Frost, A Gelato Shoppe

Inspector's notes

Observed no certified food manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Consecutive repeat violation: 2nd.

Inspector's notes

Observed no paper towels at either of the two handwashing sinks in the back at the time of inspection. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed porous champagne corks, real coconut husk, and a mini bottle used in the gelato making contact with the food with the intention of the food for consumption. Per employee, the items are washed, rinsed, sanitized then reused for the next day. Food shall be protected from contamination that may result from a factor or source not specified under subparts 3-301 - 3-306 of the FDA Food Code of 2017. Discussed with PIC to use a partitioned area/section to display the items listed or use a different type that is smooth and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no certified food manager at the time of inspection. A Certified Food Protection Manager (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 wiping cloths in 0ppm quat at the time of inspection per quat test strips. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (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 spoon being stored in water at 70*F as measured by a probe thermometer. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Ensure in-use utensils are not stored in sanitizer. Corrective Action: Corrected at time of inspection.