Chicago’s Health Department this summer began inspecting concessions at ballparks while they were operating, and the results might make fans balk the next time they think about ordering a snack between innings next year.
During last week’s inspection of U.S. Cellular Field, officials found dozens of violations at more than 30 concession areas. Though many problems were considered minor and were corrected during the inspections, 15 were critical violations, or those that pose the highest health risk, records show. Food valued at about $350 was thrown away after being kept at the wrong temperatures.
In August at Wrigley Field, the city discovered multiple instances of “black slime” on ice and workers not washing their hands as they moved between handling food and handling money, records show. Inspectors found 20 critical violations throughout the ballpark, and more than 30 pounds of food worth $215 was tossed.
When inspectors returned to Wrigley last week, they found an additional nine critical violations.
The city had faced growing scrutiny for its longtime policy of conducting health inspections at stadiums and the Wrigleyville rooftop venues before seasons begin. Both baseball stadiums were inspected in March and April when concessions weren’t operating.
Food safety experts say there’s no benefit to conducting health inspections when concessions are closed because the inspections wouldn’t reflect conditions that affect consumers.
At the Italian Hot Spot at Wrigley last month, inspectors found sausages and other food not stored at the right temperatures and employees who handle food using “poor hygienic practice” by also touching surfaces, kitchen equipment and money. One employee was “handling money and put her fingers inside the cup that was given to customer filled with drink.” There was also a buildup of garbage with flies and a strong odor.
Violations were not limited to one or two concessions. Mold or black slime was observed by inspectors at five of the licensed venues. And inspectors watched employees at several venues switch from touching food to touching money without washing their hands.
At U.S. Cellular Field last week, the city checked about half of the ballpark’s concessions: 18 stands, 12 kiosks and two food commissaries. Officials observed four critical violations a total of 15 times, including refrigeration equipment set at the wrong temperatures.
Ten separate concessions were found to be storing food at the wrong temperatures, including hot dogs, cheese and sandwiches. Managers voluntarily threw away more than 43 pounds of food plus 200 pounds of ice cream mix.
Inspectors did not find any black slime on ice machines but instructed that five of the machines be cleaned. Other equipment had grease buildup.
Sox spokesman Marty Maloney said the organization would work with food vendors to respond to the findings. “We have the highest standards and take any infractions, no matter how minor or major, very seriously,” he said in a statement.
Glen White, a spokesman for Sportservice, which operates general concessions, said one example of a change already adopted is labeling food with the time it was transported to coolers.
“We are committed to continuing to meet the Health Department’s standards to ensure the safety of our guests,” White said.
Health inspectors provide a welcome “second set of eyes,” said Eva Yusa, a spokeswoman for Levy Restaurants, which operates Wrigley concessions.
“It’s a team effort when it comes to food safety and sanitation, and we make training a top priority so that each team member is properly trained on procedures and food handling techniques required to meet and exceed our standards and those of the Health Department,” she said in a statement.
The Tribune reported in January that the food venues, restrooms and kitchens at Chicago’s major sports stadiums had not undergone annual inspections while concessions were operating in at least three years. The city also hadn’t met minimum inspection rules set by the state. At the United Center, inspections hadn’t been carried out in over a year, an apparent violation of city and state code.
City officials acknowledge that although inspections prior to the season have the benefit of educating employees early, checkups during the season are better for public safety.
“It’s great to provide the education and the training, and it’s important to go back and check and make sure the food-handling practices are appropriate,” said Dr. Bechara Choucair, the city’s health commissioner.
The Cubs’ last home game was earlier this week; the White Sox will close their home season Wednesday.
After January’s report, the city checked the United Center in February — but on a day concessions were closed. Likewise, Soldier Field was checked in May, when concessions were closed and the most egregious offenses found were missing sinks or lack of hot water.
City officials said they would inspect venues at the United Center and Soldier Field while concessions are operating. Neither has had its concessions regularly checked during a sports season since at least 2008.
jahopkins@tribune.com Twitter @jaredshopkins
