7 Mile Fair Expo

Year by year

Inspections

1. Mar 8, 2026 Routine · 2 priority, 1 core
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw pork over bottled drinks in the walk-in cooler. The bottles were moved during the inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     The horchata in the front juice dispenser went up from 41 F to 45 F during the inspection. The dispenser temperature was adjusted and ice was added to bring the temperature back down to 41 F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Monitor the temperature of the horchata each hour to ensure it remains at 41 F or below.Discard unsafe food items.

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

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Unsealed wood used on storage shelves under food products.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

2. Oct 18, 2025 Routine · 1 priority, 1 priority foundation, 2 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw chicken was above eggs in the 2-door undercounter cooler and raw chicken was above raw beef in the walk-in cooler. Both products were relocated during the inspection.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The chlorine test papers used by the corn stand expired July 2025.

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

     Code 4-302.14

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     There were unsealed plywood shelves used for food storage in the upstairs storage space.

     Correction: Seal the plywood so it is smooth and cleanable. Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

   • Not serious Core

     KITCHENWARE, TABLEWARE AND SINGLE-USE ARTICLES - HANDLED TO PREVENT CONTAMINATION

     The plastic spoons at the corn stand were not arranged to prevent contact with the eating portion of the utensil.

     Correction: Store utensils in a manner to avoid contamination to the food and lip contact surface.

     Code 4-904.11 (A)

3. Nov 16, 2024 Routine · 2 priority, 2 core, 1 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw chicken was stored above raw shrimp in the 2-door undercounter cooler. The chicken was relocated during the inspection.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - SEPARATION

     Bottles of Windex were stored above drinks and single-use items in the storage area and back kitchen area. The bottles were relocated during the inspection.

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

     Code 7-201.11 (A)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     A bowl with no handle was used to dispense rice. The bowl was removed during the inspection.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     The storage shelves in the middle of the upstairs storage room were raw plywood.

     Correction: Seal the plywood with clear sealant or by painting a light color. Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material.

     Code 4-101.19

4. Mar 23, 2024 Routine · 1 priority, 2 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Raw chicken was stored over raw shrimp in the 2-Door undercounter cooler. The chicken was relocated during the inspection..

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Corn boxes were stored on the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean pans are being stacked without being air-dried. The pans were restacked to allow air drying during the inspection.

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

     Code 4-901.11

5. Oct 21, 2023 Routine · 2 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Chicken was being stored over pooled eggs in the under counter 2 -door cooler and over marinated pork in the walk-in cooler. The chicken was relocated to the bottom shelf in each cooler during the inspection.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Serious Priority Corrected on site

     REHEATING FOR HOT HOLDING

     The corn being reheated in the microwave for hot holding was at 120 F. The corn was placed back in the microwave for additional heating and it reached 180 F.

     Correction: Adjust procedures and methods to properly reheat food. The corn being reheated from newly opened commercial cans must reach a minimum temperature of 135 F. If the corn is cooled in the establishment and re-used on a future day, that corn must be reheated to a minimum temperature of 165 F.

     Code 3-403.11

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     The water temperature at the corn hand wash sink was 60°F. The on demand system was turned on during the inspection and hot water was available.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F.

     Code 5-202.12 (A)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no current food protection manager’s certificate posted in the food establishment. The only certificate posted is a food handler certificate.

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

     Code 12-201.11 (B)

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     A cup without a cover was observed on the food prep table in the kitchen. The cup was provided with a cover during the inspection.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     A large bag of flour was on the floor of the storage area. The bag was emptied into the bulk flour bin. The flour bag and a sugar bag were open.

     Correction: Store all food items 6 inches above the floor. The bags should also be sealed if in storage.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     There was a excessive amount of frost built up in the chest freezer.

     Correction: Defrost the freezer. Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

6. Jun 23, 2023 Routine · 2 priority, 1 priority foundation, 1 core
   • Serious Priority Corrected on site

     HANDWASHING PROCEDURE

     The employee was dipping his hands in a bucket instead of using the hand wash sink after handling raw battered chicken. Discussed the risks of cross contamination and the use of a utensil with the raw chicken to eliminate cross contamination risk. Make sure all utensils are cleaned and sanitized.

     Correction: Train food employees in proper handwashing techniques. Use a utensil instead of bare hands to handle the raw chicken

     Code 2-301.12 (B)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Sweet and sour sauce was at 45 F in front Turbo Air 2-Door cooler and the True 1-Door cooler holding the cut vegetables including cabbage was at 42-44. Potentially hazardous food was relocated.

     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

     MINIMIZE HAND CONTACT WITH NON RTE-FOODS

     Bare hand contact is not being minimized with raw battered chicken prior to frying.

     Correction: Food employees shall minimize bare hand contact with foods that are not ready-to-eat.

     Code 3-301.11 (C)

   • 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. A certified food handler license is posted.

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

     Code 12-201.11 (B)