CONNIE'S ICE CREAM PARLOR AND SANDWICH

This facility has a posted CFSM certificate for Austin Taylor who is the CFSM of another facility but is the owner of both facilities. CA: New facilities have a maximum of 60 days to establish a CFSM after opening. Facility Manager has Food Handler grade certificate and expects to take the Food Manager exam in the next few weeks. Manager will send certificate to EH office once obtained.

Observed unwashed romaine lettuce stored in the cooler for use with packaging label to wash and dry before use. CA: all unwashed produce must be washed prior to use in the appropriate vegetable prep sink. COS: lettuce removed from cooler and will be washed before it is served to customers.

Observed food and physical debris on interior shelves and gaskets of freezers and coolers. Observed food debris accumulation on the lids of ice cream topping containers. All nonfood contact surfaces must be cleaned and sanitized as often as necessary to prevent debris accumulation in order to avoid contamination of food items, in use utensils, and employee hands. Staff will clean and sanitize these surfaces at the close of business today.

Observed inconsistent food item labeling in reach-in, low boy, and prep top coolers. All food items removed from their original packaging or made in the facility and kept for longer than 24 hours must be labelled with the common name of the item and its expiration date. Staff educated and will ensure all unlabelled food items are labelled at close of business.

Observed food and physical debris on handles of equipment and coolers, gaskets and interior door surfaces of reach-in, low boy, and prep top coolers, and shelves within reach-in, low boy, and prep top coolers. Observed dried food debris on wall behind ice cream topping station as well as on the body of the hand mixer used for making waffle cone batter and the outside of the milkshake machine. Observed food debris accumulation on the lids of multiple food containers in the prep top and lowboy coolers. All nonfood contact surfaces must be cleaned and sanitized as often as necessary to prevent debris accumulation in order to avoid contamination of food items, in use utensils, and employee hands. Staff will clean and sanitize these surfaces at the close of business today.