Nite Creamery

Inspector's notes

Observed no CFPM onsite during time of inspection. Informed PIC that 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 containers of strawberry puree being stored on the floor inside walk-in cooler. Informed PIC that food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Containers were moved to be on shelving. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ice cream base mixes with temperatures between 45 to 46*F in the walk-in cooler at time of inspection. Observed ambient temperature of the walk-in cooler with temperature of 47.4*F with a min/max thermometer at time of inspection. Per person in charge (PIC), all ice cream base was brought in from Friday 3/15 and was voluntarily discarded at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ambient temperature of the walk-in cooler at 47.4*F at time of inspection. Observed ice cream base mix stored in the cooler with temperatures between 45 to 46*F at time of inspection (see #22). Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 3/19/2026.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment was open and operating 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 puff mix made with liquid egg whites with a datemark of 11/4. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of dairy base, egg whites, and waffle batter stored directly on floor in walk-in refrigerator and freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed with PIC obtaining shelving units to ensure food is stored off the floor. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Per person-in-charge (PIC), there is currently no written employee illness policy in place. The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms. The person-in-charge is responsible for enforcing and demonstrating knowledge regarding employee illness policy. Must provide and implement a written employee illness policy prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/1/2025.

Inspector's notes

Observed waffle batter containing eggs and butter at 54*F in front of waffle station not under temperature control. Per PIC, waffle batter is removed from refrigeration and placed in open containers to be used at the waffle station. Discussed with PIC implementing a time as a control policy to ensure waffle batter is not held over 4 hours if being kept out of refrigeration. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. PIC time stamped waffle batter at time of inspection. Inspector helped draft up a written time as a control policy for establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed boxes of dairy base, egg whites, and waffle batter stored directly on floor in walk-in refrigerator and freezer. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises. Discussed with PIC obtaining shelving units to ensure food is stored off the floor. Corrective Action: Correct prior to next routine inspection.