B C Ice Cream a

*22 Accredited food handler certificate - 60 days

Renew expired food handler cards as soon as possible

*45 Premises shall be maintained in good repair

Replace water damaged ceiling tiles

*10 Equipment and Utensils Cleaning-contamination

RI cooler units dirty with spills, sugars and soils accumulations must be clean to avoid cross contamination

*12 A food employee shall comply with an exclusion or RESTRICTION

missing employee health policies and procedures

*45 Premises shall be maintained in good repair

ceiling tiles with water leaks and bulge must be repair or replace to proper condition

*22 Handlers-Certificate Not On Site

missing food handler cards

*28 Date marking > 24 hrs,on site,temp 41F

missing date marking on food containers in all areas must be have date marks on all food containers in all areas

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

missing body fluids clean up procedures / spill kit

*12 A food employee shall comply with an exclusion or RESTRICTION

missing writing employee health policies

*18 Toxic items stored above food/utensils

chemical store above food

*37 Storing the food at least 15 cm (6 inches) above the floor

All drink must above floor 6 in

*42 Nonfood-contact surfaces material

No carbon box allow to use as a mat

*36 Cloths in-use for wiping between uses stored

*22 Handlers-Certificate Not On Site

*29 Sanitizing solutions, testing devices

No chlorine test strips available at time of inspection. Please provide test strips so that employees can properly prepare sanitizing solution.

*10 Clean Sight and Touch

Ice machine is infected. Employees cleaned surfaces with sanitizing solution. Advise that machine be taken out of service, emptied, cleaned, sanitized, and air dried before being brought back into

*36 Cloths in-use for wiping between uses stored

Moist towel observed on counter. When not in used, mop cloths should be stored in sanitizing solution.

*18 Toxic items storage adjacent to food/utensils

Packaged candy stored adjacent to bottle of bleach. Please store potentially toxic materials away from foods.

*42 Nonfood-contact surfaces material

Shelving in back storage area is porous. Food debris and staining of surfaces is apparent. Please replace with easily cleanable surfaces.

*19 Hand sink water temperature below 110'F

Hand wash sink only reached 91.0°F Hot water supplied to a hand wash sink should reach 110°F

*39 Keep utensils handles upright or protected

ENSURE HANDLES FACE THE SAME WAY

*22 Handlers-Certificate Not On Site

ALL EMPLOYEES HANDLING FOOD

*39 Store equipment & utensils in a clean, dry place

NEED SPLASH GUARD

*14 When to wash hands before donning new gloves

*18 Toxic items storage adjacent to food/utensils

*21 RFSM - Not On Site

REREGISTER

*35 Eating food, chewing gum, drinking beverages, or using tobacco

EMPLOYEES EATING IN FOOD PREP AREA DESIGNATE AREA FOR EMPLOYEE ITEMS

*02 Cold Hold (41øF/45øF or below)

WATERMELON 44, CANTELOPE 47, SOUR CREAM 53 DEGREE F

*32 Maintain in Good Repair

RIC 56 DEGREE F AMBIENT TEMP

*15 Contact RTE Products w/ Bare Hands

WITH RTE FRUIT

*43 Clean vent syst:Intake/exhaust air ducts

IN RIC

*37 Storing the food at least 15 cm (6 inches) above the floor

*21 RFSM - Not On Site

*43 Light 20 foot : Reach-in cooler

*44 Trash can provided for papertowel waste

NEED CLOSE TO HAND WASH STATION

*28 Date marking > 24 hrs,on site,temp 41F

QUESO

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

RAW EGGS NEED TO BE STORED ON THE BOTTOM

*35 Eating food, chewing gum, drinking beverages, or using tobacco

OPEN CONTAINERS OF DRINKS ON FOOD PREP SURFACE

*02 Cold Hold (41øF/45øF or below)

SOUR CREAM 46 (DEGREE F)

*40 Handle & dispense of cleaned utensils, single-use

*36 Cloths in-use for wiping between uses stored