4.0 ICE CREAM

Wiping cloths: properly used and stored — Inspector Note: CA: 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. OBSERVATION: damp wiping clothes (4) stored on counters and cutting boards in the front main area. COS- solution made and cloths were placed in the sanitizer bucket.

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: CA: Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Observed no sanitizer test strips available at the establishment. Observed that the sanitizer the establishment uses is chlorine. Advised PIC to obtain chlorine test strips by 10-10-25 and to email a photo of the strips to the address provided.

Nonfood-contact surfaces clean — Inspector Note: CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. OBSERVATION: interior of the ice machine is unclean with black build-up, non food contact portion. Discussed with PIC to clean and sanitize 2 times a month.

Adequate handwashing facilities supplied & accessible — Inspector Note: CA: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels OBSERVATION: Both handsinks in the prep area lacked paper towels. COS- roll of paper towels supplied. Discussed with the PIC that handsink shall be properly supplied at all times.

Proper cold holding temperatures — Inspector Note: CA: Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. OBSERVATION: products in the coolers marked with an * were holding above 41F. COS- products placed in the freezer to cool and cooled to 41F or below