JENIS SPLENDID ICE CREAM SOUTHEND

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of QUAT sanitizer reading 50ppm, stored at the make line. Manufacturer's label states that a minimum of 200ppm of QUAT sanitizer is deemed effective. CDI: PIC dumped out the sanitizer bucket and refreshed with properly concentrated sanitizer, reading 300ppm.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two rubber spatulas with the food-contact surfaces of the paddles pitting on the front and back (no longer smooth and easily cleanable) stored in the clean dish rack. CDI: PIC voluntarily discarded rubber spatulas.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy ice buildup inside the RIF. Increase cleaning frequency.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed three large trash cans stored in front of the dry storage rack, blocking path to WIF door. PIC stated they do not use these trash cans anymore and are not allowed to discard them in the shared dumpster, and keeping them stored at the facility. EHS advised notifying operator to have them removed, since they are not necessary for operations.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer. VR required

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris on WIC floor. Clean more frequently.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee pick paper towel off floor and continue with food prep without washing hands. CDI-Upon request, employee properly washed their hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee rinse hands with water and then dry. No soap was used when washing hands. CDI-Upon request, employee properly washed their hands.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer bucket at 50 ppm. CDI-PIC remade sanitizer to correct concentration.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-use cups stored outside of protective sleeve and without an alternative form of protection from contamination at water station. Protect single-use articles from contamination.

4-501.11 Maintain equipment in good repair. Observed reachin freezer with ice buildup from leak. PIC stated a work order had been placed for equipment repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored atop soap dispenser. CDI- removed

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 400 ppm. Level of precision in color indication unclear and sanitizer maybe too high. VR for re-calibration of dispenser