Handwashing, and dishwashing, facilities were being maintained properly.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: The chili from the chili dispensing machine was "out of temperature." The cheese sauce from the cheese sauce dispensing machine was "out of temperature." The chili was at 109 F. The cheese sauce was at 118 F.
Correction: Hot" potentially hazardous foods, such as the chili, and the cheese sauce, in the commercial dispenser units, must be held at 135 F, or higher, at all times, or there is a risk of foodborne illness. These dispensers may not be used for service to customers until they are once again capable of holding the chili, and the cheese sauce, at 135 F, or higher at all times. Both of these units need to be repaired, or replaced.
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03/10/2016 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
- Hair Restraints - Effectiveness
Observation: Employees observed working in the food service area without proper hair restraints.
Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Ice scoops are being stored directly on the surface of the big ice machine, above the entrance door to the ice bin.
Correction: If the ice scoops are to be stored on the ice machine, we require that they be stored in a smooth, easily cleanable storage container-not directly on the ice machine surface. We do not consider the ice machine surface, above the entrance door to the ice bin, to be an easy-to-clean surface
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The 0-220 F metal-stemmed thermometer (or the digital equivalent) that we require to be on site, for monitoring internal temperatures of hot and cold potentially hazardous foods (hot dogs, chili sauce, cheese sauce), could not be located.
Correction: A 0-220 F metal-stemmed thermometer, preferably a digital thermometer, needs to be obtained and kept on site at all times, for monitoring internal food temperatures. Employees working in the concession stand area need to know where this thermometer is located.
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03/12/2015 | Routine | |
Handwashing, and dishwashing, facilities were being maintained properly. No food temperature problems were observed.
No violation noted during this evaluation. | 03/10/2014 | Routine | |
No food temperature problems were observed.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: There are two ice scoops sitting directly on top of the ice machine, above the entrance door to the ice bin.
Correction: These two ice scoops need to be stored in a pan or in an (easily cleanable) storage box-not directly on top of the ice machine surface. This ice machine surface is not considered to be easily cleanable, because it is above the entrance door to the ice, which means there is a hazard of "dripping," if one tries to clean this surface. This violation was immediately corrected by the establishment management.
- Handwashing Cleanser - Availability (corrected on site)
Observation: The handwashing sink, next to the 3-compartment (dishwashing) sink, in the "back kitchen room" did not have handwashing soap present.
Correction: This sink is required by our regulations to be maintained as a handwashing sink. (There is a door between the concession stand, and the "back kitchen room". Therefore, our regulations specify that the handwashing sink in the concession stand may not serve as the handwashing sink for the "back" kitchen room.) And handsoap needs to be present at all handwashing sinks at all times. Also, the "back kitchen room" handwashing sink may not be used for anything except handwashing. This violation was immediately corrected by the establishment management.
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03/12/2013 | Routine | |
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