SEBRING SODA AND ICE CREAM WORKS

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee work in prepping order without hand washing, corrected employee through owner on importance of handwashing. Corrective Action Taken

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. Printed a copy for owner. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Manuel can opener the blade is dirty.

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. Printed a copy for the owner and employees signed before end of inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler is soiled with food.

Basic - Single-service articles not stored inverted or protected from contamination. Observed single service cups upright on the counter owner turned them over. Corrected On-Site Repeat Violation

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee at the register, then touch her glasses and proceeded to get ice cream cones to put ice cream in them, stopped her educated on the importance of handwashing. Employee willingly discarded cones and washed her hands and put gloves on. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed a package of raw hot dogs stored over dill pickles in the reach in cooler located in the kitchen, employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili in a crock pot at the front counter at( 127F-hot holding), employee stated changed twenty minutes ago, explained needs to be reheated to 165 and held at 135 degrees. Employee reheated to 165 degrees. Corrective Action Taken Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign in the bathroom.

Basic - Single-service articles not stored inverted or protected from contamination. Observed checkered trays upright on top of microwave, employee turned them over. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop in the mop bucket not correctly air drying.

Basic - Working containers of food removed from original container not identified by common name. Observed in reach in cooler at the front counter containers of relish, sauerkraut, and peppers removed from original containers but not labeled. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chili (129F - Hot Holding) in crock pot at front counter. Operator says opened 1 hour ago and chili was fresh from can 1 hour ago. Operator turned heat up to reheat to 165F then hold at 135F or hotter. Corrective Action Taken

Intermediate - Nonservice animals in the food establishment or on premises. Observed customers inside with dog at table. Operator had not inquired if the dog was a service animal. Provided operator with information regarding service animals. Operator spoke to customers and they left with the animal. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed door to interior restroom not fully self closing. Not meeting door jamb.

Basic - Single-service articles improperly stored. Observed open box of single service cups on floor at hall to bathroom.

Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Observed raw unsealed wood panel that sinks at front counter are mounted on.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed splatter of debris on wall and on mopsink.

Basic - Working containers of food removed from original container not identified by common name. Observed candy crumbles on containers with no common name in refrigerator at front counter.

Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - From follow-up inspection 2023-12-04: At callback observed bottom of door not sealed. Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed front counter person throw items in trash can and wipe hands on sweatshirt then proceed to handle single service items at front counter and scoop ice cream without washing hands. Employee was retrained. Corrected On-Site

High Priority - Raw animal food not separated from ready-to-eat food during preparation. Observed package of raw burger with package of egg roll wrappers on top and touching meat package in reach on cooler. Operator removed raw meat to bottom shelf. Corrected On-Site

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. Inspector provided handout via email at inspection. Corrected On-Site

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. Inspector provided form during inspection via email. Corrective Action Taken

Basic - Bathroom door left open other than during cleaning or maintenance. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed container of spoons and container of small tasting spoons stored jumbled in large container, not all handles in same direction. Repeat Violation

Basic - Bathroom door left open other than during cleaning or maintenance.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Old labels stuck to food containers after cleaning. Observed container with old partial label at clean dish storage.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine sanitizer turn test strip black 200+ppm. Corrected by adding more water to test to 100ppm.

Basic - Working containers of food removed from original container not identified by common name. Water bottle at food prep not labeled with common name.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hotdogs on steamer holding at 129F since 11am. See stop sale.

High Priority - Toxic substance/chemical improperly stored. Observed cleaner spray bottle stored with single service containers and clean cooking utensils and beside bags of chips. Under front counter. Employee moved chemicals to correct location Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled at front counter. Employee labeled. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed nuts and other toppings with no label of common name on containers at front counter. Employee labeled Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Cardboard used to line food-contact shelves.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Floor not cleaned when the least amount of food is exposed in grout lines.

Basic - Single-service articles not stored inverted or protected from contamination: to go hot dog boxes. Operator inverted the item. Corrected On-Site