Mr. Smoothie N More

Observed the facility does not have any Employee Reporting Agreements. Person in charge (PIC) states that the folder has been misplaced. PIC shall have documentation proving that the facility has informed their employees 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. A blank copy was provided during inspection so that PIC can make copies and have their employees understand their duties.

Observed yogurt (49F) and spinach (44F) above 41F in the reach-in cooler in the smoothie prep area. The ambient temperature of the unit is 42F, but the temperature rises quickly when the door is opened. All foods requiring refrigeration to be safe must be 41F and below. These items were moved to another unit, and the owner was called.

Observed the posted certified food safety manager (CFSM) certificate altered with a different certification number and date of exam. 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. Person in charge took the certificate down. Have an employee certified in an approved CFSM course.

Observed several containers of open sliced ham, turkey and other deli meats not date marked. 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. Employee will date mark the deli meats.