CONCESSION PANTRY AREAS 240-241/SECOND

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kits for their triple sink.

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. Observed no signed agreements. Operator printed out and had his employees sign them. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed their soap dispenser out of batteries. Operator placed a temporary hand soap at the sink. Corrective Action Taken

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee purse stored above dry goods. Operator moved the purse. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple single service articles not inverted. Operator inverted them. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Observed a container of hydrogen peroxide stored above some soda boxes in the back. Operator removed the container. Corrected On-Site

Basic - Single-service articles not stored inverted or protected from contamination. Observed multiple to-go containers not stored inverted. Operator inverted them. Corrected On-Site

High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Observed an employee came from restroom and put on gloves and failed to wash hands in main kitchen area. Educated Person in charge . Employee removed gloves and washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in main kitchen area Cut Tomatoes (49F - Cold Holding); Cut Lettuce (56F - Cold Holding) Educated Person in charge on Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Person in charge stated it had been out for approximately 1 hour and placed both items back in Reach in cooler. Corrective Action Taken

Basic - Employee with no hair restraint while engaging in food preparation on multiple employees. Employees put on hats and washed hands

Basic - Floor area covered with standing water by 3 compartment sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees with watches preparing food. All employees removed wrist watches and washed hands Corrected On-Site