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Eurest Dining Services Northrop Grumman

Eurest Dining Services Northrop Grumman
1500 W Nasa Blvd
Melbourne, FL 32904
(321)951-5695

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: EUREST DINING SERVICES NORTHROP GRUMMAN
License Number: 1506516
License ID: 5926572
Inspection Visit ID: 5450887
Inspection Date: Friday, October 31, 2014
Inspection Number: 2442011
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: EUREST DINING SERVICES NORTHROP GRUMMAN
License Number: 1506516
License ID: 5926572
Inspection Visit ID: 5383787
Inspection Date: Thursday, October 30, 2014
Inspection Number: 2442011
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 10
Number of High Priority Violations: 3
Number of Intermediate Violations: 2
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-09-4 Basic.Cutting board has cut marks and is no longer cleanable. / portable white board **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. **Warning**
36-41-4 Basic.Fan cover in reach in cooler has accumulation of dust/debris. **Warning**
05-09-4 Basic.No conspicuously located ambient air temperature thermometer in holding unit. / front line reach in or 2 door coolers **Warning**
42-01-4 Basic.Wet mop not stored in a manner to allow the mop to dry. **Warning**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. 2 door reach in coolers- cooked taco beef,sliced ham,liquid eggs,cooked chicken,cooked onions, peppers sausage, hot dogs n corn beef hash, shredded cheese, butter, TCS salad dressings, raw bacon, milk 50-55° **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. / unable to determine the amount of time the product in the reach coolers have been out of temperature **Warning**
41-08-4 High Priority.Toxic substance/chemical stored by or with clean or in-use utensils. / wiping cloth bucket on top of pan **Warning**
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. / shredded cheddar **Corrected On-Site** **Warning**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. / two reach in coolers **Warning**

Inspection For: EUREST DINING SERVICES NORTHROP GRUMMAN
License Number: 1506516
License ID: 5926572
Inspection Visit ID: 5382689
Inspection Date: Thursday, July 31, 2014
Inspection Number: 2441703
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. / restroom that the employees will be utilizing

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Eurest Dining Services Northrop Grumman in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Eurest Dining Services Northrop Grumman.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Eurest Dining Services Northrop Grumman may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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