Eddies News - Icecream - Inspection Report

Inspection Information:

This facility was given a low hazard rating.
More information on hazard ratings.

Violations:
A summary of the violations found during the inspection are listed below.

Code	Description
205	Critical Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation: Single spout soft serve machine (left side) measured at 8°C in the storage chamber. The product currently inside is a dairy free mixture of water and commercially sourced soft serve powder which is currently assumed to be a low hazard product. All potentially hazardous cold foods need to be stored at below 4°C to prevent bacterial growth and possibly food borne illness. Corrective Action: Monitor, have serviced, or adjust the temperature of this unit so that it can maintain a storage temperature of 4°C or less. If any product remains at the end of the day, please discard as a precaution. Consult with the product manufacturer for storage instructions once the product is mixed or have the product tested at a certified lab for pH and water activity to determine if the mixed product can safely be stored at temperatures above 4°C.
302	Critical Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)] Observation: (CORRECTED DURING INSPECTION) Fantastik Cleaner/Disinfectant was being used for wiping counters. The manufacturer instructions for this product specify that this needs to be rinsed off if used on a surface that contacts food. Corrective Action: The operator had a different sanitizer available and mixed a solution during the inspection. When mixed per manufacturer instructions this product creates a 100 ppm chlorine solution which does not require rinsing after use. Operator is recommended to use this product instead of Fantastik.
315	Refrigeration units and hot holding equipment lack accurate thermometers [s. 19(2)] Observation: Refrigeration units are lacking thermometers. Operator has thermometers and checks the temperatures periodically but not an a set routine. Corrective Action: Obtain thermometers for each refrigation unit, or ensure that routine temperature checks are being conducted and recorded onto a temperature log.