the smaller refrigerators to cool hot food as this may cause the internal temperature to heat up. Use the walk-in cooler to cool foods rapidly to 41F or below. Corrected - placed chicken in the walk-in to properly cool.  |