COLD STONE CREAMERY #23714

Violations (3)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

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

  2-102.11(C) Responding correctly to the inspector's questions as they relate to the specific FOOD operation. The areas of knowledge include: (17) Explaining how the PERSON IN CHARGE, FOOD EMPLOYEES, and CONDITIONAL EMPLOYEES comply with reporting responsibilities and EXCLUSION or RESTRICTION of FOOD EMPLOYEES. Person in Charge (PIC) stated they take training online on their reporting responsibilities but could not pull up the training they've taken.

  Employee Health

• f0bbcda0-b2b8-40c7-838f-5fd1b9f7918fCorrected on site

  Wiping cloths; properly used and stored

  3-304.14 (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under § 4-501.114; and (2) Laundered daily as specified under 4-802.11(D). Back of food prep area Observed sanitizer solution at less than 150 PPM with a wiping cloth stored in it. Asked PIC how often the sanitizing solution and cloth are replaced. PIC stated they are changed once a day. Sanitizer states to use at 200 PPM when cleaning surfaces.

  Prevention of Food Contamination

• 7f5ee7dd-6b43-46f1-802b-e968572e37d3

  Plumbing installed; proper backflow devices

  5-205.15 A PLUMBING SYSTEM shall be: (B) Maintained in good repair. Dipper basin facing customers During inspection the basin started to overflow and water started to form puddles around the floor. PIC immediately turned off the dipper basin and started to clean the water up. Once water was absorbed PIC then sanitized the floor and all surfaces that came into contact with the back up water. When asked about the issue the PIC stated that they have someone coming to look into the back up and that it is only the dipper basin that the issue is located at.

  Physical Facilities