Juice Sapphire, LLC

2-2A: .03(2)(m)The person in charge was not able to demonstrate in a verifiable manner that food employees are or were informed of their responsibility to report symptoms or illnesses. 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) Corrective Actions: Education was provided to the person in charge discussing to ensure all employees are aware of their responsibilities to Report and illnesses, and that proof of acknowledgment is kept on file at all times. The proof of acknowledgment can either be electronic or a signed employee health policy form. All employees present during today's inspection, signed the DPH employee health policy agreement.

2-2E: .03(6)The person in charge was not able to provide documentations or written procedures for handling a fecal or vomit incident. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: The facility does have bleach on hand that is approved written instructions was provided to the person in charge.

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed unwashed fruits and vegetables, stored over ready to eat food such as tuna and washed fruits and vegetables, and the region cooler of the facility. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Education was provided to the person in charge discussing proper separation and protection in the reaching cooler. All items were rearranged.

4-2B: .05(7)(a)1Observed malt like substances in the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Education was provided to the person in charge to ensure the ice machine is being properly washed, rinsed and sanitized on a routine schedule. The ice machine must be clean by the indicated date, January 16, 2026.

1-2B: .03(3)(a)The facility does not have an employee a staff member that has managerial responsibilities and has a valid certified food service manager (CFSM) certificate. The timeframe to obtain this certificate has expired from the date of opening the new facility. At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food safety manager who has shown proficiency of required information through passing a test that is part of an accredited program that conforms to the national standards for organizations that certify individuals. Certified Food Safety Managers must be designated to one food service establishment only and maintain and renew certification in accordance with the requirements of the examination taken. (Pf) Corrective Actions: A manger of the facility must obtain a valid CFSM: Food Protection Manager certificate within 10 days.

13A: .02(1)(d)The most recent inspection report was not posted. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Education was provided to the person in charge discussing to ensure all routine and/or follow up inspection reports are posted for the customer's view at all times.

17D: .07(4)(b)Observed multiple employee personal use items stored over items for the facility/customers in the refrigerator. Areas designated for employees to store personal items, 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 rearranged and education was provided to the person in charge discussing storage solutions for employee items to prevent possible contaminations of food products intended for the customers consumption.