EUREST DINING

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored above pasteurized liquid eggs inside walk in cooler. CDI: Storage order was rearranged. Points remain the same due to improvement from last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer wipes being stored above single service saran wrap in dry storage room. CDI; PIC relocated sanitizer wipes.

REPEAT 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 sides of equipment throughout facility with build up of food debris and grease. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw salmon stored above ready to eat foods on speed rack in the walk-in freezer and raw chicken stored above fully cooked chicken on shelving in the walk-in freezer. CDI - PIC instructed employees to correct storage order to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 compliance with cooling methods with exception to cut fruit mix platter. Product was found cooling inefficiently after 30 minutes due to being tightly covered with plastic cling wrap inside of the two door reach-in unit. See temperature chart for details. CDI - PIC uncovered and transferred platter to the walk-in cooler to allow proper cooling towards < 41 F. EHS observed temperature begin to decrease towards < 41 F after additional 15 minutes interval. -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.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41 F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. - Pf. Observed raw salmon left out to thaw unattended on prep sink drain board. CDI - PIC placed fish inside prep sink under running water < 70 F. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored in bucket with sanitizer solution less than 50 ppm quat. CDI - Sanitizer discarded and replaced with refreshed solution read at 200 ppm. -0-

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of 3 coffee pots stored at the utensil shelving unit. CDI - Utensils removed to dish pit and w/r/s. Leave inverted for proper air drying. No escalation of points due to notable improvement from previous inspection. -0.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored small cutting boards in use. Resurface or replace. -0-

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 surfaces under flat top grill and stove top with some dried food debris accumulation. Increase cleaning frequency and maintain clean. -0-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed five containers of deli meats without production dates inside the walk-in cooler and inside two additional refrigeration units. Discussion with PIC revealed that one was opened yesterday while remaining foods were prepared earlier this morning by food handlers who had already left for the day. These products would be left over to use for next business day. CDI - Allowed all products to be date labeled correctly by PIC. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date marking on opened container of milk. EHS also discovered the milk being held past its manufacturer’s expiration date of 7/10/25. CDI - PIC voluntarily discarded the milk. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of multiple coffee pots stored at the utensil shelving unit. CDI - Utensils removed to dish pit and inverted for proper air drying. -0.5-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed 4 drawer lowboy prep unit not in use due to being not in good repair. PIC advised that the non-functional unit needs to be re-built and instead of repairing it, is in the process of replacing the unit. 0 point demerits as PIC provided email documentation with specs of a carbon copy replacement unit from Smart Care Equipment (True, Model: TWT-67D-4-HC). -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee properly wash hands then turn off faucet with bare hands. CDI- PIC had employee rewash hands and turn off faucet with paper towel barrier.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine food contact surfaces with black buildup. Clean frequently to prevent buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed steak hot holding below 135F in hot holding box, see temperature chart. CDI- PIC moved steak to steamer to reheat steak for hot holding, food was reheated to above 165F, see temperature chart. REPEAT 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 Observed many TCS foods cooling while tightly covered in multiple layers of plastic wrap. CDI- PIC removed all plastic wrap on cooling items and moved foods to blast chiller or on speed rack in WIF. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee with watch on wrist preparing foods. CDI- Employee removed watch.

4-501.11 Maintain equipment in good repair. Observed 4 drawer lowboy prep unit not in use due to being not in good repair. Repair, or replace unit. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal shelving units in dry storage room with buildup of rust. Repair or replace.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed hand sink in dish pit without hand drying provisions. CDI - PIC instructed employee to replenish station with disposable towels. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception of (1) container of turkey hot holding between 113-122 F in hot cabinet. CDI - PIC reheated turkey > 165 F. -0- 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.

REPEAT VIOLATION: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed opened packages of deli meats not date marked. PIC stated that one had been opened yesterday and the other was pulled from freezer yesterday. CDI - Facility allowed to date mark items. 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 ham and milk held past their expiration dates. CDI - PIC voluntarily discarded expired foods. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-101.11 (A) - (E) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed paint chipping on lemon squeezer. CDI - PIC voluntarily discarded utensil. 4-501.11 Maintain equipment in good repair. Observed two reach-in units not working. Repair. -0-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can on the dry food shelving. CDI - PIC relocated to the dented can shelf.

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 opened hard boiled eggs not date marked. PIC stated that these were opened this morning. CDI - PIC date marked. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting board heavily scratched and scored. Replace.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observedno handsoap at the back prep area handsink.CDI- handsoap was provided.

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 cut fruit (which contained cantaloupe and melons) in a seep food container and covered in the walk in cooler. CDI - PIC decreased the amount and uncovered. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler without an effective beard restraint. Provide

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on the prep table. CDI - towel placed in the sanitizer bucket.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting board heavily scratched and scored. Replace.

5-205.15 Maintain a plumbing system in good repair. Observed the handsink next to the food prep sink with a “out of order” sign. PIC stated when turned on there’s a small leak. A work order has been placed for repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one scoop with a little food debris. CDI - PIC rewashed. 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 .

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 the base of the can opener with metal shavings.

5-205.15 Maintain a plumbing system in good repair. Observed the handsink next to the food prep sink temped over 120F. This is also difficult to wash hands for 20 seconds as the water is too hot. CDI - PIC adjusted the valve and is at proper temperature. Kept at half demerits as the it was only sink and not multiple sinks.

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 the interior of used refrigeration units (under cooler drawers) accumulating food debris/residue. Clean and maintain.

5-205.15 Maintain a plumbing system in good repair. Observed a couple handsink (as you enter the kitchen and by the prep sinks) temped over 120F. Tempered valve may need to be replaced. This is also difficult to wash hands for 20 seconds as the water is too hot. Repair.

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 just prepped cooked chicken tenders tightly covered with plastic wrap in the walk in cooler. CDI - PIC vented chicken to rapidly cool down 41F and below. 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 .

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 open feta with the date of 2/22, PIC unable to determine when the product was open. CDI - PIC 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 sliced turkey and roast beef just prepped in a deep pan, temped at 52F. CDI - PIC placed on sheet pans and placed in blast freezer to rapidly cool at 41F and below. 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 .

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 open bag of hard boiled eggs in the walk in cooler without datemarking. PIC stated they were opened yesterday. CDI - Allowed PIC to date mark properly.