Festival City Concessions - EDM-744

Re-heated ground beef was measured at 20C in an insert without a lid, in a steam table that wasn't turned on. When this was pointed out to staff, they said that they can't keep the steam table on due to breaker issues, and that the lids would keep foods warm., , REQUIRED ACTION: , -foods are to be re-heated to 74C, -the steam table is to be kept on at all times, -foods are to be maintained at minimum 60C in the steam table after they have been re-heated to 74C internal temperature., -lids are to be kept over foods in inserts in the steam table, -a probe thermometer is to be used to verify internal temperatures at each step

Staff could not locate the probe style thermometer during the inspection. It was eventually located once the owner arrived on-site., , REQUIRED ACTION: ensure staff know where the probe style thermometer is located at all times and that they know how to use it to when monitoring temperatures during cooking and re-heating.

Cheese curds were again found stored in the sandwich prep cooler that is not functioning properly (internal temperature measured at >10C). Cheese curds were moved to the stand-up cooler which is maintaining foods at <4C., , REQUIRED ACTION: do not store perishable foods in the sandwich prep cooler until it has been serviced and can maintain foods at 4C or colder.

A large lemonade dispenser was stored on top of the hand sink. Once moved, two bottles of beverage syrup were found sitting in the hand sink. When staff were asked about this, they said that the hand sink doesn't work. The hand sink WAS working during the inspection, and this was demonstrated to staff., , REQUIRED ACTION: the hand sink must be accessible at all times and is to be used for hand washing regularly. Do not obstruct the hand sink.