Sweet Berries Frozen Custard

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin

nObserved large ice machine soiled.

Basic – Bowl or other container with no handle used to dispense food

nObserved disposable bowl used as scoop stored in sugar container

Operator removed bowl. Corrected On-Site

Basic – Covered waste receptacle not provided in women's bathroom

nNo covered receptacle.

Basic – Cutting board has cut marks and is no longer cleanable

nObserved cutting board at sandwich station and salad station no longer cleanable.

Basic – Equipment and utensils not properly air-dried – wet nesting

nObserved plastic containers on storage shelf across from triple sink wet nesting.

Basic – Equipment in poor repair

nObserved gaskets on reach in cooler at sandwich prep and salad prep areas in poor repair.

Basic – Hole in or other damage to wall

nObserved hole in wall approximately 3 inches wide over woman's bathroom toilet.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

nObserved in walk-in freezer on floor underneath fans. nObserved in reach in freezer.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

nAir handler next to sandwich prep area soiled.

Basic – Working containers of food removed from original container not identified by common name

nObserved plastic container of sugar not labeled on shelf near large ice machine. Operator labeled container. Corrected On-Site

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled

Observed employee rinse soiled glove in prep sink and walk back to food prep area. Explained to employee hands must be washed and gloves must be changed once soiled. Employee washed hands in hand wash sink and put on new gloves. Corrected On-Site

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit

nObserved melted butter at sandwich station at 94F

Operator stated butter had been taken off heat approximately 10 min prior. Advised operator that items must be hot held at 135F or above. Operator placed butter back on heat. Corrective Action Taken

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening

Observed opened container of sour cream in walk in cooler not date marked.

Intermediate – Employee washed hands in a sink other than an approved handwash sink

nObserved employee rinse soiled glove in prep sink and walk back to food prep area. Explained to employee hands must be washed and gloves must be changed once soiled. Employee washed hands in hand wash sink and put on new gloves. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

nEmailed to operator. Operator posted Clean up plan. Corrected On-Site

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

nEmailed to operator. Operator signed. Corrective Action Taken