Baskin Robbins

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) on site at time of inspection. A CFPM is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed milk, heavy cream, and whipped cream at 51 °F in reach-in cooler at front of establishment. Except during preparation, cooking, cooling or when time is used as a control all time/temperature control for safety (TCS) foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Foods had been in cooler since store opened six hours prior as per person in charge. All TCS foods improperly cold held were discarded by person in charge at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice cream scoops in dipper wells filled with still water along display freezers at front of establishment. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. Person in charge drained dipper wells and relocated scoops to three-bay sink to be washed, rinsed, and sanitized at time of inspection. Person in charge will ensure that scoops are washed, rinsed, and sanitized at least every four hours until dipper wells are repaired to be supplied with running water. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed leak in drain pipe to floor drain under three-bay sink causing accumulation of standing water. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection.

Inspector's notes

Observd three compartment sink in use with sanitizer solution more than 200ppm. The person in charge dicarded the sanitizer solution and made a new solution with 50-100ppm. Discussed use of test strips to verifiy santizer conceteration no less than 50ppm and no more than 100ppm chlorine.

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage Observed the ice scoop stored on top of the counter with the food contact surface in direct contact with the counter. The person in charge removed the ice scoop for washing before storing it in a clean empty container next to the ice bin. Discussed the in between storage of in use utensils to prevent contamination. Correct By: Corrected At Time Of Inspection

Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained Observe active leaking from water lines connected to the ice machine and standing water with accumulation of soils under and around the ice machine. The person in charge removed the standing water and cleaned the area around the ice machine. Discussed maintaining the ice machine and water lines in good repair. Observed the outlet water line from the ice machine stored directly inside the floor drain. A minimum of 1 inch air gap between the end of the outlet water line and the top of the floor drain must be maintained. Correct By: Correct Prior To Next Routine Inspection

Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. Observed hand washing sinks by the ice machine and behind the cake freezer with empty paper towel dispensers. The person in charge stated the establishment ran out of paper towels in the morning and employees have been using and reusing the same wiping cloth for drying hands. The person in charge placed a stack of clean individual wiping cloths to be used as a single use each for hand drying. Discussed not reusing the same wiping cloth and that proper hand drying provision must be maintained at all handwashing sinks. Correct By: Corrected At Time Of Inspection