TD BALLPARK GRANT FIELD - THIRD BASE

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. Employees signed form during visit. Corrected On-Site

Intermediate - No soap provided at handwash sink. No soap at handwash sink near popcorn machine. Operator added soap to handwash sink. No handwash sign at hand sink in prep area. Operator added handwash sign to sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle of bleach in ware washing area.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of roof of ice machine as accumulation of black mold like substance.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on counter in waitstation, operator moved beverage, employee beverage on prep table in back prep area. Operator moved beverages. Employee beverage on prep table across from popcorn machine. Operator moved beverages. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by cart. Cart was relocated. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has decided to put wraps on time. They are time stamped. Emailed operator Time as a Public Health Control paperwork via email.

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed copies of the certificates. Discussed with manager.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minimal building up at the top of the ice machine chute. Discussed with manager.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked burgers 124F hot hold. Operator placed hot dogs on grill to reheat, second temperature at 11:49am heated to 166F. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart.

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken wraps 45F held on counter. Operator placed wraps in cooler. We discussed the use of time as a public health control. Paperwork provided via email Warning - From follow-up inspection 2023-05-26: Time Extended

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 handout 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 rack Corrected On-Site 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