Aramark Nuveen Investments Cafe

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

POTENTIALLY HAZARDOUS FOODS MAINTAINED AT IMPROPER TEMPERATURES. OBSERVED 7- TURKEY SAUSAGE AT 117.2F,APPROX 4-LBS PORK SAUSAGE AT 129.0F , 3-LBS OF POTATOES AT 106.0F ON HOT HOLDING SERVICE AREA. INSTRUCTED TO MAINTAIN HOT FOODS AT 140.0F OR HIGHER...

WASH AND RINSE WATER: CLEAN AND PROPER TEMPERATURE

OBSERVED NO COLD WATER AT BOTH FAUCETS OF 3- COMPARTMENT SINK. COLD WATER TEMPERATURE 142.0F. INSTRUCTED TO REPAIR, PROVIDE COLD WATER AT FAUCETS BY REINSPECTION. CRITICAL VIOLATION 7-38-030

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

OBSERVED INADEQUATE HAND WASHING FACILITIES FOR STAFF. HAND SINKS IN EMPLOYEES WASHROOM TEMPERED WATER TEMPERATURE 58.0F IN WOMENS AND 56.0F IN MENS WASHROOM. ALSO TEMPERED WATER TEMPERATURE , ( HOT) AT ALL 3 HAND SINKS RANGED FROM 132.0F-148.0F. I...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

FOUND MULTI-PURPOSE UTENSILS (SPOONS, FORKS, AND KNIVES) IN DINING AREA IMPROPERLY STORED. INSTRUCTED PROPERLY STORE ABOVE STATED UTENSILS WITH THE HANDLES UP AT ALL TIMES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

FOUND GRAYISH DEBRIS AT CORNERS OF INTERIOR ICE MACHINE IN THE KITCHEN. MUST CLEAN, SANITIZE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

FOUND FOOD HANDLERS WIHOUT THEIR IDPH FOOD HANDLER'S CERTIFICATE AT THIS TIME. INSTRUCTED ALL STAFF OBTAIN IDPH FOOD HANDLER'S CERTIFICATES WITHIN 30 DAYS OF HIRE.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

EXPOSED HAND SINK AT FRONT PREP AREA HAS LOW WATER PRESSURE.MUST REPAIR. ALSO MONITOR TEMPERED WATER AT KITCHEN AND DISH WASHING HAND SINKS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

FLOOR AREA IN FRONT OF GREASE TRAP AT DISH MACHINE NEED REGROUTING.MUST REPAIR.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

NOTED ASSORTED FOOD ITEMS INSIDE COOLERS AND FREEZERS NOT PROPERLY LABELED.INSTRUCTED TO LABEL ALL FOOD ITEMS WITH PRODUCT NAME, PREPARED BY DATE AND/OR USE BY DATE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

NOTED FOOD CRUMBS AND DEBRIS INSIDE 2 DOOR FREEZER UNIT AT THE REAR PREP AREA. INSTRUCTED TO CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED DUSTY CEILING AND FANS INSIDE THE REAR UTILITY CLOSET AND FRONT PREP LINE. INSTRUCTED TO CLEAN AND MAINTAIN.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

BOTH EXPOSED HAND WASH SINKS IN KITCHEN AREA IN POOR REPAIR. SENSORS FOR WATER RELEASE ARE NOT WORKING. INSTRUCTED TO HAVE REPAIRED WITHIN 48HRS. CRITICAL VIOLATION 7-38-030 ISSUED.

* CERTIFIED FOOD MANAGER ON SITE WHEN POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED

NO CITY CERTIFIED FOOD MANAGER ON PREMISES WHILE POTENTIALLY HAZARDOUS FOODS(i.e. SOUPS, CHICKEN, DELI SANDWICHES, PIZZA ETC.)ARE BEING PREPARED, HANDLED AND SERVED. INSTRUCTED SAME MUST BE ON PREMISES AT ALL TIMES. SERIOUS VIOLATION 7-38-021 ISSUED...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOOR BEHIND FRONT SERVICE COUNTER, IN KITCHEN PREP AREA AND BEHIND HEAVY EQUIPMENT IN GRILL AREA.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND SANITIZE INTERIOR OF 1DR COOLER AT THE FRONT MAIN COOKING LINE TO REMOVE CRUMBS AND OTHER FOOD DEBRIS.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

MUST CLEAN FLOORS AT ALL CORNERS IN THE KITCHEN TO REMOVE CRUMBS AND FOOD DEBRIS.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

MUST INCREASE THE WATER PRESSURE AT THE EXPOSED HAND WASHING SINK NEXT TO THE DISH MACHINE.

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS HELD AT IMPROPER TEMPERATURES BETWEEN 54.0 F AND 57.0 F- HAM, CHEESE, EGGS, POTATOES, CUT PAPYAS, GRILLED VEGETABLES AND COOKED NOODL...

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. OBSERVED ACCUMULATED DIRT BUILD UP INSIDE FLOOR DRAINS IN PREP AREA. MUST CLEAN AND MAINTAIN INTERIOR OF ALL UNCLEAN FLOOR DRAINS.