Azucar Ice Cream

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee charge customer for product, then continue to help next customer with no handwash or put on gloves. Inspector went over hand wash techniques with employee. Employee began washing hands after every customer. **Corrected On-Site**

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents soiled with dust in dining area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal cups and glasses stored on rack above single service items in kitchen.

Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed ice cream pints missing address of location it is packaged.

Basic - Reuse of single-service or single-use articles. Observed can of guava reused to hold utensils at toppings bar.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed on counter top next to hand sink at front counter.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop in sink; not in use.

High Priority - Container of medicine improperly stored. Observed bottle of advil stored on rack above single service items in kitchen.

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee rub back with bare hand and continue working with ice cream. Inspector went over hand wash techniques with employee. Employee began washing hands after every customer. **Corrected On-Site**

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink in kitchen used to store wiping cloth.

Intermediate - Non-pitting surface rust on food-contact equipment. Observed above triple sink; dry dish racks.