Aramark Services

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef patties stored over ready to eat meatballs in walk-in freezer. Not all food items in walk-in freezer in original commercial packaging. Person in charge rearranged food items to proper storage levels. **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked grits at temperatures of 112-188F on front buffet line. Employee stated steaming unit was malfunctioning and turned off. Person in charge voluntarily discarded remaining grits. Grits (112-118F - Hot Holding) **Corrected On-Site** **Warning**

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items on cook line at temperatures of 49-51F and front buffet line at temperatures of 46-48F. Person in charge stated all food items had been put out 2 hours prior for a 3 hour breakfast. Person in charge moved all food items to blast chiller for cooling. Cut tomatoes, cooked onions, cooked mushrooms, cooked peppers, cut spinach, cooked sausage links, cooked sausage patties, deli ham (49-51F - Cold Holding) Yogurt, cut watermelon, cottage cheese (46-48F - Cold Holding) **Corrective Action Taken** **Warning**

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed 1 employee on front cook line crack raw shell eggs then separate 2 slices of ready to eat cheese, placing 1 slice on grill and other back in container with other ready to eat cheese. Inspector educated employee proper handwashing procedures. **Corrective Action Taken** **Warning**

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed multiple food items marked for 8 days after opening or preparing. Food items had the day it was opened or prepared with an additional 7 days, totaling 8 days. **Warning**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to prep station closest to cook line. Person in charge provided paper towels.

Basic - Open condiments provided for self-service not properly protected. Observed multiple condiments with no protective covering on buffet line.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored on drying rack across from dish machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaging in food preparation while wearing a watch on front cook line.

Basic - Cutting board has cut marks and is no longer cleanable Observed cutting board with grooves and no longer smooth and easily cleanable on center prep table in kitchen.

Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed lids for to-go cups not stored inverted or with protective covering on middle buffet line. Person in charge inverted lids. **Corrected On-Site**

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored in dry storage area. Person in charge was unfamiliar with contents within.