SMOOTHIE SPOT KENDALL DRIVE

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on pair of gloves and begin to prepare customer order without first washing hands.

High Priority - Nonfood-grade bags used in direct contact with food. Observed habanero peppers stored directly inside non food grade bag inside reach in freezer in kitchen. Operator discarded product. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sweet plantains (118F - Hot Holding); cooked potatoes (87F - Hot Holding); sweet potatoes (90F - Hot Holding); black beans (115F - Hot Holding); quinoa (128F - Hot Holding); brown rice (127F - Hot Holding); white rice (130F - Hot Holding); black beans (131F - Hot Holding) at steam table facing front door. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Observed bottle of bleach stored next to juicer machine at front counter. Observed bottle of bleach stored next to black beans in dish area.

Intermediate - Handwash sink used for purposes other than handwashing. Observed bottle of bleach stored inside hand sink at front counter.

Intermediate - Spray bottle containing toxic substance not labeled. Observed bottle of bleach not labeled at front counter.

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at front counter.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill stored on shelf above prep area in kitchen.

High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then begin to prepare customer smoothie without first washing hands.

High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach stuck on glue trap dying underneath steam table at front counter. Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed quinoa (110F - Hot Holding); sweet plantains (118F - Hot Holding); cooked potatoes (120F - Hot Holding); black beans (118F - Hot Holding); rice (120F - Hot Holding); cooked chicken (118F - Hot Holding); cooked ground beef (121F - Hot Holding) at front counter. As per operator all products were placed at steam tables 30 mins prior to inspection. Repeat Violation Admin Complaint

Basic - Dead roaches on premises. Observed approximately 30+ dead roaches underneath front counter steam tables and toppings reach in cooler where food is stored. All units are placed at front counter. Admin Complaint

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed small gap at bottom of back door.

Basic - Floor area(s) covered with standing water. Observed standing water on floor underneath front counter toppings cooler.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs and raw steak stored over unwashed produce inside walk in cooler. Operator relocated products. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed quinoa (120F - Hot Holding); plantains (121F - Hot Holding); cooked ground beef (122F - Hot Holding); potatoes (120F - Hot Holding) at steam tables at front counter. As per operator all products have been stored at steam tables for 20 mins. Advised operator to have steam tables turned on before putting food at front counter.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at hand sink in employee bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.

Basic - Open dumpster lid. Repeat Violation

Basic - Stored food not covered. Observed protein powder containers stored not covered at front counter. Repeat Violation

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed at the of the inspection, observed employee rinse at the dump sink and put the knife into a container. Discussed with the operator, operator placed the knife into the three compartment sink to be cleaned. Inspector coached employee. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler inside the kitchen: raw shell eggs stored above mash potatoes.

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed at the of the inspection, observed employee rinse at the dump sink and put the knife into a container. Discussed with the operator, operator placed the knife into the three compartment sink to be cleaned. Inspector coached employee.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. . Raw animal foods must be fully cooked prior to service. Establishment offers eggs any style and sunny-side up eggs not identified on the Take out menu and online menu. Establishment removed all take out menus. As per operator, currently updating the menu with the Consumer Advisory. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. . By the three compartment sink.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. . Raw animal foods must be fully cooked prior to service. Establishment offers eggs any style and sunny-side up eggs not identified on the Take out menu and online menu. Establishment removed all take out menus. As per operator, currently updating the menu. Corrective Action Taken

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean pots in the kitchen, bottom shelf of the prep table by the cook line. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Front counter, reach in cooler: employee food stored on the top shelf with rice crispy treats.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spray hose at the dump sink, front count

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Observed in the employee restroom single service plastic bowls and plastic lids stored in the restroom with a working toilet.

Basic - Standing water in bottom of reach-in-cooler. Front counter: flip-top reach in cooler by the entrance to the front counter

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed Triple Sink (Chlorine 0ppm), operator added chlorine to the solution, observed 50ppm. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked quinoa (51 - Cooling); cooked turkey (49 - Cooling); cooked sweet potatoes (51 - Cooling); cooked shrimp (49 - Cooling); cooked beef (47 - Cooling); stored in the reach in cooler located at the entrance as per operator food was cooked last night.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked shrimp, cooked quinoa in the reach in cooler located in the kitchen area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked quinoa (51 - Cooling); cooked turkey (49 - Cooling); cooked sweet potatoes (51 - Cooling); cooked shrimp (49 - Cooling); cooked beef (47 - Cooling); stored in the reach in cooler located at the entrance as per operator food was cooked last night. Observed tofu (46 - Cold Holding) stored in the reach in cooler located at the kitchen entrance as per operator since last night. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (46 - Cold Holding) stored in the reach in cooler located at the kitchen entrance as per operator since last night. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed spinach empanadas (116 - Hot Holding) at the front counter as per operator less than 2 hours.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in the kitchen area. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler ambient temperature at 47F, unit located by the kitchen entrance.

Basic - Cutting board has cut marks and is no longer cleanable in the kitchen area.

Basic - Food stored on floor. Observed raw shell eggs stored on the walk in cooler floor. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 fruit live flies inside the orange juice machine at the front counter, operator washed clean and sanitize the orange juice machine. and 1 live fly flying through the front counter. Observed 1 fly flying by the exit door at the back.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (49°F - Cold Holding) in the cooler located under rice cookers as per operator since last night. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese (52°F - Cold Holding); feta cheese (52°F - Cold Holding); cut tomatoes (49°F - Cold Holding) at the front counter line cooler as per operator less than 2 hours. Observed raw beef (49°F - Cold Holding) in the cooler located under rice cookers as per operator since last night. Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled chicken (121°F - Hot Holding) in the steam table as per operator less than 30 minutes.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in a prep sink at the front counter.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed 2 fruit live flies inside the orange juice machine at the front counter, the orange juice machine was not set up, operator washed clean and sanitize the orange juice machine. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed wet wiping cloths stored in the hand sink located in the kitchen area.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues, cooler located at the front counter.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed steak thawed at room temperature in the kitchen area.