Nestle Tollhouse Cafe, K-102 - 1401 Greenbrier Parkway, Chesapeake, VA - Restaurant inspection findings and violations

July 20, 2009 (Routine)

Violations:

• 0200 - Employee wearing jewelry on their arms and hands while preparing food. INCLUDES WATCHES.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Employee observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1960 - Corrected During Inspection COOKIE SHEET TRAYS were observed cloth-dried rather than air-dried after cleaning and chemical sanitization.
  Items must be allowed to drain and air-dry before being stacked or stored. Cloth-drying may transfer microorganisms to equipment or utensils.
• 2000 C - Single service items observed unprotected from contamination. COFFEE STIRRERS.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Repeat FLOOR BEHIND THE DOUBLE DOOR REACH IN BEV AIR UNIT AND FLOOR BETWEEN THE SIDE COUNTER AND WALL noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3330 - Corrected During Inspection Critical SPRAY BOTTLE OF CLEANSER not properly labeled.
  Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
• 3340 - Corrected During Inspection Critical Containers of CLEANSERS not stored separately from insecticides or rodenticides.
  Store detergents, sanitizers, related cleaning or drying agents and caustics, acids, polishes and other chemicals separately from insecticides and rodenticides.

Comments:
Overall sanitation and food management is excellent. Outstanding job on the floor and under equipment. I was unable to access and inspect the upstairs storage room where supplies and several cold holding units are located.

January 13, 2009 (Routine)

Violations:

• 0480 - Corrected During Inspection Repeat Unlabeled food containers. SQUEEZE BOTTLES.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0530 - BAG OF PURCHASED ICE STORED IN THE BULK ICE MACHINE WITH ICE USED FOR CONSUMPTION.
  BAG OF ICE WAS EMPTIED INTO THE SODA MACHINE ICE BIN. THE BULK ICE MACHINE WAS JUST REPAIRED. EMPTY THE ICE AND CLEAN AND SANITIZE THE UNIT.
• 0610 - Repeat Food SUPPLIES IN THE STORAGE ROOM stored on the floor or food stored less than 6" above the floor.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. EMPLOYEES ARE USING A QUAT SANITIZER BUT ONLY HAVE TEST STRIPS FOR BLEACH.
  Obtain a QUAT SANITIZING AGENTtest kit OR SWITCH TO USING BLEACH so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1770 A - Corrected During Inspection Critical The following utensils were observed soiled to sight and touch: ICE SCOOP AND ICE CREAM SCOOP.
  Clean and sanitize these surfaces for food contact. ICE CREAM SCOOP WAS DISCARDED DUE TO CALCIFICATION BUILD UP AND SCOOP WAS CLEANED.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: REACH IN REFRIGERATOR AND FREEZER DOOR GASKETS.
  Maintain nonfood-contact surfaces of equipment clean.
• 2000 - Corrected During Inspection Clean COOKIE SHEETS were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2020 A (single-service/single-use) - Single-service or single-use articles not handled, displayed, or dispensed so that the food- or lip-contact surfaces are protected from contamination. COFFEE STIRRERS AT THE SELF SERVICE COUNTER.
  Handle, display, or dispense single-service and single-use articles so the food- or lip-contact surface are protected from contamination.

Comments:
Inspection conducted due to a change in ownership. The new owner must have a certified food manager as soon as possible. A training schedule of the classes offered at the Chesapeake Health Department was provided. Corrective action was initiated on all violations during the inspection. Health Permit issued.

August 11, 2008 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0480 - Unlabeled food containers. SQUEEZE BOTTLES.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Corrected During Inspection BAGS OF SMOOTHIE MIX STORED IN THE MOP BUCKET.
  Store food where it is not exposed to splash, dust, or other contamination to prevent contamination.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. STORAGE ROOM.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COUNTER UNDER COFFEE MACHINES, SIDE PANEL OF COOKING EQUIPMENT, INSIDE SURFACES OF THE REACH IN UNITS, LOWER SHELF UNDER COUNTER, AND BACK STORAGE AREAS OF KIOSK.
  Maintain nonfood-contact surfaces of equipment clean.
• 3170 - Repeat RIGHT SIDE FRAME TO THE SWING DOOR AND STORAGE ROOM FLOOR TILES not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOORS UNDER EQUIPMENT, FLOOR , ALONG THE FRONT EDGE OF COUNTERS, AND IN THE STORAGE ROOM noted in need of cleaning. ,
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Health Permit Renewal issued.

February 14, 2008 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: COFFEE MACHINES, COUNTER TOPS UNDER EQUIPMENT, BRACKET ON WALL STORING SYRUPS, INSIDE SURFACES OF THE REACH IN REFRIGERATORS, STORAGE SHELVES, AND THE WICKER BASKETS.
  Maintain nonfood-contact surfaces of equipment clean. ALL EQUIPMENT SHOULD BE MOVED FOR PROPER CLEANING.
• 1800 - Repeat The nonfood contact surface of the MOP SINK AND AREA AROUND THE MOP SINK has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2020 - Repeat Unwrapped spoons were not stored with the handles up OR FACING THE SAME DIRECTION.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 2020 - Repeat Unwrapped COFFEE STIRRERS were provided at the consumer self-service counter.
  Provide wrapped STIRRERS or an approved dispenser for STIRRERS at the consumer self-service counter to prevent consumer contamination of multiple STIRRERS.
• 3170 - Repeat RIGHT SIDE SWING DOOR FRAME is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat KIOSK FRAME, FLOORS UNDER THE EQUIPMENT AND FLOOR ALONG THE COVING EDGES noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Correct all violations prior to the next inspection. CFM certificate expires in June, training schedule was provided.

August 28, 2007 (Follow-up)

Violations:

• 1800 - Repeat The nonfood contact surface of the FOLLOWING EQUIPMENT HAVE accumulations of grime and debris. MOP SINK AND AREA UNDER COUNTER AND THE FLOOR DRAIN AND PIPES.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2020 - Unwrapped spoons were not stored AT THE CUSTOMER SERVICE COUNTER FACING THE SAME DIRECTION OR with the handles up.
  To prevent contamination of the food and lip-contact surface, provide a means of storage where handles are presented to the employee or consumers.
• 3170 - Repeat RIGHT SIDE SWING DOOR FRAME IS DAMAGED.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOOR UNDER AND BEHIND EQUIPMENT noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.

Comments:
Only one employee on the premises during the inspection so the upstairs storage room was not inspected. Improvements noted. Facility will return to the routine inspection schedule. Health Permit Renewal issued.

August 06, 2007 (Routine)

Violations:

• 0160 - Critical A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
  Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
• 0450 C - Repeat SCOOPS WITHOUT HANDLES USED TO DISPENSE TOPPINGS.
  Use utensil with handle to dispense food.
• 0480 - Unlabeled food containers. SQUEEZE BOTTLES.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 0610 - Repeat Food stored on the floor or food stored less than 6" above the floor. BACK SIDE CUBBOARD SPACES.
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 0610 - Food stored in a location MIXED WITH ADMINISTRATIVE SUPPLIES, PERSONAL GEAR, TOOLS, AND NON FOOD ITEMS.
  Store food where it is not exposed to contamination.
• 1100 - The food contact surface of the ICE CREAM SCOOP is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
  Repair or replace the SCOOP to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
• 1730 - SPATULA, AND PLASTIC SPOON IN THE DIPPER WELL WERE observed in a state of repair and condition preventing effective maintenance and easy cleaning.
  Discard, repair or replace the UTENSILS to provide proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 1770 A - Critical Repeat The following utensils were observed soiled to sight and touch: SPOON IN THE CLEAN UTENSIL STORAGE UNIT AND THE ICING BAG/TIPS.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: SCANOMAT MACHINECOFFEE MACHINESSIDE PANELS OF ALL EQUIPMENTCOUNTER TOPS AND UNDER EQUIPMENTBOTTOM SHELF OF THE COOKIE RIRALL STORAGE SHELVESDISPLAY SLIDING DOOR TRACKS
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - Repeat The nonfood contact surface of the FOLLOWING EQUIPMENT HAVE accumulations of grime and debris. CLEANSER STORAGE AREA UNDER THE SINK, TOP SURFACE OF THE PAPER TOWEL DISPENSOR, SIGNS, MENU BOARD, FLOOR DRAIN AND PIPES.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 1900 - Critical Chemical sanitizer immersion time was not adequate for QUATS sanitizing solution.
  ALLOW ALL DISHES TO BE FULLY IMMERSED IN THE SANITIZER FOR THE ADEQUATE AMOUNT OF TIME.
• 2020 - Unwrapped AND/OR PROTECTED STIRRERS were provided at the consumer self-service counter.
  Provide wrapped STIRRERS or an approved dispenser for STIRRERS at the consumer self-service counter to prevent consumer contamination of multiple STIRRERS.
• 2310 B - The handwash station is being used as a dump station.
  The handwash facility identified above is to be used for washing hands only
• 3170 - Repeat RIGHT SIDE SWING DOOR FRAME IS DAMAGED.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOOR UNDER EQUIPMENT, FLOOR AROUND THE LEG SUPPORTS OF EQUIPMENT, LOWER PORTION OF WALLS, AND THE FLOOR MATS noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
• 3220 - Repeat Mops not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3270 - Repeat NUMEROUS FLIES.
  GOOD SANITATION PRACTICES ARE THE NUMBER ONE MEANS OF CONTROLLING PESTS. When pests are found use methods to such as trapping devices or other means of pest control. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 3490 - PERSONAL GEAR STORED WITH FOOD ITEMS.
  All personal care items, medicines and first aid supplies must be stored in such a way to prevent potential contamination of food, food contact items, equipment, utensils, linens, single-service and single-use articles.
• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment.

Comments:
The upstairs storage room was not inspected. Follow up inspection scheduled.

February 14, 2007 (Routine)

Violations:

• 0200 - Employees wearing jewelry on their arms and hands while preparing food.
  Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 0610 - Food stored on the floor or food stored less than 6" above the floor. DRY STORAGE ROOM
  Elevate food storage onto approved shelving with minimum 6" legs or casters.
• 1320 - There was no temperature measuring device located in the ICE CREAM UNIT.
  Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
• 1770 C - Repeat Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: OUTSIDE SURFACES OF THE COFFEE MACHINES, DISPLAY UNIT SLIDING DOOR TRACKS, AND THE LOWER COUNTER SHELVES.
  Maintain nonfood-contact surfaces of equipment clean.
• 2310 - Corrected During Inspection Critical HAND SINK IS USED TO PREWASH ICING FROM EQUIPMENT.
  UTILIZE THE RINSE COMPARTMENT OF THE 3 VAT SINK FOR EQUIPMENT. THE HAND SINK IS FOR HAND WASHING ONLY. UTENSIL WAS REMOVED FROM THE HAND SINK DURING THE INSPECTION.
• 3170 - SIDE ENTRANCE DOOR PANEL NEAR RIGHT HINDGE is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3180 - Repeat FLOOR UNDER EQUIPMENT AND IN THE DRY STORAGE ROOM noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 03, 2006 (Routine)

Violations:

• 0450 C - Bowl or utensil without handle used to dispense food.
  Minimize bare hand and arm contact with exposed food that is not in a RTE form to reduce the potential for contamination.Use utensil with handle to dispense food.
• 0480 - Unlabeled food containers. TOPPINGS
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 1060 - The nonfood contact surface of the CARDBOARD DIVIDERS IN THE ICING BAG STORAGE CONTAINER ARE not corrosion resistant, nonabsorbent, and/or smooth.
  Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
• 1770 A - Critical The following equipment food-contact surfaces were observed soiled to sight and touch: INTERIOR SURFACE OF THE ICE MACHINE AND ICING BAG CONTAINER.
  Clean and sanitize these surfaces for food contact.
• 1770 C - Observed accumulations of dust, dirt, food residue or other debris on the following nonfood-food contact surfaces: STORAGE SHELVES, LOWER SHELVES OF THE REACH IN REFRIGERATORS, DISPLAY CASE WINDOW SLIDING TRACK, AND CORNERS OF UNITS.
  Maintain nonfood-contact surfaces of equipment clean.
• 1800 - The nonfood contact surface of the UTILITY SINK has accumulations of grime and debris.
  Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
• 2000 - Corrected During Inspection Clean COOKIE TRAYS were observed stored with the food-contact surface facing upward.
  Store equipment and utensils covered or inverted to prevent contamination while in storage.
• 2000 - Corrected During Inspection Single service items observed unprotected from contamination. CUP LIDS.
  Store single service items in its original protective packaging or inverted in an approved dispenser.
• 3180 - Repeat FLOOR THROUGHOUT THE FACILITY AND THE ENTIRE CHEMICAL STORAGE AREA UNDER THE COUNTER noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner. ENTIRE FACILITY NEEDS A DETAILED CLEANING.
• 3220 - Mop not hung up to air dry.
  Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
• 3270 - Premises are not being routinely inspected for evidence of pests. NUMEROUS FLYING INSECTS IN THE UITLITY SINK AREA UNDER THE COUNTER.
  Inspect premises on routine basis for the evidence of pests. . Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

Comments:
Corrective action on all violations was initiated during the inspection. New gaskets have arrived and will be installed today. Recommend the cleaning frequency of several pieces of equipment and detailed cleaning be increased to prevent build up of food debris and attractant to insects/pest. Health Permit Renewal issued.

August 17, 2005 (Routine)

Violation: 3180 - Repeat Floor beneath equipment noted in need of cleaning.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
Comments:
Correct repeat violation within thirty days (30) of this inspection. Permit issued at this time.

March 01, 2005 (Routine)

Violations:

• 0470 - Critical Unwrapped or uncovered food (toppings)
  Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
• 0550 - Corrected During Inspection In-use utensils improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1190 - The ambient (air/water) temperature measuring device (degrees F) located in the ice cream chest freezer is not available.
  Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
• 3180 - Floor, especially beneath and between equipment heavily soiled.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

August 27, 2004 (Routine)

Violations:

• 3660 - Permit is not posted in a place where it is readily observable by the public.
  Post the permit in a place where it is readily observable by the public transacting business with the establishment. CORRECTED DURING INSPECTION.
• 2000 - Single service items observed unprotected from contamination.
  Store single service items in its original protective packaging or inverted in an approved dispenser.

Comments:
PERMIT ISSUED

September 11, 2003 (Routine)

Violations:

• 1400 - Build-up of frozen condensation observed in the ice cream freezer.
  Remove build-up of frozen condensation from ice cream freezer.
• 0480 - Unlabeled food containers.
  Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
• 3170 - Ceramic floor tile is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 1770 - Critical Observed accumulations of grime and debris on the following food contact surfaces: ICE BINThe following non-food contact surfaces were noted with grime and debris: TOP SURFACES OF EQUIPMENT.
  Clean and sanitize ice bin and top surfaces of equipment for food and non-food contact.

Comments:
Permit issued.

March 27, 2003 (Routine)

Violations:

• 0240 - Employees observed working in the food service area without proper hair restraints.
  Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
• 2810 - Floor or floor covering under the cookie oven is not smooth and easily cleanable.
  Repair or replace floor or floor covering to make it smooth and easily cleanable.
• 0550 - Dispensing utensil (ice scoop) improperly stored between use.
  Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140F and the container.
• 1700 - Critical Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
  Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
• 3180 - The wall behind the syrup dispensers, the rubber floor mats, and the tiled floor noted in need of cleaning.
  All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.

Comments:
Store the soda dispenser ice scoop next to the ice scoop used for the ice bin.