DAIRY RICH CREAMERY

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

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Owner has parts on order Corrective Action Taken

Basic - Faucet/handle missing at plumbing fixture. Hand sink on cook line

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in 75F standing water37F Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In between fryers Wall mounted a/c unit vent soiled

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee was operating register, touching soiled surfaces, began serving customers ice cream, no hand wash or gloves.

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 7 seconds.

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. Employee serving ice cream to customer, no gloves and no handwash. Operator instructed employee to wear gloves

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quatinary sanitizer measured at 500ppm. Operator remade solution to 200. Corrected On-Site Repeat Violation

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. Emailed operator form HR 5030-104

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer soiled with debris.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by trash can. Operator moved trash can. Corrected On-Site

Basic - Bathroom facility not clean. Male restroom has stained seats. Urinal filled with waste. Restroom unclean.

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

Basic - Cove molding at floor/wall juncture broken/missing. Molding at entrance to cook line broken and in disrepair,

Basic - Current Hotel and Restaurant license not displayed. Operator does not have license displayed in location. Only on phone.

Basic - Dead roaches on premises. 1 dead roach in between reach in cooler and prep table. Operator cleaned and sanitized area. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on bread pallet. Operator moved drink to prep table.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with restaurant food in cooler by ice cream freezers. Operator moved employee food to proper location. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees wearing jewelry on cook line,

Basic - Employee with no beard guard/restraint while engaging in food preparation. Employees not wearing beard guard in cook line.

Basic - Faucet/handle missing at plumbing fixture. Handle missing on handwashing sink on cook line,

Basic - Floor area(s) covered with standing water. Standing water on floor of kitchen. Operator cleaned up water. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled with food debris,

Basic - No Heimlich maneuver/choking sign posted. Emailed operator form 50 30 105

Basic - No copy of latest inspection report available. Last inspection not available at location.

Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign by handwashing sink next to prep table near ice cream freezers.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with debris. Exterior of soda nozzles soiled with debris. Tops of reach in freezers soiled with debris Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves and interiors soiled with debris, interior of ice machine soiled.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Rust pitted on shelves of cooler,

Basic - Single-service articles improperly stored. Box of single service containers stored on floor of storage room.

Basic - Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened). Single service items stored in shed with warped wooden door with openings.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout establishment soiled.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wash cloth used on cook line. Operator removed wash cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Oil bottle unlabeled. Operator labeled bottle. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Strip turned blue. Over 400ppm quaternary. Operator refilled, second test 200ppm Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Minimal dust on wall and pipes in kitchen. Discussed with owner.

Basic - Cutting board has cut marks and is no longer cleanable. Operator states that they have ordered new cutting boards.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach in cooler soiled. Discussed with owner and he states they are in the process of replacing the gaskets.

Basic - Cutting board has cut marks and is no longer cleanable.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 44F cold hold second temp 42F cold hold, meatballs45F cold hold, second temperature 43F cold hold, sliced tomatoes 45F cold hold, second temperature 43F cold hold. All foods moved to unit this morning operator stated that the door to the cooler was found cracked open in the last couple of hours. All foods out of temperature were placed on ice for quick cool Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. At dessert prep table.

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink on cook line.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over RTE vegetables, operator moved eggs to get in compliance. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Utensil stored in hand wash sink. Discussed the need to use hand wash sink for washing hands only.

Basic - Time/temperature control for safety food thawed in an improper manner. Chicken being thawed in standing water.