Smoothie King # 1440

Observed all of the food items on the prep line uncovered in the main kitchen area across from the 3-compartment sinks. Observed all add-ons and powders above the prep line and the prep table across from the chest freezer uncovered. Also observed items in the chest freezer uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. The PIC covered items to protect from overhead contamination.

Observed facility lacking a verifiable manner of employee's responsibilities to report foodborne illnesses and symptoms. Food employee and conditional employees are 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. Priority foundation item must be corrected within 10 calendar days.

The person in charge could not demonstrate awareness of the five symptoms that relate to diseases that are transmissible through food. Also observed person in charge could not demonstrate awareness of the six diseases that are transmissible from food employees. 2. Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; Pf

3. Describing the symptoms associated with the diseases that are transmissible through food;

Must correct within 10 calendar days.

Observed all of the food items on the prep line uncovered in the main kitchen area across from the 3-compartment sinks. Observed all add-ons and powders above the prep line and the prep table across from the chest freezer uncovered. Also observed items in the chest freezer uncovered. Except as specified under paragraph 2. of this subsection and when cooling as specified in DPH Rule 511-6-1-.04(6)(e)2.(ii), storing the food in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. The PIC covered items to protect from overhead contamination.

Observed wet stacking of several food containers stacked on the rack above the 3-compartment sink. After cleaning and sanitizing, equipment and utensils:

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

2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. The PIC rearranged food containers so that they could properly air dry.

Observed single-use items such as paper napkins and foam cups stored directly on the floor near the reach-in cooler in the main kitchen area. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored:

(i) In a clean, dry location;

(ii) Where they are not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

The PIC removed items from the floor.

Observed food debris on the floor in between the reach-in coolers and freezers. Observed floor in need of sweeping and mopping. Also observed debris build-up and residue around the coving and wall behind the racks in the main kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Must correct within 72 hours.

Observed facility lacking a Certified Food Safety Manager in its employ. 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. Must be corrected within ten calendar days.