Tropical Smoothie Cafe

Observed soiled cloth resting on top of three compartment sink faucet. Owner explained cloth is used to wipe the racks.

511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation.

2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and

Corrective action: Discussed with owner, to maintain any in-use cloths within chemical sanitizer solution. Owner discarded cloths.

Observed dumpster lid with tears creating openings.

511-6-1.06(5)(k),(l) - Storing Refuse, Recyclables & Receptacles; Areas, Enclosures, & Receptacles, Good Repair (C) (l) Areas, Enclosures, and Receptacles, Good Repair. Storage areas, enclosures, and receptacles for refuse, recyclables, and returnables shall be maintained in good repair.

Corrective action: Discussed with owner to have dumpster lid repaired as soon as possible.

Observed opened trash bag left next to the facilities dumpster.

511-6-1.06(5)(r),(s) - Frequency, removal of refuse, recyclables and returnables often enough to minimize odors and attracting pests; Receptacles or Vehicles, removal from premises in approved manner (C) (r) Frequency. Refuse, recyclables, and returnables shall be removed from the premises at a frequency that will minimize the development of objectionable odors and other conditions that attract or harbor insects and rodents.

Corrective action: Owner placed trash bag within dumpster.

Observed employee discarding gloves and attempting to don new ones on before washing their hands after completing food preparation task.

511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash.

(viii) Before donning gloves to initiate a task that involves working with food; P

Corrective action: Before employee donned gloves, noted to them that they need to wash their hands whenever switching gloves. Employee washed hands.

Observed upon arriving to facility, front staff could not point to the person in charge; mentioning that their boss wasn't in today. When asked, another employee mentioned that since their boss wasn't in they were technically the person in charge, but one hasn't been appointed formally.

511-6-1.03(2) - PIC present (Pf) There must be a person in charge on the premises of the food service establishment at all times.

Corrective action: Discussed with appointed PIC, that at any moment during operations a person in charge must be present. Advised to have a conversation with their boss to establish who the PIC will be at any given time.

Observed multiple containers with prepped foods within walk in cooler and reach in coolers with use by dates ranging from April 4 - 6. (avocado, pineapples, lettuce, etc.)

511-6-1.04(6)(h) - Ready-To-Eat Time/Temperature Control for Safety Food, Disposition (P) (h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

Corrective action: Employees discarded items. Discussed with PIC to ensure items that are past their use by date should be discarded.

Observed inspection report posted to the public from 01/07/2025. Most recent inspection report is from 10/06/2025.

511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Corrective action: Discussed with PIC to have most recent inspection report posted to the public.

Observed box of acai bowl stored on the floor close to the three compartment sink.

511-6-1.05(10)(e)1,2,4 - Equipment, Utensil, Linens, stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles.

1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 2. Clean equipment and utensils shall be stored as specified under paragraph 1 of this subsection and shall be stored:

Corrective action: PIC tp move box to proper elevated location.

Observed multiple containers stacked within sanitizing compartment and shelves with sticker residue or the stickers still on them.

511-6-1.05(7)(d) - Nonfood-Contact Surfaces (C) (d) Nonfood-Contact Surfaces. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Corrective action: Discussed with PIC to have containers re-cleaned and to ensure sticker residue is problem removed.

Upon entrance to facility female employees stated that PIC was not present and that no other person onsite was in charge. EH advised PIC There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance throughout facility. Facility is to ensure PIC is present.

Observed both kitchen handsinks without the presence of handsoap upon entrance to sink to wash hands. Employees state handsoap was available in restrooms. EH advised PIC ach handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Facility is to obtain soap.

Observed facility without the means to clean a bodily fluid incident. EH advised PIC A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service 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. Facility is to obtain kit and procedures to hace on site.

Observed multiple items in prep top cooler with use by end of day on Oct 5. Items were labeled pineapple, sliced tomato, white rice, shredded American cheese. Eh advised that all items are to be discarded by date as indicated. Items discarded.

Observed prepped acai bowls stored in walker in freezer without prep dates. Per employees items are usually prepped frequently and placed in freezer to be pulled so they will not run out. Eh advised 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 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Items should also be marked once removed from freezer. Facility is to develop system for datemarking.

Observed two containers of roasted apples with discard dates of Oct5 and spinach kale mix (raw) Oct 4. Eh advised PIC items are to be discarded by the date indicated. Items moved to be discarded.

Observed two prepped chia oatmeal bowls stored in walk in cooler without datemarking. When asked female employee stated items were pulled from freezer and it was thought to have been stored there since last Friday. Item moved to be discarded. Facility to ensure a datemarking system is followed.

Observed build up of ice on shelving in small reach in freezer holding bowls on prep line. Eh advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC is to clean.

Observed single use styrofoam cups beings used for various drink additions ( B12, almonds etc) at front service counter. Eh advised Single-service and single-use articles may not be reused. PIC is to find alternate product to hold products.

Observed single service cups and drink carriers stored on floor in office area. EH advised PIC single service items are to be stored at least 6 inches from floor. PIC is to move items.

Observed multiple container stacked as clean with sticker residue in back kitchen area. Eh advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC is to ensure all containers are clean following the full washing/saniting process.

Upon entrance to the facility, EHS announced presence and asked the employee were they the PIC; male employee stated that assistant manger was not here, nor the general manager which is the owner.

There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Female employee contacted owner, and EHS informed owner that there should be someone in charge at all times. Owner arrived to facility shortly after

Upon entry to kitchen EHS observed female employee cutting leafy greens with no type of hair restraint. (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. Employee placed on visor.

EHS observed female employee with a bracelet on left wrist cutting leafy greens. ) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food.

EHS informed PIC to remove bracelet. This was COS.

EHS observed facility's most recent inspection report not posted for public viewing. A inspection report from 2023 was posted with a score of 95.

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Informed PIC to ensure the most recent inspection report is posted. This must be corrected by 1/7/25

EHS observed food debris at bottom of REF with prep top unit with cheeses and deli meat in main kitchen. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Informed PIC to clean REF unit. This must be corrected by 12/9/24

EHS observed cambro containers stored clean on a shelving with left over sticker residue. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Informed PIC to ensure that stickers are being removed when washing containers. This was corrected by 1/8/25

EHS observed food spillage at bottom of REF prep top unit for fruits. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed PIC to clean unit. This must be corrected by 1/8/25

Upon entry to kitchen EHS observed female employee cutting leafy greens with phone on cutting board. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur. Employee removed phone before EHS addressed issue. This was COS.

Observed multiple items in the prep top cooler and WIC held past the discard date: WIC(chia oatmeal-7/9;greek yogurt base-7/13); prep top cooler(green goddess base-7/9; sauteed onion, pickled onions, pesto, diced red bell pepper and other items that should have been discarded by 7/18 or prior or did not bear a date at all. h) Ready-to-Eat, Time/Temperature Control for Safety Food, Disposition.

1. A food that requires datemarking shall be discarded if it:

(i) Exceeds 7 days, not including the time that the product is frozen; P

(ii) Is in a container or package that does not bear a date or day; P or

(iii) Is appropriately marked with a date or day that exceeds 7 days . P

2. Refrigerated, ready-to-eat, time / temperature control for safety food prepared in a food service establishment and dispensed through a vending machine with an automatic shutoff control shall be discarded if it exceeds 7 days. P EHS informed the shift leader to discard the items.

Observed employees with bracelets, watches, and excessive rings. (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. EHS informed the shift leader that no jewelry is allowed on the hands/wrists except for a plain wedding band; employees must remove jewelry.

Observed female employee working with long braids/without a hair restraint. i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. EHS informed the shift leader that a hair restraint such as a cap, visor, or hairnet must be worn. When these items can not restrain long braids, the braids must be bundled to keep from swinging.

Observed cambros stored as clean that had been wet-stacked. a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food; and

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. EHS informed the shift leader that equipment is supposed drain dry before stacking.

Observed cambros stored as clean with visible sticker residues still on the containers. 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. EHS informed the shift leader that the equipment must be cleaned to sight and touch.

Observed facility's need to clean the debri from around units and the dust from the ceiling vents throughout the facility. (b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed the shift leader of the need to clean the facility routinely and thoroughly.

Upon entrance to the facility, EHS announced presence and asked for the PIC; female employee stated that no one present was in charge. There must be a person in charge on the premises of the food service establishment at all times.When the owner arrived, EHS informed him that whenever he leaves the facility, he has to designate someone to be in charge.

Observed faiclity's need to clean debri from under units. (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. EHS informed PIC of the need to clean.