Thi Thi Vietnamese Submarine

The two-stage cooling method was not being utilized when cooling down a large pot of satay sauce used to marinate meat products., , Please use the two-stage cooling method when cooling perishable items like satay sauce. First, cool from 60C to 20C in under two hours, then from 20C to 4C in under four hours. To cool the sauce quickly to 20C before storing it in the cooler, use an ice wand, an ice water bath, or divide the sauce into smaller portions.

The surface of the chest freezer located at the back was observed to be rusting. Rusty surfaces are not a smooth, cleanable, impervious surface and can trap harmful contaminants., , Please repair the indicated areas so the surface is smooth, cleanable, and impervious to contaminants.