QUEST FOOD MANAGEMENT SERVICES Gets Conditional Pass on Health Inspection - Chicago Private school

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.12 OBSERVED NO HAND DRYING PROVISION AT THE HAND WASHING SINK LOCATED AT THE 1ST FLOOR FOOD/COFFEE PREP AREA. INSTRUCTED TO ALWAYS MAINTAIN A HAND DRYING PROVISION (SUCH AS PAPER TOWELS) AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER PROVIDED PAPER TOWELS DURING THE INSPECTION. PRIORITY FOUNDATION. CITATION ISSUED 7-38-030(C).

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: 6-301.11 OBSERVED NO HAND WASHING CLEANSER AVAILABLE AT THE HAND WASHING SINK LOCATED IN THE FOOD/COFFEE PREP AREA ON THE 1ST FLOOR. INSTRUCTED TO ALWAYS MAINTAIN HAND WASHING CLEANSER AT ALL HAND WASHING SINKS AT ALL TIMES. MANAGER PROVIDED HAND WASHING CLEANSER DURING THE INSPECTION. PRIORITY FOUNDATION 7-38-030(C). CITATION ISSUED UNDER ABOVE VIOLATION.

Blocked or unsupplied sinks force employees to skip handwashing, spreading fecal bacteria and viruses to food.

Handwashing sinks must be accessible, properly supplied, and used only for handwashing.

Each sink needs: Warm water (100°F minimum); Soap in dispensers; Paper towels or air dryers; Waste receptacles; Signage; Clear access; Used only for handwashing.

PROPER COLD HOLDING TEMPERATURES - Comments: 3-501.16(A:2,&B) OBSERVED TIME TEMPERATURE CONTROL FOR SAFETY FOODS AT INADEQUATE COLD HOLDING TEMPERATURES LOCATED IN A COLD HOLDING UNIT; OBSERVED ABOUT 11 POUNDS OF DELI MEAT SANDWICHES AND CONTAINERS OF YOGURT RANGING FROM 50.3F-51F. INSTRUCTED TO DISCARD AND DENATURE SAID TCS FOODS AND ALWAYS MAINTAIN ALL COLD HOLDING TCS FOODS AT 41F OR BELOW AT ALL TIMES. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Temperatures below 135°F allow bacteria to multiply, especially spore-formers that survive cooking.

Hot foods must be held at 135°F or above.

Maintain 135°F or above; Check temperatures regularly; Proper hot holding equipment; Cannot reheat in hot holding units.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A COLD HOLDING UNIT, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 48F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED TO STORE TCS FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

PROPER COOLING METHODS USED; ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL - Comments: 4-301.11 OBSERVED A COLD HOLDING UNIT, WITH TCS FOODS INSIDE, AT AN INADEQUATE COLD HOLDING TEMPERATURE OF 48F DURING THE INSPECTION. INSTRUCTED TO ALWAYS MAINTAIN ALL COLD HOLDING UNITS AT 41F OR BELOW AT ALL TIMES. SAID UNIT TAGGED AND HELD FOR INSPECTION AND MAY NOT BE USED TO STORE TCS FOODS. PRIORITY VIOLATION. CITATION ISSUED 7-38-005.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.