All temperatures observed are internal unless otherwise noted. Concession stand C not in use at time of evaluation and was evaluated on 11/12/15. Prior to operating stand C provide soap and paper towels at the hand sinks and repair the hand sink since the drain has been removed and the waste drain line is disconnected. Clean the bottom door gasket of the reach-in refrigerator in stand A.
- Person in Charge
Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food.
Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. There is a laminated sign explaining the employee health policy posted at a hand sink in each stand.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: A food employee is chewing gum in the food preparation area of stand A.
Correction: Corrected. Discontinue chewing gum while preparing food and in the food preparation area.
- Food Storage - Clean and Dry Location
Observation: Cased food stored on the walk-in freezer floor.
Correction: Store food elevated up off the floor at least 6 inches.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling sliced turkey were not adequate.
Correction: Allow recently prepared food to cool to 41* or below before placing on the make table rail--the rail is not designed to cool foods. Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Marinara (115*) sauce in stand B is hot holding at improper temperatures.
Correction: Corrected. Ensure product is hot holding at least 135*. Stir product frequently.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey wrap (51*) on display on ice is cold holding at improper temperatures.
Correction: Corrected. Discussed using time as a public health control for phf/tcs (potentially hazardous/time-temperature control for safety) foods cold holding on display.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: 1) Racks in make table in stand B are corroded.
2) Racks corroded in make table in stand C are corroded.
Correction: Repair or replace the racks.
- Indoor Areas - Surface Characteristics
Observation: Walls where patched in stands B and C are not finished to provide a smooth, easily cleanable, and non-absorbent surface.
Correction: Finish the wall to provide a smooth, easily cleanable, and non-absorbent surface.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: Paper towels not provided at the hand sink adjacent to the ice machine in stand B.
Correction: Provide a supply of disposable paper towels.
- Physical Facilities in Good Repair
Observation: The physical structures are in poor repair:
1) wall torn at soap dispenser in stand A
2) at least two ceiling tiles are moisture damaged in stand B
3) wall torn at hand sink in stand B
4) wall torn at paper towel dispenser adjacent to reach-in in stand C
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: The physicals structures are not clean:
1) some litter on floor below front counter in stand A
2) wall not clean at roller grill prep table in stand C
3) wall on each side of the fryer is not clean in stand C
Correction: Clean.
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11/13/2015 | Routine | |
Stand B not evaluated since it was not in operation.Food temperatures observed are internal unless otherwise noted. This was a risk factor evaluation focusing on the 5 risk factors for foodborne illness. Good Retail practices were discussed with PIC at time of evaluation.
- Person in Charge
Observation: Staff not knowledgeable on reporting of illness (diagnosed and/or symptoms).
Correction: Ensure staff aware of reporting policy--cheat sheets provided to post at hand sinks.
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: Food employee in stand A chewing gum.
Correction: Corrected. No chewing gum in kitchen.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Chicken salad (43*) and tuna salad (44-46
Correction: 45-47*) in both stand C and A are cold holding at improper temperatures .
|
02/14/2015 | Risk Factor | |
2015 Permit issued.
- Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site)
Observation: Potentially hazardous/time-temperature control for safety (phf/tcs) foods are hot holding at improper temperatures: sausages and hot dogs in concession A (98*, 109*).
Correction: Corrected. Hot hold phf/tcs at 135* after or cooking or reheating to the proper temperatures.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Phf/tcs foods are cold holding at improper temperatures: 1) chicken salad on make table in stand A 44* warmest part of the food
Correction: 2) ham and turkey on make table rail in stand A at 45*, 43-46* respectively
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided inside the make table refrigerators in all three concession stands.
Correction: Provide thermometers inside thes units at the front (warmest location) by the door.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The coating on the racks inside the make table refrigerators in all three stands is in poor repair causing the racks to become rusty and no longer easily cleanable.
Correction: Repair or replace the racks to provide a smooth and easily cleanable surface.
- Kitchenware and Tableware (repeated violation)
Observation: Unwrapped stir sticks were provided at the consumer self-service counter.
Correction: Provide wrapped stir sticks or an approved dispenser for the stir sticks at the consumer self-service counter to prevent consumer contamination of multiple stir sticks.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not dispensing at the hand sink adjacent to the three compartment sink in concession A.
Correction: Corrected. Ensure hand soap is provided/dispensing.
- Hand Drying Provision (corrected on site)
Observation: Paper towels not provided at both hand sinks in concession B.
Correction: Corrected. Ensure all hand sinks are supplied with paper towels.
|
11/14/2014 | Routine | |
all food temperatures internal.
2014 permit issued
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Levered scoop stored on cloth towel at steam table in Hall B.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Potentially hazardous/temperature control for safety foods (PHF/TCS) are cold holding at improper temperatures on Hall A sandwich make table (turn salad, chicken salad at 45*, crab meat 47*, sliced tomato 54*) and at Hall B self service table (dairy creamer 52*).
Correction: Cold hold PHF/TCS foods at or below 41*. Suggest purchasing dairy creamers that "need no chill.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers not provided inside refrigerators storing PHF/TCS foods:
1) Hall A sandwich make table
2) Hall B sandwich make table
Correction: Provide thermometers inside these units at the front by the door.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Hand sink separating from wall at front counter Hall B.
Correction: Seal the sink to the wall.
- Equipment - Good Repair and Proper Adjustment
Observation: Plastic coating eroding inside the make table refrigerators in Hall A and B concessions.
Correction: Repair or replace to provide a smooth and easily cleanable surface.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Food boats not stored protected in Hall A.
Correction: Store single service protected from contamination by inverting the food contact surface or storing in original protective packaging.
- Kitchenware and Tableware
Observation: Unwrapped stir sticks were provided at the consumer self-service counter.
Correction: Provide wrapped stir sticks or an approved dispenser for stir sticks at the consumer self-service counter to prevent consumer contamination of multiple stir sticks.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash can not provided in the immediate area of the hand sink adjacent to the three compartment sink in the Hall B.
Correction: Provide a trash can.
|
11/08/2013 | Routine | |
Concession A open for scrap booking, Concession B not open, Concession C open for tattoo fest. Concession B not evaluated at time of evaluation.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Tuna salad, chicken salad , sliced tomatoes (commercially prepared) on make table rail in stand A were cold holding at improper temperatures (43-44*).
Correction: Cold hold potentially hazardous foods at or below 41*. Discussed how to adopt and use time as a control policy.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometer not provided inside the make table in stand A.
Correction: Provide a thermometer inside the unit at the front by the door.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: Digital food thermometer not provided.
Correction: Provide at least one digital/tip-sensitive food thermometer to measure the internal temperatures of thin-massed, patty-like foods.
- Sanitizing Solutions, Testing Devices
Observation: Quaternary ammonia test strips are not provided in concession stands.
Correction: Provide quaternary ammonia test strips.
- Lighting, Intensity (repeated violation)
Observation: Light bulb burned out in reach in freezer in stand C.
Correction: Replace the light bulb.
- Physical Facilities in Good Repair
Observation: Wall damaged behind make table in stand C.
Correction: Repair so it is smooth, easily cleanable, and non-absorbent.
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03/01/2013 | Routine | |
Concession C in operation for the Bodacious Bazaar . Concessions A and B were not in operation. Only event in which multiple concessions are open is Tattoo Fest and even then there may be only one stand in operation.
- Cloths - Wiping Cloths - Use Limitation
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: ham and turkey slices topline prep ref, unit ( walked downstairs from Commisary ) were 45-49 degrees
Correction: leave out minimal portion of meats and place bulk remainder in chest freezer to rapidly cool
- Temperature Measuring Devices
Observation: thermometer not present in the sandwich prep refrigeration unit
Correction: locate thermometer accurate to 2 degrees by the door of the refrigeration unit
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards sandwich prep ref, unit are stained / scored
Correction: replace cutting board
- Equipment and Utensils - Good Repair and Calibration
Observation: handle of levered scoop is melted
Correction: replace damaged scoop
- Non-Food Contact Surfaces
Observation: top of hot hold cabinetry dusty`
Correction: clean
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: single service cups lids stored incorrectly
Correction: advised employee of proper positioning ( cup covering side facing down in the plastic sleeve or in a dispenser unit with cup covering side down
- Outer Openings - Protected
Observation: door to corrider open
Correction: maintain corridor door closed since the exterior door of the corridor is open frequently
- Lighting, Intensity
Observation: upright freezer light is out
Correction: restore upright freezer to operation
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11/13/2012 | Routine | |
Concession B & C not in use at time of inspection
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Turkey mounded above load line in prep unit 45 degrees
Correction: remove pack of turkey and place inside unit
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: Meat on salads were 57-60 degrees. Ice bath in upright will not cool meat on top of bed of salad
Correction: Use time as a control by marking salad lid with for our use
- Cooling, Heating, and Holding Capacities (corrected on site)
Observation: Fruit cups with cut melon sitting on bed of ice
Correction: Showed staff to surround cup to edge of lid with ice to maintain <41*
- Utensils, Consumer Self Service
Observation: Cutting boards (blue) stained and scored
Correction: Replace
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Cup lids and cups sitting unsuitably on counter
Correction: Store with plastic sleeve on stack or in a washable container with an one inch rim
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Fry boats, plastic plates improperly stored
Correction: Store with food contact side down
- Physical Facilities in Good Repair
Observation: Floor drain screen lacking at ice machine, 3 compartment sink
Correction: Restore floor drain screen
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08/24/2012 | Routine | |
only concession Stand C in operation at the time of the inspection . Rarely are all 3 concession stand in operation. Normally only one and occasionally 2 . Did not go into other stands .
- Equipment - Cutting Surfaces (repeated violation)
Observation: cutting boards stained and scored at the prep refrigeration unit
Correction: plane down to smooth and cleanable surface or replace
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03/02/2012 | Routine | |
concession stand C in operation . Rarely more than one concession open at a time .
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site) (repeated violation)
Observation: chicken salad in upright refrigeration unit not date labeled
Correction: label ready to eat potentially hazardous foods with date made or the 7 day use period which after date of preparation
- Temperature Measuring Devices
Observation: thermometer not provided in preparation / make refrigeration unit
Correction: provide thermometer accurate to 2 degrees at the door of each refrigeration unit
- Kitchenware and Tableware
Observation: single service straws not protected during dispensing
Correction: provide wrapped stir sticks OR dispense individually
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: hot water faucet stripped left gooseneck of the 3 compartment sink
Correction: repair the hot water faucet to operational
- Hand Drying Provision
Observation: paper toweling not present / not feeding at the handsink opposite the 3 compartment sink
Correction: paper toweling to be present and dispensing
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: air return and ceiling tiles along the customer service line are dirty
Correction: clean
|
11/11/2011 | Routine | |
- Equipment - Cutting Surfaces
Observation: Cutting board scored
Correction: Resurface
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Ice scoops tops of ice machine dirty (since on dirty ice machine
Correction: Clean
- Non-Food Contact Surfaces
Observation: Top of ice machine dusty
Correction: Clean
|
08/20/2011 | Routine | |
Concession stand "C": operating at the time of the inspection
- Linens and Napkins - Use Limitation
Observation: linen cloth used as liner for container with cups / lids
Correction: linen is not approved as a liner . Remove . Plastic mesh mat / bar mat is approved for this use
- Critical: Date Marking - Ready-to-Eat - Potentially Hazardous Food - Date Marking* (corrected on site)
Observation: deli salad and turkey slices in 3 bundles in upright refrigeration unit stand " C " were not date labeled
Correction: label as to the date sliced / prepared or the 7day use period following the preparation /. slicing
- Cooling, Heating, and Holding Capacities (repeated violation)
Observation: yogurts in ice bath were not properly set in the ice to maintain temperature
Correction: sit the yogurts IN THE ICE not sitting them on the ice
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: handsink sealant split at concession B
Correction: recaulk sink with wall
- Equipment - Good Repair and Proper Adjustment
Observation: roller cart plastic surface burned / melted
Correction: replace
- Equipment and Utensils - Good Repair and Calibration
Observation: ice paddle missing end cap
Correction: replace damaged paddle or replace end cap
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: boxed kits on floor in front of handsink
Correction: to be stored > 6 inches off floor
- Critical: Handwashing - Using a Handwashing Lavatory* (corrected on site)
Observation: handsink block partially by box of boxed kits
Correction: remove items blocking handsink
- Plumbing System Maintained in Good Repair
Observation: hot water faucet not operation at the left gooseneck of concession stand C's 3 compartment sink
Correction: repair the faucet to operational
- Hand Drying Provision
Observation: paper toweling not dispensing concession stand B
Correction: restore paper toweling to operational ( battery operated )
|
05/27/2011 | Routine | |
Watch electric cord to prep unit, unit had dislodged
- Food Display
Observation: Open condiments on convention center floor (onions, relish)
Correction: Open condiments not allowed, employees to provide for customer or provide single service or squeeze bottles
- Food Display
Observation: Chafing dishes, hinged, not positioned properly
Correction: Position dishes/lids to open where server only has access
- Food Display
Observation: No protection side of prep unit from public ( not suitably set up for food prep)
Correction: Provide sneeze shields
- Cooling, Heating, and Holding Capacities
Observation: Half & half improper ice bath, creamer 45*F in ice bath
Correction: Lots more ice needed, in future use VHT creamers only
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: Plastic plates improperly stored
Correction: Store with food contact side down
- Critical: Handwashing Lavatory* (corrected on site)
Observation: No temporary handwash station at food line/ assembly
Correction: Provide.
- Hand Drying Provision
Observation: No disposable towels were provided at the hand washing lavatory
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Cleaner over dried onion
Correction: Removed at time of inspection
|
01/22/2011 | Routine | |
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