EUREST DINING SERVICES - TAB

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sausage in walk-in cooler on the speed rack; reversed Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (133F - Hot Holding);at steam table at front counter; food out of temperature for approximately 30 minutes; food placed in the oven to reheat to 165 F ; Corrective Action Taken

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3 attempts Dishwasher (Chlorine 0ppm) operator contacted technician. All kitchen wares will be cleaned and sanitized at the EOB dish area until dishwasher is repaired. Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left hot line did not remove gloves went into freezer and carried raw burger back to line wearing same gloves - employee removed gloves, washed hands and put on new gloves. Explained to employee gloves should have been removed before leaving the line. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Packaged burritos removed from freezer 5 days prior not date marked - operator chose to discard. Corrective Action Taken

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. At 3 compartment sink - Operator contacted technician. Corrective Action Taken