BASKIN ROBBINS/TOGO'S

One of the handwash stations was obstructed with a stainless steel flashing. [CA] Keep handwash sinks clear and easily accessible. Remove stainless steel flashing.

Observed potentially hazardous food that measured in the temperature danger zone located in the food prep cold hold unit (sliced tomatoes 49F). All other foods in the unit measured at 41F. [CA] Ensure PHFs are properly cold held at 41F or below OR hot held at 135F or above. Repair, adjust or replace unit if necessary. [COS] PIC relocated tomatoes to the walk--in cooler to quickly cool down. PIC also adjust unit during time of inspection.

One handwash station did not have soap or paper towels stocked in dispenser. [CA] Ensure handwash stations are stocked with soap and paper towels at all times. [COS] PIC refilled soap and paper towels during time of inspection.

Food Handler Cards have expired. [CA] 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.

Missing ceiling panel around water heater. [CA] Install ceiling panel to minimize gaps.

Observed bin of onions stored directly on ground under prep table. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Observed an ice cream cake in the walk-in freezer that was uncovered. [CA] Keep food protected by covering.

Hot water at one handwash sink measured at 78F. [CA] Ensure handwash stations are able to provide a minimum of 100F water.