Festival Foods

Year by year

Inspections

1. Feb 19, 2026 Follow Up · 4 core, 4 repeat
   • Not serious Core Repeat

     FOOD LABELS - LABEL INFORMATION

     Packaged watermelon quarters sold from produce case are missing label information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     The fish cutting boards (meat department) are excessively scored and holding stains.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The top of the deli dishmachine is soiled with debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The door tracks and adjacent surfaces of the deli full service case are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink faucet in the meat department (back wall) is leaking and is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

2. Jan 26, 2026 Routine · 2 priority, 1 priority foundation, 6 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Packages of chicken (fried & baked) are hot held at 129 & 126°F in deli warming cabinet.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Note: Violation was corrected during inspection, packages were removed from warming unit and rapidly cooled down.

     Code 3-501.16 (A) (1)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The deli dishmachine is not providing sanitizer in final sanitizing cycle. Equipment and utensils washed in dishmachine are not being sanitized.

     Correction: Repair dishmachine to provide proper sanitizer concentration. Note: machine was placed out of order during inspection, equipment and utensils must be washed in 3 compartment deli warewashing sink.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations for the deli dishmachine.

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

     Code 4-302.14

   • Not serious Core Corrected on site

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Containers of sugar and gelatin (deli kitchen) and containers of nuts (bakery kitchen) are unlabeled.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient. Note: violation was corrected during inspection, containers were labeled.

     Code 3-302.12

   • Not serious Core

     FOOD LABELS - LABEL INFORMATION

     Packaged watermelon quarters sold from produce case are missing label information.

     Correction: Label information shall include: common name of food, ingredients in order of predominance, quantity, name of business or manufacturer, color additive such canthaxanthin or astaxanthin in salmon and nutritional information.

     Code 3-602.11 (B) (1)-(4), (6) and (7)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     The fish cutting boards (meat department) are excessively scored and holding stains.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The top of the deli dishmachine is soiled with debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The door tracks and adjacent surfaces of the deli full service case are soiled with food debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The handwashing sink faucet in the meat department (back wall) is leaking and is not maintained in good repair.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

   • Not serious Core Repeat

     TOXIC SUBSTANCES -CHEMICALS USED AS AN ANTIMICROBIAL AGENT FOR FRUITS AND VEGETABLES

     Test strips are not available to monitor the chemical concentration of the Produce Max Antimicrobial treatment in the produce processing kitchen.

     Correction: Provide test strips to monitor the chemical concentration of Produce Max Antimicrobial Treatment.

     Code 7-204.12 (B)

3. Jan 14, 2025 Routine · 1 priority, 4 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Baked chicken (122°F) and gravy (106°F) are hot held in the deli warming cabinet below 135°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Note: foods were reheated above 165°F during inspection.

     Code 3-501.16 (A) (1)

   • Not serious Core Repeat

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Thermometers are missing from a few of the portable freezers in retail areas.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Several covers of the bulk storage bins (located in the bakery kitchen) are not maintained in good repair. Covers are warped and do not provide a tight fit to protect bulk foods while in storage.

     Correction: Replace damaged lids of bulk storage containers.

     Code 4-501.11 (A)

   • Not serious Core

     SURFACE CHARACTERISTICS - INDOOR AREAS

     The wall behind the deli warewashing sink requires cleaning and repair. Mold growth is observed on caulked surfaces.

     Correction: Repair area or replace with approved materials. Walls, floors and ceilings shall be smooth, durable and easily cleanable. If located in areas subject to moisture they shall also be non-absorbent.

     Code 6-101.11

   • Not serious Core

     TOXIC SUBSTANCES -CHEMICALS USED AS AN ANTIMICROBIAL AGENT FOR FRUITS AND VEGETABLES

     Test strips to monitor antimicrobial fruit and vegetable treatment concentration in the produce processing area are not available.

     Correction: Provide test strips to monitor antimicrobial fruit and vegetable treatment concentration. Note: produce manager ordered test strips at time of inspection.

     Code 7-204.12 (B)

4. Jan 15, 2024 Routine · 1 priority, 3 priority foundation, 7 core, 1 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     Chlorine sanitizer is not available in the final rinse cycle of the deli dishmachine. Dispensing tube is not connected to chemical container of sanitizer.

     Correction: Repair or adjust warewashing equipment to provide proper sanitizer concentration. Note: violation was corrected during inspection, sanitizer was connected to dishmachine, machine was primed and 50 ppm chlorine concentration was achieved.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     A chlorine test kit is not available for monitoring sanitizer concentration at the deli dishmachine.

     Correction: Provide a chlorine test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     The ice cart at the ice machine is visibly soiled. Standing water is observed in cart.

     Correction: Maintain food contact surfaces in a clean condition. Clean and santize ice cart, remove drain plug to allow for drainage of ice meltwater.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Hot water is not available at the handwashing sink located at the bakery full service counter.

     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

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Several food containers in the deli kitchen are missing food labels (ex. sugar, spices etc.)

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

     Code 3-302.12

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Thermometers are not provided in the reach in pizza prep coolers in the deli kitchen and in the ice cream freezer located in the liquor department.

     Correction: Provide a integral or permanently affixed temperature measuring device in all refrigeration units.

     Code 4-204.112 (B)

   • Not serious Core

     WAREWASHING EQUIPMENT - CLEANING FREQUENCY - AS NECESSARY TO PREVENT RECONTAMINATION

     The top of the dishmachine (deli) requires cleaning to remove accumulated debris from surfaces.

     Correction: Clean warewashing machine and components or the compartments of warewashing sinks at a frequency necessary to prevent recontamination of equipment and utensils.

     Code 4-501.14 (B)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Clean utensils are being dried on cloth towels in the deli kitchen.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor. Do not store on cloth towels.

     Code 4-903.11 (A)

   • Not serious Core Repeat

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink in deli kitchen.

     Correction: Handwashing sinks using single-use paper toweling for hand drying shall be provided with a waste receptacle. Provide a waste receptacle at the handwashing sink.

     Code 5-501.16 (C)

   • Not serious Core

     HANDWASHING SIGNAGE

     No handwashing signage is provided at the deli and bakery employee handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees. Note: handwashing sign was posted at deli handsink at time of inspection.

     Code 6-301.14

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The flooring below the deli fryers require cleaning to remove accumulated oil and debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12