Elevate Trampoline Park

Inspector's notes

Observed plastic and styrofoam cups stored in boxes stored on floor. Discussed storing food containers 6 inches above the ground. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of soda residue behind front counter soda machine and in shelves beneath it. Observed build-up of soda syrup underneath the soda syrup storage in back kitchen. Observed a build up of burnt crust debris on pizza maker and around three compartment sink area. Discussed increasing cleaning frequencies in order to prevent the build-up of organic matter. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a used pizza slicer sitting on the counter near pizza oven. Discussed storing between-use utensils in water hotter than 135*F or switching them between periods of uses. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. Corrective Action: Corrected at time of inspection.

Inspector's notes

Technician was called and parts were purchased. Establishment awaiting parts to be delivered so that they can be installed. **Re-inspection is scheduled for Friday, May 12nd. Re-inspection can be done in person or remotely by e-mailing the inspector documentation of the repair.

Inspector's notes

Observed a prep table with cheese, pizza sauce, cooked Italian sausage, and peperoni held at 54-58*F. Per manager, food was placed in prep table >4 hours prior. All TCS foods improperly cold held were discarded by person in charge at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed miscellaneous filled spray bottles that were not labeled with identifying information or a common working name. Manager labeled bottles during time of inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed preparation table with a buildup of ice on back coils. Prep table was blowing air at around 55*F and had an internal ambient temperature of 57*F. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection. **Re-inspection is scheduled for Friday, May 2nd. Re-inspection can be done in person or remotely by e-mailing the inspector documentation of the repair.