HAAGEN-DAZS

Using a Handwashing Sink. A handwashing facility may not be used for purposes other than handwashing. Observed person in charge (PIC) washing milkshake blender in handwashing in in front food prep and service area. COS: PIC removed said equipment to 3 compartment sink to be washed rinsed and sanitized and hand wash sink was washed rinsed and sanitized.

Hair Restraints. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Observed person in charge (PIC) scooping ice cream for customer's order without a hair restraint worn. COS: PIC obtained a hair restraint, washed hands and donned new gloves.

Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:1. Routinely inspecting incoming shipments of food and supplies;2. Routinely inspecting the premises for evidence of pests;3. Using methods, if pests are found, such as trapping devices or other means of pest control. 4. Eliminating harborage conditions.

Observed rodent activity as evidenced by rodent droppings found on floor under food/ non food storage shelves, on floor next to walk in freezer and multiple gaps around insulated pipes and tubes in walls and ceilings all in additional Storage room . PIC was advised to wash , rinse and sanitize said area and have area treated by a licensed pest control company and to send pictures and pest control invoice to inspector via email by 2/11/26.

In-Use Utensils, Between-Use Storage. Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). Observed in-use utensils for toppings stored in standing water less than 135 degrees Fahrenheit. Standing water tested at 60F. COS: PIC removed said items to be washed, rinsed and sanitized and obtained clean dry utensils for dispensing toppings.

Observed employee washing blender in the handwashing sink. CA: A handwashing facility may not be used for purposes other than handwashing. COS: Discussed with PIC that the handwashing sink is to be used for handwashing only, and that all washable dishware must be washed in the 3 compartment sink.

Observed spray bottle in main kitchen cabinet containing chemical without label. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labeled the spray bottle with the common name of the chemical material stored inside.

Observed employee preparing food while wearing a wrist band, and a wristwatch. CA: Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. COS: Discussed with PIC that arms and hands must be clear of jewelry; employee removed the watch and wristband.

Observed multiple scoops being stored with handles in direct contact with ice cream toppings. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in the food with their handles above the top of the food and the container. COS: PIC removed the handles of all scoops that were in contact with toppings during the time of the inspection from the ice cream toppings.

Observed standing water temperature of 80F and 77F in two separate containers where utensils are stored in between use. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a container of water if the water is maintained at a temperature of at least 135°F (57°C). COS: Discussed with Person-in-Charge that in use utensils can only be stored in standing water if the temperature is 135F or above. PIC stated that she will purchase heating plate for her containers to keep the water at 135F or above.