SKYZONE TRAMPOLINE PARK

Observed chicken wings, chicken tenders, pepperoni, and cheese sticks in prep bottom unit in main kitchen all holding above 41F. C/A-Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS- All items discarded.

Observed no hand drying provisions at front service hand sink. C/A-ing Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf COS- Paper towels placed at hand sink.

Observed no hand soap at front service hand sink or both hand sinks in main kitchen. C/A-Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Pf COS- hand soap placed at all hand sinks.

Observed front service hand sink and main kitchen hand sink by prep top with no running hot water. Observed hand sink in main kitchen by prep top leaking while running. C/A-A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf Correct by date August 7, 2026.

Observed premade pizzas made on Monday 7/27 and sausage and cheese prepped 7/26held without date marking in main kitchen WIC. C/A- COS- Premade pizzas discarded. Cheese and Sausage date marked 7/26.

Observed three squirt bottles and one seasoning bottle on prep counter top in main kitchen not labeled with contents. C/A-Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS- Items labeled Mild sauce, Hot sauce, Liquid Butter, and seasoning salt.

Observed handwashing sink located at the front service with a large plastic cup inside of it. Manager stated they are using it as a dumping station as well (soda and water from the soda dispenser) C/A A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf.

Observed the handwashing sink located at the front service area without any hot water. Hot water was turned off because the faucet is leaking. C/A Handwashing Sink Installation. 1. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 85ºF (29.4 ºC) through a mixing valve or combination faucet. Pf 2. A steam mixing valve may not be used at a handwashing sink. COS Manager has 10 days to correct the violation and send repair invoice to EHS.

Observed the handwashing sink located in the main kitchen with a leaky gasket. Water was leaking at the bottom of the sink. C/A Handwashing sink must be maintained so it does not discourage employees from using it. COS Facility has 10 days to correct the violation and submit the repair invoice to EHS.

Observed in use dish machine with dishes stored inside on rack with chlorine sanitizer concentration at 0 ppm. Operator not sure what type of sanitizer to use with dish machine. Water temperature a 107 F. C/A: Mechanical dish machine shall sanitize using sanitizer or hot watt. Chlorine concentration shall be 50-100 ppm. COS: Set up 3 compartment sink.

Did not observe hot water at hand sinks inside of men's and women's restrooms. C/A: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet Correct within 72 hours.

Observed trays and non food surfaces inside of warmer cabinet soiled with what appears to be calcified food debris and crumps stored next to pizza warmer in Main Kitchen. Observed 2 empty carts soiled with what appears to be food debris stored inside of walk in cooler. Operator stated "Monday is deep cleaning day." C/A: The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.