THE GELATO SHOP

Staff were observed dipping utensils in sanitizer for 1 second and then placing to air dry. [CA] 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. [COS] EH staff educated food handler on proper warewashing procedure. Warewashing sticker handout provided.

Repeat Violation: There is no Food Safety Certificate available upon request. [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. Failure to correct repeat violations will result in further enforcement from this department.

Facility has a chest freezer holding ice cream and macrons in the space of FA0269070, which is an inactivated space. [CA] Food or food related equipment shall be stored in an approved fully enclosed food facility. Move the chest freezer to an approved food facility.

Ice cream scoops are dipped in the heated dipper well and then stored at ambient air in a container. Per staff the scoopers are rotated out. [CA] Properly store utensils and equipment in a clean and sanitary manner. Store in use serving utensils in one of the following approved manners: 1) In the food with their handles above the top of the food and the container. 2) In running wateer, under sufficient velocity to flush out particles. 3) In a container of water at 135°F or above. 4) At room temperature if washed within 4 hours of initial use.

Repeat Violation: Facility repackages macaroons and ice cream and has them available for self-service without proper labeling. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) Common name of the food. 2) List of ingredients in descending order of predominance by weight. 3) Quantity of contents. 4) Name and place of business of the manufacturer, packer, or distributor.

1. In the kitchen area, at the three compartment sink, staff were observed skipping the sanitizing step of ware washing when washing the containers of water for the ice cream scoops. 2. In the kitchen area, at the only hand washing sink, a blender container and attachment were found in the basin. Per staff the items were drying in the basin. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Staff re-sanitized all dishes and allowed for them to air dry on the integrated drain board of the three compartment sink.

There is no Food Safety Certificate available upon request. [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.

Facility lacks the testing materials for their choice of sanitizer, quaternary ammonia.

There is a plastic window that swings open for service that had the latch broken resulting in a gap that is two inches in both width and length. [CA] Repair or replace the plastic window or provide mesh screening to prevent the entrance and harborage of vermin.

Facility repackages macaroons in the food area and has them available for self-service. [CA] Food prepackaged in a food facility shall bear a label with the following: 1) common name of the food, 2) list of ingredients in descending order of predominance by weight, 3) quantity of contents, 4) name and place of business of the manufacturer, packer, or distributor.

The Environmental Health Permit is not posted within public view. [CA] The health permit issued by this department shall be posted in a conspicuous place in the food facility.