Resch Aquatic Center

Year by year

Inspections

1. Aug 20, 2026 Routine · 2 priority foundation
   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - SANITIZATION

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper sanitization methods for utensils and food contact surfaces. The sanitizer was prepared below the required concentration at the time of the inspection. No warewashing was actively occurring.

     Correction: The person in charge shall obtain training or training materials in the areas of sanitization so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (11)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Nacho cheese dispenser in the cabinets above the warewashing basins is visibly soiled with dried cheese residue. The nozzle was not completely disassembled prior to cleaning.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

2. Aug 14, 2025 Routine · 1 priority, 2 core
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Pizza cutters, tongs used with time/temperature controlled for safety food is not cleaned every 4 hours. It was discussed to add replacement utensils so item can be properly air dried after

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours.

     Code 4-602.11 (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.

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

     Code 12-201.11 (B)

   • Not serious Core

     GARBAGE/REFUSE - WASTE RECEPTACLE AT HANDWASHNG SINK

     No waste receptacle provided at handwashing sink.

     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)

3. Aug 20, 2024 Routine · 1 priority, 2 priority foundation, 2 core
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after before putting gloves on to prepare food.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Nacho cheese dispenser pumps were observed soiled in the cabinet. It was discussed and understood that the pump need to be fully disassembled when cleaning and sanitizing to ensure they are being cleaned properly. Pumps should be fully air dried before reassembling.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink for hand drying.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • 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

     WIPING CLOTHS - AIR DRYING LOCATION

     Wiping cloths are being air-dried on the dividers of the warewashing basins.

     Correction: Air dry wiping cloths in location where contamination of food and equipment does not occur or provide mechanical clothes dryer.

     Code 4-901.12

4. Aug 21, 2023 Routine · 1 priority, 3 core, 1 repeat
   • Serious Priority

     TCS FOOD - HOT HOLDING

     PRIORITY: Hot dogs on the hot dog roller is hot held at 101°F. The unit was set too low and was adjusted from "3 to 7". Hot dogs were observed at the proper temp at the time of the inspection.

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

     Code 3-501.16 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The reach in cooler is not maintained in good repair. The temperature of the unit at the time of the inspection was 55F. The unit is not being used curently.

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

     Code 4-501.11 (A)

   • Not serious Core

     FOOD CONTACT SURFACES - COOKING AND BAKING EQUIPMENT

     The hot dog roller is being wiped down with water at the end of the day. All food contact equipment should be cleaned and sanitized. Follow the manufacturers directions for proper chemicals to use.

     Correction: Clean food cooking and baking equipment at least every 24 hours.

     Code 4-602.12 (A)

   • Not serious Core Repeat

     INSECTS AND RODENTS - OUTER OPENINGS - SOLID, SELF-CLOSING AND TIGHT FITTING DOORS

     The exterior doors entering into the food prep area or tight-fitting at the bottom of the door.

     Correction: Provide a self-closing and tight fitting door to prevent the entrance of insects or rodents.

     Code 6-202.15 (A) (3)