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04/07/2022
Inspection, Routine
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| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
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Inspector Comments:
4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency (C)
In use utensils (blenders) were not washed, rinsed and sanitized at least once in 4 hours.
Corrective Action: Washing frequency was discussed.
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| 21 - Foodborne Illness Risk Factors |
| Proper hot holding temperatures |
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Inspector Comments:
3-501.16(A)(1) Time/Temperature Control for Safety Food, Hot and Cold Holding (P)
Liquid chocolate fudge was held at 118°F.
Corrective Action: The temperature was increased to keep the above food item to 135°F and the hot holding temperature was discussed.
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02/08/2019
Inspection, Routine
|
| 16 - Foodborne Illness Risk Factors |
| Food contact surfaces; cleaned & sanitized |
|
Inspector Comments:
4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness (Pf)
The front counter wiping cloth bucket measured less than 50 parts per million chlorine residual upon inspection.
Corrective action: additional chlorine was added to the bucket until a concentration of 50 parts per million chlorine residual was achieved.
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| 37 - Good Retail Practices |
| Food properly labeled; original container |
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Inspector Comments:
3-302.12 Food Storage Containers Identified with Common Name of Food (C)
A container of malt powder was unlabeled as to its contents on the front counter.
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| 41 - Good Retail Practices |
| Wiping Cloths; properly used & stored |
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Inspector Comments:
3-304.14 Wiping Cloths, Use Limitation (C)
A damp wiping cloth measured less than 50 parts per million chlorine residual at the cold top refrigerator.
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| 43 - Good Retail Practices |
| In-use utensils: properly stored |
|
Inspector Comments:
3-304.12 In-Use Utensils, Between-Use Storage (C)
Multiple in-use utensils were stored in standing water which measured 70°F on the front counter.
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| 45 - Good Retail Practices |
| Single-use / single-service articles: properly stored & used |
|
Inspector Comments:
4-903.11(C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing (C)
Multiple single-use plastic take out containers were stored with their food contact surfaces facing upwards on the front counter. A pair of in-use tongs were hanging from beneath the water well thus not protecting them from contamination.
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| 47 - Good Retail Practices |
| Food & non-food contact surfaces cleanable, properly designed, constructed, & used |
|
Inspector Comments:
4-202.16 Nonfood-Contact Surfaces (C)
A torn door gasket was observed at the single door reach in refrigerator.
4-501.12 Cutting Surfaces (C)
The cold top cutting board was severely grooved.
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| 54 - Good Retail Practices |
| Garbage & refuse properly disposed; facilities maintained |
|
Inspector Comments:
5-501.113 Covering Receptacles (C)
The facilities dumpster did not have a lid upon inspection.
5-501.114 Using Drain Plugs (C)
The facilities dumpster was missing a drain plug upon inspection.
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| 56 - Good Retail Practices |
| Adequate ventilation & lighting; designated areas used |
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Inspector Comments:
6-303.11 Intensity-Lighting (C)
A light bulb was non-functional in the back dry storage area. The light bulb located at the single door reach in refrigerator located in the back dry storage area was non-functional.
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|
03/10/2015
Inspection, Routine
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| 12a - Non-Critical |
| Cleaning Of Equipment & Utensils: Food-contact surfaces |
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Inspector Comments: The interior of the soft serve ice cream machine was soiled with debris.
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| 13a - Non-Critical |
| Utensils, Single-Service Articles: Utensils provided, used, stored |
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Inspector Comments: Several utensils were stored with the food contact surface up in cake making area.
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| 14f - Non-Critical |
| Physical Facilities: Locker rooms |
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Inspector Comments: Staff personal items were stored on the food preparation table behind the ice cream serving line.
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