Festival Foods

Year by year

Inspections

1. Feb 25, 2026 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Cottage cheese in dairy bunker cooler is at 46°F. It was moved to a different cooler

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Bunker cooler was at 46F during inspection, bunker cooler was removed from service

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The following is not cleaned on a frequent basis: grate in front of dishwasher in deli, under the dishwasher in the deli, under the 3C sink in deli, handle of bakery dishwasher

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

2. Jan 7, 2025 Routine · 3 priority, 2 priority foundation, 1 core
   • Serious Priority Corrected on site

     RAW ANIMAL FOODS-COOKING TEMPERATURES - 165 DEGREES

     Raw fried chicken not cooked to a temperature of 165°F for 15 seconds after first cycle of frying. Chicken was immediately put back into fryer and cooked an additional 3 minutes. Recommend raising temperature of fryer oil or adjusting cook time to consistantly achieve required cook temperature

     Correction: Adjust procedures and methods to cook [food item] to 165 °F for 15 seconds.

     Code 3-401.11 (A) (3)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Mac and Cheese is being hot held at 130°F, gravy is being hot held at 120F. It was determined that the hot hold table was not turned up high enough. Both items were discarded and temperature was turned up

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Raw stuffed chicken in front 4x4 meat bunker is at 51°F. It was determined that the cooler was too full and was blocking the vents in the back. Chicken out of temperature was discarded and it was discussed with meat personnel not to block vent or overfill

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation Corrected on site

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Seafood counter cooler is observed at 46F. Salad end cap cooler on deli round 2 is observed at 54. All food above 41F was discarded and repair technician was called. It was found that the seafood cooler has ice build up on the sensor, it was defrosted and the cooler is at 41F. The dressing packets were blocking air flow in the salad cooler. The dressings were moved and the cooler was at 40F.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Clean kitchen and deli slicers are is visibly soiled with food accumulations in hard to reach areas. Can slicer in deli is observed with accumulations

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The following areas are not cleaned on a frequent enought basis: Lid on bakery mixer Food guard and surrounding areas on deli precision brand mixer Countertop behind deli slicer in retail area Drawer handles and tops of drawers on True deli cooler Tracks on deli counter display coolers Walk in freezer floor in deli Floor and vents of walk in cooler in bakery

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13