MAGIC MOMENT RESORT & KIDS CLUB

Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-07-01: Time Extended - From follow-up inspection 2025-08-25: Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Warning - From follow-up inspection 2025-07-01: Time Extended - From follow-up inspection 2025-08-25: Time Extended

High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Retested at 200ppm

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.soiled can opener

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Unlabeled spray bottle under the 3 comp sink

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open jug of water on the prep table .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Clothes hung on the dry storage rack .

Basic - Floors not maintained smooth and durable. In the kitchen

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.13 eggs in the reach in cooler

Basic - Cove molding at floor/wall juncture broken/missing. By the drying racks in the kitchen Repeat Violation

Basic - Floor area(s) covered with standing water. standing water near the 3 comp sink Repeat Violation

Basic - Floors not constructed to be easily cleanable. In the kitchen

Basic - Hole in or other damage to wall. Holes in the wall near the ware wash area Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - waffle batter (70 - Cold Holding) Observed out on counter. Chef states less than 2 hours. Put back into cooler Corrective Action Taken

Basic - Cove molding at floor/wall juncture broken/missing. - behind drying shelves in warehouse wash station

Basic - Exterior door has a gap at the threshold that opens to the outside. - side door next to restroom

Basic - Floor area(s) covered with standing water. - at ware wash station

Basic - Hole in or other damage to wall. - behind drying shelves at ware wash station

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - floors in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Floors not maintained smooth and durable throughout the kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Waffle station .

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed with the hand washing sink near the 3 compartment sink.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee serving/ handling / preparing food items with watch on wrist.

Basic - Single-service articles improperly stored. Observed multiple Single-service items stored on the floor at the front counter. Advised operator to relocate.