EUREST DINING AT ELECTROLUX

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed in WIC-speedrack salmon that was already fully thawed in ROP packaging without any holes/cuts. Manufacture instructions on packaging states to remove food from ROP environment while thawing. EHS and PIC observed same instructions on company website. CDI - PIC voluntarily discarded roughly 10 individual pieces of salmon.

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 4 glass jars without any form of labels being stored at coffee station. CDI - PIC labeled glass jars; dried strawberrys, dragon fruit, matcha powder, lavander powder.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal cups pooling water not in a position to self dry at coffee station. CDI - PIC moved items to 3-comp-sink to be rewashed.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two columns of single service To-Go boxes facing upward near coffee station. CDI - PIC inverted single service To-Go boxes.

-REPEAT- 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed non-functional/unused equipment such as grill drawers and low boys on premises. Per PIC, requests have been submitted to have equipment repaired, replaced or removed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed tomatoes stored over RTE parsley and carrots, unwashed strawberries stored over RTE spring mix and box of unwashed mushrooms stored over RTE cucumbers in WIC. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit. EHS observed other items with debris that per PIC, were not in use. Remove/store away any items not in use. -0- 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf- Observed no consumer advisory for breakfast eggs at grill area. -CDI- PIC printed consumer advisory and placed it at grill area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chips and single use sauce packets stored in cabinet next to trash can. Observed a box of chicken stored on the floor in WIF. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with wrist watch. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on avocados. When EHS asked PIC if avocados were being washed, PIC stated that facility did not currently have any vegetable wash. -CDI- EHS educated PIC on using water to wash. -0.5-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean linen stored in bags on floor in dry storage area. -0-

6-501.114 (A) The premises shall be free of any items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed some items such as lowboys, slicers, and other items non functional or no longer in use. Remove. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee water bottle and speakers and phone chargers stored on prep tables. -CDI- PIC relocated items. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed veggies over RTE food. CDI.. Storage order was rearranged to meet food code guidelines . 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 shelving where clean dishes are stored with debris.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee clean thermometer in handwashing sink, twice. Also observed food in handwashing sink. CDI.. Sink was cleaned out

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salmon burger, veggie and egg wrap, turkey bacon and egg sandwich above 41F in display case. See temp chart. CDI..All TCS items were moved out of Display case sent back to WIC to quickly cool down. Display case ambient temp was 40F. Work order was placed. EHS will return in 3 days to check cooler 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked grilled chicken prepared Monday morning at salad bar without prep date. CDI.. prep date was added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility has TPHC plan. PIC pulled up on computer but has not been filled for the month of December. CDI..PIC printed form and filled out for today and will continue going forward. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of window cleaner. CDI..PIC labeled spray bottle.

4-501.11 Maintain equipment in good repair. Observed customer display case cooler ambient air at 40/41F.Per PIC cooler was just worked on a few weeks ago. Will call again. All food was moved out of cooler to WIC. EHS will return in 3 days to check cooler

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 bottom of Tall RIC with glass door in need of cleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet

5-501.17 Provide a covered waste bin in female restrooms. Observed no lid on waste bin in shared bathroom.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed salad mix in WIC at 43F. CDI.. PIC voluntarily discarded items 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 .

7-206.12 Rodent bait shall be contained in a covered, tamper-resistant bait station. -P observed rodent trap with uncovered bait. CDI..PIC discarded trap

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 dented can stored in WIC and on shelf with cans not dented. CDI..PIC moved cans to designated area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed active sanitizer at 100ppm. CDI made fresh sanitizer at 400ppm.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed dishes being actively washed in water at 101F.. CDI.. PIC hand employee to make fresh water.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of sanitizer and windex without a label. CDI- Items labeled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs, chicekn, tofu, roasted peppers, lettuce, and cheese on the front line holding above 41F. Observed egg sandwich and chicken salad in the display case holding above 41F. CDI- All items were within time temp parameters and were placed on TPHC. 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 .

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 low grout in kitchen area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed falafel in reach in cooler at 50F. Observed food in display cooler above 41F. CDI - Falafel was voluntarily discarded by PIC. Food in display cooler was moved to WIC to cool. Facility had log that monitored temperature of unit before food went in. Ambient temperature during inspection read 42F. PIC has reached out to have cooler serviced. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed salad, ham, chicken soup, and spring mix in WIC with no date labels. CDI - Date labels were added. 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 . 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 falafel dated 5/22. PIC stated the falafel was fried Friday and left to cool over the weekend. Observed various food such as pasta, blue cheese, mushrooms, and other foods in reach in dated for 8 days. CDI - Date marking was corrected. Falafel was voluntarily discarded. EHS and PIC discussed strategy for appropriate 7 day date marking. 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 .

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 low grout in facility. Needs repair.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee water bottle on shelf with metal bowls. CDI - Water bottle was moved to another bottom shelf containing no food or utensils.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken in WIC left cooling overnight was in container tightly wrapped with plastic at 45 F. CDI - PIC voluntarily discarded chicken. PIC and EHS discussed cooling procedures. PIC stated the chicken is cooled in freezer and then chopped/wrapped/ and placed in WIC. EHS suggested checking temperature after wrapping due to food raising temperature during the wrapping process.

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 ham breakfast sandwiches in display cooler that had been left in cooler overnight at 44 F. CDI- Facility voluntarily discarded ham breakfast sandwiches.

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 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed pizza sauce in WIC dated to be discarded on 9/9. CDI - PIC discarded pizza sauce.

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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed facility failed to cool chopped chicken due to heavy wrapping of product after chopping. Observed chicken biscuits in display cooler, gyros, pepperoni pizza, and chicken pizza in reach in all cooling. CDI - PIC pulled all food from units to place in WIC or freezer to cool rapidly. EHS discussed with PIC that food should be placed in WIC to cool after assembling into pizza/sandwich/wrap. Chicken was voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in QUAT sanitizer below 100 ppm. CDI - Sanitizer was refilled.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P After speaking with sandwich station worker, appears slicer is not being washed with a 3 step process as worker wipes slicer down with a sanitizer towel when cleaning. Wiping down a slicer is fine within 4 hours of using, however; in-use food contact equipment, such as meat slicers must be cleaned with a 3 step process of wash, rinse, and sanitize at least every 4 hours of use. CDI- Employee properly washed, rinsed, and sanitized the meat slicer. Points not deducted as slicer had not been in use for 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a number of foods in walk in cooler between 43-45 degrees. Appears due to leaving door open and opening door frequently during busy times as well as walk in cooler going into a defrost cycle (reading 44) during busy lunch prep time. Minimize time food is in temperature danger zone during prep and have cooler serviced as needed to ensure defrost cycle is set properly. Observed walk in cooler recover to 38 degrees after approx. 10 minutes and after defrost cycle ended.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in the sald bar reach in cooler next to soup station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer said to have been cleaned today after use that had small amount of food debris on blade guard. Be sure slicers are properly cleaned, if slicer parts do not break down then be sure slicer is cleaned in-place with a 3 step process wash/ rinse/ and sanitize. Use proper brushes to clean hard to reach areas of slicer. CDI- Slicer re-cleaned.

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 cooked salmon from yesterday in walk in not date marked and grilled chicken with unknown date of prep in walk in. CDI- Salmon date marked and chicken voluntarily disposed of. Observed diced chicken pulled from freezer 5 days ago that did not have a date of thaw put on the food to track the 7 day refrigeration shelf life. CDI- Chicken date marked. Observed tuna salad, chicken salad, and quinoa in sandwich station make table made more than 24 hrs ago that were not date marked. CDI- PIC date marked these foods for their date of prep.

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 a few instances of foods actively cooling without proper cooling methods. Observed beef brisket cooling as a whole brisket in walk in cooler, portion of meat too thick to quickly cool. Observed tomato base sauce cooling in deep pan, barely vented. CDI- These items were both reheated above 165 for lunch service. Points not doubled as foods were to be reheated before cooling was complete. Gave PIC option also to hot hold items that will not require cooling before being used for lunch service.

4-301.14 Ventilation Hood Systems, Adequacy - C Ventilation hood systems and devices shall prevent grease or condensation from collecting on EQUIPMENT, walls, and ceilings. Observed meats being cooked from a raw state on induction plug in burners not under a hood or other proper ventilation. PIC said they will no longer use the induction burners for cooking raw meats and will cook them under the hood on the cook line.

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 a number of foods in walk in cooler, 2 door fridge, and reach in cooler in sandwich area that had foods stacked too high for rapid cooling and were tightly wrapped while cooling from room temp prep such as: chicken salad, lettuce, diced tomatoes, sliced ham, and fried chicken stips, see temp chart. Actively cooling foods moved to shallow and vented pans to speed cooling process and ensure these room temp prepped foods reach 45 degrees by 4 hr cooling requirement.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw bacon stored above potatoes in the walk in cooler. CDI - potatoes were removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed spinach, raw turkey burgers, raw burgers and cole slaw above 45F. Items were taken to the walk in to cool; see temp chart for observations.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. PIC stated it was ordered but is being shipped from Italy. Observed a split gasket on the left door of the reach in cooler by the walk in cooler. Replace gasket.

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 items held on time brought back into the walk in cooler to cool after the time was up. CDI - explained that items have to be thrown away after they are done on time. Items were discarded.

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 tomatoes cooling on the hot bar prep line. CDI - explained that items need to be cooled to at least 45F before placing them on the line for service. Tomatoes were placed in the walk in freezer for rapid cooling. They reached 34F in 30 minutes.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler door and the left door of the 2 door reach in cooler. Replace gaskets.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 2 QUAT sanitizer buckets around 50 ppm. CDI - new sanitizer was provided at at least 200 ppm.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed 2 bowls stacked wet.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed a squeeze bottle of water not labeled. CDI - bottle was labeled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - Observed cups and lids exposed in both drink areas. Observed lids, bowls and cups exposed on the salad bar. CDi - items were placed under the sneeze guard.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed food debris in the tracks of the door on the deli display case.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Times were not marked for TPHC on cut honeydew and cantaloupe. Melon was 47F and 48F. Observed butter in the salad bar area at 52F. Keep butter 45F, on TPHC or switch to margarine.

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 - Facility holds salad bar area on time. The times for today were not marked in the book.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler by the walk in. Replace gasket.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed several bags and boxes of cut leafy greens that had been held out of temperature potentially 8 hrs due to a power failure and had not been disposed of. CDI- All cut leafy greens that had been out of temperature more than 4 hrs were voluntarily disposed of by PIC.

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 a number of foods date marked in refrigerator with in-accurate dating, this can lead to shelf life confusion. Ensure foods are accurately date marked. CDI- Dates corrected on foods. GENERAL COMMENT: Facility had just had a power outage 6PM - 2AM overnight. Except for cut leafy greens observed from violation 15 which were disposed of during inspection, I observed all TCS foods had either been properly disposed of, moved to working coolers on separate working power outlets, or moved to the walk in freezer that maintained cold temperatures until power was returned,

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed stacked pans of washed broccoli stored touching bottoms of the pans, pans not separated with a barrier. CDI- Pans separated and broccoli cooked.

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 TCS foods being held on salad bar out of temperature by TPHC, no TPHC times were being recorded or marked as is required by TPHC procedure approval. CDI- Food items time marked on a log per written TPHC procedure.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table next to and above bowls and plates. CDI- Drink removed.

2-301.14 Wash hands after activities that contaminate them.-P Employee was observed handling boxes of chicken and then handling clean plates and bowls for food prep without washing hands. CDI- Employee corrected, washed hands and replaced bowls and plates that were touched.

3-302.11(A) Separate the different types of raw animal foods. -P Observed employee handling broken raw un-pasterized eggs directly above ready to eat foods such as cooked bacon, ham, and cheese. CDI- Potentially contaminated foods disposed of. Observed raw chicken stored above raw fish on speed racks in walk in cooler and raw pork and raw hamburger stored above raw fish in walk in cooler. CDI- Food properly stored by final cook temperature. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed produce, tomatoes, zucchini and squash stored directly on racks and bottom of prep cooler in deli area. CDI- Produce rewashed to be placed in pans inside cooler.

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 cooked and cooled chicken made 3 days ago that was not date marked in walk in cooler. CDI- Chicken dated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans tight stacked while still wet. GENERAL COMMENT: Facility typically only carries pasteurized eggs. Observed un-pasteurized eggs in use today. Be sure all dishes with these raw eggs are fully cooked min 145 or supply a consumer advisory for customers. PIC voluntarily disposed of the non-pasteurized eggs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce at 50 degrees over stacked in make table at deli sandwich prep area. CDI- Out of temp lettuce placed inside reach in cooler.

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 some open deli meats, pepperoni and salami, date marked more than 7 days ago. Only deli meats that are shelf stable and are not labeled "Keep refrigerated" are exempt from a 7 day shelf life. CDI- Deli meats disposed of.

3-307.11 Protect food from contamination sources, observed a cooked chicken pan stacked with bottom of pan touching chicken in bottom pan. Food should not touch bottom of pans, use plastic wrap or other barrier. CDI- Pan removed.

3-402.11 Facility offers cooked to order salmon for catering functions. Be sure, even in catering settings, that salmon has proof of parasite destruction or aquaculturally raised to be parasite free. CDI- PIC said he will no longer offer undercooked salmon.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed meat slicer not used today that was left un-clean. CDI- Slicer cleaned. Be sure slicer is cleaned min 4 hrs after first use if in continuous use. Observed a few dishes with stickers and sticker residue stuck to them. CDI- PIC will have stickers removed from dishes.

3-501.19 Provide written procedures for foods held using Time as a Public Health Control (TPHC). Observed foods on self service bar that are being held with TPHC with no written procedures in place for TPHC. CDI- Gave PIC procedure form to fill out and retain. Foods must be chilled to 41 or below before holding for TPHC. Observed some TCS foods just prepped at 53 degrees in reach in cooler that were about to be set out for use for TPHC. CDI- Items placed in walk in cooler to rapidly chill to 41 before set out using TPHC procedure.

3-603.11 According to PIC, Facility offers seared salmon for catering functions. Be sure to provide approved consumer advisory for under cooked proteins other than intact whole muscle beef or exempt tuna species. Observed dislosure for cooked to order eggs lacking specific wording. Approved Example: CONSUMER ADVISORY: We offer salmon and eggs cooked to order. Consuming raw or undercooked MEATS, POULTRY, seafood, shellfish, or EGGS may increase your RISK of foodborne illness. CDI- Corrected by instruction, PIC will change wording on consumer advisory sign.

7-201.11 Store toxic materials to avoid contamination. -P Observed catering pans sored with chemicals and single service condiments stored below chaffing fuel. CDI- Chemicals stored on chemical storage shelf.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few pans that are tightly stacked while still wet.GENERAL COMMENT: Facility sears salmon, begins cooling, then finishes the salmon 2 hrs later. Be sure salmon is fully cooked within 4 hrs of initial cooking or you will need to have non-continuous cooking procedures approved by health department and properly followed. Facility has added a sandwich station with new sandwich display cooler and reach in cooler at service line.

3-302.11 Store food by final cook temperature. Observed raw salmon stored above pasteurized liquid eggs in reach in cooler on service line. CDI- Food properly stored. 3-306.13 (A) Protect food on self service display from customer contamination. Observed rolls and salad toppings being left uncovered and not under sneeze guard. CDI- Foods moved under sneeze guard.

3-501.16 (A)(1) Hot hold foods at 135 min. Observed just cooked chicken placed back in hot hold cabinet at 80 degrees, said by worker it would be reheated as needed. Need to cool this food or reheat it, do not keep food in the temperature danger zone. CDI- Chicken reheated in oven to 165 and then properly hot held at 135 min.

3-501.18 Maintain 7 day shelf life for all required RTE/TCS foods. Observed mozarella cheese stored past required 7 day shelf life. Observed chili thawed 6 days ago that was not re-dated to keep up with 7 day shelf life. CDI- Items disposed of.

7-102.11 Label all chemicals. Spray bottles of chemicals not labeled in can wash area. CDI- Bottles labeled.

3-501.15 Use approved cooling methods to ensure prooper cooling. Observed just steamed veggies and just prepped potato salad being stored in deep amounts and tightly sealed containers. CDI- Foods moved to shallow pans and vented to cool quickly.

4-901.11 Air dry all dishes and utensils. PIC said dish washer towel dries dishes. Do not towel dry dishes, allow them to air dry.

Store food by final cook temperature. Observed raw turkey burger stored above pasteurized liquid eggs. CDI- Food stored by final cook temperature. Protect food during storage.

Cold hold foods at 45 or below. Prepped foods need to be chilled to 45 or below before cold holding. Observed tofu and kidney beans cold holding on salad bar at 50 degrees. CDI- Foods chilled to 45 or below.

Follow approveed TPHC procedures. Observed TPHC used for sandwiches, times not being documented on log as is written in TPHC/TILT procedure for holding sandwiches. CDI- Times written in log, TPHC procedures properly followed.