OVG HOSPITALITY - LEVEL 2 CLUB CONCESSION health score and inspection history

(A)(2) Maintain TCS food at 41 F or below.// Cut Lettuce 54F and Cut Tomatoes 54F.//COS//PIC moved both items to the RI cooler uncovered to cool to 41F prior to the end of the inspection.

Store utensils left inside ice machines and closable containers of non-TCS foods with handles above the top of the food or ice.// Scoops observed stored touching the ice at both drink stations.

Wear hair restraints that are designed and worn to effectively keep hair from contacting exposed food, equipment, utensils, linens, and unwrapped single service/single use articles.//Several Employees observed handling food without proper hair restraints.

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.//Repair/Replace lighting under the hood vent.

3-501.16(A)(1) Maintain TCS food at 135 F or above.//Chicken Tenders 107-117F.//COS//PIC voluntarily discarded.

Clean hand sinks in bar area as often as necessary to keep them clean.

Clean non-food contact surfaces of equipment as often as necessary to prevent accumulation of residue./// Clean the shield of ice machine. 4-601.11(C) Keep nonfood contact surfaces of equipment (interiors of refrigeration units and cooking equipment, exteriors of equipment, storage shelves, etc.) free of an accumulation of dust, dirt, food residue, and other debris. /// Observed food debris at the bottom of RI cooler pullout drawer under cooking equipment.

Clean facilities (floors, walls, ceilings, ceiling/wall vent covers, fixtures, etc.) as often as necessary to maintain cleanliness./// Clean floor drains in bar area.

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. /// Repair/replace blown lights under vent hood closest to the entry.