EUREST DINING SERVICES - EOB

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Sanitizer Bucket (Quaternary 200ppm); Dishwasher (Temperature 152)operator set up three compartment sink; dishwasher kept running rechecked 160 F

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw turkey burgers over raw beef burgers not all commercially packaged in reach in freezer at grill station ; stored properly Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name- flour containers in dry storage; advised to label Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160); operator fixed to 160 F Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Renewed during inspection Admin Complaint Admin Complaint

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature less than 160 F) operator fixed ; Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (41-47F - Cold Holding); at cold buffet As per operator food out of temperature for approximately 30 minutes; food overstocked; added on TPHC form Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking - hard boiled eggs, cheese, at salad buffet; operator time marked; 11:00 am Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. green beans (115F - Hot Holding); in hot box at hot buffet; as per operator food out of temperature for less than 1 hour; operator added on TPHC form ; Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler - fried chicken (45F - Cold Holding); grilled chicken (47F - Cold Holding) - operator states prepared earlier at below 41F - operator states held under 4 hours above 41F and moved to freezer for quick chill. Corrective Action Taken

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Soup portions - operator chose to discard. Corrective Action Taken

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Produce cooler - chopped tomatoes dated 07/28 - see Stop Sale.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Produce cooler - chopped tomatoes dated 07/28 - see Stop Sale.

Intermediate - Handwash sink used for purposes other than handwashing. Deli island hand sink sliced black olives - operator cleaned and sanitized. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. deli station Sanitizer Bucket (Quaternary 100ppm); corrected deli stationSanitizer Bucket (Quaternary 400ppm) Corrected On-Site