Festival Foods

Year by year

Inspections

1. Dec 23, 2025 Routine · No items found

   No violations cited.

2. Jun 29, 2023 Routine · 3 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     1. Employee observed not washing hands after changing gloves to handle bakery RTE foods. 2. Employee observed using a cellphone and not washing hands prior to putting on gloves to handle deli meat.

     Correction: Employees shall wash their hands prior to putting on gloves to handle RTE food. Training provided to the employees.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     Chicken at the customer self-service area is hot held at 119 °F and 104 °F.

     Correction: The establishment voluntarily discarded the chicken and increased the thermostat setting of the hot holding unit. The establishment also used deeper pans to hot hold the chicken. After these corrections, the new chicken temped at 155 °F for hot holding near the end of the inspection.

     Code 3-501.16 (A) (1)

   • Serious Priority

     TOXIC SUBSTANCES - CONDITIONS OF USE - USED

     The Kay Peroxide Multi Surface Clean and Disinfectant chemical is not being used according to manufacturer’s use directions. Manufacturer direction stated to use the chemical only on non-food contact surfaces; and if used on food contact surfaces, then the food contact surfaces has to be rinsed. The establishment applies this chemical to their processing table (in the produce processing room) after the wash step and before applying the KayQuat II sanitizer without a rinse step.

     Correction: The establishment changed the procedure and will provide training to employees to no longer use the Kay Peroxide Multi Surface Clean and Disinfectant chemical on food contact surfaces.

     Code 7-202.12 (A)

   • Not serious Priority Foundation

     WASHING FRUITS AND VEGETABLES - DEVICES USED FOR CHEMICAL SANITIZATION

     The vegetable wash chemical, Produce Maxx, is being used at 100 PPM free chlorine and it not used in accordance with the manufacturer labeled direction of between 30-60PPM free chlorine.

     Correction: Service the Produce Maxx diluter to ensure it is dispensing the chemical at the manufacturer recommended level of 30-60 PPM free chlorine. In the meantime, the establishment must dilute the chemical so that the concentration is brought down to 30-60 PPM free chlorine.

     Code 3-302.15 (C)

   • Not serious Core

     REPAIRING - PREMISES, STRUCTURES, ATTACHMENTS, AND FIXTURES - METHODS

     There are multiple floor areas in the establishment that are pitted and are no longer smooth and easily cleaning. These areas including, the deli processing room, deli walk-in freezer, meat main walk-in cooler, main walk-in freezer, bakery processing room, bakery walk-in freezer, bakery warewashing area, and dairy walk-in cooler.

     Correction: Repair the flooring for areas where FOOD ESTABLISHMENT operations are conducted so that the flooring is SMOOTH, durable, and EASILY CLEANABLE.

     Code 6-501.11

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     Multiple floors throughout the establishment has grim build-up, trash, and food debris in the food processing areas, food storage areas, walk-in freezers, and walk-in coolers. The affected areas include, deli processing room, deli walk-in freezer, meat main walk-in cooler, main walk-in freezer, bakery processing room, bakery walk-in freezer, bakery warewashing area, and dairy walk-in cooler.

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

     Code 6-501.12