Cold Stone Creamery

In-use utensils not properly stored between uses

Observed ice scoops stored in well of standing room-temperature water. Food employee turned on hot water for the well at time of inspection.

Nonfood-contact surfaces not cleaned at frequency to prevent buildup of residue

Observed dust build up around ceiling vents throughout dining, service, and rear prep area. Observed dust build up on Mitsubishi Electric wall mounted HVAC system in dining area. Observed ice build up on ceiling and condenser unit in walk in freezer.

Physical facilities not maintained in good repair & cleaned as often as necessary to keep them clean

Observed build up on shelves under service counter. Observed build up and debris around floor drain and build up on walls around floor drain under service counter. Observed build up on floor of the walk in freezer.

At time of inspection by authorized REGULATORY AUTHORITY inspectors: (1) A certified food service operations manager must be present in the food service area and on duty at all times of business operation, and must present a FOOD MANAGER PERMIT or card to the authorized REGULATORY AUTHORITY inspector at the time of inspection, or; (2) For food service operations where no manager is certified, eighty percent (80%) of required food handler staff shall obtain a (3) three years FOOD HANLDER CARD from the City of Kansas City, Missouri Health Department either upon completion of a FOOD HANDLER'S course through the Health Department or upon the Health Department's approval of a comparable FOOD HANDLER PERMIT or card from another provider.

Observed 0 out of 1 = 0% of food handling employees to have a food handler card. No certified manager onsite at time of inspection.

Equipment & Food-Contact Cleaning Frequency - Equipment food-contact surfaces and utensils shall be cleaned according to the Food Code.

Observed build up on the waffle irons behind service counter. Observed soil residue in containers of ice cream toppings on service counter.