SMOOTHIE KING #1954

OBSERVED NO PAPER TOWELS AT BOTH HAND SINKS WITHIN THE FACILITY. CA: Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with:

1. Individual, disposable towels; Pf

2. A continuous towel system that supplies the user with a clean towel; Pf

3. A heated-air hand drying device; Pf or

4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf COS: PIC PLACED NAPKINS AT EACH SINK.

OBSERVED DARK DEBRIS ON THE INTERIOR FLAP OF THE BULK ICE MACHINE IN THE MAIN KITCHEN. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

OBSERVED RASPBERRIES (01/21 AND 01/18), BLUEBERRIES (01/20), CHEESE CUBES (01/16) HELD PAST DISCARD DATE. CA: 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 inappropriately marked with a date or day that exceeds 7 days . P COS: PIC TOSSED FOODS

OBSERVED 3 FOOD EMPLOYEES WITHOUT HAIR RESTRAINTS PREPARING ORDERS IN THE FRONT FOD SERVICE AREA. CA: 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.

OBSERVED NUMEROUS SCOOP HANDLES STORED INSIDE OF FOOD PRODUCT THROUGHOUT THE FACILITY (I.E. PROTIEN POWDERS, FLAVORED POWDERS, ETC). OBSERVED 3 STAINLESS STEEL SCOOPS AND 1 STAINLESS STEEL SPATULA STORED INSIDE A HEATING WELL WITHOUT WATER. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

OBSERVED MULTIPLE DISHES (CLEAR AND BLACK FOOD GRADE PLASTIC CONTAINERS) IN THE WAREWASHING AREA NOT BEING AIR DRIED NEAR THE 3 COMP SINK. CA: 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.

OBSERVED NO THERMOMETERS IN ANY FRIDGE IN THE FRONT FOOD SERVICE AREA. CA: 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 LEAKING PIPE AT THE 3 COMP SINK WITH A CATCH BUCKET UNDERNEATH IN THE WAREWASHING AREA. CA: A plumbing system shall be repaired according to law; P and maintained in good repair.

OBSERVED MULTIPLE DISHES (CLEAR AND BLACK PLASTIC CONTAINERS) IN THE WAREWASHING AREA NOT BEING AIR DRIED NEAR THE 3 COMP SINK. CA: 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.

OBSERVED FACILITY WITHOUT TEST STRIPS FOR SANITIZER. CA: Concentration of the sanitizing solution shall be accurately determined by using a test kit or other device.

PIC CANNOT PROVIDE EVIDENCE OF CFSM CERTIFICATE. CA: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection.

OBSERVED SEVERAL CONTAINERS OF FOOD PRODUCTS STORE UNCOVERED IN THE MAIN KITCHEN IN REACH IN FRIDGE/FREEZER AND IN THE BACK OF MAIN KITCHEN. CA: Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination.

OBSERVED MULTIPLE DISHES NOT BEING AIR DRIED NEAR THE 3 COMPARTMENT SINK. CA: 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.

OBSERVED AN ACCUMULATION FOOD DEBRIS IN THE DRY STROAGE AREA, REACH IN FREEZERs, AND DRIVE THRU AREA. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.