SUNRISE ASSISTED LIVING

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed an ice bath with food containers sitting above the ice. CA: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled by placing the food in shallow pans; separating the food into smaller or thinner portions; using rapid cooling equipment; stirring the food in a container placed in an ice water bath; using containers that facilitate heat transfer; adding ice as an ingredient; other effective methods. 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls; and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Food employee added ice to submerge the food containers in the ice bath.

Food stored covered — Inspector Note: Observed a food container of eggs, cut tomato, shredded cheese, cut avocado, and spice stored in the reach-in cooler without any lids or coverings. CA: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: Food employee provided plastic coverings for each food container in the reach-in cooler