TROPICAL SMOOTHIE CAFE

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with food stains and black mold like substance on them.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris build up on under side of reach in coolers. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards with grooves throughout boards.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cambros stacked, wet nesting.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled on line. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. Observed old labels on cambros, put away clean Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop sitting in mop sink, mop head down. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener in holder with debris on blade.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed on reach in coolers soiled on line, some food build up on back side of handles.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in reach in coolers, gaskets soiled with black mold like substance.

Basic - Old labels stuck to food containers after cleaning. Observed on clean cambro, old labels stuck on containers.

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket, not hung up to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed at front counter a container with sugar inside not labeled to identify item.

High Priority - Dented/rusted cans present. See stop sale. Observed Pineapple Tidbits 6lb 10 oz. Big Valley 41 cans dented on shelf.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed some food debris underneath reach in cooler handles.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards with food stains on them. Operator stated that cutting boards are ordered.

Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards through out kitchen. Operator stated that cutting boards are ordered..

Basic - Equipment in poor repair. Observed cutting board on line with some kind of old sticker on it, all cut up, peeling, cutting board showing through.

Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Observed cabinet underneath ice holder to the right underneath a pipe, on bottom of shelf some mold like substance on shelf. Straws are stored next to area in a buss pan and original packaging.

Basic - Ceiling tile missing. Observed a ceiling tile in dining room area and a ceiling tile above walk in cooler missing

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed mixing bowls on storage shelf not inverted.observed employee inverting for proper storage Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in prep sink instead of hand washing sink. Spoke with operator on proper procedures. Reference: 2-301.15 FC: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. E mail manager DBPR Form HR 5030-104 Reference: 2-501.11 FC: A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. E mail manager DBPR form HR 103. Reference: 2-103.11(O) FC: The person in charge shall ensure that: (O) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with Law, to the Person in Charge, information about their health and activities as they relate to diseases that are transmissible through food, as specified under paragraph 2-201.11(A)

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee with no beard guard in food prep station. Spoke with manager on proper procedures. Reference: 2-402.11 FC: (A) Except as provided in Paragraph (B) of this section, food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. (B) This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles.