EUREST AT METLIFE COFFEE BAR

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf EHS observed cold items held on TPHC in grab-n-go cooler. EHS observed no time stamps available for any items on time. PIC stated items are prepared or moved from WIC downstairs to upstairs grab-n-go cooler. PIC stated TPHC sheet is available in downstairs commissary, however, time has not been documented yet. EHS stated that food shall be marked when the food is placed on time; at that moment. EHS advised this way, facility can ensure food is only held out of refrigeration for four hours. CDI - PIC was allowed to fill out TPHC form for items. PIC stated TPHC sheet will be placed in both locations, to ensure when food is placed on time it can be properly documented. (1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed chicken salad in grab-n-go cooler held above 41F. PIC stated these items are held cold through lunch. PIC stated chicken salad had been in grab-n-go no more than an hour. CDI - PIC removed chicken salad from cooler and placed in reach in to quickly cool. (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 .

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. EHS observed gasket in reach in cooler accumulating black residue. Increase cleaning frequency to avoid accumulation. (0.5)

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 in RIC cooling at slow rate- no change in temperature within an hour. CDI- PIC rearranges sheet pans and items begin rapidly cooling towards 41F. REPEAT. (-.05)

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 Caesar wraps and chicken salad cooling at a low rate in RIC. Items were found cooling in plastic wrapping. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic covering and placed items in freezer to facilitate rapid cooling. -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 .

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Recommend increasing cleaning frequency. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 bowls of coleslaw in reach in at 44F. All items are to be cooled down to 41F or below in downstairs kitchen before being brought up to coffee bar according to permit conditions. CDI- coleslaw brought to downstairs kitchen to be cooled down in blast chiller. -1.5 points- 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf - Observed TCS items being held on TPHC with no time on labels. PIC stated that items are put out at 10am everyday and discarded by 2pm. CDI- time added to labels. -0 points-

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 burritos prepared and held on-site with date of preparation of when burritos were rolled but did not account for date earliest TCS ingredients, cooked egg mix were prepared. Labels adjusted to include prep date of when earliest TCS ingredients were cooked. 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 .

4-903.11 (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 soiled equipment stored above clean equipment on reach.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some scoring on cutting board near display refrigerator.

6-301.11 Handwashing Cleanser, Availability - PF - Observed no hand soap available at handwashing sink in kitchen. CDI, soap provided at handwashing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed washed produce not covered / protected in reach in refrigerator. CDI, container covered.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed ice machine accumulating soil residues on internal baffle.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed whole milk and skim milk at 43 and 44 degrees F at coffee station. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below. Per guidance from the State, no points deducted on first inspection. TPHC discussed with PIC and handout for using Time as a public health control to be provided as option. CDI, milk voluntarily discarded by PIC.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed broken door and crack in door in display unit. Observed low mount 3 door unit with hinge damaged on door.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed quat test kit on-site not accurately measuring quat sanitizer at 3 compartment sink. VR to ensure that effective and accurate test kit available.

3-307.11 Miscellaneous Sources of Contamination - C - Observed food employee empty coffee filter bag in garbage can and equipment touched garbage can and employee was then in process of placing a new coffee filter. Equipment relocated for cleaning.

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 baking sheet stored in splash zone of 3 compartment sink in soiled area on faucet.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal care items stored over clean single-service items on storage rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed two salads reading 50-51F. Observed skim milk reading 52F. CDI - All items discarded. Recommend using TPHC for milk.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - 0 pts - Observed one employee without effective hair restraint.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. - 0pts- Observed lips of cups exposed at customer display areas.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee foods comingled with food for the facility and employee personal items stored on racked with single service. CDI items relocated.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no handwash signs in bathrooms. CDI hand wash signs provided.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled with pink and black debris.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at 50 ppm QAC CDI Buckets emptied and refilled. -0 points

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sandwiches at 50 degrees Turkey, chicken wraps , ham and cheese CDI removed and placed in reach in to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth on 3 compartment sink..

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting boards in sandwhich prep area.-0 points-

General Comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Green scouring pad stored in handsink. CDI - Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dark build up on interior surface of ice machine. CDI - Ice machine cleaned during the inspection.

4-501.11 Maintain equipment in good repair. Observed split gaskets on low cooler doors behind service line. Replace.

2-102.11 Demonstration. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications. CDI by instruction. Two point deduction begins in 2014.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Observed precooked egg patties which come from another location are not date marked. According to staff, they come in everyday but because they are from another location, they are not aware of how old they were. CDI.

4-302.12 Food Temperature Measuring Devices. Facility does not have a thermometer appropriate to food. Only beverage thermometers for the drinks were present. Obtain a thin diameter probe. Return visit.