June 23, 2009 (Routine)

• 0640 - Corrected During Inspection Food is subject to environmental sources of contamination during preparation.
  Protect unpackaged food from environmental sources of contamination during preparation.
• 1320 - There was no temperature measuring device located in the floor freezer.
  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.
• 1570 - The door gasket to the floor freezer is in poor repair.
  Repair or replace the door gasket in accordance with the manufacturer's specifications.
• 3030 - No disposable towels were provided at the hand washing lavatory in the enitre store.
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials

February 19, 2009 (Routine)

• 1570 - There is a heavy accumulation of debris was observedbehind the Splurge machines in a condition that prevents necessary maintenance and easy cleaning.
  Clean the area to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter.
• 2350 - Corrected During Inspection Critical A recent repair to plumbing system components of the rear handsink area are not in accordance with law.
  All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
• 3270 - Harborage conditions exist
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

August 19, 2008 (Routine)

• 1570 - Repeat The spray nozzle and undercounter cooler were observed in a state of disrepair and damaged.
  Repair the nozzle and cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the above items, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1990 - An ice cream machine was observed reassembled in a manner that contaminated the rear kitchen area.
  Disassemble the machine, clean and sanitize the food-contact surface, then reassemble the machine in a manner that will not contaminate the rear kitchen area.
• 3080 - Less than 10 foot candles of light was noted in the walk-in cooler.
  Provide at least 10 foot candles at a distance of 30 inches from the floor in the walk-in refrigeration units and dry storage areas and in other areas and rooms during periods of cleaning.
• 3350 - Unnecessary poisonous or toxic materials found in the food establishment.
  Remove unnecessary poisonous or toxic materials.

April 23, 2008 (Routine)

• 1540 - The broken ice cream machine is next to trash where it is exposed to contamination.
  Relocate the machinery to prevent contamination.
• 1570 - Repeat The front counter Silver King cooler and broken ice cream machine were observed in a state of disrepair and damaged.
  Repair the cooler to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the cooler, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 2910 - Insect control device does not retain the insects within the device.
  Provide an insect control device that retains the insects within the device. Improper design of the device and dead insect collection tray could allow dead insect parts and injured insects to escape, rendering the device itself a source of contamination.

June 12, 2007 (Routine)

November 29, 2006 (Routine)

• 1570 - Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 3170 - Corrected During Inspection Employee toilet is not maintained in good repair
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

May 25, 2006 (Routine)

November 29, 2005 (Follow-up)

• 0820 - Critical milk cold holding at improper temperatures.
  Cold hold potentially hazardous food at 41F (45F) or below to inhibit the growth of harmful bacteria.
• 0820 - Critical hotdogs hot holding at improper temperatures.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 3170 - Repeat Coving off at the wall next to the mop sink
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.

October 28, 2005 (Routine)

• 0820 - Critical hot dog hot holding at improper temperatures at the cart.
  Hot hold potentially hazardous food at 140F or above to inhibit the growth of harmful bacteria.
• 1530 - Incorrect test strips for the facility.
  Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 3170 - Coving is off at the wall next to the mop sink.
  Repair coving.
• 3270 - Drain flies present.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.

October 26, 2005 (Other)

October 25, 2005 (Other)

• 3020 - Soap was not provided at the hand washing lavatory in the cart
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3030 - No disposable towels were provided at the hand washing lavatory in the cart
  Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
• 3045 - Corrected During Inspection A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

June 28, 2005 (Routine)

• 0050 - Corrected During Inspection Critical Repeat The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 2310 B - The handwash station at the ice cream counter is being used to clean equipment and utensils.
  The handwash facility identified above is to be used for washing hands only
• 3270 - Repeat Harborage conditions exist Drainflies present.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 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.

January 25, 2005 (Follow-up)

• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2200 - Critical An air gap between the spray arm and the flood rim level of the three vat sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3270 - Harborage conditions exist. Observed drain flies
  Eliminate harborage conditions. Mops need to be hung to dry.
• 3680 - Permit has expired
  Submit an application for the desire to operate a food establishment

January 11, 2005 (Routine)

• 0050 - Critical Repeat The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 1570 - Mop rack was observed in a state of disrepair and damaged.
  Repair the mop rack to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1880 - Critical The food-contact surfaces of the following equipment were not observed sanitized: White tubs for ice cream mixture. Observed employee rinsing out tubs but not using three vat sink with sanitizer.
  After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized.
• 1900 - Critical When tested, no sanitizer or a low concentration of chemical sanitizer was found in the wiping cloth bucket storing wiping cloths used on food contact surfaces..
  Provide @SANITIZING AGENTS@ at proper concentration of @SANI CONCENTRATIONS@ and immerse or expose food contact surfaces to sanitizing solution for adequate time.
• 2000 - Corrected During Inspection Metal cups for shakes were found stored in the splash zone of the handsink underneath the paper towel dispenser.
  Store food equipment in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
• 2200 - Critical Repeat An air gap between the spray arm and the flood rim level of the three vat sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 2350 ii - Plumbing connections under the rear handsink are leaking.
  Plumbing systems and components shall be maintained in good repair.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the Soft serve area
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 3180 - Vent in employee restroom is covered with dust
  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.
• 3270 - Repeat Harborage conditions exist. Observed drain flies
  Eliminate harborage conditions. Mops need to be hung to dry.
• 3680 - Repeat Permit has expired
  Submit an application for the desire to operate a food establishment

June 29, 2004 (Routine)

• 3270 - Flies and fruit/drain flies present.
  Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
• 2200 - Critical An air gap between the water supply outlet and the flood rim level between the spray arm and the three vat sink is not observed. If this direct connection exists between the drinking water system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system.
  Provide an air gap with a diameter that is at least twice the diameter of the water supply inlet and not less that 1 inch for proper backflow prevention by the air gap.
• 3020 - Repeat Soap was not provided at the hand washing lavatory in the on pretzel side and ice cream side
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 1570 - Repeat Handle broken off Blodgett oven. Unused or non-functioning equipment not removed from the premises.
  Remove any unused or non-functioning equipment from the premises.
• 1570 - Repeat Formica coming off counter top which prevents easy cleaning.
  Repair the formica counter top to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1530 - There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
  Obtain a @SANITIZING AGENT@ test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
• 1560 - Area around the pan holding water to melt butter is not spaced far enough to make it easy to clean. Area has a buildup of old food products. Repair area to be easy to clean.
  Space or seal area to make it easy to maintain clean.
• 0050 - Critical Repeat The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0520 - bottle of water stored in drinking ice. Do not store items in ice to be used for consumption.
  corrected

March 18, 2004 (Routine)

February 09, 2004 (Routine)

• 0050 - Critical Repeat The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 1770 - Observed accumulations of grime and debris on the following food contact surfaces: old encrusted dough in Dough mixer bowl.
  Clean and sanitize these surfaces for food contact. SHould be clean to sight and touch,
• 1770 - The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris: knobs to Blodgett oven are covered with dough and sugar products.
  Maintain nonfood-contact surfaces of equipment clean.
• 3020 - Soap was not provided at the hand washing lavatory in the soft serve side
  Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
• 2010 - Clean equipment/utensils were found stored inside the splash zone of the handsink
  Discontinue storage of clean equipment and utensils in a location subject to contamination.
• 2310 B - The handwash station at the soft serve side is being used for purposes other than washing hands. Do not use it for rinsing milkshade containers
  The handwash facility identified above is to be used for washing hands only
• 1570 - Handle to the Blodgett oven is broken off and makes this equipment difficult to keep clean
  Repair the @EQUIPMENT@ to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the @EQUIPMENT@, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
• 1570 - Formica coming off of counters and there are chipped areas
  Counters are to be maintained in good repair and are to be durable, cleanble and non-absorbant
• 3380 - Critical sanitizer in wiping cloth bucket too strong
  Corrected. Monitor sanitizer strenght with test strips. Sh ould be 50-100 ppm. It was in excess of 200ppm chlorine
• 0450 - Critical Ice being dispensed with a container with no handle
  Provide suitable utensils with a handle to prevent contamination from hands.

October 15, 2003 (Routine)

• 2350 ii - The faucet at the three vat sink is dripping.
  Plumbing systems and components shall be maintained in good repair.
• 2350 ii - Handle is missing to the handsink at the counter
  Plumbing systems and components shall be maintained in good repair.
• 0060 - Critical The person in charge failed the demonstration of knowledge test.
  corrected by going over the answers with the person in charge.
• 0050 - Critical The person in charge was not available at the time of inspection.
  The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
• 0650 - Ice creamne on display are not protected from contamination.
  Protect food on display by the use of packaging - counter, service line, or salad bar food guards - display cases - or other effective means to prevent contamination.
• 3170 - Floor under the three vat sink has broken tiles.
  Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
• 3270 - Drain flies, house flies and baby roach seen on premises.
  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.
• 3180 - The vent in the employees bathroom is covered with dust
  Clean vent on a routine basis

February 11, 2003 (Routine)

• 0480 - Unlabeled salt and yeast 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.
• 1100 - The food contact surface of torn lid to yeast container is not smooth, contains cracks and is not be easily cleaned.
  Repair or replace the torn lids 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.
• 1800 - The nonfood contact surface of the cabinet shelves below oven had 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.
• 3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees Corrected.
  Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
• 3290 - Duster was noted to be stored on top of a box of single service plastic spoons.
  Maintenance equipment supplies and tools such as brooms, mops, vacuum cleaners, and similar items must be stored so they do not contaminate food equipment, utensils, linens, and single-service and single-use articles. Corrected
• 3270 - Critical Premises are not being routinely inspected for evidence of pests. One live meal moth was observed by oven. Several live gnats were observed on wall by mixer.
  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. Work with pest control to eliminate pests.
• 1570 - The door to microwave oven was observed in a state of disrepair and damaged.
  Repair the door to microwave oven to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the microwave door, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.