QUEST FOOD MANAGEMENT SERVICES

2011-06-13: Canvass

Pass

• Not Critical: CHI-30 — FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers.//NED NAMES DATES ON ALL FOOD ITEMS IN STORAGE
• Not Critical: CHI-31 — CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: 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.//MUST PROPERLY STORE ALL CLEAN MULTI-USE UTENSILS/ICE WAND.
• Not Critical: CHI-32 — FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: 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/REPLACE ALL STAIN & BADLY PITTED CUTTING BOARDS IN PREP AREA/NEED SPLASH GUARD BETWEEN EXPOSED HAND BOWL & PREP TABLE IN KITCHEN AREA/
• Not Critical: CHI-33 — FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: 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,INTERIOR & EXTERIOR OF EQUIPMENT,UNDER HOOD OVER COOKING RANGE NEED CLEANING
• Not Critical: CHI-34 — FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS UNDER & AROUND STOCK NEED CLEANING
• Not Critical: CHI-38 — VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: The flow of air discharged from kitchen fans shall always be through a duct to a point above the roofline.//MUST INSTALL HOOD OVER TABLE TOP OVEN IF MOOR THAN 7500 WATT. IN FRONT PREP AREA TO CAFETERIA.
• Not Critical: CHI-42 — APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.//NEED HAIR RESTRAINTS ON ALL FOOD HANDLERS IN FOOD PREP AREA PREP PAIRING UNPROTECTED FOOD ITEMS