EUREST DINING

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed zucchini inside produce walk in cooler with white build up. CDI: Items were voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw ground beef being stored above cheese inside walk in freezer. Observed raw beef being stored over fully cooked pork inside walk in freezer. Items were removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed drawers near smoker and oven with build up of debris inside. Clean as needed.

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 Observed chicken cooling in the low reach in wrapped up. CDI- Chicken vented to cool. 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. Observed bottles of oil without labels. CDI- Labeled.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates with food splatter. CDI- Dishes taken back to be washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 Observed several charcuterie boards cooling while tightly wrapped in the cold drawers. CDI- Boards unwrapped and placed int he blast chiller. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed berries stored over ready to eat creams and icings in reach in cooler. CDI: Items reorganized. 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 Observed cut cabbage, cut lettuce, and bagged spinach stored in walk in cooler above 41F. PIC stated these items were cut and opened this morning for several of the sandwiches and wraps prepared today. CDI: Cut greens were moved to the blast chiller and rapidly cooled. The walk in cooler is not functioning, as stated by PIC at the beginning of the inspection. Technician arrived during inspection and was actively working on repairing the cooler. VERIFICATION REQUIRED 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 .

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 Observed sandwiches and wraps cooling in reach in cooler while tightly wrapped. CDI: Sandwiches and wraps unwrapped and moved to the blast chiller to rapidly cool. 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 .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored behind raw beef in cooler drawer on the line. CDI: Chicken relocated to reach in cooler on the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 1qt container of lamb jus dated 9/15. PIC stated it was pulled from the freezer 2 days ago. CDI: Product voluntarily discarded. Observed house made fig jam in reach in cooler from 11/27. CDI: Product voluntarily discarded. REPEAT VIOLATION Overall facility has a great date marking system in place. All other items were properly date marked. Future violations will result in a full point deduction. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed plastic wrap used to cover equipment fraying and peeling. Change barrier more frequently.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some missing wall tiles in the pastry kitchen. Work order has been placed for tiles.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 qt containers of braised beef from 7/7 in reach in and package of sliced ham from 7/12 in cooler drawer. CDI: Per PIC, beef was frozen and pulled yesterday. Items voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-502.11(A) Maintain utensils in good repair. Observed 2 pint container lids on items in cooler drawer cracked and no longer smooth and easily cleanable. Discard lids when they become damaged.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food with canned drinks in serving station reach in cooler. CDI - removed.

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. Observed restroom paper products and some chemicals (disinfectant wipes) stored on the floor in the restroom closet. Organize and Elevate off the ground to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed inside main WIC ranch dressing at 42F, Caesar dressing at 43F, tuna salad 43F, and chicken salad at 45F. According to executive chef cooler door had been left open too long while staff was cleaning the walk-in cooler ~ 1 hour ago. CDI: temp starting to drop and cooler will be monitored; service call will be placed and company will be at facility today for maintenance.

4-501.11 Maintain equipment in good repair. Observed broken door handle on dairy reach-in cooler and currently handle being held together by tape. Work order has been placed for cooler.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees (P). Observed current Employee Health Policy does not include Salmonella nontyphoidal. CDI: educated and provided PIC with an updated Employee Health acknowledgment form to properly inform food employees.

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. Observed one small container of pepper not labeled and one squeeze bottle of oil where labeled has rubbed off.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed small pan of cooked brussel sprouts made on Friday that was not dated. CDI: by putting correct date on product; if item is out of date on the next inspection then product must be discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed current lunch menu for today was missing disclosure statement. CDI: proper disclosure was added to menu during inspection.

REPEAT VIOLATION: 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. Observed sliced deli turkey and roast beef at 52F cooling inside 2-door freezer/cooler combo. Observed hummus and raw shrimp prepared today at 52F - 56F cooling inside vegetable station cooler. Observed sliced cherry tomatoes and cheeses cooling inside cooler drawers of salad station cooler. CDI: all products were removed, transferred to a sheet tray, and stored inside the walk-in cooler to properly cool. PIC informed me that blast chiller is not being used due to repair needed. Facility is currently using the walk-in cooler for all cooling needs. Compliance visit is needed to ensure cooling methods are being properly followed for long term compliance.

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. REPEAT. Observed tray of covered raw chicken breasts cooling inside 2-door reach-in cooled. No change in temperature after 20 mins. CDI: PIC transferred product by laying out on 2x separate sheet pans & placed them inside blast chiller. Product cooled down to 41F within 30 minutes.

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. Observed purple cabbage cooling inside 2-door reach-in cooler while tightly covered. Product was at 53F. CDI: PIC transferred cabbage to blast chiller. Product cooled down to 38F within 30 minutes.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed some unwashed vegetables stored over ready to eat items in vegetable station reach in cooler. CDI: Items removed from cooler and cleaned for use. REPEAT VIOLATION Significant improvements made from previous inspection.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean lids stored in bin with debris. CDI: Bin and lids properly washed, rinsed, and sanitized.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw comminuted beef stored over raw fish in the walk in freezer. Items were out of hermetically sealed packaging. CDI: Products reorganized. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish and raw beef stored over butter in walk in frezer. Items were out of hermetically sealed packaging. CDI: Products reorganized. REPEAT VIOLATION 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat salad mixes in walk in. Observed unwashed produce stored over ready to eat salad bar items in walk in cooler. CDI: Items reorganized. Storage order chart provided.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed grill marked chicken in blast chiller. Product did not reach proper final cook temperature. Chicken was grill marked yesterday. CDI: Chicken voluntarily discarded. NOTE: Parcooking procedure template emailed along with inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed hard boiled eggs cooling at a rate of 0F/min. CDI: Eggs uncovered and rapidly cooled to 40F before lunch service. Overall cooling in facility is typically done in the blast chiller. Overall cooling procedures throughout facility are working. Ensure ambient cooled items are also cooled properly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken that was grill marked yesterday with a date of today. CDI: Chicken was voluntarily discarded. All other date marking in facility was correct.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed breakfast food items held on TPHC, per conversation with Chef. No procedures on site for breakfast items. Observed no times recorded for items held on time. CDI: During inspection, procedures were written for breakfast menu. Breakfast items discarded during inspection.

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 Observed salad mix and salad toppings cooling in walk incooler while tightly covered. CDI: Items uncovered to allow for proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and pepper in reach in cooler with no labeling. CDI: Product labeled.

4-501.11 Maintain equipment in good repair. Observed split gasket on veg-prep reach in cooler. REPEAT VIOLATION Improvement from previous inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, employee was able to state food borne illness symptoms, however did not know illnesses. A second employee stated that the illnesses wer posted at the information board. CDI: Employee educated. EHS recommends going over policy more frequently.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee turn off faucet, after washing hands, with bare hands. CDI: Employee corrected and rewashed hands. All other handwashing in facility was perfect.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cold smoked salmon, and 2 raw burger sliders stored over RTE items in reach in freezer. Items were out of original packaging. CID: Items reorganized. PIC stated that salmon is fully cooked. No evidence could be found of this. PIC agreed to reach out to supplier and get confirmation of if product is fully cooked or not.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and roasted corn holding below 135F on buffet line. Products are not on TPHC. PIC stated they are keeping them hot, and thtat they also get roated every 30 min, with frest product. CDI: Service ends at 2pm, and product went out at 11am, which is less than 4 hours. Product is voluntarily discarded at end of lunch service. Environmental Health Specialist (EHS) recommends moving hot items to TPHC as well, since the product is already being voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed rusted racks in cheese cooler. Observed split gasket on pastry reach in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chemical bottle stored on edge of handsink. CDI: Chemical bottle relocated to proper storage area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed paper towel stored in between ice shield and ice machine wall. CDI: Papertowel removed.

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 Observed shredded cheese cooling in reach in cooler while tightly covered. CDI: Item uncovered. REPEAT VIOLATION Improvement from last inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch on, handling food items.

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 Observed spinach in WIC tightly covered and above 45F. Observed lettuce in WIC covered above 45F. CDI: Items vented to allow for rapid cooling.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed food employee working with ready to green beans stop handle container of raw eggs then return to wrap container of green beans. CDI- instruction provided

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed unclear date marking procedures for prepped, then frozen on different day, then thawed on different day. CDI- procedure ammended3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one prepped, thawed spinach sauce in ziploc bag with no thaw date from february 2016. CDI- discarded

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee bare hand previously cooked potatos , place in refrigeration for reheat at later time. CDI- instruction provided; reheated to 178 F

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility failing to record times hot foods are removed from heat and placed on TPHC.

3-304.12- In-use utensils used for non potentially hazardous foods shall be stored in food with handles above the top of the food, or in a clean, protected location. Observed ice scoop stored on top of ice machine.

6-501.12- Physical facilities shall be cleaned at a frequency to keep them clean. Observed dusty ceiling vent in can wash room in bakery area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed cooked eggplant on sheet tray under heat lamp on line, 83F that was going to be placed in hot holding for buffet dining. Eggplant was cooked about 30 minutes prior and normal process is to temp product and/or reheat if necessary before service. CDI by reheating to 165F.

4-501.11 Maintain equipment in good repair. Observed missing cover for hole on back wall of 3 comartment sink allowing for water in sink to drain on floor if overfilled. Provide cover. Observed small leak in condensation line of compressor in produce walk in cooler.

3-401.11 Raw Animal Foods-Cooking Raw animal FOODS that are cooked using a NON-CONTINUOUS COOKING process shall be Prepared and stored according to written procedures that Have obtained prior APPROVAL from the REGULATORY AUTHORITY; Pf Observed incomplete cooked chicken in refigerator scheduled to be fully cooked before service without approval.CDI- PIC voluntarily discarded

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed open bags of cut leafy greens not date marked.CDI- PIC had employee date mark

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed chicken salad incorrectly date marked. Date mark foods based on the oldest TCS ingredient.CDI- date corrected; within 4 days total

3-602.11 Food Labels 3-602.11 Food Labels. (A) FOOD PACKAGED in a FOOD ESTABLISHMENT, shall be labeled as specified in LAW, including 21 CFR 101 - Food labeling, and 9 CFR 317 Labeling, marking devices, and containers. Observed facility wraps cookies and stores on buffet line.CDI- corrected through instruction; removed from packaging