NATURE'S ORGANIC ICE CREAM

No test strips were available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

No Food Safety Certificate or Food Handler cards were available at time of inspection. [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. 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.

1. Hot water at the prep sink measured a maximum of 111F. [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. 2. Warm water at the restroom hand sink measured a maximum of 73F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Observed dish gloves on top of the ice machine. [CA] Store dish gloves on shelf nabove 3 comp sink instead.

Water at restroom hand sink measured at 68F. [CA] A minimum of 100F at the faucet is required.

Food safety managers certificate and food handle cards not available for review. [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.At least one person shall be food safety certified. Keep copies on site for review.