ARAMARK @ AT&T

Observed no hand soap accessible at the satellite kitchen. CA: Advised PIC Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC provided soap during time of inspection

Observed no paper towel accessible at the hand sink at the satlite kitchen. CA: Advised PIC Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: PIC provided paper towel

Observed containers of sour cream, salsa, shredded cheese stored inside the reach-in cooler tightly covered with plastic wrap and 2 trays of cooked eggs stored inside walk-in cooler #1 tightly covered with plastic wrap. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed the items stored inside the reach-in cooler in the blast chiller for rapid cooling and unwrapped the 2 trays of eggs inside walk-in cooler #1 during time of inspection

Observed several TCS food items holding at temperatures above 41*F (SEE TEMPERATURE LOG). CA: Advised PIC except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC placed items inside the blast chiller to be cooled during time of inspection and other items discarded

Observed 2 pans of black beans and 2 pans of rice stored inside the warmer cabinet measuring below 135*F. CA: Advised PIC Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above. COS: PIC reheated items in the oven during time of inspection

Observed several food items prepared and tightly cooling with plastic wrap and lids. CA: Advised PIC Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled:

(i) Placing the food in shallow pans; Pf

(ii) Separating the food into smaller or thinner portions; Pf

(iii) Using rapid cooling equipment; Pf

(iv) Stirring the food in a container placed in an ice water bath; Pf

(v) Using containers that facilitate heat transfer; Pf

(vi) Adding ice as an ingredient; Pf or

(vii) Other effective methods. Pf

2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be:

(i) Arranged in the equipment to provide maximum heat transfer through the container walls; and

(ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Observed a food employee par cooking chicken and placing the chicken on a metal pan stored on top of the trash can. CA: Advised PIC Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: PIC removed the pan of chicken and replace it with a new pan during time of inspection

Observed 3 employees handling food with jewelry on the wrist. CA: Advised PIC Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Jewelry was removed and employees washed hands during time of inspection

Observed dishes stacked wet inside the dish pit. CA: Advised PIC dishes shall be stored in a self-draining position that allows air drying

Observed pizza bar reach-in cooler holding TCS food items at temperatures above 41F with an ambient of 57F and walk-in cooler #1 measuring and holding an ambient of 49*F. CA: Advised PIC Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. COS: PIC removed all items and a work order was placed, a follow-up will be conducted before used again

Observed several TCS food items stored on the salad bar holding temperatures above 41*F during time of inspection. CA: Advised PIC time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC complied and removed all items and placed them inside the blast chiller for rapid cooling during time of inspection

Observed 4 metal pans with debris accumulation holding utensils stored as clean during time of inspection. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PI complied and removed pans and placed inside the dish pit to be washed and sanitize during time of inspection

Observed side table can opener with food debris accumulation present along the metal strip. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC complied and placed the can opener in the dish pit to washed and sanitized during time of inspection

Observed high heat dish machine measuring <160*F. CA: Advised PIC hot Water Sanitization Temperatures. If immersion in hot water is used for sanitizing in a manual operation, the temperature of the water shall be maintained at 171ºF (77ºC) or above.