Get Fruity Cafe

Observed that an employee did not have a hair restraint.

Observed that an employee did not nave a hair restraint.511-6-1.03(5)i)Employees preparing or handling food shall have an effective hair restraint.COS

Observed that the ice scoop was in the ice machine with the handle in contact with the ice.511-6-1.04(4)(k)Food dispensing utensils shall be stored in a clean protected location.

Observed tomatoes, lettuce in the prep table (front food service)were above 41 degrees.511-6-1.04(6)(f)Time/temperature controlled food shall be maintained at 41 degrees or below.C/A These items were put on ice until the unit is repaired.Recheck to be done on 4/18.

Observed that more than one employee did not have a hair restraint.511-6-1.03(5) (I) Employees preparing or handling food shall use effective disposable hair restraints.

Observed potentially hazardous food (lettuce 47 F, sliced tomatoes 46 F, tuna 47 F, and cheese 46 F) cold held at greater than 41 degrees. Fahrenheit. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC moved food to a reach in cooler in the back of the kitchen.

Observed potentially hazardous ready to eat food not held at 135 degrees Fahrenheit or above (shrimp 112 F, Salmon 120 F, & Chicken 110 F). PIC moved foods into an oven. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Hot Holding (P) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above.

Observed no Food Manager Certification posted or evidence of one on file. 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. PIC instructed it is a must to recertify or employ in management capacity another individual that is certified and was given 60 days to re-certify.

Observed uncovered food (sliced Strawberrys &cut bananas) in reach in cooler unit in front food services. PIC covered foods.

Observed employee with no hair restraint/beard guard. 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

Observed most current inspection report not posted in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

Observed No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Must obtain within 5 days

Observed potentially hazardous food (tuna 46 F, cheese 44 F, sliced tomatoes 45 F, and lettuce 46 F) cold held at greater than 41 degrees. Fahrenheit. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. PIC moved food to a reach in cooler in the back of the kitchen.

Observed no Food Manager Certification posted or evidence of one on file. 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. PIC instructed it is a must to recertify or employ in management capacity another individual that is certified and was given 60 days to re-certify.

Observed mildew like/biological growth build up on cutting board. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Informed PIC to replace worn-out boards and keep prep tops clean and free from observed mildew/biological growth build up.

Observed build-up of slimy pink and black mold substance in the interior of ice machine board. Surfaces of utensils and equipment contacting food that is not time/temperature control for safety food shall be cleaned: At any time when contamination may have occurred; at least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles; before restocking consumer self-service equipment and utensils such as condiment dispensers and display containers; and in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tubes, coffee bean grinders, and water vending equipment: at a frequency specified by the manufacturer; or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. PIC advised to keep food contact surfaces clean to sight and touch.

Observed combined ready-to-eat potentially hazardous foods (ready to eat chicken, shrimps, tomatoes & cut fruits) held more than 24 hours not date marked according to earliest date of opening/preparation. 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. PIC date marked foods.

Observed several expired (4/23/24 and 3/31/24) liquid milk in reach in cooler in front food service area. 511-6-1.04(8)(b) - Expired Foods (P) (b) Expired Foods. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. PIC discarded expired milk.

Observed employee with no hair restraint/beard guard. 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.

2. This does not apply to 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 utensils and linens and unwrapped single-service and single-use articles. PIC will provide hair restraint.

Manager lacking proof of Food Manager Certification.

Observed uncovered food (cut bananas) in cold holding unit next to a box of chicken sausage. Owner covered bananas with sheet pan.

Observed ice scoop with handle in contact with ice. PIC remove the ice scoop from ice machine.

Observed Single use articles (cups and lids) are not being kept in the original protective package or are not being stored by using other means that afford protection form contamination until they are used (being stored on prep sink, lids and cups visible dirty). PIC discarded cups and lids.

Observed the bottom shelf inside the Reach-in coolers not cleaned to prevent accumulation of soil residue.

Observed potentially hazardous food (tuna and sliced tomatoes) cold held at greater than 41 degrees. Fahrenheit. Food discarded by person in charge.

Manager lacking proof of Food Manager Certification. Must obtain within 7 days

Observed combined ready-to-eat potentially hazardous food ( cut fruits) held more than 24 hours not date marked according to earliest date of opening/preparation.

Food items in storage containers were not identified with the common name of the food item . Person in charge labeled all food containers not labeled.

Observed sodas was stored improperly inside toilet room, on floor. Owner removed them from the restroom.

Observed food (large box of tomatoes) stored on floor next to restroom door. Person in Charge moved tomatoes to reach in cooler

Wiping cloth chlorine sanitizing solution not at proper minimum strength. Owner mixed up a new sanitizing bucket.

Observed the sanitizing compartment of the 3 compartment sink is in disrepair. Must repair within 7 days.

Observed No chemical test kit provided when using chemical sanitizer at three-compartment sink/warewashing machine. Must obtain within 5 days

Observed dirty Reach-in fruit cooler not cleaned to prevent accumulation of soil residue.

Observed soil residue on the outside of storage containers and reach in cooler door handles. Person in charge cleaned the door handles and food containers

Observed Ceiling tiles missing inside restroom. Must obtain within 7 days

The most current inspection report is not prominently displayed in public view, within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.

The permit is not posted in a location in the food service establishment that is conspicuous to the consumers.

Observed the blender stored in ice. Being used as an ice scoop with handle in contact with ice. Manager was instructed to provide an ice scoop and do not store with handle in contact with ice. The Blender was removed from the ice machine and I instructed the PIC to discard the Ice.