FREDDYS FROZEN CUSTARD

4-2B: .05(6)(o)3 sanitizers buckets have no sanitizers. Sanitizer solution replaced. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P)

4-2B: .05(7)(a)1Ice chutes to drink dispensers have mold-like accumulations. Food contact surfaces must be clean to sight and touch.

12B: .03(5)(i)Employee prepping food without hair restraint. Hair pulled into hair-tie 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)

6-1A: .04(6)(f)Several TCS foods not being maintained at 41oF or less( see temp log). Foood relocated to walk-in cooler to cool. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P)

15A: .05(6)(a)Reach-in cooler ambient air temperature 44oF Equipment must be maintained in good repair.

2-2E: .03(6)Facility does not have bodily fluid clean-up procedures. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Procedures printed and facility has bleach onsite.