Italian Ice Improves its Sanitary Rating

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloths lying on the counter tops; store them in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Provide sanitizing solution, of two capfuls bleach per gallon of water, for the storage of wiping cloths between uses.

Basic - Hood soiled with accumulated grease. Clean the grease from the hood filters.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided copy of "Big Five" handout.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label repackaged, refrigerated foods with the dates they are originally repackaged.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Label cut onions with the date they are prepared. **Corrected On-Site**

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Washing hands and changing disposable gloves, every time you change tasks, should reduce the possible spread of shigella, e-coli, norovirus, salmonella, and hepatitis A.

Intermediate - Accumulation of food debris/grease on food-contact surface. Clean the grease from the hood filters.

Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. Clean the food splash from the inside of the refrigerator.

Basic - Build-up of grease on nonfood-contact surface. Clean the grease from the shelves next to the deep friers.

Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands. Wash hands every time you change gloves. Corrected On Site.

Wet wiping cloth not stored in sanitizing solution between uses. Do not leave wiping cloy-ths lying on countertops; store them in sanitizing solution between uses. Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Label repackaged, refrigerated foods with the date it was prepared.

Critical - Observed food stored on floor. Store potatoes off the floor.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Wipe down the inside surfaces of the refrigerator.

Critical - License expired within 30 days after expiration date. State License is pa t due to be renewed.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Open, refrigerated-food packages need to be labelled with 7-day-date labels.

Critical - No conspicuously located thermometer in holding unit. Install a numerically-scaled thermometer inside the refrigerators.

Critical - Observed packaged food not labeled as specified by law. Open packages of hotdogs need to be marked with 7-day-date labels. The labesl indicate by when to serve, or discard the food item.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Clean the food crumbs from the inside of the refrigerators.

Observed attached equipment soiled with accumulated grease. Clean the grease from the hood over the cookline.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Repackaged, refrigerated foods must be marked with 7-day-date labels.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. Wipe down the inside of the refrigerators.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. Wipe down the countertops.

Observed attached equipment soiled with accumulated grease. Clean the hood filters.

Critical - No shutoff valve to gas appliances installed on mobile food dispensing vehicle. For reporting purposes only. Install a "quick-shut-off valve", immediately upline from the T-connection, at the LP-Gas tanks.

Critical - Manager lacking proof of Food Manager Certification. Obtain Food Manager Certification by next rourine inspection.

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Employees must pass Food Safety Training within 60 days of hiring. Call 866 372 7233 to order workbooks. Keep proof of compketed training on the premiaes.