RIPPLE PURE FROZEN YOGURT

Order for delivery

Inspection history

1. Apr 20, 2026

   ✓
   2 violations

   • 23. Proper date marking and disposition. Observed cut fruit lacking date marking. 3-501.17 A; D(4). Ready-to-Eat, Time/Temperature Control for Safety Food, Date Marking. (A) ... refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded when held at a temperature of 41ºF or less. for a maximum of 7 days. The day of preparation shall be counted as Day 1. D (4); Use a system that meets the above criteria. Using calendar dates, days of the week, color-coded marks, or other effective marking methods,
   • 5. Procedures for responding to vomiting and diarrheal events. No written procedure available upon request. . 2-501.11 Clean-up of Vomiting and Diarrheal Events. Facility must have procedures for employees to follow when responding to vomiting or diarrheal events... The procedures should address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomit or fecal matter. Inspector emailed procedure and OCL instructions.