Quail Run Sports Complex

Inspector's notes

No certified food protection manager present during time of visit. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Person in charge was unable to answer questions such as hot holding and cold holding temperature control points, what chemicals were present and locations of important testing devices. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed employee enter snack bar with wagon and proceed to help employee with making pretzels without handwashing. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed worker using paper towel to add moisture to a pretzel and apply salt to the pretzel without gloves. Stopped process and discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed unlabeled degreaser in spray bottle above 3-compartment sink. Requested staff identify the chemical and label the container. Corrective Action: Corrected at time of inspection.

Inspector's notes

PIC was unable to locate thermometer during the time of inspection. Discussed the importance of having a functional thermometer, understanding how to use it and having access to it during all times of operation. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection. **Re-Inspection Required. Re-inspection scheduled for 4/8/26. Please provide inspector with proof of thermometer at facility prior or during re-inspection. Re-inspection can be conducted remotely via e-mail. Please contact inspector and send photo of thermometer via e-mail for a remote inspection.

Inspector's notes

Person in charge was unable to provide testing devices for the chlorine sanitizer. **Re-Inspection Required. Re-inspection scheduled for 4/8/26. Please provide inspector with proof of chlorine test strips at facility prior or during re-inspection. Re-inspection can be conducted remotely via e-mail. Please contact inspector and send photo of test strips via e-mail for a remote inspection.

Inspector's notes

No hand soap was present during the time of inspection. Person in charge provided detergent for handwash sink at time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing.

Inspector's notes

Observed crock pot not in use and in storage with dried cheese around the internal heating surface and rim. All food-contact surfaces must be cleaned to sight and touch. Instructed person in charge to clean and sanitize the crock pot. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a digital probe thermometer in a container of utensils. Thermometer did not have battery. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. ***Re-inspection scheduled for Tuesday, April 8th. For a remote re-inspection, please contact the inspector and provide a photo of a properly functioning thermometer.