ARAMARK @ BIOMET 3I

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged container of raw burger patties stored above cooked sausage patties, discussed with operator who could storage of products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In kitchen on speed rack cooked chicken (84F - Hot Holding); cooked potatoes (71F - Hot Holding) per operator products prepared approximately 45 minutes ago and held on speed rack until reheated later for lunch service, discussed hot holding requirements with operator who moved products back to oven to reheat to 165F+. Corrective Action Taken

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. At front counter display cooler apples and pears for self service not wrapped and no utensils provided, discussed with operator to plastic wrap or provide utensils.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee loading dirty dishes inside dishwasher and unloading clean sanitized ones without washing hands first; manager educated; employee washed hands ; Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut potatoes n walk-in cooler; stored properly Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on prep table at cook line; Removed Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) fixed to 200 ppm Corrected On-Site

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked raw shell eggs, picked up towel from the floor touched clean utensils and to go boxes without washing hands; manager educated; employee washed hands; Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage over fish in walk-in cooler; Stored properly Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. salmon (125F - Hot Holding); in hot box at prep station; as per operator food out of temperature for approximately 30 minutes; food placed in the oven to reheat to 165 F Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (60F - Cold Holding); sliced cheese (60F-Cold Holding); in reach in cooler at cook line; as per operator foods not prepared or portioned today; foods outside during breakfast orders: food outside for approximately 1 hour; food placed in ice to quick chill; Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- cutting board at cook line

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and sausage over cooked steak in walk-in cooler; reversed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (56F - Cold Holding); sliced ham (56F - Cold Holding) in reach in cooler at cook line; food not prepared or portioned today; as per operator food out of temperature for approximately 1 hour; foods moved to walk-in cooler Corrective Action Taken

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors- employee bathroom Repeat Violation

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary <50ppm). - chemical not connected. Operator corrected Triple Sink (Quaternary 400ppm) Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler raw beef over cooked vegetables- operator moved steak to lower shelf. Raw burgers over beyond burgers - operator moved beyond burgers to opposite side of freezer. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hot line hand sink food debris found inside - operator removed and cleaned. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At prep kitchen hand sink.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom.

Intermediate - Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Operator states Fried chicken cutlets in walk in cooler partially cooked to be finished the following day - reviewed non continuous cooking procedures - operator chose to discard and will no longer partially cook. Corrected On-Site

Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples not wrapped - operator removed. Corrected On-Site

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. COOLING - corned beef hash (58F - Cooling) 12:50 pm ambient cooling since 9am. Recheck 10 mins 56f. Just 4 hours operator moved to freezer. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk in cooler - fried rice prepared 3 days prior - operator date marked. Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon handle removed from hotel pan with cooked rice. Corrected On-Site

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator removed wet towel from prep surface. Corrected On-Site