- Equipment and/or components are not maintained in good working order. Observed rusty shelving in reach-in cooler in west concession stand.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Non-food contact surfaces of equipment are dirty. Observed build-up/debris at bottom of reach-in coolers and refrigerators in concession areas.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Observed debris and sticky floors in concession stand storage closets. Observed build-up around popcorn machines. Observed debris on floor inside Studio Eats walk-in freezer.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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04/15/2015 | Standard Inspection |
| No violation noted during this evaluation. | 04/15/2015 | Critical Control Point Inspection |
- Equipment and/or components are not maintained in good working order. Microwave keypad in west concession area was falling off.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Non-food contact surfaces of equipment are dirty. Observed build-up on interior of microwave in west concession area.
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. Observed build-up between popcorn machines and counter, as well as behind popcorn machines. Lower shelf of popcorn machine has debris.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
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01/15/2015 | Standard Inspection |
- Hand washing facilities are properly supplied.
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Foods are protected from physical and environmental contamination during storage, preparation, holding and display.
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01/15/2015 | Critical Control Point Inspection |
- Employees were properly washing hands using soap and warm water. They also were dressed appropriately with hair nets/hats.
thank you for demonstrating good personal hygiene habits.
- PIC in concessions properly responded to the cooking temperature for fully cooked hot dogs. Open ready-to-eat TCS foods like cold cuts, cheese and hot dogs were properly date marked to ensure a one week rotation and the FSO manager could properly respond to the date marking question.
Employees have proper food safety training to reduce the likelihood of foodborne illness outbreaks.
- All TCS foods are properly held out of the temperature danger zone of 41-135F
PICs had thermometers and responded correctly to hot and cold holding temperature questions.
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08/12/2014 | Critical Control Point Inspection |
- Critical: Utensils and food-contact surfaces of equipment were not sanitized at the required frequency. Mold was observed in the concession bulk ice machine and in each of the pop system ice bins in hard to reach areas which could contaminate ice.
Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. Clean and sanitize the bulk ice machine in the concession area and the ice bins beneath the pop systems to eliminate mold build up and prevent food contamination. Correct By: 12-Aug-2014
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08/12/2014 | Standard Inspection |
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