CHERRY HILL ICE CREAM CAFE

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. -minor contact with waffle cones during prep. Advised to use single use gloves if unable to use utensil for removing waffle cones from machine

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -manager went to store to purchase bleach that can be used to sanitize food contact surfaces Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ice cream mix inside cooler next to hand sink, no date mark from when bag was opened.

Basic - Ceiling tile missing. -back storage room Ceiling/ceiling tile shows damage or is in disrepair. -broken corner to ceiling tie near entrance to back storage room

Basic - Employee with no hair restraint while engaging in food preparation. -employee scooping ice cream without hair restraint

Basic - Food not stored at least 6 inches off of the floor. -jugs of flavoring syrup in back storage room under shelving

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - Reuse of single-service or single-use articles. -green tea jug with large handle/ridges reused for ice cream mix inside cooler next to hand sink. -advising that food containers with handles that allow for food product to reside in the interior of handle is not constructed to be reused for TCS food contact.

Basic - Single-service articles improperly stored on floor. -case of yogurt cups on floor in back storage room

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of multi use stainless steel table next to waffle iron Corrected On-Site

Basic - Garbage on the ground around garbage cans. -loose garbage/debris/bag in ground next to garbage can inside enclosure

Basic - Ice buildup in reach-in freezer. -unit near window/bar counter

Basic - No copy of latest inspection report available. -provided written inspection report along with emailed copy for operator to have most recent inspection report available.

Basic - Reuse of single-use articles. -plastic beverage container woth

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

High Priority - Toxic substance/chemical improperly stored. -toxic spray can above table in back storage area with items used for restaurant. Manager moved to chemical storage Corrected On-Site

Basic - Floors not maintained smooth and durable. -area around ice cream batch machine

Basic - Food not stored at least 6 inches off of the floor. -dry storage room

Basic - Bowl or other container with no handle used to dispense food. -small cup used to dispense coffee beans Corrected On-Site

Basic - Floors not maintained smooth and durable. -under batch machine

Basic - Working containers of food removed from original container not identified by common name. -sugar Corrected On-Site