MCKALE CONCESSION STAND #1 - Northwest

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Facility was unable to provide any training/agreement that demonstrated food employees knowledge and acceptance of the symptoms of foodborne illness that would exclude/restrict them from working.

Employee Health

Proper cold holding temperatures

3-501.16 (A) Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under §3-501.19, and except as specified under (B) and in (C ) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be maintained: (2) At 5ºC (41ºF) or less. Refrigeration was unplugged at the time of inspection. Unable to assess cold-holding temperature.

Time Temperature Control for Safety Food (TCS Food)

Proper cooling methods used; adequate equipment for temperature control

4-301.11 EQUIPMENT for cooling and heating FOOD, and holding cold and hot FOOD, shall be sufficient in number and capacity to provide FOOD temperatures as specified under Chapter 3. Refrigeration was unplugged during the time of inspection. Unable to assess cold-holding temperature.

Food Temperature Control