Festival Foods

Year by year

Inspections

1. Jul 23, 2026 Routine · 2 priority
   • Serious Priority Corrected on site

     EGGS - CONDITION

     Eggs found on retail shelf beyond the expiration date.

     Correction: Expired eggs were removed from retail shelf.

     Code 3-202.13

   • Serious Priority

     TCS FOOD - COLD HOLDING

     TCS foods were found above 41°F in a sales bunker. Pork tenderloins, diced ham and sliced turkey found 40 (back area) to 46 (front area)

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. All TCS foods were moved or discarded during inspection. Have cooler serviced and notify dept once operational.

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

2. Mar 20, 2026 Follow Up · No items found

   No violations cited.

3. Feb 27, 2026 Re-inspection · 2 priority, 2 core, 4 repeat
   • Serious Priority Repeat

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in the Deli high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Discontinue use until serviced and repaired. Notify dept once operational.

     Code 4-703.11 (B)

   • Serious Priority Repeat

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     The veggie wash in the produce cut room is not being used according to manufacturer’s use directions (found at 100PPM).

     Correction: Adjust the dispenser to provide correct concentration 30-60PPM. Dilute concentration to correct range until serviced.

     Code 7-202.12 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     There is an accumulation of dust on the ceiling of the bakery.

     Correction: Clean ducts and ceiling. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

4. Jan 21, 2026 Routine · 3 priority, 2 priority foundation, 2 core
   • Serious Priority

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in the Deli high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F. Discontinue use until serviced and repaired. Notify dept once operational.

     Code 4-703.11 (B)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     two instances where toxic items were stored next to or above food or SS items. 1. Toxic spray bottles stored next to SS items and 2. Laundry soap was stored on shelf above beverages.

     Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning. Toxics were moved during inspection.

     Code 7-201.11 (A)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     The veggie wash in the produce cut room is not being used according to manufacturer’s use directions (found at 100PPM).

     Correction: Adjust the dispenser to provide correct concentration 30-60PPM. Dilute concentration to correct range until serviced.

     Code 7-202.12 (A)

   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness. Provided employee illness factsheet and education during inspection.

     Code 2-102.11 (C) (2)

   • Not serious Priority Foundation Corrected on site

     THERMOMETERS - FOOD - ACCURACY

     Thermometers in the deli used in food establishment is not accurate to +/- 5-10°F.

     Correction: Thermometers were calibrated during inspection. Verify calibration more frequently. Provided calibration fact sheet during inspection.

     Code 4-203.11

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     There is an accumulation of dust on the ceiling of the bakery.

     Correction: Clean ducts and ceiling. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14

5. Jan 15, 2025 Routine · 1 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     DATE MARKING - DISPOSITION

     London broil roast beef in the deli display case has exceeded its date mark of 1/12. The roast beef was discarded during inspection.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Priority Foundation

     GRINDING RECORDS - RECORD DETAILS

     Grinding records for raw ground beef are incomplete. The establishment is not keeping records of when the grinding equipment and other related food contact surfaces are cleaned and sanitized.

     Correction: Retail food establishments that grind beef for sale shall maintain raw beef grinding records. Adjust information recorded to include all information required under 3-203.13 (B).

     Code 3-203.13 (B)

   • Not serious Core

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

6. Feb 8, 2024 Routine · 1 priority, 1 priority foundation, 1 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     TOXIC SUBSTANCES - STORAGE

     A bottle of sanitizer in the bakery is stored on a food prep table and next to bakery equipment. The sanitizer was moved during inspection.

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

     Code 7-201.11 (B)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Beef in the meat department is being improperly thawed at room temperature. The beef was moved to the food prep sink under running cold water during inspection.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean baking sheets in the deli are being stored or stacked without being air-dried. The sheets were separated during inspection.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11