Shell Energy Stadium - East Club

General. the internal temperature of time/temperature controlled for safety (tcs) food not maintained at 41°f (05°c) or below or 135°f (57°c) or above at all times, except as otherwise provided in this article or unless a packaged product is so labeled as exempted and approved by the appropriate state or federal health authority. (corrected on site)

Display equipment. except for nuts in shell and whole, raw fruits and vegetables that are intended for hulling, peeling or washing by the consumer before consumption, food on display shall be protected from consumer contamination by the use of packaging or by the use of easily cleanable counter / serving line / salad bar protector devices / display cases / other effective means. enough hot or cold food facilities shall be available to maintain the required temperature of time/temperature controlled for safety (tcs) food on display. a food dispensing utensil shall be available for each container displayed at a consumer self-service unit such as a buffet or salad bar. (corrected on site)

Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees. (corrected on site)

Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.

Bulk food display, service. the sale of unpackaged food that is displayed and sold in bulk from a self-service container is authorized, provided that the self-service container has a tight-fitting lid that is securely attached to the container and kept closed except during service or refill; the container, lid and any other utensil are constructed of nontoxic materials that provide for easy cleaning and proper repair; a utensil equipped with a handle is provided and used for dispensing of food; and a conspicuous sign instructing the customer on the proper dispensing procedure is posted in the immediate display area.

Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris. (corrected on site)