OVG HOSPITALITY - CONCESSION COMMISSARY health score and inspection history

3-501.16(A)(1) Maintain TCS food at 135 F or above./// Pull pork (128F) Hot holding cabinet #6.- Placed in steamer to be re-heated/// Cooked/steamed hot dogs (104F) stored on prep table. PER PIC, hot dogs were steamed 1 hour before inspection. - Placed back in steamer to be re-heated. - COS

6-303.11(C) Provide at least 50-foot candles of light in food prep and ware washing areas where employee safety is a factor. /// Replace/repair blown lights in dry storage area./// Replace/repair blown lights in the ware-washing area

5-205.15(B) Maintain plumbing in good repair. (ex: floor drain covers, missing toilet tank lid, broken toilet seat, etc.). ///Cold water at the handwashing sink in the kitchen prep area with fountain drink machine, not working properly.

Keep dumpster doors and lids closed.

Provide a utensil with a handle for serving or dispensing food or ice./// Several containers of ingredients were stored in containers throughout the kitchen prep area with utensils without handles.

Maintain premises free of items that are unnecessary to the operation or maintenance of the establishment, such as equipment that is nonfunctional or no longer used./// Repair/replace/remove nonfunctional or no longer used equipment.

Maintain in good repair: storage areas; enclosures; receptacles for refuse, recyclables and returnables./// First dumpster missing door.