Eurest Dining Services

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED MILK AT 50.0F, VARIOUS SANDWICHES AT 45-50F, SOUP AT 44.2F, MACARONI AND CHEESE AT 51.8F, YOUGURT AT 52.3F. MANAGEMENT VOLUNTARILY DISCARDED 50# OF FOOD WORTH $300. CRITICAL VIO...

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

ALL PRE-MADE SANDWICHES, PUDDING & OTHER FOOD ITEMS FOR SELF-SERVICE MUST BE DATED. All food not stored in the original container shall be stored in properly labeled containers.

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

METAL PLATES AROUND CABINET DOORS OF STORAGE CABINETS IN PREP AREA MUST BE FIXED (PULLING AWAY FROM THE FIBERBOARD.) All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.

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

AIR VENTS OF DISPLAY CASE & DOOR TRACKS OF DISPLAY COOLERS MUST BE FREE OF DUST/FOOD DEBRIS. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN

ALL FOODHANDLERS MUST HAVE HAIR RESTRAINTS WHEN WORKING AROUND OPEN FOOD. All employees shall be required to use effective hair restraints to confine hair.

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

All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED DUST/FOOD DEBRIS INSIDE PREP AREA CABINETS. MUST CLEAN AND SANITIZE INTERIOR OF ALL UNCLEAN CABINETS.