Smoothie King #1826

Person in charge could not provide in a verifable method that all employees working are aware of the foodborne illnesses. Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. Provided person in charge with an employee health policy to discuss with the employees.

Observed container of soft boiled eggs inside the reach in cooler not date marked. Per person in charge the eggs were prepped yesterday or today. , refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant shall be clearly marked, at the time the original container is opened in a food service establishment and if the food is held for more than 24 hours, 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 after the original container is opened. The day the original container is opened in the food service establishment shall be counted as Day 1, except, the day or date marked by the food service establishment may not exceed a manufacturer’s use by date if the manufacturer determined the use-by date based on food safety. Employee will datemark the container.

Observed numerous containers of guacamole thawing on the prep table. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: Under refrigeration that maintains the food temperature at 41°F or less; PF or completely submerged under running water. Employee moved food items to reach in cooler to complete the thawing process.

Observed the entire staff prepping food items without any hair restraint. 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. Per employee the district manage will bring the staff visors to wear.

Observed employee slicing strawberries while wearing a wrist watch. . 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. Employee removed the wrist watch.

Observed the back wall, beneath equipment with food debris and splatter. Also observed the flooring throughout the main kitchen sticky. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Wipe down walls with a sanitized cloth and clean the floors in order to prevent attraction of pest.

Observed the ice machine with a pink-like substance on the interior baffle. Food contact surfaces shall be cleaned frequently to prevent contamination of food. Clean the ice machine by draining ice and washing, rinsing, and sanitizing the interior as soon as possible. Recommend repeating at least once a week.

Observed two in use sanitizer buckets with 0 parts per million (ppm) of quat sanitizer. Upon further investigationing, the sanitizer dispenser is not pulling any sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows:A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Have the unit service, facility will manually pour sanitizer til the unit has been repaired.

Observed employee's food items stored next to customer's items in different areas of the reach in cooler. Person in charge relocated employee's items to designated area.

Observed no paper towels at the hand sink in the rear area of the kitchen and in the women's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with individual, disposable towels. Store paper towels at all hand sinks to dry hands after washing.

Observed the ice machine with a pink-like substance on the interior baffle. Food contact surfaces shall be cleaned frequently to prevent contamination of food. Clean the ice machine by draining ice and washing, rinsing, and sanitizing the interior as soon as possible. Recommend repeating at least once a week.

Observed two employees prepping smoothies without a hair restraint. 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. Wear approved hair restraints (hat, visor, hair net, etc.) when preparing foods.

Observed a fly sticky trap with flies on it hanging from the ceiling in the area where the refrigeration and food prep counter is located. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. Please contact a reputable pest control company to come and provide pest control treatment for the establishment for fly issues. Remove the fly sticky trap from the location.

Observed the men's and women's restroom toilets soiled with a dark, black like substance inside the rim of the toilet bowl. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Keep toilets clean in both restrooms.

Observed the back wall, front smoothie prep area with food splatter. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Wipe down walls with a sanitized cloth.

Observed the floors of the establishment with a buildup of debris and some areas of food debris scattered throughout and in need of cleaning. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Sweep and clean floors multiple times a day due to the nature of the products used in the establishment.

Observed two employees prepping smoothies without a hair restraint. 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. Wear approved hair restraints (hat, visor, hair net, etc.) when preparing foods.

Observed the handsink in the men's restroom heavily soiled with a dried dirty water splatter. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Keep handsinks in both restrooms clean.

Observed the men's restroom toilet soiled with a dark rim around the water that sits in the toilet bowl and urine splatter along the rim. Plumbing fixtures such as handwashing sinks, toilets, and urinals shall be cleaned as often as necessary to keep them clean and maintained. Keep toilets clean in both restrooms.

Observed the outside dumpster with one side door open and open top lid open. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Close lid and side door and keep it closed at all times.

Observed the floors of the establishment sticky with food debris scattered throughout and in need of cleaning. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Sweep and clean floors multiple times a day due to the nature of the products used in the establishment.

Observed the entire back wall front smoothie prep area with food splatter. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Wipe down walls with a sanitized rag.

Observed cut mango (53 F) above 41 F inside a food-grade container with ice packs holding the food cold. The Person In Charge (PIC) stated that the ice packs must be replaced to keep the food item(s) cold inside the container. All cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Cut Mango discarded. Keep the cut mango inside a prep cooler or constantly replace the ice packs so the food item remains at the correct cold hold temperature.

Observed Infrared Thermometers located underneath the front counter. When asked what the establishment uses to check food temperatures, the Person In Charge (PIC) stated that Infrared Thermometers are used to check food temperatures, and the probe thermometer might need batteries because she noticed it was not working when trying to calibrate it. A temperature measuring device with a suitable small-diameter probe designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods. Purchase the appropriate batteries for the probe thermometer and do not use the Infrared thermometers to take the actual temperature of the food items.

Observed only 1 out of the 3 employee health policies during the inspection today. All employees must be aware of the employee health policy which consists of the symptoms and the major 6 Foodborne illnesses. Corrected on Site (COS): The Person In Charge (PIC) allowed the employees to read and sign that they understood the symptoms and the major 6 Foodborne illnesses.

Observed employees not drinking from a single-service cup and observed single-service cups stored on the counter where blenders and other food equipment are stored and where food is prepped. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas, and food storage areas. However, drinking from a single-service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. Use single-use cups when drinking and store the cups in an area away from clean equipment, food, etc.

Observed two Infrared Thermometers located underneath the front counter. When asked what the establishment uses to check food temperatures, the Person In Charge (PIC) stated the Infrared Thermometers are used to check food temperatures. A temperature measuring device with a suitable small-diameter probe designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin foods. Purchase the appropriate thermometer to take the actual temperature inside of the food item.

Observed an employee not wearing a hair restraint while handling food. 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. Wear approved hair restraints (hat, visor, hair net, etc.) on when preparing foods.

Observed the ice machine heavily soiled with a black slimy substance on the interior baffle. Food contact surfaces shall be cleaned frequently to prevent contamination of food. Clean ice machine by draining ice and wash, rinse, and sanitize the interior as soon as possible. Recommend repeating at least once a week.

Observed an employee not wearing a hair restraint while handling food. 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. Wear approved hair restraints (hat, visor, hair net, etc.) on when preparing foods.

Observed employee wearing a watch and several bracelets while preparing and handling food. 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. Employee removed jewelry from wrists.

Observed an employee ginger beer being stored in the main reach-in cooler next to food used for customers. Employee items must be stored away from food, single-use items, clean equipment/utensils, and clean linen. Designate an area for employees to store their drinks and belongings.

Observed no paper towels at the rear hand washing sink in the kitchen and at the hand sink in the women's restroom. All hand sinks must be supplied with paper towels. Place paper towels inside the dispensers.

Observed an employee not wearing a hair restraint while handling food. 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. Place approved hair restraints on when preparing foods.

Observed a large amount of flying fruit flies near the rear hand sink area in the kitchen. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and 4. Eliminating harborage conditions. Please contact a reputable pest control company to come and provide pest control treatment for the establishment.