Hot water has been restored since last week. Concessions at the convocation center can resume food service.
- Food - Miscellaneous Sources of Contamination (repeated violation)
Observation: Ice in ice machine is contaminated with debris from being the lid being left open.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is noted in poor repair: Drawers hard to open in toastmaster warming cabinet, 2 door undercounter refrigerator down, many paper towel dispensers not operating.
Correction: Repair or replace.
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05/29/2015 | Follow-up | |
No foods available to take temperatures of. The concessions are only a point of service, all foods are made at the university cafe.
- Food - Miscellaneous Sources of Contamination
Observation: Ice in ice machine is contaminated with debris from being the lid being left open.
Correction: Protect food from miscellaneous sources of contamination.
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The following equipment is noted in poor repair: Drawers hard to open in toastmaster warming cabinet, 2 door undercounter refrigerator down, many paper towel dispensers not operating.
Correction: Repair or replace.
- Critical: Water Capacity*
Observation: The water heater / boiler serving the food service establishment is no longer operable.
Correction: Restore hot water immediately. Discontinue using the concession until hot water is restored. Call inspector for re-inspection once repaired.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at more than one sink in the big and little concession stands. The battiers were dead in some of the dispensers.
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.
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05/08/2015 | Routine | |
Permit fee and renewal application is due. The concession stands were closed at the time of the inspection. There were no potentially hazardous foods observed, ambient air temperatures were taken in each unit. All ambient air temperatures taken were at the proper temperatures except for the 2 door low boy in the left side concession, this unit is not being used.
- Equipment Compartments, Drainage
Observation: The lowboy refrigeration unit in the small concession is holding water and not draining.
Correction: Repair or replace.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
lowboy in large concession stand on left, warmer drawers are hard to open and get stuck in the large concession, the gasket to the single door lowboy is fitted incorrectly in large concession, some paint is worn off front counters/shelves in the large concession, the popcorn machine is down, a few paper towel dispensers are not working.
Correction: Repair or replace to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Handwashing Cleanser - Availability (corrected on site)
Observation: Soap was not provided at the 2 hand sinks in the dishrooms and in the back room of the large concession stand.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at several hand sinks in both concessions. Some dispensers had paper towels, but the battery was dead, so they would not dispense.
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
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11/04/2014 | Routine | |
Cheese temperature taken was a surface temperature only. The concession is not currently open for the season. It is suggested that all floors, walls and equipment should we thoroughly cleaned before the concession is closed down for the season to prevent the attraction of inspects and rodents.
- Temperature Measuring Devices (repeated violation)
Observation: The temperature measuring device in all refrigeration units of both concession stands were not properly located in the coldest part of the unit.
Correction: Relocate the temperature measuring device to the coldest part of the hot food storage unit to properly represent the ambient air temperature.
- Sanitizing Solutions, Testing Devices (repeated violation)
Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. The test strips are kept in a different building.
Correction: Obtain a sanitizer test kit for the quaternary ammonia sanitizer so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The following equipment is not sealed to adjoining equipment or walls:
>>Restroom handsink backsplash
>>Mop sink in concession #1
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The following equipment was observed in a state of disrepair and damaged:
>>Light fixture frames (2 of them) in concession #2 loose and beginning to hand
>>Paint worn on concession front counters
>>Paper towel dispensers batteries are dead
Correction: Repair, or replace the following equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the following equipment has accumulations of grime and debris:
>>Inside of ice boxes, not currently used
>>Shelf below hot box warmer drawers
>>Under counter shelving
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Refuse, Recyclables, and Returnables - Outdoor Storage Surface
Observation: The outdoor dumpsters are stored on the bare ground.
Correction: All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability (repeated violation)
Observation: There is no refuse container at the area immediately adjacent to the hand sinks in both concession stands.
Correction: Provide a refuse container for the disposal of paper towels at the hand sinks.
- Refuse - Covering Receptacles
Observation: Dumpster or outside refuse container was open or uncovered.
Correction: Cover all waste containers when not in continuous use.
- Physical Facilities in Good Repair (repeated violation)
Observation: The following physical structures are not maintained in good repair:
>>Coving loose behind three compartment sink
>>Ceiling tape hanging in concession #2
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: Floor under concession stands under the equipment are noted in need of cleaning.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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04/01/2014 | Routine | |
Stands not in service at time of evaluation.
2013 permit issued. post in public view.
- Temperature Measuring Devices (repeated violation)
Observation: Thermometers located at coldest part of the refrigerators.
Correction: Relocate thermometers to the warmest part of unit (i.e. at front by the door) in the main concessions.
- Sanitizing Solutions, Testing Devices
Observation: Test strips not provied at both conecssion standst to tes sanitizer water.
Correction: Provide quaternary ammonia test strips.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior panel of ice machine in small stand not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces (repeated violation)
Observation: Shelves below hot dog grill inmain stand and below popocorn machine in small stand are not clean.
Correction: Clean.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Hot water at three compartment sink is observed at 98*.
Correction: Increase water temperature to 110*F. Maintenance contacted.
- Refuse - Storage Areas, Rooms, and Receptacles, Capacity and Availability
Observation: Trash cans not provided at the thnad sinks.
Correction: Provide a trash can in the immediate areas of all hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: Cove molding loose below the three compartment sink in main stand.
Correction: Secure to the wall.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Walls not clean at front beverage dispensers in both stands.
Correction: Clean.
- Handwashing Lavatories - Maintaining and Using Handwashing Lavatories
Observation: Hand sinks are not clean.
Correction: Clean.
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11/30/2012 | Routine | |
Stands are not in operation at time of evaluation. No events scheduled until first basketball game on Nov. 12.
Small stand not accessible at time of evaluation. Per operator, primary stand is the main stand.
Ensure prior to operation of both stands:
1) provide chlorine test strips
2) provide digital food thermometer
Permit issued
- Temperature Measuring Devices
Observation: Thermometers not provided inside refrigerators.
Correction: Ensure thermometers are provided inside the units at the front by the door.
- Equipment - Good Repair and Proper Adjustment
Observation: Extra grill lid in poor repair.
Correction: Remove.
- Hand Drying Provision
Observation: Paper towel dispenser not dispensing.
Correction: Ensure paper towels provided at all hand sinks.
- Physical Facilities in Good Repair
Observation: Cove molding not secured to wall below three compartment sink.
Correction: Secure.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Minimal debris on floor below equipment.
Correction: Clean.
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11/02/2011 | Routine | |
Stands not in operation at time of evaluation. no upcoming scheduled events.
- Temperature Measuring Devices (corrected on site) (repeated violation)
Observation: Thermometer located at back of undercounter refrigerator.
Correction: Corrected. Provide thermometer at the front by the door.
- Equipment and Utensils - Good Repair and Calibration (corrected on site)
Observation: Thermometer inside the 2-door undercounter refrigerator in main stand is broken or not accurate.
Correction: Corrected. Replace.
- Non-Food Contact Surfaces
Observation: top of warming unit in main stand is dusty.
Correction: Clean.
- Hand Drying Provision (repeated violation)
Observation: Paper towels not dispensing at hand sink next to three compartment sink in main stand and dispenser is empty in small stand.
Correction: Ensure paper towels are provided at all hand sinks.
- Physical Facilities in Good Repair (repeated violation)
Observation: Cove molding loose below three compartemnt sink inmain stand.
Correction: Secure.
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02/02/2011 | Routine | |
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