BON APPETIT @ STADIUM CAFE

Handwash facility at sandwich bar by register observed to have broken soap dispenser. Soap was stored under sink near by. Employees stated they take the soap out when needed. [CA] Provide dispenser for handwash soap and keep handwash soap next to sink and accessible. [SA] Hand soap was placed out onto countertop next to handwash sink.

Finishes on built in shelves, walls and floors especially by end of service line observed to be wearing away and cracking.[CA] Repair all finishes and maintain in good condition.

One employee food handler card observed to be expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Prepackaged baked goods observed to be prewrapped for grab n go service missing weight and name and place of packaging [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Bulk container of flour observed to have no label. [CA] Provide labels for food decanted from original containers into bulk containers.

Chicken observed to be thawing submerged under low flow of water in prep sink. One compartment of the prep sink observed to have no running water. Drain was not open to allow water to run on either compartment of prep sink. [CA] Completely submerge PHFs under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain. [COS] Water was turned on and placed on the divider of prep sink to providing running water to both compartments and drain was opened to flush standing water away.

MAJOR: 1) Roasted garlic in oil measured to be 50F inside 1 door upright cooler by middle prep area. Prep cooler measured to have ambient temperature of 50F. Other PHFs in cooler meausred to be 42F or less see measured observations. 2) Ice bath at burger station measured to have: -Sliced cheese at 51F -Cut tomatoes at 46F [CA] Keep PHFs at 41F and below for cold holding. [COS] Garlic in oil was VC&D. After about 1 hour ambient temperature of unit measured to be 30F. Stock in unit measured to be 41F PHFs on ice bath at burger station will be kept until end of service (2:00PM) and then discarded. PHFs were stocked between10:45-11:00 and will be kept for less than 4 hours total.

Thermometer in grab n go cooler by sandwich area missing thermometer. [CA] Provide thermometer for all units that maintain PHFs in temperature.

1 handwash sink to the left of ktichen entry at front service line measured to have hot water at 124F without temperature mixing valves. Other handwash sinks are available in front service line and in facilities with warm water. [CA] Handwashing facilities equipped with a mixing valve that is not readily adjustable at the faucet, shall provide warm water at least 100°F, but not greater than 108°F.

Prepackaged fruit, yogurt, pudding, oatmeal, etc. observed to have straw insert hole exposed [CA] Ensure prepackaged items are packed in containers that prevent cross contamination

Cooked pork measured to be 94F by side of station on counter. Per employee finished about 1 hr 20 minutes prior. [CA] [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Pork was moved to cooling rack in walk in cooler to cool.

Milk in sandwich prep cooler measured to be 47F. [CA] Maintain temperature at 41F and below for cold holding PHFs. [COS] Milk moved to walk in cooler.

Prepackaged cookies, snails, and other baked goods at checkout counter observed to be missing labels. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Conveyor dishwasher measured to have rinse cycle at 141F. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] All dishes washed from today were taken to back 3-comp area to be manually sanitized in 200ppm quat ammonia. Facility shall manually sanitize until dishwasher can maintain 160F rinse cycle.

Open bags of dry bulk flour observed to be kept on shelves at dry storage room [CA] Keep open foods stored in containers with tight fitting lids to prevent cross contamination.

MAJOR: 1) Fried rice measured to be 108F -116F inside upright warmer by mop room. Other items in upright warmer measured to be above 135F (see measured observations) [CA] PHFs shall be held at 135F or above for hot holding. [COS] Fried rice was moved into steamer and was reheated to 165F prior to returning to upright warmer. MINOR: 2) Cut tomatoes measured to be 49F on counter top. Per employee cut tomatoes were just prepped within the hour and has not been put away. Employee observed to have switched tasks to peeling eggs. [CA] Once done prepping, PHFs shall be put away immediately to cool down to not pass the alloted prep time. Minimize time PHFs are kept out of temperature. [COS] Tomatoes were put into upright cooler.

Upright dishwasher measured to have 140F rinse cycle after running 4 cycles. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Facility may use upright dishwasher to wash and rinse dishes but shall manually sanitize dishes afterwards. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. Facility brought in 2 large bus tubs with quat ammonia to submerging dishes. Facility shall change quat ammonia regularly to ensure quat measures 200ppm.

Large plastic tub of cooked ground beef measured to be 137F in pasta station prep cooler. Per employee ground beef as made today about 1-2 hours prior. [CA] When cooling foods down, spread PHFs down into smaller shallow containers and store uncovered. Stir frequently to cool down foods. [COS] Employee reheated ground beef to be hot held in upright warmer for lunch time.

Some prepackaged cakes in grab n go cooler observed to be missing label [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

Scoops observed to be single use soup to-go container in bulk dry food containers. [CA] [CA] Use approved utensils such as scoops or spoons with handles to ensure hands do not come in direct contact with food. Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.