TCBY health score and inspection history

JCDH 2.2 Keep documentation of current training for all employees readily available for inspection at all hours of operation./ The foodhandler on duty does not have documentation of current food safety training available.

4-601.11(C) Keep nonfood contact surfaces of the soft-serve dessert freezers free of an accumulation of dust, dirt, food residue, and other debris./ Soil and residue build-up on the housings of the dispenser nozzles.

Provide paper towels at each handwashing sink./ Supply of paper towels was replenished at the handsink at the service counter during the inspection: keep the handsink supplied with handwashing aids as required for convenient handwashing by food employees working at the service counter.

6-301.11; 6-301.12 Provide a supply of soap and paper towels at each handwashing sink./ Supplies of soap and paper towels were replenished at the handsink at the service counter during the inspection: keep the handsink supplied with handwashing aids as required for convenient handwashing by food employees working at the service counter.

Store between-use utensils in running water if used with moist food such as ice cream./ Keep the dipper well turned-on when storing the scoops between-use at the dip ice cream chest freezer.

4-601.11(C) Keep nonfood contact surfaces of the soft-serve dessert freezers free of an accumulation of dust, dirt, food residue, and other debris./ Soil and residue build-up on the housings of the dispensing nozzles.