ANDY’S FROZEN CUSTARD

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese cake 51 F in reach in cooler, manager placed in walk in freezer. Corrective Action Taken

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 3 compartment sink tested 500+ppm quaternary ammonium. Employee added water tested 400 ppm quaternary ammonium. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink drinks on prep tables.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting above pep table.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Screw driver on prep table.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Container of sugar or labeled.

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager has test strips on order

Basic - No copy of latest inspection report available.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed opened bottle of water and soda in walk in cooler on shelving by foods. Manager removed Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry.