Eurest Dining Services @ Quaker Oats

CONSUMER ADVISORY PROVIDED FOR RAW/UNDERCOOKED FOOD

MUST PROVIDE A DISCLOSURE AND REMINDER STATEMENT ON MENUS REGARDING RAW OR UNDER-COOKED EGGS. INSTRUCTED TO MAINTAIN. PRIORITY FOUNDATION 7-38-005 NO CITATION ISSUED (REFER TO HANDOUT)

NON-FOOD/FOOD CONTACT SURFACES CLEAN

MUST DETAIL CLEAN DRIED FOOD DEBRIS FROM LOWER SHELVES ON PREP TABLES THROUGHOUT PREP AREA. INSTRUCTED TO MAINTAIN.

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN

MUST DETAIL CLEAN FLOORS IN PREP AREA BEHIND AND UNDER HEAVY EQUIPMENT. INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST DETAIL CLEAN EXPRESSIVE GREASE ACCUMULATION FROM HOOD FILTERS IN GRILL PREP AREA. INSTRUCTED TO MAINTAIN.

ADEQUATE VENTILATION & LIGHTING; DESIGNATED AREAS USED

MUST REPLACE BURNED OUT LIGHTS IN CATERING PREP AREA, INSTRUCTED TO MAINTAIN.

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

Observed display ice bin on counter in deli area with gray duct tape used as a means of repair. Informed manager that all surfaces must be smooth and easily cleanable. Instructed manager to repair and or replace and ensure surface is smooth and easil...

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

Observed calcium stain deposits on exterior and interior components of both ice machines located next to coffee station. Instructed manager to detail clean and maintain at all times.

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

Observed grouting throughout front hot line and deli, with gaps and crevices. Instructed manager to repair to prevent pest harborage.

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

Observed excessive standing water in rear dish area. Must keep floors clean and dry to prevent pest harborage. Observed large gaps with water and food debris in between tiles in dish area. Must regrout to make floors smooth and easily cleanable. Mu...

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

OBSERVED GRAYISH SUBSTANCE ACCUMULATING ON THE SHELVING OF THE WALK IN COOLER. INSTRUCTED TO CLEAN AND MAINTAIN.

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

OBSERVED ACCUMULATION OF DEBRIS AND ORGANIC MATTER IN THE FLOOR DRAINS IN THE MAIN COOKING AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

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

DETAIL CLEAN THE FRYERS AND THE HOOD ABOVE THE FRONT COOKING EQUIPMENT. DETAIL CLEAN CABINETS UNDERNEATH THE SODA STATION AND CUSTOMER ICE MACHINE.

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

DETAIL CLEAN FLOORS IN THE PREP AREAS AND IN THE DISHWASHING AREAS.

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

MUST INSTALL A HAND SINK IN THE CATERING PREP ROOM.

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

ALL EMPLOYEES PREPARING FOODS MUST WEAR HAT/HAIR RESTRAINTS.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

MUST REMOVE AND/OR ORGANIZE CLUTTER IN CORNERS IN THE DRY FOOD STORAGE ROOM TO PREVENT RODENT HARBORAGE.

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

MUST CLEAN INTERIOR OF BOTH FRYERS TO REMOVE EXCESS GREASE BUILD-UP AND INTERIOR OF BOTH MICROWAVE OVENS BY THE FRONT ENTRANCE WAY.

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

MUST CLEAN ALL FLOOR DRAINS THROUGHOUT PREMISES.

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

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. THE FOIL PANS ARE STORED ON A SHELF 6" ABOVE THE WET FLOOR NEXT TO THE STEAMER, MOVE THE PANS AWAY FROM THIS AREA TO REDUCE POSSIBLE CONTAM...

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

The walls and ceilings shall be in good repair and easily cleaned. Use dustless cleaning methods. THE WALL ABOVE THE HOT FOOD SERVING AREA IS DUSTY AND NEEDS TO BE CLEANED AND MAINTAINED.

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

THE DRAIN UNDER THE SODA STATION IS DIRTY, CLEAN THIS DRAIN IN DETAIL.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

Cleaning equipment shall be properly stored away from food, utensils, equipment, and clean linens. A CLEANING BRUSH IS HANGING ON THE CLEAN DISH RACK IN THE PRODUCTION KITCHEN, REMOVE CLEANING BRUSH AND STORE AWAY FROM CLEAN PANS AND UTENSILS.

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

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. Must replace ice scoop at ice machine that's in poor repair.

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. Interior of most handsinks, cabinets under soda fountain, nozzles/panel around soda nozzles need cleaning-due to dust o...

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

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. Floors in walk-in cooler & behind some equipment at front cooking area need cleaning.