BRUSTER'S ICE CREAM

In-use utensils: properly stored — Inspector Note: Observed ice cream scoops stored in tubs of ice cream with handles touching the ice cream in the front food service area. Observed utensils for scraping ice cream stored in container of sanitizer solution at room temperature on prep top in the front food service area. C/A: Utensils stored between uses shall have handles that face upwards away from the food. Utensils (stored in water) shall be stored in water that is at least 135 F in between uses. COS: Scoop handles removed from ice cream. Utensils removed from sanitizer solution.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed box of single use ice cream dome lids stored directly on the floor next to freezer chest of BOH main kitchen. Observed single use beverage and ice cream lids stored in the front food service area with the food contact surfaces facing upwards exposed to contamination. C/A: single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. COS: Box of lids removed from the floor, lids inverted to protect food contact surfaces.

Proper cold holding temperatures — Inspector Note: Observed milk cold holding above 41 F in the prep top cooler in front food service area (47,48 F). C/A: TCS foods that are cold holding shall be maintained at 41 F or below. COS: Milk discarded.

In-use utensils: properly stored — Inspector Note: Observed the sugar scoop in the bun resting in a way that the handle was touching the sugar in the main kitchen area. Observed the handle touching the ice cream in freezer #1 #2 and WIC C/A In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS Scoops were removed and placed above the food area

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the hand sink in the kitchen area C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf COS Manager Replaced the paper towels