- Unsafe food (Critical) (corrected)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Employee spray cleaning near open containers of food. Spray cleaner on wipe cloth the clean.
Location: Kitchen (front)
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Food contact surface are not being clean when contamination ocurr COS Counter top, Prep table , Dipping well etc
Location: Kitchen (front)
Equipment: Prep table
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of to go cup are stored on the floor. Store 6 inches off the floor.
Location: Kitchen (back)
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Employee using to go cups to keep customer service window open. Please don't use single service cups.
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Area along the warmer drawers is soiled
Location: Kitchen (front)
Equipment: Warming drawers
- Hand sink/soap (corrected)
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No hand soap in store for hand sink. Employee are not able to effectively wash their hands.
Location: Kitchen
Equipment: Hand sink
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06/18/2014 | Recheck |
- Unsafe food (Critical)
Food is unsafe, misbranded, adulterated or contanimated.
Correction: Food that is unsafe, adulterated, misbranded, or not honestly presented as specified under section 140 of this rule shall be reconditioned according to an approved procedure or discarded.
Comments: Employee spray cleaning near open containers of food. Spray cleaner on wipe cloth the clean.
Location: Kitchen (front)
- Food contact surface(s) soiled (corrected on site)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: Food contact surface are not being clean when contamination ocurr COS Counter top, Prep table , Dipping well etc
Location: Kitchen (front)
Equipment: Prep table
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of to go cup are stored on the floor. Store 6 inches off the floor.
Location: Kitchen (back)
- Single Service/Equipment storage
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Employee using to go cups to keep customer service window open. Please don't use single service cups.
Location: Service counter
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: Area along the warmer drawers is soiled
Location: Kitchen (front)
Equipment: Warming drawers
- Hand sink/soap
No hand soap provided at hand sink.
Correction: Provide soap.
Comments: No hand soap in store for hand sink. Employee are not able to effectively wash their hands.
Location: Kitchen
Equipment: Hand sink
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06/11/2014 | Routine |
- Pests/rodents
Presence of pests and/or rodents in facility.
Correction: Exterminate pest and/or rodents using approved methods and elimination harborage conditions.
Comments: DRAIN FLIES. PLEASE CALL A PROFESSIONAL PEST CONTROL COMPANY.
Location: Kitchen
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE THE LIGHT IN THE WALK IN COOLER.2. REPLACE THE LIGHTS IN THE REACH IN GLASS DOOR TRUE COOLER.
Location: Walk-in cooler
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: 1. REPLACE THE LIGHT IN THE WALK IN COOLER.2. REPLACE THE LIGHTS IN THE REACH IN GLASS DOOR TRUE COOLER.
Location: Kitchen (back)
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR HAND SINK FAUCET2. THE COOLER EQUIPMENT WHERE THE ICE CREAM TOPPING ARE STORED IS NOT WORK PROPERLY . DEFROST AND HAVE REPAIRED.
Location: Kitchen
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. REPAIR HAND SINK FAUCET2. THE COOLER EQUIPMENT WHERE THE ICE CREAM TOPPING ARE STORED IS NOT WORK PROPERLY . DEFROST AND HAVE REPAIRED.
Location: Kitchen
Equipment: Cold top
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1, THE COOLER WERE ICE CREAM TOPPING ARE STORED IS HEAVILY SOILED WITH FOOD DEBRIS IN THE BOTTOM INTERIOR SURFACE.2. THE TRUE GLASS DOOR COOLER IS SOILED AT THE BOTTOM FROM FOOD DEBRIS .
Location: Kitchen
Equipment: Cold top
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10/17/2013 | Routine |
- CO2 tanks unrestrained (corrected on site)
Owner or occupant allowing a health or safety hazard within premises - CO2 tanks unrestrained.
Correction: Restrain Carbon dioxide tank(s) with bungee cord, chain, etc ...
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
- Lighting intensity
Inadequate lighting intensity.
Correction: Provide adequate lighting.
Comments: REPLACE LIGHT IN THE WALK IN.
Location: Walk-in cooler
- Food storage (corrected on site)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: CRATE OF ICE CREAM MIX WAS STORED ON THE FLOOR. STORE 6 INCHES ABOVE THE FLOOR.
Location: Kitchen
Equipment: Walk in cooler
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL CUP AND ICE CREAM CONE DISPENCING UNIT IS SOILED. PLEASE CLEAN THIS AREA MORE FREQUENTLY.2. CLEAN THE BOTTOM SURFACES OF ALL THE COLD TOP COOLER IN THE FRONT AREA.
Location: Kitchen (front)
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. METAL CUP AND ICE CREAM CONE DISPENCING UNIT IS SOILED. PLEASE CLEAN THIS AREA MORE FREQUENTLY.2. CLEAN THE BOTTOM SURFACES OF ALL THE COLD TOP COOLER IN THE FRONT AREA.
Location: Kitchen (front)
Equipment: Cold top
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04/23/2013 | Routine |
| No violation noted during this evaluation. | 10/30/2012 | Routine |
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Milk cooler was soiled COSBlizzard machine was soiled.COSPlease clean and santize
Location: Kitchen (front)
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: Milk cooler was soiled COSBlizzard machine was soiled.COSPlease clean and santize
Location: Kitchen (front)
Equipment: -
- Single Service/Equipment storage (corrected)
Clean equipment, utensil(s), laundered linen(s), single service article(s), or single use article(s) stored improperly.
Correction: Clean equipment, utensil(s), laundered linen(s), single service article(s), and single use article(s) shall be stored in a clean dry location, not exposed to splash, dust, or other contamination, and at least 6 inches off floor.
Comments: Box of plastic spoons stored on the floor.
Location: Kitchen (back)
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave soiled 2. Toastmaster warmer drawers are heavily soiled.
Location: Kitchen (front)
Equipment: Microwave oven
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: 1. Microwave soiled 2. Toastmaster warmer drawers are heavily soiled.
Location: Kitchen (front)
Equipment: Warming drawers
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04/24/2012 | Routine |
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