HACCP: Food handler requirement
- Floors properly constructed, clean, drained
The floor in the basement has paint wearing off and chipping. Floors shall be easily cleanable and in good repair.
- Walls, ceilings, and attached equipment, properly constructed, clean
Please defrost the walk in freezer in the basement. Ice has accumulated on walls and ceiling.
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9/25/2015 | Routine | 98 |
HACCP: Provided general food storage haccp
Sanitizer used is Chlorine
All frozen food was frozen.
- Non-food contact surfaces clean
Bottom of the fruit freezer is soiled. Counter top and the warmer for the chocolate in the kitchenette area is soiled.
Clean and maintain clean all non-food contact surfaces.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
The following are locations where the floor is soiled: under and along side the small coke dorm cooler, around the fruit glass door freezer and in the kitchenette party room.
Clean and maintain clean all floors.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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2/13/2015 | Routine | 98 |
HACCP Discussed boil order procedures Chlorine sanitizer is utilized. Frozen foods are frozen.
No violation noted during this evaluation. | 12/2/2014 | Routine | 100 |
HACCP - Discussed and provided written information on proper food storage.
No violations detected at time of inspection.
Sanitizer - chlorine
No violation noted during this evaluation. | 5/19/2014 | Routine | 100 |
HACCP: Remove any excess or standing water from floors as soon as noted.
- Food protection during storage, prepartion, display, service, transportation
'Cardboard rounds of ice cream in walk in freezer in basement.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces of equipment and utensils clean
1) Underside of the shake mix machine has some dried on food.
2) Interiors of the Kenmore and Haier coolers are soiled.
3) The bottoms of the freezer and the ice cream chest are soiled with spillage.
4) The interiors of the display freezer and dry unit are soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Rag used under "pucks" was soiled.
2) Seals on the ice cream chest are soiled.
3) Outside of the caramel unit, chocolate units, marshmallow squeeze bottle and cups holding nuts are soiled.
4) Counters in the dip area in back soiled with chocolate.
5) Crock in the dip area soiled on exterior.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Flooring around Coke cooler, near rear display cases and in back prep room soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
- Premises maintained fee of litter, unnecessary articles. Cleaning and maintaining equipment properly stored, kitchen restricted to authorized personnel
There is a mix of personal items and other articles with the items used for the business in the back room where dipping and coating is done.
These items must be organized, separated and clearly marked so that all facility related items are not intermingled with personal articles needed on site.
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9/11/2013 | Routine | 93 |
HA|CCP: Bottom interiors of freezers must be kept clean and sanitary as well as interior racks.
- Food protection during storage, prepartion, display, service, transportation
Multiple round cardboard cartons of ice cream on the freezer floor.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces clean
Various places where dust and small food particles and spillage are beginning to build up - top of coke cooler, black pedestal holding coolers, behind containers and equipment (esp. in back room).
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Storage/handling of clean equipment, utensils
Paint scraper with residue on it, hairbrush and vacuum tool stored in drawer in back on top of scoops and spoons.
Cleaned and sanitized utensils and equipment shall be stored in a clean, dry location that provides protection from contamination by splash, dust and other means.
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3/20/2013 | Routine | 96 |
HACCP: Ensure soap only is used for handwashing - not hand sanitizer.
- Food protection during storage, prepartion, display, service, transportation
Soft side rounds of ice cream sitting directly on floor of walk in.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces of equipment and utensils clean
1) Interiors of the black Heire cooler, the Cold tech stand up cooler and the ice cream container cooler are soiled.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of food debris and accumulated soil.
- Non-food contact surfaces clean
1).Wheeled black support holding small coolers soiled - especially in between the units.
2) Fudge dip area and crock exterior is soiled.
3) Seals on the ice cream cooler have a black substance beginning to build up along rubber edges.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
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10/12/2012 | Routine | 95 |
HACCP: Ensure paper towels and soap are available at all handsinks at all times.
The dipping area looks very good!
- Food protection during storage, prepartion, display, service, transportation
1) Paper/cardboard buckets of ice cream directly on the freezer floor.
2) Large amount of condensate on tops of ice cream containers in freezers.
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces of equipment and utensils clean
Interior of decorated cone case has large amount of food debris - mostly sprinkles.
The food-contact surfaces of all cooking, refrigeration and holding equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Exterior of bottles holding marshmallow cream soiled.
2) Basket holding napkins by shake mixer.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Floors properly constructed, clean, drained
Floors in the dipping room and storeroom and under equipment soiled.
Floors, floor coverings, mats, and duckboard shall be maintained clean.
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6/11/2012 | Routine | 94 |
HACCP: Doors to the outside must not be propped open.
- Critical: Cold food at proper temperatures during storage, display, service, transport, and cold holding
Soy milk that was just opened in small black cooler was at a temperature of 47 degrees. Cream in pint container in the front of the cooler was at 47 degrees. Excessive frost build up was observed in this dorm type unit.
Temperatures of all potentially hazardous foods shall be at 41°F or below, or 135°F or above, at all times except as provided for in the Code.
*Dairy was moved to small Whirlpool cooler* Defrost and adjust the black unit before returning potentially hazardous products. Products must hold at 41 or less.
- Food protection during storage, prepartion, display, service, transportation
Soft pack/sided ice cream containers sit directly on the floor of walk in.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Non-food contact surfaces designed, constructed, maintained, installed, located.
1) Towel used under mixer for draining.
2) Cardboard box lined with foil was being stored for re-use in dip prep room.
Non-food contact surfaces such as splash areas or areas which otherwise require frequent cleaning, shall be designed and fabricated so as to be smooth, washable, free of unnecessary ledges, projections, or crevices, and to be readily accessible for cleaning, and to be of such material and in such repair as shall be easily maintained in a clean and sanitary condition.
Towels and foil and cardboard meet none of these requirements.
- Critical: Sanitizing concentration
No detectable level of sanitizer in solution bucket.
Equipment too large to be sanitized by immersion but in which steam cannot be confined shall be rinsed, sprayed, or swabbed with a chemical sanitizing solution of at least twice the strength required for that particular sanitizing solution but not to exceed the maximum strength allowed for that sanitizer. For chlorine 100 - 200 ppm.
*bucket was remade*
- Food contact surfaces of equipment and utensils clean
1) Area on shake mixer at top behind shaft has some stuck on milk/ice cream.
2) Chocolate pot in prep/dip room holding product soiled around lid and upper bowl area.
3) Strainer with handle left soiled in the dip/prep room.
The food-contact surfaces of all cooking and refrigeration equipment shall be kept free of encrusted food, grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Corner area and lower exterior of chocolate pot excessively soiled with chocolate from dipping process.
2) Syrup bottles and marshmallow squirt container soiled.
3) Gasket seal on the small Whirlpool fridge has food debris in seam.
4) Container holding small utensils in topping area soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Restrooms with self-closing doors, fixtures operate properly, facility clean, supplied with hand soap, disposable towels or hand drying devices, tissue
No soap at the handsink in the prep/dip room.
A supply of hand-cleansing soap or detergent shall be available at each lavatory.
- Lighting provided as required. Fixtures shielded
Light over the individual candies is not shielded or protected.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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3/20/2012 | Routine | 82 |
HACCP: Ensure sanitizer is at appropriate strength to effectively sanitize. Chemical should stay stable and should be tested.
- Food protection during storage, prepartion, display, service, transportation
Food shall be protected from the potential for contamination at all times, including while being stored, prepared, displayed, served, or transported.
Containers of food shall be stored a minimum of six inches above the floor or on easily moveable dollies, racks or pallets to protect the food from splash and other contamination, and to permit easy cleaning of the storage area
- Food contact surfaces of equipment and utensils clean
1) Top interior of microwave soiled.
2) Underside of shake machine soiled with splashback.
The food-contact surfaces of all cooking and food prep equipment shall be kept free of encrusted grease deposits and other accumulated soil.
- Non-food contact surfaces clean
1) Basket and cup holding napkins and wood sticks soiled.
2) Black cart holding coolers soiled.
3) Chocolate dip pot heavily soiled on exterior.
4) Counter top in corner dip area soiled.
Non-food contact surfaces of equipment shall be cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
- Lighting provided as required. Fixtures shielded
1) Light in freezer out.
2) Light over candy not shielded.
Permanently fixed artificial light sources shall be installed to provide, at a distance of thirty inches above the floor at least 10 foot-candles of light in walk-in refrigerating units, dry food storage areas, and in all other areas to include dining areas during cleaning operations.
Light shields shall be provided for all artificial light fixtures located over, by or within food storage, preparation, service and display facilities and facilities where utensils and equipment are cleaned and stored.
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11/9/2011 | Routine | 94 |
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