The most common problem is that the operators do not dispose of the frozen delicacy at the end of the day and return it to the machine the next day. According to CAFIA spokesman Pavel Kopřiva, insufficient staff training may also play a role.
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At the very least, people who consume defective ice cream are at risk of intestinal problems. “It is usually recognizable only at home, the first symptoms appear after two or three hours,” inspector Pavel Haas answers the question whether a person can already find out in the store that he has cooled off with a low-quality product.
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On Wednesday, he and his colleague Marcela Vopršalová tested ice cream and ice for drinks at the Kochoco confectionery in Prague’s Na Příkopě Street. “Hello, we are from the CAFIA and we came to take you a sample of ice cream,” Vopršálová explained the manager of the establishment.
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Before taking off, they put on disposable coats, a hat and gloves. The staff picked up the ice cream in a cone, which the inspectors placed in a resealable sterile bag and then in a security bag. The package traveled to a cooling box with dry ice, where it is about minus 40 degrees.
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They also checked, for example, the production premises, the temperature of the equipment from which the ice cream is sold, and the temperature of the product. “A minimum of minus eight is satisfactory, preferably at minus fourteen,” Haas said, praising the fact that there was one spatula in each tray of different ice cream. So if one is contaminated, the bacteria will not spread.
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Tongs used for serving scoops should be outside the water container. This must be changed at least every hour. “Everything is fine so far,” Haas said.
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Fine up to ten thousand
The sample will be tested for listeria and salmonella. Results are usually available within 10-14 days. If the sample does not conform, inspectors shall enter the premises within two to three hours of the information, followed by an in-depth inspection. The operator must eliminate the deficiencies, sanitize the premises, have the analyzes carried out at his own expense, followed by a re-inspection of the CAFIA. The fine for transgressions can amount to tens of thousands of crowns.
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The customer should pay attention, for example, to whether the operator has protective equipment, does not use the same hand on the cone and money, as it looks in the establishment. “A warning signal for consumers is when consistency does not match how it should
look like ice cream, ”notes Nettle.
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Inspections are carried out at the initiative of consumers, inspectors go to establishments that have not passed in the past, as well as random inspections.
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They then scooped up about a liter of ice from the tank. “We watch the corners where mucus forms, and mold and other microorganisms thrive in it. Also what the manufacturer’s surroundings look like. It seems clean here, “Haas reported. The equipment should be cleaned at least twice a week, but according to him, in some cases it is not cleaned for the whole season.
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