Camp Cantina

Year by year

Inspections

1. Jul 23, 2026 Re-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN - Not Corrected

     The ice machine does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES - Not Corrected

     Drop shield in ice machine is visibly soiled with slight mildew and ice is used for drinks.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION - Not Corrected

     Food is not protected from cross contamination. In the bottom of the True one door prep cooler, a package of bacon was stored over a package of ready to eat ham.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING - Not Corrected

     Ready to eat food being cold held is not datemarked - open milk and cream containers are not datemarked in the Saturn one door upright cooler; or has a datemark that exceeds 7 days - in the True single door prep cooler, a container of cooked, diced potatoes was datemarked past seven days (dated 09/07).

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED - Not Corrected

     Container of beans and container of shredded chicken in the four drawer/one door cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT - Not Corrected

     Handsink in dish area is blocked by brooms and a squeegee, and the sink is not easily accessible.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE - Not Corrected

     No handwashing signage is provided at employee handwash sink at the bar.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING - Not Corrected

     No single-use toweling is available at the dish machine area handwash sink and the cook/prep handwash sink papertowels are not stored in the immediate vicinity of the sink (they are about 8 or 10 feet away on a prep table).

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING - Not Corrected

     No single-use toweling or approved hand drying device available at handsink for hand drying in the dish machine area.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER - Not Corrected

     Oil and water bottles used on the cook line are not labeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     PERSON IN CHARGE - DUTIES - Not Corrected

     The Person in Charge (PIC) is not performing the following duties: a small child's bassinet is observed in the food prep area and a child's bib's were hanging on hooks in the dish area.

     Correction: Children and any individuals not pertinent to the operation of the restaurant must not be allowed into food preparation, food storage, or warewashing areas.

     Code WFC 2-103.11(B) PERSONS unnecessary to the FOOD ESTABLISHMEN

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL - Not Corrected

     The sanitizer concentration for the bar dish machine tested at 0-10 ppm for the first four cycles of running the machine. After running the machine for the fifth cycle, the test result was 50 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the chlorine sanitizer is expired (2025) and the expiration date for the quat test kit is not readable - it is not known if the quat test strips are expired or not and therefore should be replaced.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE - Not Corrected

     Food boats on the shelf unit to the right of the dessert cooler are not stored upside down to prevent accidental contamination.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     In the two door prep cooler across from the grill, tomatoes prepared yesterday temp'd at 44F and pickled onions in juice also temp's at 44Fm (these two items were in the top of the cooler) and in the bottom of the cooler, cooked ground beef temp'd at 45F, chorizo 46F. In the True single door prep cooler for desserts, tres leche cake temp'd at 45F; this item was overstocked on top of other foods in the top of the cooler. The rest of the products in this cooler temp'd at 41F or less. In the Avantco two door undergrill cooler, cooked pork temp'd at 44F and cauliflower in marinade temp'd at 46-47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING - Not Corrected

     Thermometer in the two door prep cooler across from the grill is not properly located - it is pushed to the back of the cooler; the upright Saturn cooler in the storage area does not have an indicating thermometer inside of it. All coolers (not freezers) should have a properly placed air thermometer inside of them. Jairo repositioned the thermometer inside the two door prep cooler.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION - Not Corrected

     A container of chemical cleaner was stored over the food prep sink.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION - Not Corrected

     Butane fuel torch stored on prep table with food products. Package of Sterno fuel was also stored above the same prep table.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

2. Jul 22, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Drop shield in ice machine is visibly soiled with slight mildew and ice is used for drinks.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Not serious Good Retail Practice

     HANDSINK - SIGNAGE

     No handwashing signage is provided at employee handwash sink at the bar.

     Correction: Provide a sign or poster at each employee handwash sink that reminds food employees to wash their hands.

     Code WFC 6-301.14

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in dish area is blocked by brooms and a squeegee, and the sink is not easily accessible.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling is available at the dish machine area handwash sink and the cook/prep handwash sink papertowels are not stored in the immediate vicinity of the sink (they are about 8 or 10 feet away on a prep table).

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Oil and water bottles used on the cook line are not labeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Serious Priority (CDC risk factor) Corrected on site

     PERSON IN CHARGE - DUTIES

     The Person in Charge (PIC) is not performing the following duties: a small child's bassinet is observed in the food prep area and a child's bib's were hanging on hooks in the dish area.

     Correction: Children and any individuals not pertinent to the operation of the restaurant must not be allowed into food preparation, food storage, or warewashing areas.

     Code WFC 2-103.11(B) PERSONS unnecessary to the FOOD ESTABLISHMEN

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the bar dish machine tested at 0-10 ppm for the first four cycles of running the machine. After running the machine for the fifth cycle, the test result was 50 ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the chlorine sanitizer is expired (2025) and the expiration date for the quat test kit is not readable - it is not known if the quat test strips are expired or not and therefore should be replaced.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     STORAGE - SINGLE-SERVICE

     Food boats on the shelf unit to the right of the dessert cooler are not stored upside down to prevent accidental contamination.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In the two door prep cooler across from the grill, tomatoes prepared yesterday temp'd at 44F and pickled onions in juice also temp's at 44Fm (these two items were in the top of the cooler) and in the bottom of the cooler, cooked ground beef temp'd at 45F, chorizo 46F. In the True single door prep cooler for desserts, tres leche cake temp'd at 45F; this item was overstocked on top of other foods in the top of the cooler. The rest of the products in this cooler temp'd at 41F or less. In the Avantco two door undergrill cooler, cooked pork temp'd at 44F and cauliflower in marinade temp'd at 46-47F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in the two door prep cooler across from the grill is not properly located - it is pushed to the back of the cooler; the upright Saturn cooler in the storage area does not have an indicating thermometer inside of it. All coolers (not freezers) should have a properly placed air thermometer inside of them. Jairo repositioned the thermometer inside the two door prep cooler.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     Butane fuel torch stored on prep table with food products. Package of Sterno fuel was also stored above the same prep table.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

3. Sep 16, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     AIR GAP - DRAIN

     The ice machine does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the bottom of the True one door prep cooler, a package of bacon was stored over a package of ready to eat ham.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - EXCEEDED OR MISSING

     Ready to eat food being cold held is not datemarked - open milk and cream containers are not datemarked in the Saturn one door upright cooler; or has a datemark that exceeds 7 days - in the True single door prep cooler, a container of cooked, diced potatoes was datemarked past seven days (dated 09/07).

     Correction: Discard foods that are not datemarked, improperly datemarked, or held past the alloted 7 days.

     Code WFC 3-501.18

   • Not serious Good Retail Practice Corrected on site

     FOOD - UNCOVERED

     Container of beans and container of shredded chicken in the four drawer/one door cooler were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. If cross-contamination is evident, discard suspected foods

     Code WFC 3-302.11(4)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - DRYING

     No single-use toweling or approved hand drying device available at handsink for hand drying in the dish machine area.

     Correction: Provide single-use toweling or an approved hand drying device at handsink to facilitate proper handwashing.

     Code WFC 6-301.12

   • Serious Priority (CDC risk factor) Corrected on site

     TOXICS - SEPARATION

     A container of chemical cleaner was stored over the food prep sink.

     Correction: Rearrange area so that toxic materials are stored below or away from food, equipment and single service items.

     Code WFC 7-201.11; 7-301.11

4. Aug 20, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Two knives on the clean knife rack are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CONSUMER ADVISORY

     Consumer advisory on menu is missing from two menu items which can be ordered with fried eggs.

     Correction: Provide a consumer advisory with required disclosure and reminder components for animal foods served in a raw or undercooked condition.

     Code WFC 3-603.11

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked foods cooler improperly: asada cooked prior to inspection was placed in square containers, product depth approximately 4 inches, and placed in cooler unit with lids on. Product temp was 83-90F after 1.25 hours and it is unlikely product would cool to 70F in two hours total time stored at this depth and with lids on the containers.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     HACCP SPECIAL PROCESSES

     No variance and/or HACCP plan has been approved for reduced oxygen packaging of raw meats.

     Correction: Stop current process until a variance and/or HACCP plan has been applied for and approved by the Department.

     Code WFC 3-502.11; 3-502.12

5. Oct 11, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Kitchen equipment is visibly soiled: 1) slicer in kitchen has food debris/residue on the blade; 2) one knife on the knife rack has food debris on the handle and blade near the handle; 3) veggie/onion slicer has some food debris between the blades.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands when transitioning from loading dirty dishes into the dish machine and transitioning to putting away clean dishes.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - SINGLE-SERVICE

     To-Go containers on the shelf below the expo window are improperly stored: the to-go containers are not stored upside down to prevent contamination. Two of the to-go containers contained food debris which was likely accidental but a result of not being stored upside down.

     Correction: Store single-use and single-service articles in a clean, dry location a minimum of 6-inches off the floor.

     Code WFC 4-903.11

   • Not serious Good Retail Practice

     TABLEWARE CONTAMINATION

     Eating utensils are stored or displayed where the food or lip contact surface could be contaminated: 1) glasses behind the bar are not stored upside down; 2) ice buckets stored on top of the ice machine were stored right side up; 3) spoons at the expo window are stored in an upright position, with the eating end of the spoon stored up and the handles down, making it impossible to grab the utensil without touching the eating surface of the spoon instead of the handle; 4) dishes underneath the kitchen steam table and dishes stored on the rack to the right of the small True prep cooler are not stored upside down to prevent contamination.

     Correction: Store utensils in a manner to avoid contamination.

     Code WFC 4-904.11

6. Aug 11, 2023 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     AIR GAP - DRAIN

     The food prep sink in kitchen does not have a proper air gap between the drain and the sewage system.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FOOD CONTACT SURFACES

     Bin receptacle for storage of ice scoop is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the Saturn single door upright cooler, a package of raw chorizo was stored over packages of black beans.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11