EUREST DINING SERVICES-DFC

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over liquid eggs in one door cooler at cook line Stored properly Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling food with torn gloves; operator educated and employee washed hands and put new pair of gloves Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding); raw beef (46F - Cold Holding); in 2 door cooler by three compartment sink; as per operator foods out of temperature for approximately 2 hours; foods not prepared or portioned today; Foods moved to different cooler to quick chill Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked broccoli (110F - Hot Holding); at hot buffet As per operator food out of temperature for approximately 1 hour; food stirred; cooked chicken (110F - Hot Holding) in hot box at cook line ; as per operator food out of temperature for approximately 1 hour; placed in the oven to reheat to 165 F Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer - open package of raw steak over open package cooked sausage - operator moved raw steak to bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Equipment drain line draining into handwash sink. At dish area hand sink. Operator removed drain hose. Corrected On-Site

Basic - Stored food not covered. Reach in cooler - beef loin, country gravy and green beans not covered - operator covered. Corrected On-Site

High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green tomato sauce dated 07/01 - see stop sale.

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. Reach in freezer - raw chicken and raw turkey sausage over raw ground beef - operator moved raw chicken to lower shelf.. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Green tomato sauce dated 07/01 - see stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. double door cooler - gravy (45F - Cold Holding) not portioned or prepared today not removed from cooler and held over 4 hours - see stop sale.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. double door cooler - gravy (45F - Cold Holding) not portioned or prepared today not removed from cooler and held over 4 hours - see stop sale.

Basic - Carbon dioxide/helium tanks not adequately secured. Chained but not secured. Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over raw bacon - operator moved burgers to lower shelf. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured. In dish area. Tanks chained but not secured - tanks removed from property. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Mahi over layer cake in reach in freezer- operator moved fish to adjacent freezer. Corrected On-Site

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Front counter reach in cooler - cooked sausage not discarded from 4 hour period.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Front counter reach in cooler - cooked sausage not discarded from 4 hour period.