TROPICAL SMOOTHIE CAFE

High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Per operator , when asked where their mop water was being dumped , operator stated they dump outside because their mop sink was inaccessible and being used as storage. Operator removed items located in mop sink and was informed to dump mop water in mop sink that is efficiently working. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Per operator, did not have any test kit because they had expired, new one is ordered

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several water bottles on prep tables in kitchen

Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink

Basic - Food stored on floor. Box of apples stored on floor in kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed box of tomatoes over ready to eat cut fruit, operator moved to proper hierarchy

High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Informed employees of proper handwashing process. Employee washed hands and regloved. Corrective Action Taken

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employees touched dirty smoothie containers then began preparing smoothie without handwashing. Educated employee about proper handwashing procedures. Employee washed hands. Corrective Action Taken

High Priority - Spray hose at dish sink lower than flood rim of sink.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Held overnight per operator spinach (54F - Cold Holding)

Intermediate - Handwash sink used for purposes other than handwashing.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front counter

Intermediate - No soap provided at handwash sink at front counter

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep table.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor at front counter.

Basic - Working containers of food removed from original container not identified by common name. White substance containers at front counter.