Cone Heads Ice Cream

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink sanitizer 0ppm. Operator added more sanitizer. **Corrected On-Site**

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled.operator cleaned before end of inspection. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee bare hand contact cooled ice cream cones while transporting them from prep area to display cabinet at front counter. Employee had washed hands and no visible contamination observed. Discussed process with employee. Waffle cones are 148-151F when they come off waffle iron and employees use barehands to roll cones. Cones are placed on cooling rack and are brought to display cabinet all at once. Cones have had sufficient time to cool when awaiting to be transported to front counter and need to be carried with a barrier between hands and food.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures and discussed with person in charge **Corrective Action Taken**

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Observed cheese sauce (135F - Reheating). Operator stated cheese had been reheating for two hours prior to temperature and discarded sauce during inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Observed loading dolly in front of handwash sink in kitchen area. Operator moved dolly during inspection. **Corrected On-Site**

Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Observed operator using PH strips with quat sanitizer tablets. Operator was only able to produce chlorine strips and will use chlorine for sanitizer until correct strips are on site. **Repeat Violation**

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee restroom door not closing all the way.

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 prepackaged pint of ice cream without packaging address information in front reach-in cooler.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in cooler near three compartment sink, observed no ambient thermometer in cooler. Operator placed thermometer in cooler during inspection. **Corrected On-Site**

Basic - Covered waste receptacle not provided in women's bathroom. Observed no lid on trash receptacle located in employee bathroom. **Repeat Violation**