BRUSTER'S ICE CREAM

Observed no paper towels at the hand sink in the kitchen area C/A Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf COS Manager Replaced the paper towels

Observed the sugar scoop in the bun resting in a way that the handle was touching the sugar in the main kitchen area. Observed the handle touching the ice cream in freezer #1 #2 and WIC C/A In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. 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). COS Scoops were removed and placed above the food area

Observed black colored mold-like build up inside ice machine. C/A: 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. COS: PIC instructed employee to clean ice machine.

Observed employee's handling money and charge cards and then scooping ice cream. 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. P Discussed with Manager and employees washed hands and changed gloves. Manager stated and employee is usually assigned to handle payment so they are not handling food items.