Cup And Cone

Year by year

Inspections

1. Aug 17, 2026 Re-Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION - Not Corrected

     Milk container and mixing spoons used with TCS foods and stored at room temperature are rinsed throughout the day but not washed, rinsed, and sanitized at least every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN - Not Corrected

     Employee observed not washing hands before putting on gloves after momentarily leaving kitchen and reentering.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     SANITIZER TEST KIT - Not Corrected

     A test kit for the sanitizer quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS - Not Corrected

     In-use utensil improperly stored 1) in ice, handle is touching the ice. 2) Ice cream scoops are stored in water stored at room temperature.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING - Not Corrected

     In use milk in 1-door cooler at 46F. Milk that has been stored in unit overnight at 44F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING STEM - Not Corrected

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Not serious Good Retail Practice

     WAREWASHING - IMPROPER SET-UP - Not Corrected

     1) Employee observed putting in use stir spoons directly into sanitizer. 2) Employee observed washing off sanitizer.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS - Not Corrected

     Wet wiping cloths improperly stored on counter in coffee area and on edge of sanitizer bucket.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

2. Jul 20, 2026 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     TEMPERATURE - COLD HOLDING

     Milk in barista/prep cooler at 46F. Air temperature of unit at 45-46F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

3. Jul 17, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Milk container and mixing spoons used with TCS foods and stored at room temperature are rinsed throughout the day but not washed, rinsed, and sanitized at least every 4 hours.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDWASHING - WHEN

     Employee observed not washing hands before putting on gloves after momentarily leaving kitchen and reentering.

     Correction: Before putting on gloves or before working with food, clean equipment, utensils, and unwrapped single use or single service articles, food employees shall properly wash their hands.

     Code WFC 2-301.14

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonia is expired.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored 1) in ice, handle is touching the ice. 2) Ice cream scoops are stored in water stored at room temperature.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135 degrees F.

     Code WFC 3-304.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     In use milk in 1-door cooler at 46F. Milk that has been stored in unit overnight at 44F.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

   • Not serious Good Retail Practice

     WAREWASHING - IMPROPER SET-UP

     1) Employee observed putting in use stir spoons directly into sanitizer. 2) Employee observed washing off sanitizer.

     Correction: Properly set-up sinks: prewash, wash, rinse, sanitize and air-dry.

     Code WFC 4-603 to 4-703

   • Not serious Good Retail Practice Corrected on site

     WIPING CLOTHS

     Wet wiping cloths improperly stored on counter in coffee area and on edge of sanitizer bucket.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

4. Jun 3, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Flooring is sticky.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

5. Mar 25, 2022 Pre-Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     MISCELLANEOUS

     Handwash sink is located directly next to sanitize compartment of dishwashing sink.

     Correction: Install a shield between the handsink and dishwashing sink or flip the order of the dishwashing setup so that the sanitize compartment is furthest from handwash sink.

     Code 3?307.11 Miscellaneous Sources of Contamination