Observed debris and ice cream residue on the interior door and bottom shelf of the 3-door refrigerator. Please clean and sanitize.
CORRECTED during inspection.

Observed sanitizer bucket at 0 ppm and rags sitting on counters. (per employee the bucket was left over from the previous day) Must have a sanitizer container for sanitizer rags set up at start of each day and keep sanitizer changed every four hours or when needed.
Corrected during inspection.

Observed employee handling food or food related items without adequately washing their hands.
Employees shall wash their hands before handling any food or food related items and after any task that which may cause potential cross contamination. Discussed handwashing requirements with employee during inspection.
Corrected during inspection.

REPEAT VIOLATION - Observed ice cream scoops stored in dipping well at a temperature of 117*F. Proper storage of ice cream scoops must be under running water (dipper well) or above 135*F or below 41*F. In-use utensils that are intermittently stored in a container of water in which the water is maintained at or below 41ºF or at or above 135°F must be cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
Employee turned on dipping well to heat water to 135*F.
Corrected during inspection.

Observed ice cream scoops stored in dipping well at a temperature of 106*F. Proper storage of ice cream scoops must be under running water (dipper well) or above 135*F or below 41*F. In-use utensils that are intermittently stored in a container of water in which the water is maintained at or below 41ºF or at or above 135°F must be cleaned at least every 24 hours or at a frequency necessary to preclude accumulation of soil residues.
Employee turned on dipping well to heat water to 135*F.
Corrected during inspection.

REPEAT VIOLATION - Facility does not have a current Certified Food Safety Manager. Food facilities that prepare potentially hazardous foods must have, at minimum, one Certified Food Safety Manager on staff. Obtain current Food Safety Manager Certification by March 2, 2023.

Food Handler cards were not available for review. All food handlers must have a valid food handlers card or obtain one within 30 days from date of hire. Records must be available for review upon request. Correct asap.

Observed pipes under the 3-comp sink leaking into a bucket. All plumbing fixtures shall be maintained and in good repair.
Repair leak asap.

Facility does not have a current Certified Food Safety Manager. Food facilities that prepare potentially hazardous foods must have, at minimum, one Certified Food Safety Manager on staff. Obtain current Food Safety Manager Certification.

Not all employees have current Food Handler cards. All food handlers must have a valid food handlers card or obtain one within 30 days from date of hire.