State Farm Stadium

Inspector's notes

High temperature mechanical ware washing machine had the three following temperature readings using a min/max probe thermometer - 154.2 F, 152.6 F, and 146.5 F. High temperature ware washing machine must reach at least 165 F, per code, during the fresh hot water sanitizing rinse step. During inspection, 3-compartment sink had all 3 compartments filled with sanitizer for sanitizing step. Kitchen will continue utilizing ware washing machine for wash and rinse steps only and sanitize using sanitizer compartments at 3-compartment sink until ware washing machine reaches at least 165 Deg. F, per a waterproof min/max thermometer. Corrective Action: Correct prior to next routine inspection.

Predefined Comment: RTE food that was contacted by bare hands was discarded by PIC at time of inspection. Employee observed bare hand contacting (BHC) ready to eat (RTE) foods, burger buns prior finishing burgers for customers. Employee was informed of violation/concern, requested to dawn gloves, and discarded burger buns at time of inspection. Ensure no BHC occurs with RTE foods. PRIORITY VIOLATION-3-301.11(B) - Priority: Preventing Contamination from Hands. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox: Handwashing.