Cold Stone Creamery #21409

PIC present, demonstrates knowledge, and performs duties

2-103.11 The PERSON IN CHARGE shall ensure that: (F) EMPLOYEES are verifying that FOODS delivered to the FOOD ESTABLISHMENT during non-operating hours are from APPROVED sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unADULTERATED, and accurately presented; Walk-in-Refrigerator Observed an accumulation of a mold-like substance in the walk-in refrigerator. Mold-like substance was observed on containers of malted milk, containers of nuts, and on the walls of the walk-in refrigerator. Person-in-Charge (PIC) stated that she did not observe the mold-like substance and that the accumulation of the mold-like substance may have started when the facility lost power during a monsoon rain overnight. Power was restored to facility but the items inside of walk-in were not examined for signs of adulteration or adulterated packaging.

Supervision

Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

2.201.11(C) The PERSON IN CHARGE shall ensure that a CONDITIONAL EMPLOYEE: (1) Who exhibits or reports a symptom, or who reports a diagnosed illness as specified under Subparagraphs (A)(1) - (3) of this section, is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria for the specific symptoms or diagnosed illness as specified under § 2-201.13;P and (2) Who will work as a FOOD EMPLOYEE in a FOOD ESTABLISHMENT that serves as a HIGHLY SUSCEPTIBLE POPULATION and reports a history of exposure as specified under Subparagraphs (A)(4) – (5), is prohibited from becoming a FOOD EMPLOYEE until the CONDITIONAL EMPLOYEE meets the criteria as specified under 2-201.13(I). Upon inspection, Person-in-Charge (PIC) stated that she was unaware if the facility employees had training on the signs/symptoms that food employees must report to management and may not come to work with. PIC stated that employees did not have acknowledgement form stating that employees acknowledge the signs/symptoms that are to be reported to management.

Employee Health

Clean-up of Vomiting and Diarrheal Events

2-501.11 Clean-up of Vomiting and Diarrheal Events. 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 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. PIC stated that the facility did not have proper Personal Protective Equipment (PPE) to properly clean-up a vomit/fecal accident if one were to occur in the facility. Additionally, sanitizer that is used at the 3-compartment sink is not a sanitizer that is effective against Norovirus. Quat-Tabs were not listed on the EPA List G for sanitizers effective against Norovirus.

Employee Health

Adequate handwashing sinks, properly supplied and accessible

6-301.12 Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels; Observed no disposable paper towels at handwashing sink. After discussion with PIC, PIC stated that the handwashing sink is not normally used to wash hands and is instead used to defrost pans of ice cream so that the ice cream can be discarded.

Preventing Contamination by Hands

Utensils, equipment & linens; properly stored, dried, & handled

4-903.11 (A) Except as specified in (D) of this section, cleaned EQUIPMENT and UTENSILS, laundered LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES shall be stored: (1) In a clean, dry location; (2) Where they are not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor. Observed containers used to hold clean equipment on the storage racks were not kept clean. Observed an accumulation of debris on the bottom of the containers used to hold clean food equipment/utensils.

Proper Use of Utensils

Warewashing facilities, installed, maintained, used, test strips

4-302.14 A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. Test Strips Facility did not have test strips to determine the concentration of sanitizer used in sanitizing solutions.

Utensils, Equipment and Vending

Non-food-contact surfaces clean

4-601.11 (C) NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris. Walk-in-Fridge (WIR) & Walk-in-Freezer (WIF) Observed an accumulation of a mold-like substance on the walls of the walk-in refrigerator. A mold-like substance was also observed on closed containers of food that were stored in the walk-in fridge. The mold-like substance was observed on the containers of malted milk and on the lids of containers used to hold nuts. PIC stated that the facility had lost power during a monsoon rain overnight about a month ago and that is when the walk-in refrigerator began to smell "weird". Additionally, observed an accumulation of food debris on the walls of the walk-in freezer.

Utensils, Equipment and Vending

Non-food-contact surfaces clean

4-601.11 (B) The FOOD-CONTACT SURFACES of cooking EQUIPMENT and pans shall be kept free of encrusted grease deposits and other soil accumulations. Waffle maker Observed an accumulation of debris on the waffle maker.

Utensils, Equipment and Vending