| No violation noted during this evaluation. | 12/09/2015 | Follow Up LOC |
- Using a handwashing sink- operation and maintenance
Observation: The cold water needs to be available at dishmachine handsink.
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12/07/2015 | Regular |
- PHF/TCS foods maintained at 41°F or below, except during preparation, cooling, cooling, or when time is used as a public health control
Observation: Reach-in in kitchen holding food at 48F - food was switched to another unit. At Burger stand the toppings for burgers were 48-52F - they need to be nested farther into the ice maintain 41F or below. Corrected
- Hand drying provided
Observations: Paper towels are needed at bar handsink - corrected
- Using a handwashing sink- operation and maintenance
Observatioton: Dippin dots #3 needs hot water, Burgers concession needs hot and cold water, corrections are being made - portable handsink is going into burgers stand.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Hot box in kitchen is holding potentially hazardous foods at 113-133F - shall be 135F or above. They have had issues with this unit before and thought it was not being used. Food is being reheat and another hot box utilized. Corrected
- Handwashing cleanser, availability
Observation: Soap is needed at Franks stand and sno cone/lemonade stand - corrected.
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06/15/2015 | Regular |
| No violation noted during this evaluation. | 11/13/2014 | Regular |
| No violation noted during this evaluation. | 04/11/2014 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation:The handsink in the bakery still needs repair. There is another handsink with hot water
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04/07/2014 | Physical Recheck |
- Using a handwashing sink- operation and maintenance
Observation:The lemonade, popcorn, front area bakery, Philly, sno cone and nacho handsinks all need hot water. The concession stands that do not have hot water can not operate
- equipment food contact surfaces and utensils clean to sight and touch.
Observation:The following need additional cleaning - pop gun holders and ice bin in bar and summer shanty stand, white catering pans in kitchen.
- PHF/TCS food maintained at 135°F or above, except during preparation, cooking, cooling, or when time us used as a public health control
Observation: Chicken for chicken tacos in hot holding unit is 126-130F - shall be reheated to 165F and the unit will turned up but the repairman will look at the unit.
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04/03/2014 | Routine |
- Plumbing system repaired according to law
FIX LEAKING HANDSINK IN DISH ROOM
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11/06/2013 | Routine |
- Fruits and vegetables that are cooked to hot holding are cooked to 135°F
- Shellstock, maintaining identification
- Clean condition-hands and arms
- Eating, drinking, or using tobacco
- Date marking for ready to eat, PHF/TCS food prepared on-site or opened commercial container held for more than 24 hours
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04/25/2013 | Routine |
- Toilet room
receptacle, enclosed, fixtures clean
- equipment food contact surfaces and utensils clean to sight and touch.
In the kitchen clean the can opener, slicer, pans, fryers. --In the kitchen clean the can rack, sides of fryers, lower shelves and utensil drawers.
- Reportable symptoms, diagnosis, past illness, and history of exposure.
Utilize employee reporting agreement to ensure that employees are reporting illnesses to manager
- Eating, drinking, or using tobacco
Employee drinks observed throughout kitchen and one in lounge. Employee drinks shall be covered, use a straw and store on a bottom shelf. Corrected at time of inspection
- Separation from food, equipment, utensils, linens, and single service
Do not put sanitizer bucket - even if it is empty in food storage pans. Corrected at time of inspection
- Capacity, availability, and pressure of hot and cold water
Hot and cold water are needed at back handsink in Moline Mkt stand and in the Bakery cold water is needed at the handsink.
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04/08/2013 | Routine |
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