ARAMARK @ AT&T

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed containers of sour cream, salsa, shredded cheese stored inside the reach-in cooler tightly covered with plastic wrap and 2 trays of cooked eggs stored inside walk-in cooler #1 tightly covered with plastic wrap. CA: Advised PIC 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: PIC placed the items stored inside the reach-in cooler in the blast chiller for rapid cooling and unwrapped the 2 trays of eggs inside walk-in cooler #1 during time of inspection

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap accessible at the satellite kitchen. CA: Advised PIC Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: PIC provided soap during time of inspection

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towel accessible at the hand sink at the satlite kitchen. CA: Advised PIC Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: PIC provided paper towel