TROPICAL SMOOTHIE CAFE

Observed facility has no hot water available at hand sinks. PIC stated that technician is coming to fix. PIC is boiling water for use.

CA: A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet.

COS: Technician fixed hot water heater/handsinks and hot water is now available.

Observed corn veggies and basil pesto defrosting in stagnant water in prep sink in main kitchen.

C/A: , time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

COS: PIC submerged food items in running water of less than 70F.

Observed no internal thermometers located inside walk-in cooler and reach-in freezer in main kitchen and all Baine-Marie coolers (3) along front food service area.

C/A: Provide internal thermometers for all units; in a mechanically refrigerated or hot food storage unit, the sensor of a temperature measuring device shall be located to measure the air temperature in the warmest part of a mechanically refrigerated unit and in the coolest part of a hot food storage unit.

Observed damaged, discolored can-opener blade along can-opener at prep table in main kitchen.

C/A: Replace can-opener blade; equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.