Aramark at Methodist - Specials Kitchen

*10 Clean Sight and Touch

Mold seen in/on wire racks

*32 Equipment and Utensils Multiuse Materials durable

Replace rusted wire racks in all/any coolers with rusted wire racks

*39 Cutting surfaces.

Get rid of worn cutting board

*42 Floors/walls/ceiling/nonfood dirty

Clean food debris in walk-in coolers

*45Physical Facilities Floors,Walls,Ceilings

Fix broken floor tiles throughout kitchen especially where area that water pools

*10 Clean Sight and Touch

Mold growth & excessive grime on racks in all walk-in cooler

*22 Accredited food handler certificate - 60 days

*34 Controlling pests. Eliminating harborage conditions

Excessive facility issues that create harboring conditions for pest

*42 Dirty nonfood contact surfaces

Clean interiors of reach-in coolers for patient food

*45Physical Facilities Floors,Walls,Ceilings

Fix floor boards across kitchen

*42 Dirty nonfood contact surfaces

Clean dust/grease build-up by vent hood

*30 Food Establishment Permit

Post current health permit.

*45 Lockers to be used to store personal items

Store employee coats/jackets in the designated area.

*40 Single use articel wrapped or dispensed

Store coffee stirrers in a dipenser/wrapper.

*42 Floors/walls/ceiling/nonfood dirty

floors with spill water under equipment must be clean to avoid cross contamination all floors under equipment dirty with soils and grease accumulations must be clean to avoid contamination ligh

*45 Premises shall be maintained in good repair

ceiling at entry hall areas peeling off material must be replace or repair to proper condition faucet broken at hand sink back area must be repair or replace to proper condition verified all ha

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

fruit flies activity observed in all areas must be contact pest management to eliminate pest and avoid contamination

*43 Ventilation hood systems, adequacy

excessive fumes out of vent hood grill and cooking area must be replace or repair to prevent grease and condensation on walls and ceiling

*10 Equipment and Utensils Cleaning-contamination

cooler units dirty with soils and food debris must be clean to avoid cross contamination

*43 Clean vent syst:Intake/exhaust air ducts

vent hood filters dirty with soils and grease accumulations must be clean to avoid cross contamination a/c vents and return covers dirty with dust and soils accumulations must be clean to avoid cro

*43 Ventilation hood-prevent grease dripping

different vent hood areas dirty with soils, drippings and grease accumulations must be clean to avoid cross contamination

*20 Grease Trap Tickets

missing current grease trap ticket on site must be have current grease trap ticket on site

*42 Floors/walls/ceiling/nonfood dirty

floors under equipment, racks and tables dirty with soils, food debris and grease accumulations must be have clean to avoid contamination use as public hazard control

*39 Equipment in good repair and proper adjustment.

ware washing machine with a water leak at back water connections area must be repair to proper condition

*42 Floors/walls/ceiling/nonfood dirty

floors behind equipment dirty with soils, food debris and spills must be clean to avoid cross contamination ceiling dirty with drippings must be clean to avoid cross contamination light shields

*45 Premises shall be maintained in good repair

skirts tiles broken must be repair to proper condition

*42 Floors/walls/ceiling/nonfood dirty

Clean: dust in walkin hand sinks light switches dust on ceiling mixer stand plastic liners on shelves

*39 Keep utensils handles upright or protected

can nnot use pitcher as a scoop must have a upright handle

*36 Cloths in-use for wiping between uses stored

*43 Clean vent syst:Intake/exhaust air ducts

Dirty A/C vent near vent hood system.

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

IN BREAD PROOF ROOM COS-COVERED

*33 Warewash- Wash cycle temp. of single tank, conveyor

WASH CYCLE AT 140 DEGREE F AND GETTING COOLER COS- WORK ORDER IN

*06 Discard if TCS is in container w/ no date or day

DISCARD TCS (CUT VEGETABLES) BY USE BY DATE OR IF THERE IS NO DATE

*28 Date marking > 24 hrs,on site,temp 41F

ENSURE PROPER DATE MARK ON ALL FOOD PRODUCT COS- FIX DATE MARK

*31 Handwashing lavatory - used for other purpose

OBSERVED FOOD IN HAND SINK BY DISH WASHER

*42 Dirty nonfood contact surfaces

CLEAN THE VENT HOOD FILTERS ( THICK BUILD UP PRESENT)

*19 Water & Plumbing in good repair- per code

SLOW DRAIN AT THE HAND SINK