SMOOTHIE KING # 970

did not have on hair restraint. Employees shall handle soiled tableware in a way that minimizes contamination of their hands. Employees shall maintain a high degree of personal cleanliness and shall use good hygienic practices during all working periods in the food service establishment. (Pf) Corrective Actions: Employee donned hair restraint. // Repeat Violation//

report not posted on drive thru window. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. (C) Corrective Actions: PIC (person in charge) given today's inspection report.

1-2A: .03(1)(a);(b);(c)1,4,5,6,7, 8,9,10,11,12,13,14,15,16PIC not able to answer food safety questions regarding employee health and allergens. The person in charge must be able to demonstrate their food safety knowledge in one of the following ways: complying with this Chapter by having no violations of Priority Items during the current inspection; be a certified food safety manager by passing a test that is part of an accredited program; or be able to provide correct answers to food safety questions as they relate to the food service operation at hand. (Pf)

1-2B: .03(3)(a)Facility does not have an active CFSM. A Food service establishment must employ at least one Certified Food Safety Manager (CFSM) who also has managerial responsibilities within their facility to ensure food safety is being managed within the food service establishment during all hours of operation. (Pf)

17D: .07(4)(b)Observed employee items being stored in food prep areas. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: All items were relocated to designated employee area.

2-2A: .03(2)(o)PIC cannot demonstrate in a verifiable manner that employees are aware of health policy. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

2-2D: .07(3)(b)Observed no paper towels in both hand sinks. Each handwashing sink shall be provided with individual, disposable towels,; a continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a hand drying device that delivers high velocity, pressurized air at ambient temperatures. (Pf) Corrective Actions: Paper towels were replaced.

3-1C: .04(1)Observed ice accumulation in direct contact with food items (spinach, carrots, corn) Observed a moldlike substance on bananas being stored for use. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: All items were discarded.

4-2B: .05(7)(a)1Observed an accumulation of a moldlike substance in ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

8-2B: .07(6)(c)Observed chemicals being stored in food prep areas. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by:

1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and
2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: All chemicals were removed and placed in designated area.

12B: .03(5)(j)Observed both employees not wearing hair restraints. 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 (1/2"). (C)

14A: .04(4)(k)Observed scoops sitting in stagnant room temperature water. Observed scoops being stored with handle in direct contact with food. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. 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; 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; 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, dry container; 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 the required frequency. (C)

14C: .05(10)(e)1&3Observed straws and napkins being stored on ground. Single-service and single-use articles shall be stored: 1) in a clean, dry location; 2)where they are not exposed to splash, dust or other contamination; and 3) at least 6 inches above the floor. Single-service and single-use articles shall be kept in the original protective package or stored by using other means that afford protection from contamination until used. (C) Corrective Actions: All items were removed from ground and placed on shelving.