COLD STONE CREAMERY

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee with gloves on carry delivery boxes outside establishment then returned and began to handle deli paper to line box to store waffle cones; no gloves; change no hand wash. Employee washed hands and changed deli paper. **Corrected On-Site**

High Priority

Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle dirty ladder then handled clean cake pans; no hand wash. Employee washed hands and removed pans to clean and sanitize. **Corrected On-Site**

High Priority

Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At low boy reach in cooler: almond milk opened 3 days prior; no date mark. Advised employee to date mark.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At low boy reach in cooler: almond milk opened 3 days prior; no date mark. Advised employee to date mark.

Intermediate

Handwash sink used for purposes other than handwashing. Spatula stored in hand wash sink. Manager removed.

Intermediate - Handwash sink used for purposes other than handwashing. Spatula stored in hand wash sink. Manager removed. **Corrected On-Site** **Repeat Violation**

Intermediate

No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed approximately 1 week, as per employee. Emailed to operator.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employee employed approximately 1 week, as per employee. Emailed to operator.

Intermediate

Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate