Uptown Sweets and Treats

Inspector notes: Observed several containers of milk cold holding at temperatures greater than 41 degrees F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. Person in charge voluntarily discarded containers of milk.

Inspector notes: Observed milk in the reach in cooler in the front food service area with an expiration date of October 30. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Person in charge discarded milk.

Inspector notes: Observed several ice cream scoops stored in sitting water reading at a temperature of 74 degrees F. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1...

Inspector notes: Observed personal cell phone, chargers, and purse stored on the prep top table at the beginning of inspection. Observed several personal food items stored in the reach-in freezer and reach-in cooler not in designated areas for employee belongings. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Person in charge removed personal items and placed in designated area for employees.