BRUSTERS ICE CREAM

8-2B: .07(6)(g)Observed that the chlorine sanitizer that was being used was made at a concentration higher than 100ppm using the chlorine test strips.// Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Person in charge diluted the chlorine sanitizer to a concentration that was between 50-100ppm according to the chlorine test strips.//

12A: .04(4)(q)Observed six containers of food stored on the floor of the walk-in freezer. Also observed food being stored under the sink next to the waffle cone station. SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION*// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge removed the food from the floor of the walk-in freezer using a metal riser. The food stored under the sink was relocated away from any possible contamination from plumbing.//

12B: .03(5)(j)Observed that both employees working did not have their hair restrained while serving food.// 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 (1/2"). (C) Corrective Actions: The employees put on hair nets or hats before any more food service was performed.//

13A: .02(1)(f)(1)Observed that the permit was not displayed within public view.// The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: Person in charge posted the permit within public view.//

13A: .02(1)(d)Observed that the most recent inspection report was not posted within public view.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The person in charge posted the most recent inspection report.//

14C: .05(6)(r)Observed that single use disposable spoons that were used for dispensing were being stored in the food containers ( chocolate sprinkles, multicolor sprinkles, oreo dirt).// Single-service and single-use articles may not be reused. (C) Corrective Actions: Person in charge removed the single use disposable spoons from the food containers.//

17C: .07(5)(a),(b)1,2,3Observed that the ceiling vents and adjacent tiles over the food prep area have an accumulation of debris and a dirt like substance.// All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

10D: .04(4)(d)Observed containers of sugar, oreos, buttercreme, pecans, dixie nut mix, gummy worms, chocolate sprinkles, reece's cups, and heath bar that did not have a label with the common name.// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled all containers of food with the common name.//

11D: .05(2)(k)Observed that the facility did not have a food thermometer onsite.// Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. (Pf)

12A: .04(4)(q)Observed multiple buckets of food stored on the floor in the walk in cooler.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Person in charge relocated the food buckets from the floor onto the shelves.//

14A: .04(4)(k)Observed multiple toppings containers that had the handles of the scoops touching the food.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: Person in charge removed the scoops and then had them cleaned/sanitized. New scoops were provided for the topping containers.//

18: .07(2)(m)Observed that the back door is not self closing. The door must be pulled closed manually.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C)