- Bare hand contact (critical) (corrected)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Bare hand contact with ready to eat foods ( hot dogs ) in South East stand. Use utensils to handle all ready to eat foods. 2. Bar hand contact with reasdy to eat foods in South West Stand. Use utensils to handle all ready to eat foods.
- No hand washing (when) (corrected)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing in South East Stand. Wash hands in approved manner and at approved
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tongs dropped on floor, placed on counter for use in South East Stand. Wash-Rinse-Sanitize--air dry.
- Hand sink location blocked (corrected)
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Hand sink blocked in South East stand. Discontinue. Make sure hand sink is accessible at all times
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at North Stand. Provide.
- Improper sanitizing of utensil(s) and equipment (corrected)
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer for utensils in North Stand. Provide.
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of popcorn on floor in South East Stand. Remove from floor and store 6 inchens off floor.
- Hand washing (where) (corrected)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Hand washing set up at two bay dish sink in North Stand Discontinue. Use two bay for dish washing.Use one bay sink for hand washing.
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10/11/2013 | Recheck |
- Bare hand contact (critical)
Bare hand contact with ready to eat food.
Correction: Provide and use utensils such as gloves, deli wrap, or tongs.
Comments: 1. Bare hand contact with ready to eat foods ( hot dogs ) in South East stand. Use utensils to handle all ready to eat foods. 2. Bar hand contact with reasdy to eat foods in South West Stand. Use utensils to handle all ready to eat foods.
- No hand washing (when)
Food employees’ hands became contaminated and were not washed to eliminate contamination.
Correction: Food employees shall wash their hands and exposed portions of their arms after contamination occurs.
Comments: 1. No hand washing in South East Stand. Wash hands in approved manner and at approved
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. Tongs dropped on floor, placed on counter for use in South East Stand. Wash-Rinse-Sanitize--air dry.
- Hand sink location blocked
Hand washing facilities not properly located and/or accessible.
Correction: A hand washing facility shall be properly located and accessible at all times.
Comments: 1. Hand sink blocked in South East stand. Discontinue. Make sure hand sink is accessible at all times
Location: Kitchen
Equipment: Hand sink
- Plumbing system / repair (Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. No hot water at North Stand. Provide.
- Improper sanitizing of utensil(s) and equipment
Utensil(s) and food-contact surface(s) not properly sanitized after cleaning.
Correction: Utensil(s) and food-contact surface(s) of equipment shall be sanitized immediately after cleaning.
Comments: 1. No sanitizer for utensils in North Stand. Provide.
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Bag of popcorn on floor in South East Stand. Remove from floor and store 6 inchens off floor.
- Hand washing (where)
Employee used improper location to wash hands.
Correction: Employees shall wash hands only at designated hand sinks.
Comments: 1. Hand washing set up at two bay dish sink in North Stand Discontinue. Use two bay for dish washing.Use one bay sink for hand washing.
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10/04/2013 | Routine |
- Hot holding (corrected on site)
Potentially hazardous food(s) not held at proper temperatures.
Correction: Potentially hazardous food(s) shall be held at 135 degrees F or higher.
Comments: 1. Pizza at 90 deg. F. Hold hot at 135 deg. F or above. Can use time to control bactrial growth. Mark pizzas wtih time and dispose of after 4 hours.
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: 1. Sour Creem at room temperture in home concession stand. Keep refrigerated at 41 deg. F. or below. NOTE > CORRECTED AT TIME OF INSPECTION.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: 1. Clean spill by popcorn machine.
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: 1. Box lid with chips on floor in visitor concession stand. Store 6 inches off the floor. NOTE > CORRECTED AT TIME OF INSPECTION.
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10/12/2012 | Routine |
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