6-301.12; Priority Foundation; The handwashing sink near the swinging door had no paper towels available. CDI: Paper towels provided...Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels or a heated-air/high velocity drying device.
0.0
22.
3-501.16 (A)(2) and (B); Priority; Top layer of cream cheese in the cold table measured 44F. Oat and almond milk left out on the counter measured 64F. CDI: Milk voluntarily discarded. Cream cheese allowed to cool. Consider reducing the amount of cream cheese stored in this unit...Time/Temperature Control for Safety (TCS) foods held cold shall be held at 41F or below.
1.5
39.
3-305.11; Core; Food boxes stored on the floor in the walk-in freezer. Food shall be stored at least 6 inches above the floor...Store on racks or rolling cart.
1.0
41.
3-304.14; Core; One of the sanitizer bucket solutions was cloudy. CDI: Solution was refreshed...In-use wiping cloths used on equipment surfaces shall be held in solutions free of food debris and visible soil.
0.0
44.
4-903.11(A), (B) and (D); Core; Cleaned utensils were sitting stacked inside of the sanitize basin with water sitting in-between them...Cleaned equipment and utensils shall be stored in a self-draining position that allows air drying. Air dry all utensils before stacking them together.
0.5
45.
4-903.11(A) and (C); Core; An opened box of spoons is sitting on the floor at the end of the line. The container holding lids has buildup...Single-service/use articles shall be stored by using means that afford protection from contamination until used. Keep boxes off of the ground and clean this container.
0.5
48.
4-501.14; Core; The sink and its basins have buildup. Clean and sanitize this sink...Components of sinks, basins, and other receptacles used for washing and rinsing equipment, utensils, or raw foods, or laundering wiping cloths shall be cleaned at a frequency necessary to prevent recontamination of clean items and at least every 24 hours.
0.0
55.
6-501.12; Core; Black residue spots (circular shapes) on ceiling and wall near ceiling vent in the dry storage area closest to the back door. Physical facilities shall be cleaned as often as necessary to keep them clean. Clean area and treat as necessary.
3-501.16 (A)(2) and (B); Priority; Food in the top of the flip top prep table above 41F. Cream cheese 43F in the bottom of the container and 48F in the top which is above the fill level of the unit. Cheese slices range from 40F to 42F at the bottom of the container and 44F at the top of the stack. Food shall be 41F or less. Discussed removing top portion of new cream cheese containers out when filling the unit to ensure it is in the refrigerated area of the unit, and low levels of cheese. Using metal containers can aid in temperature control. Necessary portions of food removed and relocated to cool. Bottom of unit is maintaining temperature. CDI
1.5
28.
7-201.11; Priority; Windex stored on rear prep table next to coffee filter for machine. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES. Bottle relocated. CDI
1.0
35.
3-501.13 ; Priority Foundation; A gallon of milk and 3 other half gallons of milk stored in still 58F and less water in the three compartment sink to thaw. Food shall be thawed under refrigeration, in running water 70F or less or part of the cooking process. Milk returned to refrigeration and were no longer frozen to touch. CDI
0.5
38.
6-202.15; Core; Drive thru window not self closing, no fly fan or other means of protection. Outer openings shall be protected against entry of insects. Install a self closing apparatus.
0.0
39.
3-305.11; Core; Food boxes stored on the floor in the walkin freezer. Food shall be stored at least 6 inches above the floor. Store on racks or rolling cart.
0.0
43.
3-304.12; Core; Chocolate collecting in the bottom of the dip well in the ice cream area and cloudy water from ice cream remaining in the scoop stored in the dip well. This left dip well has a low water velocity coming into the well. In use utensils shall be stored in a clean area and protected from contamination. water of sufficient velocity to remove particles shall be used in a dip well. Increase velocity of the water, wash, rinse and sanitize utensils every 4 hours or less and keep water clean.
0.5
44.
4-903.11(A), (B) and (D); Core; Containers on clean dish rack stacked together wet. Clean equipment shall be stored in a clean, dry location and in a self draining position. Allow items to air dry completely prior to stacking.
0.0
45.
4-903.11(A) and (C); Core; Open boxes of spoons stored directly on the floor in the baskin robbins area as well as boxes of cups. Cup rack behind front counter dirty. Single service articles shall be stored in a clean, dry location and at least 6 inches above the floor. Store on a rack or rolling cart. Clean cup storage rack.
0.5
47.
4-501.11; Core; Walkin freezer door not closing properly (potentially why the food in the walkin fridge is frozen). Door does not close on its own and can't be pushed closed without moving the apparatus on the door each time. Gasket torn on under counter reachin in the front counter area. Cord for light shut in Pepsi cooler door repetitively and gasket warped not allowing a seal due to this. Equipment shall be maintained in good repair. Make necessary repairs to the freezer door and replace gaskets.
0.5
55.
6-501.12; Core; Black residue spots (circular shapes) on ceiling and wall near ceiling vent in the dry storage area closest to the back door. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean. Clean area and treat as necessary.
