Quest Food Management Services

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

REPAIR THE LEAK UNDER THE EXPOSED HANDSINK IN THE PREP AREA.

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

FOUND PRESS BOARD USED FOR SHELVING IN THE DRY STORAGE AREA. SHEVING MUST BE SMOOTH AND EASILY CLEANABLE.

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

CREVICES FOUND ON WALLS UNDER DISH WASHING AREA, INSTRUCTED TO PATCH.

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

FOOD HANDLER NOT WEARING HAIR RESTRAINT, INSTRUCTED TO WEAR.

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

All food not stored in the original container shall be stored in properly labeled containers.//NEED NAMES ,DATES,TIME OF FOOD PREPAIRED ON FOOD ITEMS IN STORAGE

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. All single-service drinking straws and containers shall be discarded immediately after use.//INSTRUCTED MGMT TO PROPERLY STORE ALL CLEANMULITY ...

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.//NEED LIDES ON ALL GARBAGE CANS IN PREP AREA WHEN NOT IN USE/NEED SPLASH GUARD BETWEEN 2COMP.SINK & 2COMP. SINK

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.//SOME SHELVES IN COOLERS DRY STORAGE NEED CLEANING.

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.//MUST DETAIL CLEAN OR REPLACE ALL STAIN CEILILG TILE OVER KITCHEN AREA.

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

All employees shall be required to use effective hair restraints to confine hair.//NEED HAIR RESTRAINTS ON ALL FOOD HANDERLERS IN FOOD PREP AREA WHEN PREPAIRING UNPROTECTED FOOD ITEMS.

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. OBSERVED FOOD DEBRIS ON FLOOR UNDER AND BEHIND COOKING EQUIPMENT. MUST DETAIL CLEAN FLOOR UNDER AND AROUND EQUIPMENT.