GRANT STADIUM

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to popcorn machine.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing watches and jewelry while preparing food.

Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at sink near soda boxes. Provided operator with sign. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm quaternary sanitizer. Operator refilled the sink using chlorine bleach. Second test 50ppm chlorine. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese curds (47F - Cold Holding) operator added more ice to product. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by racks. Racks were relocated. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator procedure. Operator is using Time as a Public Health Control for pizza.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copy's of employee food handlers trainings. Discussed with manager.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minimal build up in the top area of chute

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box; cooked chicken (124F - Hot Holdingsecond temperature 203F reheat.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Discussed and provided hsndout pertaining to the clean up of vomit and diarrheal events Warning - From follow-up inspection 2023-05-26: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by a cart holding items for the popcorn machine. Discussed the need to keep hand wash sinks accessible at all times Warning - From follow-up inspection 2023-05-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Discussed and provided employee agreement Warning - From follow-up inspection 2023-05-26: Time Extended

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Operator provided soap. Discussed the need to keep soap stocked at hand wash sink at all timesCorrected On-Site Corrected On-Site Warning - From follow-up inspection 2023-05-26: Time Extended