COLDSTONE CREAMERY

Hands clean and properly washed — Inspector Note: Observed employee handle phone then proceed to engage in food preparation. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; (v) After handling soiled equipment or utensils; (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (vii) When switching between working with raw food and working with ready-to-eat food; (viii) Before donning gloves to initiate a task that involves working with food; and (ix) After engaging in other activities that contaminate the hands. P COS: Employee washed hands.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee chewing gum while preparing food items. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: Gum discarded.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand drying provisions at hand sink in front food service. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; 2. A continuous towel system that supplies the user with a clean towel; 3. A heated-air hand drying device; 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. COS: Paper towels provided.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no hand soap available at front food service hand sink. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap COS: Soap provided.

Proper date marking and disposition — Inspector Note: Observed container of milk dated 1/17 in undercounter reach in cooler of front food service. Observed containers of cookie dough dated 1/30 in undercounter reach in cooler of front food service. COS: Items discarded