CARVEL

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whipped cream (51F - Cold Holding) not prepared or portioned today stored above cool line at front counter reach in candy topping cooler. Per operator item was held for less than 1 hour. Operator moved to below cooler to chill. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at cake prep table soiled with food debris buildup.

Intermediate - Handwash sink used for purposes other than handwashing. Used to dispose of food debris at front counter prep area.

Intermediate - No soap provided at handwash sink right of walk in cooler.

Basic - Floor soiled/has accumulation of debris underneath back prep area equipment.

Basic - Floor tiles missing and/or in disrepair in front counter prep area. Repeat Violation

Basic - Single-service articles improperly stored. Box of single service foam cups stored on floor by dry storage.

High Priority - Container of medicine improperly stored. Bottle of first aid hydrogen peroxide stored above box of ice cream toppings in dry storage area. Operator removed. Corrected On-Site

Intermediate - No soap provided at handwash sink by mop sink.

Basic - Floor soiled/has accumulation of food debris throughout front customer areas, behind ice cream counters, underneath soft serve machines, and underneath back prep tables.

Basic - Floor tiles missing and/or in disrepair behind ice cream service counter, near soft serve machines, and in back preparation areas.

Intermediate - Handwash sink used for purposes other than handwashing. At the triple sink, the hand sink has a bucket stored inside. The bucket was removed. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Bucket inside handwash sink by three compartment sink- operator removed.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Objectionable odors in bathroom or other areas of the establishment. Throughout establishment and in back of kitchen / prep area- pungent odor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup in front glass door freezer.

Basic - Single-service articles improperly stored. -Observed takeout containers stored on dry storage floor.

Basic - Stored food not covered. -Observed a uncovered container with whipped cream stored in walk-in cooler.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Observed wall at dishwashing area soiled in accumulation of black mold like substance.

High Priority - Pesticide/insecticide labeled for household use only present in establishment.