- Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit pork, beef and poultry. Corrected On Site.Management iced down the food.
- Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures RIC.
- Critical. Observed raw animal food stored over cooked food raw eggs over soup WIC.
- Observed reach-in cooler gasket torn/in disrepair,kitchen.
- Critical. Observed encrusted material on can opener. Corrected On Site.
- Critical. Observed interior of reach-in cooler soiled with accumulation of food residue. Corrected On Site.
- Observed build-up of food debris, dust or dirt on nonfood-contact surface handles and hinges RIC.
- Observed gaskets with slimy/mold-like build-up RIC kitchen.
- Critical. Observed handwash sink used for purposes other than handwashing.
- Critical. Observed live flies in kitchen dead in light shields of kitchen.
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10/04/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. FOOD Storage Containers, Identified with Common Name of FOOD. Working containers holding FOOD or FOOD ingredients that are removed from their original PACKAGES for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD except that containers holding FOOD that can be readily and unmistakably recognized such as dry pasta need not be identified.
- Critical. (B) Whole beef roasts and corned beef roasts, pork roasts and cured pork roasts such as ham, shall be cooked: (1) In an oven that is preheated to the temperature specified for the roast's weight in the following chart and that is held at that temperature: (2) As specified in the following chart, to heat all parts of the FOOD to a temperature and for the holding time that corresponds to that temperature: (C) A raw or undercooked WHOLE-MUSCLE, INTACT BEEF steak may be served or offered for sale in a READY-TO-EAT form if: (1) The FOOD ESTABLISHMENTS serves a population that is not a HIGHLY SUSCEPTIBLE POPULATION, (2) The steak is labeled to indicate that it meets the definition of WHOLE-MUSCLE, INTACT BEEF as specified under Paragraph 3-201.11(E), and (3) The steak is cooked on both the top and bottom to a surface temperature of ...(145 degrees Fahrenheit) or above and a cooked color change is achieved on all external surfaces.
- Critical. Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under Section 3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At ...(140 degrees Fahrenheit) or above, except that roasts cooked to a temperature and for a time specified in Section 3-401.11(B) or reheated as specified in Section 3-403.11 (E) may be held at a temperature of ...(130 degrees Fahrenheit);
- Critical. PACKAGE Integrity. FOOD PACKAGES shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants.
- Critical. At the end of each period of operation, all foods and supplies shall be stored in the theme park's commissary or at an approved fixed food service establishment within the park.
- Critical. Please see inspection report for more details.
- Critical. (A) If used, SINGLE-USE gloves shall be used for only one task such as working with READY-TO-EAT FOOD or with raw animal FOOD, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation.
- Critical. Except when washing fruits and vegetables as specified under Section 3-302.15 or when otherwise approved, FOOD EMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, SINGLE-USE gloves or dispensing EQUIPMENT.
- Critical. No bare hand contact of exposed ready-to-eat food. Food employees may contact ready-to-eat foods with their bare hands immediately prior to service if the operator of the public food service establishment maintains a written operational procedure.
- Critical. The written operational procedure addresses all of the following components: 1. Identification of: a. specific work area(s); b. employee position(s) where bare hand contact with ready-to-eat foods will occur; c. actual food preparation processes where bare hand contact with ready-to-eat food will be used; and d. employees' procedure for handling ready-to-eat foods, which must also include how cross contamination from touching raw animal food and ready-to-eat food is precluded.
- Critical. Please see inspection report for more details.
- Critical. Please see inspection report for more details.
- Critical. Backflow Prevention, Air Gap. An air gap between the water supply inlet and the flood level rim of the PLUMBING FIXTURE, EQUIPMENT, or nonFOOD EQUIPMENT shall be at least twice the diameter of the water supply inlet and may not be less than ...(1 inch).
- Critical. Handwashing Facilities. Minimum Number. (A) At least 1 handwashing lavatory, a number of handwashing lavatories necessary for their convenient use by EMPLOYEES in areas specified under Section 5-204.11, and not fewer than the number of handwashing lavatories required by LAW shall be provided.
- Storing REFUSE, Recyclables, and Returnables. REFUSE, recyclables, and returnables shall be stored in receptacles or waste handling units so that they are inaccessible to insects and rodents.
- Critical. Restriction. (A) Only those POISONOUS OR TOXIC MATERIALS that are required for the operation and maintenance of a FOOD ESTABLISHMENT, such as for the cleaning and SANITIZING of EQUIPMENT and UTENSILS and the control of insects and rodents, shall be allowed in a FOOD ESTABLISHMENT. (B) Paragraph (A) of this section does not apply to PACKAGED POISONOUS OR TOXIC MATERIALS that are for retail sale.
- Critical. Please see inspection report for more details.
- Critical. Circuit breakers shall be tripfree and capable of being closed and opened by manual operation.
- Critical. Please see inspection report for more details.
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2/25/2010 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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