SKYZONE TRAMPOLINE PARK

6-2: .04(6)(g)Observed two large bags of pepperoni and a bag on hot dogs that the PIC (person in charge) did not know when they were opened. PIC stated some time last week. Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Items were discarded.

12B: .03(5)(j)Observed employee with unrestrained hair (long hair - way past 1/2 inch) prepping fries. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: Fries were discarded, employee restrained hair and washed hands.

6-1A: .04(6)(f)Observed marinara, cheese and pepperoni holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded items.

THIRD CONSECUTIVE VIOLATION OF SAME CODE PROVISION

15C: .05(7)(a)2,3Observed build up of debris on fryer and in walk-in freezer. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. (C) Corrective Actions: Could not correct on-site. Please correct by 11/17/2025.

17C: .07(5)(a),(b)1,2,3Observed build up on floors by the walk-in cooler and by the fryer. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C) Corrective Actions: Could not correct on-site. Please correct by 11/17/2025.

17D: .07(4)(b)Observed employee items (charger cord, radio and lanyard) stored with single use cups on prep counter. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC (person in charge) moved items to store appropriately.

6-1A: .04(6)(f)Observed pepperoni, cheese and marinara holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) discarded items.

SECOND CONSECUTIVE VIOALTION OF SAME CODE PROVISION

15A: .05(6)(a)Observed a prep cooler holding above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Could not correct on-site. Please correct by 6/13/2025.

SECOND CONSECUTIVE VIOLATION OF SAME CODE PROVISION

1-2B: .03(3)(a)Facility did not have a food safety manager on staff. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf) Corrective Actions: Could not correct on-site. Please correct by 11/4/2024.

2-2D: .07(3)(b)Only hand sink did not have paper towels. Each handwashing sink shall be provided with individual, disposable towels, a continuous towel system that supplies the user with a clean towel, or a hand drying device. (Pf) Corrective Actions: PIC (person in charge) placed paper towels at hand sink.

2-2D: .07(3)(a)Only hand sink did not have soap. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: PIC placed soap at hand sink.

6-1A: .04(6)(f)Observed multiple TCS (time/temperature control for safety) foods that were holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food was discarded.

15A: .05(6)(a)Walk-in freezer was not operational. Prep cooler was holding at 55F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C) Corrective Actions: Could not correct on-site. Please correct by 11/4/2024.