FREDDYS FROZEN CUSTARD scored 79; newer inspection records 96

1. 01

   Handwashing

   Item 2-1B ↗

   Observed a food employee go outside then come back inside the facility to handle kitchen utensils to take to the three compartment sink. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent…

   Inspector’s full note +

   Code .03(5)(c)

   Observed a food employee go outside then come back inside the facility to handle kitchen utensils to take to the three compartment sink. Employees must wash hands and exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles, and: 1) after touching exposed body parts; 2) after using the toilet room; 3) After caring for or handling service animals or aquatic animals; 4)after coughing, sneezing, using tobacco, eating, or drinking; 5) after handling soiled equipment or utensils; 6) during food preparation, as often as needed to remove soil and contamination and to prevent cross contamination when changing tasks; 7) when switching between working with raw food and working with ready-to-eat food; 8) before putting on gloves; 9) after engaging in other activities that contaminate hands; 10) a second time when entering the kitchen from using the restroom. (P) Corrective Actions: The food employee washed their hands.//

   Official report · Item 2-1B ↗
   No correction or repeat marker recorded.
2. 02

   Cold holding

   Item 6-1A ↗

   Observed whole milk in a the ice cream prep table, stacked raw hamburger meat, sliced white and american cheddar cheese in the prep cooler cold holding at a temperature above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: 1. The whole milk was moved to the standing cooler to cool down. 2. The white and american cheddar cheese were discarded. 3. The raw hamburger meat was separated into two sections since they were just moved to the prep cooler (15 minutes prior for checking the temperature) in a prep cooler to cool down.//

   Inspector’s full note +

   Code .04(6)(f)

   Observed whole milk in a the ice cream prep table, stacked raw hamburger meat, sliced white and american cheddar cheese in the prep cooler cold holding at a temperature above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: 1. The whole milk was moved to the standing cooler to cool down. 2. The white and american cheddar cheese were discarded. 3. The raw hamburger meat was separated into two sections since they were just moved to the prep cooler (15 minutes prior for checking the temperature) in a prep cooler to cool down.//

   Official report · Item 6-1A ↗
   No correction or repeat marker recorded.
3. 03

   Food storage and contamination

   Item 12A ↗

   Observed unopened delivery boxes of fries and frozen hamburger meat stored under icicles in the freezer unit in the walk in freezer. Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; (C) 2) garbage or mechanical rooms; (C) 3) under sewer linens that are not shielded to prevent potential drips; (C) 4) under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C) 5) under open stairwells; (C) or 6) under other sources of contamination. (C)

   Inspector’s full note +

   Code .04(4)(r)

   Observed unopened delivery boxes of fries and frozen hamburger meat stored under icicles in the freezer unit in the walk in freezer. Food may not be stored in the following areas: 1) locker, toilet, or dressing rooms; (C) 2) garbage or mechanical rooms; (C) 3) under sewer linens that are not shielded to prevent potential drips; (C) 4) under leaking water lines, automatic sprinkler heads or lines which water has condensed; (C) 5) under open stairwells; (C) or 6) under other sources of contamination. (C)

   Official report · Item 12A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.