EUREST DINING SERVICES @ BANK OF AMERICA

Personal cleanliness — Inspector Note: Observed employee actively prepping and re-heating food with a beard longer than .5" and without a proper beard net, even after EHS told him he needs to wear one C/A Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS: Employee was forced by the manager to put a beard net on

Wiping cloths: properly used and stored — Inspector Note: Observed employee actively prepping food on the counter with a sanitizing bucket next to him. The bucket was on the top on the prep counter in the main kitchen. C/A Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. COS: Bucket was moved to below the counter.

Proper cold holding temperatures — Inspector Note: Observed several TCS foods that were placed at the bar/serving area that were holding above 41*F. C/A Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P COS: Food was prepped earlier in the morning and were allowed to be placed in the cooler to cool back to proper temperature