EUREST DINING

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw salmon being stored over RTE foods in tall two door RI cooler. Food employee stated it was a cured product. EHS observed no statement on packaging of fish in WIC. EHS stated this product would need to be treated as raw and stored as such. CDI - PIC rearranged storage order. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed cooked chili prepared the previous day in WIC above 41F (see temp chart). PIC stated this item was prepared yesterday but cooled in blast chiller to 41F. PIC unaware as to reason chili would be above 41F during storage. EHS observed items in facility such as cut tomatoes and ham in flip top unit above 41F(see temp chart). These items were stored in containers with tight fitting plastic wrap or lids. EHS observed these items dated for previous days, but PIC stated these items were used for prep for other menu items prior to service starting. EHS observed cooling for these items is not monitored. EHS observed storage of these items did not reflect items that are stored during the cooling process. EHS stated that these items should not have been placed into unit covered for storage unless under 41F. CDI - PIC removed sliced tomatoes, ham, and eggs and placed into WIC to quickly cool due to being within cooling window. PIC voluntarily discarded chili due to not being able to verify how long item was above 41F. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 EHS observed numerous items throughout facility cooling at inadequate rates (see temp chart). Facility does a lot of ambient cooling and typically prepares new menu items daily. Facility has blast chiller and WIC and primarily utilizes this equipment for cooling. However, when blast chiller is full employees are placing these items in reach in coolers during the cooling process until they can be moved at a later time. EHS observed these items uncovered and actively cooling in these units during inspection at inadequate rates. EHS advised for PIC to develop SOP to better assist staff with cooling methods. Especially when the primary method, the blast chiller, is full. EHS advised to utilize space in WIC or create dedicated spaces that could serve as an alternative when this occurs. CDI - PIC instructed food employees to stretch pans onto sheet pans to cool in WIC or made room in blast chiller to quickly cool items. REPEAT. (1) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 EHS observed large bowl of quinoa salad cooling in WIC at an inadequate rate (see temp chart). EHS observed quinoa in large bowl tightly wrapped with plastic wrap. EHS observed numerous items throughout kitchen actively cooling tightly wrapped with plastic. EHS observed back up items for salad bar actively cooling in reach in unit. This unit is actively used and ambient temperature of unit is very inconsistent during this time. PIC stated some items are actively cooling from being left out while stocking each station before service. PIC stated employees are leaving rolling entire speed rack of food out to dining room to stock buffet and leaving it out too long prior to returning cart to WIC. The cooling process for these items is not monitored during this process. EHS provided education, PIC stated this issue will be discussed with staff. PIC stated procedure should be to cool in blast chiller open to allow quick cooling. CDI - PIC instructed food employees to remove all items from WIC and RIC that were observed cooling and take them to the blast chiller to quickly cool. EHS observed items cooled to 41 within 20 minutes in the blast chiller. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. EHS observed numerous boxes of single service items stored on the floor in dry storage room. PIC stated they ordered extra for a catering event. CDI - PIC moved single service items 6 inches off the ground. (0)

4-501.11 Maintain equipment in good repair. EHS observed flip top unit in kitchen in disrepair. PIC stated they are not actively using unit and have requested repairs. This flip top unit is a necessary piece of equipment for operation. Repair. (0)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed grilled veggies, and two pans of steak fries being held in warm box under 135F. CDI - PIC stated items have been in warmer for about an hour. CDI - PIC immediately reheated items to 165F. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 EHS observed cut cantaloupe cooling in WIC in a covered metal container. This cantaloupe was cut few minutes prior to inspection. PIC stated facility utilizes a speed rack for breakfast preparation the next day. EHS observed and prepared items cooling in covered containers. After 20 min no change in temperature was observed. CDI - PIC instructed food employee to removed plastic covering from all pans cooling in WIC. Facility conducts a lot of ambient cooling. EHS discussed proper cooling methods with PIC during inspection. EHS observed great cooling methods for other items during inspection utilizing a blast chiller for primary cooling. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed numerous working containers of food throughout kitchen and dry storage area with no labeling identifying what the food was. EHS advised to label all working containers of food if taken from original packaging. (1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed on container of sanitizer at under 100ppm. PIC stated buckets were just changed but that container potentially was missed. CDI - PIC made new bucket at 200ppm. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk at 46F inside lowboy at coffee station. CDI- PIC places opened milk on TPHC and will do so going forward. (-0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 cutting boards with deep scoring. Replace at earliest opportunity. (-0.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on meat slicer, large strainer, and several metal containers which were stored as clean. VR required. (-1.5)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one can of artichokes with large dent near bottom seal in dry storage. CDI- Employee removes dented can from usable food supply. REPEAT. No points taken due to single can. (-0)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug at dumpster. EHS advises the PIC to notify property manager of need for new drain plug. (-0)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed items from AM dairy delivery (hard boiled eggs, unsalted butter) and food prepped at 8 am this morning (grilled chicken, sliced melon, sandwiches, marinated shrimp, steamed broccoli, roasted corn salad) between 45F-52F at 9:05 am. At 10:05 am, the temps were observed to be unchanged. CDI- PIC moved items to blast chiller for rapid cooling. All items reach <41F by 10:40 am. (-1.5) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bag of shredded cheese in WIC dated 3/18/24 at 45F. CDI- PIC voluntarily discards cheese. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed WIC insufficient to cool and cold hold TCS foods. Ambient temperature measures between 45-52F at time of inspection. CDI- PIC discontinues use of WIC while awaiting repairs. All TCS foods are relocated to reach ins following proper cooling as necessary at the blast chiller. (-.5)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one severely dented can in dry storage. CDI- PIC immediately discards. EHS advised PIC on the importance of segregating dented cans from the usable can supply. (-0)