Eden Ice Cream & More

Observed handwash sink in main kitchen with a bucket of soapy water.

CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use and may not be used for purposes other than handwashing.

COS: PIC removed bucket from handwash sink.

Observed strawberries and mangos stored uncovered in reach in cooler in front food service area.

CA: Food shall be stored in packages, covered containers, or wrappings.

COS: PIC wrapped containers with plastic wrap.

Observed no sanitizer buckets made at facility. PIC stated they ran out of sanitizer. Bleach was available at facility, but no test trips were present to check concentration of sanitizer.

Observed microwave not cleaned to sight and touch, with dried on food debris.

CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch and cleaned at minimum of every 4 hours or sooner if surfaces get dirty.

Health dept. to check back by correct date.

Observed TCS items, cut fruit (mango and strawberries) not date marked.

CA: TCS foods held in a facility for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be used or discarded.

COS: Items were prepped less than 24 hours ago therefore PIC labeled it with a datemark.

Observed bulk red site-made sauce and diced mangos datemarked for 4/28.

CA: A food that requires datemarking shall be discarded if it exceeds 7 days.

COS: PIC discarded items.

Observed plastic cups stored in salt and flour containers.

CA: In-use scoops can be stored in food containers with handles stored above the food product.

COS: PIC removed the cups from the product.

Observed dumpster missing a drain plug.

CA: Drains in receptacles and waste handling units for refuse, recyclables, and retudrnables shall have drain plugs in place.

Health dept. to check back by correct by date.

Observed no bodily fluid clean up kit present at facility. CA: A food establishment shall have written procedures for employees to follow, and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. PIC to order or create bodily fluid kit with EPA effective disinfectant for Norovirus.

Observed daylight coming through back door of facility. CA: Outer opening shall be protected against the entry of insects and rodents by filling or closing holes/gaps or by solid, tight-fitting doors. PIC will apply weather stripping to back door.

Observed main kitchen handwashing sink full of chemicals/cleaning supplies. A handwashing facility may not be used for purposes other than handwashing. CA: Educated PIC

Observed TCS items (pot of cooked birria and birria broth) in main kitchen prep cooler without proper date marking label. CA: PIC discarded items.

Observed a chemical spray bottle at main kitchen sink without a common label. CA: Working Containers, Common Name. 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. PIC labeled bottle.

Observed multiple openings of daylight coming through the back door of facility. CA: PIC to have new tight-fitting sealing on door.

Update: Site visit made on 3/14/2025 and observed new tight-fitting sealing on the back door.

Observed personal item (Zaxby's food bag) in reach in cooler in main kitchen with facility food items. CA: PIC to designate area for employee items.

Observed 2 Hispanic fruit sauces that were commercial products, but other ingredients had been added to "make it better" sitting at room temperature. Corrective Action: Items discarded. Explained to the PIC that while these commercial items may be stable at room temperature after opening and do not require refrigeration, when other ingredients are added, they may alter the water activity level/ph level etc, rendering them no longer stable at room temperature and that they would have to be refrigerated.

Observed 2 Hispanic commercial sauces that had additional ingredients added that were not date marked with the day they were transferred to a reusable bottle and extra ingredients added. Corrective Action: Items discarded. Discussed that anytime a commercial product is altered, then it must be refrigerated and date marked with at a min. a discard date.

Observed multiple containers of food without a label, making it difficult to know what is in each container. CA: All food stored outside of its original container should be labeled with the common name of the food.

Observed owner's mother wash her hands, turn off the water and then dry her hands. Corrective Action: Owner's mother was instructed to wash hands, dry her hands, then turn off the water.

Several items were found to be out of temperature in the household refrigerator. Corrective Action: These items were discarded and owner instructed that she must obtain a commercial refrigerator that is capable of maintaining minimum temperatures and not to over pack the refrigerator so as to prevent air flow.

Owner failed to demonstrate basic food safety knowledge such as what the min. temperature of the cold hold units and numerous violations during the inspection.

No temperature measuring devices were located in any of the cooling units. Corrective Action: PIC to obtain thermometers for each cold hold unit and one to monitor food temperatures.

Observed residential refrigerator in the main kitchen. Corrective Action: Owner notified that this unit is not designed to handle heavy use. Refrigerator must be replaced immediately with a commercial grade, NSF/ANSI compliant one.

Observed a sink in the front of the facility with significant buildup of debris in it. Corrective Action: Owner instructed to maintain the sink in a clean and sanitary manner.

Observed a bare wood shelf in front kitchen. Corrective Action: All bare wood surfaces must painted be a slick finish.

Observed children in new kitchen area. Corrective Action: There is a designated area for the children off from the kitchen, but no physical barrier. Discussed providing a door or half door to contain children in this area and keep them out of the kitchen for the food safety and for the children's safety.

There is no ventilation hood system. Owner has obtained a commercial stove since she spoke with the Cedartown Fire Department, Barry Rogers. Corrective Action: Owner was instructed to reach out to Barry Rogers for an inspection and verify that one is not required and that anytime equipment is changed out, the health department has to be notified.

Observed employee water bottles scattered through kitchen and front food service areas. CA: Instructed PIC that all employee drinks must be kept in a disposable cup with lid and straw, and stored away from any food or food prep areas.

Observed a chemical spray bottle on the back prep table without a label of what it was. CA: All chemical bottles must be labeled with the common name of the contents and stored to prevent contamination of food and food contact surfaces

Observed multiple containers of food without a label, making it difficult to know what is in each container. CA: All food stored outside of its original container should be labeled with the common name of the food.

Observed a plastic spoon stored in the butter container with the handle in contact with the food. Observed a sugar container with a Styrofoam cup acting as a scoop stored in the sugar. CA: All utensils should be stored in order to prevent contamination of food item. If stored in the food, the handle must not come in contact with the food.

Observed stacks of plastic cups and styrofoam bowls stored directly on the counter tops face down. CA: Educated PIC that all single service items should be kept in their plastic sleeve while being stored to prevent contamination, or stored on a clean tray where the lip-contact portion is protected.

Observed bottom shelf of prep tables accumulating excessive rust and debris. CA: Prep tables need to be cleaned and refinished to prevent contamination of food during prep and storage