CHAMPS CAMPGROUND AND RV PARK

Order for delivery

Inspection history

1. Feb 26, 2026

   ✓
   8 violations

   • Improper thawing procedures used
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Non food contact surfaces of equipment not clean
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

2. Sep 11, 2025

   ✕
   7 violations

   • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Non food contact surfaces of equipment not clean
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

3. Aug 21, 2025

   ✕
   4 violations

   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Critical: Home canned goods, or canned goods from unapproved processor found on premises
   • Critical: Food from unapproved source, spoiled, adulterated on premises.

4. Sep 19, 2024

   ✕
   5 violations

   • Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Non food contact surfaces of equipment not clean

5. Aug 3, 2023

   ✕
   2 violations

   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

6. Sep 10, 2018

   ✓
   1 violation

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)