Eurest Dining

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CERTIFIED FOOD MANAGER ONSITE WHILE SERVING POTENTIALLY HAZARDOUS FOODS I.E. PORK, CHICKEN, SOUP, ETC. AT LEAST ONE CERTIFIED FOOD MANAGER MUST BE ONSITE WITH THE CERTIFICATE CONSPICUOSLY POSTED AT ALL TIMES WHILE SERVING POTENTIALLY HAZARDOUS FOO...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

MUST STORE SINGLE SERVICE UTENSILS WITH THE HANDLE FACING IN ONE DIRECTION TO AVOID INDIRECT HAND CONTACT WITH FOOD CONTACT SURFACE OF UTENSIL.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST DETAIL CLEAN THE FOOD STORAGE RACKS IN THE DRY STORAGE CLOSET TO REMOVE FOOD DEBRIS BUILDUP AND MAINTAIN.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST REMOVE PEELING PAINT ON THE SHELVING RACKS IN THE PEPSI REACH IN COOLER. DISCARD BROKEN BULK FOOD ITEM CONTAINER LIDS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

DETAIL CLEAN THE INTERIOR AND EXTERIOR OF COOKING EQUIPMENT AS NEEDED. MUST DETAIL CLEAN THE INTERIOR OF STORAGE CABINETS AS NEEDED.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

DETAIL CLEAN FLOORS UNDER THE COOKING EQUIPMENT, UNDER SHELVING UNITS,UNDER THE DISH MACHINE, UNDER SINKS AND UNDER PREP AREAS.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

REPLACE MISSING LIGHT SHIELD AT THE LIGHT LOCATED BETWEEN THE SALAD AND DELI PREP AREAS ABOVE THE HAND SINK AREA.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST REPAIR THE LEAKY FAUCET AT THE THREE COMPARTMENT SINK. ALSO REPAIR THE LEAKY PIPES UNDERNEATH THE THREE COMPARTMENT SINK AND REMOVE THE BUCKET COLLECTING WATER UNDERNEATH.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOORS AND CORNERS BEHIND AND UNDER ALL EQUIPMENT AND GREASE TRAPS IN PREP AREAS WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOORS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

OBSERVED FLOOR DRAINS IN DISH WASHING AREA WITH ACCUMULATED FOOD DEBRIS. INSTRUCTED TO CLEAN AND MAINTAIN FLOOR DRAINS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED HOOD VENTS IN BOTH PREP AREAS WITH ACCUMULATED GREASE. INSTRUCTED TO CLEAN AND MAINTAIN HOOD VENTS.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

FACILITIES DO NOT MAINTAIN PROPER TEMPERATURE. THE IN-COUNTER 3 WELL COLD HOLDING UNIT AT THE GRILL AREA HAS AN AIR TEMPERATURE OF 47.0F. UNIT TAGGED HELD FOR INSPECTION. MUST REPAIR AND MAINTAIN BELOW 40F. CRITICAL VIOLATION 7-38-005A.