QUEST FOOD MANAGEMENT SERVICES Fails Health Inspection - Chicago Private school

THERMOMETERS PROVIDED & ACCURATE - Comments: OBSERVED RINSE CYCLE WATER TEMPERATURE GAUGE AT THE MAIN KITCHEN HIGH-TEMPERATURE DISH MACHINE TO BE INACCURATE, GAUGE DISPLAYING TEMPERATURE BETWEEN 194.0F TO 210.0F WITH ACTUAL EQUIPMENT SURFACE TEMPERATURE MEASURING 160.0F/AMBIENT WATER MEASURING 180.0F. INSTRUCTED TO REPAIR OR REPLACE HIGH-TEMPERATURE DISH MACHINE RINSE CYCLE GAUGE AND MAINTAIN AMBIENT AIR OR WATER MEASURING DEVICES WITHIN �3.0F OF INTENDED USE. PRIORITY FOUNDATION VIOLATION. 7-38-005 CITATION ISSUED.

Inadequate lighting prevents detection of contamination and pests.

Adequate protected lighting required in all areas.

50 foot-candles at prep surfaces; 20 foot-candles at 30 inches in storage; Shielded bulbs over exposed food; Clean fixtures.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SINGLE-USE PLASTIC BOWLS USED AS SCOOPS IN BULK DRY FOOD STORAGE CONTAINERS IN THE MAIN KITCHEN AREA. INSTRUCTED TO REPLACE SINGLE-USE BOWLS WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED SINGLE-USE PLASTIC BOWLS USED AS SCOOPS IN BULK DRY FOOD STORAGE CONTAINERS IN THE MAIN KITCHEN AREA. INSTRUCTED TO REPLACE SINGLE-USE BOWLS WITH MULTI-USE UTENSILS WITH HANDLES TO PREVENT CONTAMINATION WHILE SCOOPING AND MAINTAIN.

Contamination during preparation is a leading cause of foodborne illness.

Prevent contamination during all food handling.

Minimize bare hand contact; Prevent cross-contamination; Use clean equipment; Proper employee hygiene.