COLD STONE CREAMERY health score and inspection history

6-303.11(B) Provide at least 20 foot candles of light at 30 inches above the floor in areas used for handwashing, ware washing (where employee safety is not a factor), equipment & utensil storage, and in toilet rooms .// A light is blown out near the three compartment sink. 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Certain air ducts have dust accumulation.

5-205.15(B) Repair condensate leak in refrigeration units. // WI and RI cooler have a condensate leak.

5-205.15(B) Repair condensate leak in refrigeration units. // The WI cooler had a condensate leak

Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// The establishment did not have a verifiable EHP at the time of the inspection.

Provide an appropriate chemical test kit that accurately measures the concentration of sanitizing solutions.// The establishment did not have any quat test strips available at the time of inspection

JCDH 2.2 Provide readily available documentation of food safety training for all employees at all hours of operation.// The establishment could not provide food handler's cards for employees at the time of inspection.

Provide water at a temperature of at least 100 F through a mixing valve or combination faucet at handwashing sinks. 6-301.12 Provide paper towels or a continuous towel system that supplies the user with a clean towel at each handwashing sink or group of adjacent sinks. 6-301.11 Provide a supply of hand cleaning liquid, powder or bar soap at each handwashing sink or group of 2 adjacent handwashing sinks. // (1) One of the hand sinks did not dispense water at all. (2) One of the hand sinks did not have soap or paper towels. (3) One hand sink was missing soap

Store toxic items below and away from food, utensils, equipment, linens, and single service/single use articles.// A sanitization bucket was being stored on the make table with ice cream cones and what appeared to be ground cinnamon in a container

4-501.114, 4-703.11 Sanitize utensils with quaternary ammonia at a concentration specified by manufacturer for at least 30 seconds.// The establishment was actively sanitizing dishes at around 30-50 PPM with Quaternary ammonia. The manufacture's instructions suggest a range between 150-400 PPM.