CISCO ARAMARK

Fried onions measured 80F while maintained in a fryer basket above the fryer. Per staff, fried onions are intended to be subjected to time as a public health control; However time logs for the fried onions were not filled out. Employee was instructed to fill out time logs; Employee erroneously wrote 10:45AM. When questioned as to what time the onions had been fried (i.e. initially heat treated, thus rendering them a potentially hazardous food), employee stated 10:30AM. Numerous potentially hazardous foods at the salad station (front service line) subjected to time as a public health control were not logged, including roasted balsamic mushrooms, halal chicken, boiled eggs, various cheeses, and grilled onions. Per staff, they had a temp today and he had forgotten to fill out the time logs. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Employee properly filled out the time logs for the fried onions (10:30AM start). Items at the salad bar subjected to TPHC properly time logged.

Raw, ground beef stored above whole steaks in the walk-in cooler intended for meats. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin in sequential order of required cooking temperature.

Accumulation of yellow organic matter on the upper interior panel of the left-side ice machine. [CA] Food contact surfaces shall be maintained clean. Ensure to clean regularly to prevent buildup.

Salsa verde measured between 72F and 74F while maintained in a container in the walk-in cooler. Per staff, and per a time log that denoted when the item was initially cooked, item had been cooked at 8:06AM. Current time of measurement was 10:59AM, greater than two hours elapsed. Per the staff member who had cooked it, he had left it out before placing it into the walk-in cooler to cool. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Sasla verde was rapidly reheated to 200F. Staff restarted the cooling process.

1) Handwash sink by dishwashing area observed to be missing running water. Other handwash sinks avaiable in connected kitchen area. [CA] Provide running water to handwash sink. 2)3-comp sink at the end of prep area observed to have no running water. Per operator 3-comp sink has water turned off due to leak. Main 3-compartment sink by dishwashing area observed to be fully functional.[CA] Provide cold and hot running water to 3-comp sink.

Raw chicken observed to be stored above raw beef. Raw shrimp observed to be stored above tortillas and produce. [CA] Store raw meats below ready to eat foods and produce. Ensure raw meat storage is such that raw meats with higher required cooking temperatures are stored below.

Tongs for raw chicken observed to be stored such that handle is in direct contact with raw chicken. [CA] Store utensils such that handles are not in direct contact with food to prevent cross contamination. Recommend adding small container inside prep cooler insert to store tongs separately.

Walk in freezer connected to walk in cooler observed to be non operational. Left most walk in cooler condenser observed to be dripping water. [CA] Ensure equipment is repaired and in operational condition.