Bon Appetit @ Stadium Cafe

Official wording

Adequate handwash facilities supplied, accessible

Inspector’s notes

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.

In plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

Official wording

Floor, walls, ceilings: built,maintained, clean

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Demonstration of knowledge; food safety certification

Inspector’s notes

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.

In plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

Official wording

Food properly labeled and honestly presented

Inspector’s notes

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.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Food storage: food storage containers identified

Inspector’s notes

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

In plain English

An issue that does not fit the common categories. Check the official wording for details.

Official wording

Approved thawing methods used; frozen food

Inspector’s notes

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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Thermometers provided, accurate

Inspector’s notes

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

In plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

Official wording

Proper cooling methods

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Hot and cold water available

Inspector’s notes

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.

In plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

Official wording

Consumer self service does prevent contamination

Inspector’s notes

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

In plain English

Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.

Official wording

Proper cooling methods

Inspector’s notes

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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Proper hot and cold holding temperatures

Inspector’s notes

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.

In plain English

Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.

Official wording

Food properly labeled and honestly presented

Inspector’s notes

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.

In plain English

Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.

Official wording

Food contact surfaces clean, sanitized

Inspector’s notes

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.

In plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

Official wording

Food storage: food storage containers identified

Inspector’s notes

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.

In plain English

An issue that does not fit the common categories. Check the official wording for details.