COLDSTONE CREAMERY

Employee observed washing blender in the three compartment sink with soap and hot water. Per the employee, they ran out of the usual sanitizer. [CA] Food contact dishes/utensils shall be properly washed, rinsed, and sanitized. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [SA] Facility shall use bleach (chlorine) as sanitizer prior to the arrival of new sanitizer shipment.

A valid Food Safety Certificate could not be provided. Employee could not provide a valid Food Handler Card. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Facility lacks sanitizer, and lacks sanitizer test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Hot water at the three compartment sink measured 119F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

5+ fruit flies observed in the back area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Employee washed dishes in the sink, then proceeded to scoop ice cream into a paper-wrapped cone for a customer. No direct hand-contamination observed. [CA] Employees must change gloves and properly wash their hands following contact with surfaces that may be contaminated. [COS] Employee properly washed their hands.

Handwash sink in the back lacked soap and paper towels. Per the PIC, they do not use the handwash sink in the back. PIC states that no direct hand contact of food occurs. Note: Additional, properly stocked handwash sink nearby. [CA] All handwash sinks shall be stocked with soap and paper towels to allow for adequate handwashing.

Food safety manager's certificate and food handler cards unavailable upon request. [CA] Ensure at least one valid food safety manager's certificate is provided and posted within the facility. All other employees that conduct food prep shall have food handler cards.

At the 3 compartment sink, measured chlorine sanitizer at 50 PPM for manual warewashing. [CA] Ensure chlorine sanitizer for manual warewashing is maintained at 100 PPM. Provide test strips to measure sanitizer levels.

In the front counter prep area, observed food debris on the floor and underneath the prep counters. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

Observed fruit flies within the facility. [CA] Ensure facility is kept free of fruit flies to prevent possible contamination.

Observed the handwash station in the back area is non-functioning. Discussed with operator and they stated that they don't do any food prep in the back area except for mixing ice cream into the ice cream machine. No direct food contact occurs. [CA] Ensure handwash station is repaired and available for use.