Tropical Smoothie Cafe GA 016

Observed handwashing sink next to prep-top cooler blocked by trash can. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Person in charge moved trash can away from the handwashing area.

Observed plastic containers wet-stacked on the rack above the 3-compartment sink in the main kitchen. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food.

Person in charge rearranged containers to properly air-dry.

Observed ice chute on the bulk ice-producing machine in the main kitchen across from the walk-in freezer with accumulation of black residue. 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:

(I) At a frequency specified by the manufacturer; or

(II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold.

Violation must be corrected within 72 hours.

Observed plastic containers wet-stacked on the rack above the 3-compartment sink in the main kitchen. After cleaning and sanitizing, equipment and utensils:

1. Shall be air-dried or used after adequate draining before contact with food.

Person in charge rearranged containers to properly air-dry.

Observed several time/ temperature control for safety foods with a temperature above 41°F. See Temperature Observations. 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 person in charge discard food items.

Observed the main kitchen ice machine's chute with an accumulation of black residue. 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: (I) At a frequency specified by the manufacturer; or (II) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. Core items must be corrected within 72 hours of the food service establishment's receipt of the inspection report.

Observed prep-top cooler in main kitchen not in good repair. Observed external thermometer on prep-top cooler stating internal temperature was at 44°F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2) of this Rule.2. Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications. Core items shall be corrected within 72 hours of the food service establishment's receipt of the inspection report.

Observed facility lacking correct test strips for the three compartment sink's sanitizing solution. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Priority foundation items. Priority foundation item shall be corrected within 10 calendar days after the inspection.