ARAMARK

Order for delivery

Inspection history

1. Aug 22, 2016

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2. Apr 6, 2016

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   1 violation

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN PREP SURFACES AS NEEDED. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: DETAIL CLEAN WALLS UNDER THE COFFEE PREP STATION, UNDER THE THREE COMPARTMENT SINK AND THROUHGOUT WHERE NEEDED.

3. Jun 25, 2015

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   1 violation

   • 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR OR REPLACE DOOR TRIM IN POOR REPAIR AT LOWER CABINET ALONG SERVING LINE,MISSING HANDLE ON SOUP KETTLE. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: MUST CLEAN VENTS AT HOOD AND OVER MOPSINK. | 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST REPLACE BURNT OUT LIGHT AT HOOD.

4. Feb 24, 2014

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   1 violation

   • 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: NEED TO CLEAN PRESS GRIDDLE, AND OVEN TRAY. | 35. WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: NEED TO CLEAN DUSTY WALL BEHIND OVEN'S.

5. Apr 12, 2013

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   1 violation

   • 3. POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: NOTED POTENTIALLY HAZARDOUS FOOD AT IMPROPER TEMPERATURES. NOTED APPROXIMATELY 2LBS OF COOKED EGG,SPINACH AND BACON QUICHE IN THE PREP AREA AT 56.2 DEGREES F. MUST MAINTAIN POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES F AND BELOW OR 140 DEGREES F AND ABOVE. CRITICAL CITATION ISSUED 7-38-005A | 33. FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: DETAIL CLEAN DUST ON HOOD ABOVE COOKING EQUIPMENT.

6. Oct 30, 2012

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   1 violation

   • 2. FACILITIES TO MAINTAIN PROPER TEMPERATURE - Comments: REFRIGERATED FOOD STORAGE FACILITIES AT IMPROPER TEMPERATURES. WALK IN COOLER AT 43-46 DEGREES F. MUST REPAIR AND ADJUST COOLER SO THAT IT MAINTAINS 40 DEGREES F AND BELOW. | 8. SANITIZING RINSE FOR EQUIPMENT AND UTENSILS: CLEAN, PROPER TEMPERATURE, CONCENTRATION, EXPOSURE TIME - Comments: DISH WASHING FACILITIES UNABLE TO PROPERLY WASH,RINSE AND SANITIZE MULTI USE ITEMS. FINAL RINSE CYCLE AT THE HIGH TEMP DISH MACHINE NOT REACHING 180 DEGREES F. MUST REPAIR SO THAT FINAL RINSE CYCLE REACHES A MINIMUM OF 180 DEGREES F AT ALL TIMES. | 32. FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: MUST REPAIR THE BOTTOM OF THE DOCK EXIT DOOR. | 36. LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: MUST INSTALL A LIGHT BULB AND SHIELD ON INTERIOR OF WALK IN COOLER. | 40. REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: REPAIR EXTERNAL THERMOMETER AT REACH IN COOLER IN FRONT PREP AREA. | 41. PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED - Comments: MUST PROVIDE ADDITIONAL SHELVING RACKS ON INTERIOR OF WALK IN COOLER AND IN BASEMENT STORAGE AREA TO PROPERLY STORE FOOD ITEMS.

7. Oct 16, 2012

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