ARAMARK & LOYOLA DAMEN

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED MULTIPLE BROKEN PAPERTOWEL DISPENSERS THROUGHOUT BASEMENT PREP AREA AND UPSTAIRS SERVING AREAS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

Code 10

ADEQUATE HANDWASHING SINKS PROPERLY SUPPLIED AND ACCESSIBLE - Comments: OBSERVED THE HANDWASHING SINK IN BETWEEN BURGER AND PASTA PREP STATIONS NOT MAINTAINED WITH HOT WATER. OBSERVED WATER AT 60F. INSTRUCTED PERSON IN CHARGE HOT WATER AT ALL HAND WASHING SINKS MUST BE AT LEAST 100F. SERVICE TECHNICIAN ARRIVED ON SITE AND NOW ALL SINKS ARE MAINTAINED BETWEEN 102F - 105F. PRIORITY VIOLATION #7-38-030(C). CITATION ISSUED.

Code 10

PROPER HOT HOLDING TEMPERATURES - Comments: OBSERVED THE FOLLOWING FOOD NOT MEETING REQUIRED TEMPERATURE OF 135F DEGREES OR ABOVE IN THE DESIGNATED HOT-HOLDING UNIT: POTATOES AT 119F AND 120F AND 117F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 5 LBS OF PRODUCTS WORTH $25.00 THROUGH DENATURING PROCESS. PRIORITY VIOLATION #7-38-005. CITATION ISSUED.

Code 21

PHYSICAL FACILITIES INSTALLED, MAINTAINED & CLEAN - Comments: OBSERVED DUST, FOOD DEBRIS, AND DIRT ON FLOOR UNDER COOKING EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN PREP, DISH WASHING, STORAGE AND BASEMENT AREAS, AND RETAIL AND RESIDENTIAL AREAS, ESPECIALLY ON MECHANICAL COMPARTMENTS OF EQUIPMENT. INSTRUCTED MANAGER TO CLEAN FLOORS UNDER ALL EQUIPMENT, ALONG WALLS AND IN ALL CORNERS IN ALL AREAS.

Code 55

CONTAMINATION PREVENTED DURING FOOD PREPARATION, STORAGE & DISPLAY - Comments: OBSERVED NO SPLASHGUARD BETWEEN PREP SINK/DUMP AND STAINLESS-STEEL PREP TABLE IN DELI AREA. MUST INSTALL A WASHABLE SPLASHGUARD.

Code 39

FOOD & NON-FOOD CONTACT SURFACES CLEANABLE, PROPERLY DESIGNED, CONSTRUCTED & USED - Comments: OBSERVED BROKEN/ MISSING COVERS FOR MECHANICAL COMPONENTS OF EQUIPMENT THROUGHOUT PREP AREAS. INSTRUCTED TO REPAIR OR REPLACE AND MAINTAIN.

Code 47