ARAMARK AT EMERALD COAST CONFERENCE CENTER

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants: Establishment ROPs cooked food and freezes. However, they do not have a HACCP plan on file with the division. It has been submitted and received, but not approved. Also requires a variance as the food will be held for longer than 48 hours. Warning - From follow-up inspection 2024-06-26: According to the new Executive Chef, Luis Padilla, the establishment has submitted their procedures to Aramark Corporation for approval before submitting to the State for approval. Per the Operations Support Guide, Time Extended to the next unannounced inspection. Time Extended

Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Sanitizer (heat) 150f. Operator set up 3 compartment sink with quaternary sanitizer registered at 200 ppm. Repair person contacted. Corrective Action Taken

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Final rinse gauge not functioning properly. Probe Thermometer ran through machine at 183f.

Basic - Bowl or other container with no handle used to dispense food. Upon inspection observed small cup in rice container on second shelf from top in dry storage area. Operator removed small cup from container during inspection. Corrected On-Site

Basic - Ice buildup in walk-in freezer.