Freddy's Frozen Custard

EHS observed facility using small containers to uphold rack in freezers. (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. Informed PIC to have rack repaired and remove equipment

EHS observed chargers and speakers on back prep top table. b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. PIC removed all items. This was COS.

EHS observed chemicals stored under dish washer directly on floor. All chemicals must be stored at least 6 inches off the floor. PIC instructed employee to place crate down to store al chemicals. This was COS.

EHS observed facility using small food container to prop up prep top cooler.

(6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule.

2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Informed PIC that food containers cannot be used to prop equipment. EHS suggested leg extensions. This must be corrected by 10/21/24

EHS observed the need to clean ice cream machines and other non-food contact surfaces throughout facility.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to have all non-food contact surfaces cleaned at a frequency to avoid build up. This must be corrected by 10/21/24

EHS observed floors in WIF/Cooler needing to be cleaned and swept. Observed debris on both floors.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Informed PIC to have floors cleaned. This must be corrected by 10/21/24

Observed male employee switching tasks without washing hands/changing gloves and female employee adjusting clothing continuously in the custard area without washing hands. (c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. EHS informed PIC of the need to inform staff of when to wash hands/change gloves(when switching tasks or when contamination of hands/gloves occur).

Observed the following: lettuce stored uncovered in the bottom of the prep table, cheese curd stored uncovered in the 2 door freezer and milk and other items stored uncovered in the custard REF. (iv) Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. EHS informed PIC that all items are to be stored covered to prevent contamination.

Observed evidence of wet stacking and employee wash dishes and wet stack other containers. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

(i) In a self-draining position that allows air drying; and

(ii) Covered or inverted. EHS informed PIC that equipment is to air dry and can not be stacked wet.

Observed fry cups stored on the front counter with the food contact surface exposed. (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. EHS informed PIC of the need to invert the cups to prevent contamination.

Observed a broken panel on the ice machine. Adjustment (C) (6) Maintenance and Operation.

(a) Good Repair and Proper Adjustment.

1. Equipment shall be maintained in a state of repair and condition. EHS informed PIC of the need to have the panel replaced and to store ice covered until the panel can be replaced.

Observed facility's need to clean various pieces of equipment throughout the facility from dried residues. d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. EHS informed PIC of the need to clean equipment.

Observed the facility in need of cleaning in various areas from debri and spilled residues. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean.

Observed a jacket and vest stored on the shelving rack with facility items across from the walk in cooler. (b) Designated Areas for Employee Activity.

1. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

EHS informed PIC of the need to create a designated area; PIC informed staff of the designated area in the manager's office.