Eurest

Inspector's notes

Observed shredded cheese, lettuce, spinach, tomatoes, tuna salad, potato salad, cooked chicken, and other items on the cold holding lines with internal temperatures ranging 45*F-52*F. PIC stated that the items were placed on the line about an hour prior to inspection. PIC stated that all items on the hot and cold lines are discarded at the end of lunch, which runs three hours. Discussed time as a control for the items on the cold bar with PIC. PIC agreed to use time as a control for the cold and hot bar items. PIC wrote the required procedure documentation at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Observed chicken breast, sliced tomatoes, and chicken wings cooling with plastic wrap over the tops of the containers. PIC stated that these foods were cooked/prepped an hour prior. The chicken wings were cooling in a deep plastic bucket. Discussed with PIC that all TCS foods cooling need to be cooled uncovered and in containers less than 4 inches. PIC removed the plastic wrap from the tops of the containers. Observed the chicken breasts cooling covered at the bottom of a reach in unit. Informed PIC that cooling products must also be placed on top shelves to allow for more airflow to facilitate proper cooling. On cold line: Cooked squash, cooked chicken, and tuna salad with internal temperatures ranging 44*F-52*F. PIC stated that the squash and chicken were recently cooked and pulled from the batch that had been cooling. PIC stated that the tuna salad was prepared at room temperature before being placed in the unit. Discussed with PIC that items need to be cooled down to 41*F before being placed in a prep table/cold service unit. Discussed that TCS items prepped at room temperature must be cooled down to 41*F before being placed in a unit. PIC moved these items to finish cooling at time of inspection. Provided cooling guidance via email in English and Spanish. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods cooling were uncovered to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the drainpipe form the dish machine fallen below the top of the floor drain. Informed PIC that an airgap of at least one inch is required to be between the outlet of the pipe and the top of the floor drain. Observed the right compartment of the prep sink with a large hole in the basin where the garbage disposal used to be. PIC stated that the disposal was removed and since then the sink is out of use, but a bucket is placed below for any possible water leaking. Informed PIC that the sink needs to be brought back into good repair. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection. PRIORITY VIOLATION-5-205.12 (A) - Priority: Prohibiting a Cross Connection; Drinking Lines Addl Notes: Observed chemical dispenser hooked up directly to the mop sink faucet, downstream from the backflow (AVB). Informed PIC that chemical dispensers are not approved for continuous installation downstream from a backflow device. Observed alternate water spigot on the wall and instructed PIC that use the spigot for the chemical dispenser. Chemical dispenser was removed from the mop sink at time of inspection. Attachment is stripped and will need to be replaced before it is able to be attached to the spigot. Shut-offs, including chemical dispensers and sprayer nozzles, are not approved for continuous installation downstream from atmospheric vacuum breakers. PIC removed shut-off downstream from atmospheric vacuum breaker at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the sandwich and pizza making station: observed turkey, ham, marinara sauce and Mozzarella cheese having internal temperature of 51-60*F. Employee states the unit was turned off during the weekend/holiday and was turned on for service a short time prior to the start of the inspection. Unit had an ambient temperature of below 41*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Inspector did observed the food going down in temperature by the end of the inspection. Discussed the importance of ensuring all cold holding units are having ambient temperatures of 41*F or below prior to holding food in them. Corrective Action: Corrected at time of inspection.