Food Establishment Inspection Report |
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FOODBORNE ILLNESS RISK FACTORS AND PUBLIC HEALTH INTERVENTIONS |
Circle designated compliance status (IN, OUT, N/O, N/A) for each numbered item IN=in compliance OUT=not in compliance N/O=not observed N/A=not applicable Mark "X" in appropriate box for COS and/or R COS=corrected on-site during inspection R=repeat violation |
Risk factors are important practices or procedures identified as the most prevalent contributing factors of foodborne illness or injury. Public health interventions are control measures to prevent foodborne illness or injury. |
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GOOD RETAIL PRACTICES |
Good Retail Practices are preventative measures to control the addition of pathogens, chemicals, and physical objects into foods. Mark "X" in box if numbered item is not in compliance Mark "X" in appropriate box for COS and/or R COS=corrected on site during inspectionR=repeat violation |
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IOCI 17-356
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Food Establishment Inspection Report |
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Establishments: EUREST DINING SERV CAT KK | Establishment #: 620 |
Water Supply: Public Private Waste Water System: Public Private | ||
Temperature Documentation: NO | License Posted: NO | Complaint Number: |
Sanitation Information |
SANITIZER OBSERVATIONS |
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Location | Location Desc. | Method Used | Chemical Sanitizer Used | PPM | Water Temp |
Sanitizer Bucket | Chemical Sanitizer | Quaternary Ammonium | 200.00 | 0.00 |
TEMPERATURE OBSERVATIONS |
Item/Location |
Temp |
Item/Location |
Temp |
Item/Location |
Temp |
turkey/walk-in cooler | 37.00°F | chili/walk-in cooler | 38.00°F | tomato/walk-in cooler | 38.50°F |
air temp/walk-in freezer | -2.50°F | burger/hot holding | 141.00°F | Soup/hot holding | 161.00°F |
cheese/1 door cooler in caferteria | 40.00°F | sour cream/open display cooler | 41.00°F |
OBSERVATIONS AND CORRECTIVE ACTIONS |
Item Number |
Violations cited in this report must be corrected within the time frames below. |
44 |
*** Drawer in the food prep area had utensils stored with handles facing different ways with food contact surfaces of one utensil touching handles of the other. *** COS PIC fixed the storage so that all handles were the same way. - 4-904.11 (A): (A) SINGLE-SERVICE and SINGLE-USE ARTICLES and cleaned and SANITIZED UTENSILS shall be handled, displayed, and dispensed so that contamination of FOOD- and lip-contact surfaces is prevented. - V,COS |
Inspection Comments | Facility uses cast iron to display food. They do not cook with it. |
HACCP Topic: Handles of utensils |
Person In Charge (Signature)David Stevenson |
Date:01/19/2024 |
InspectorEmerson Roden |
Follow-up: Yes No Follow-up Date: |