Apr 08, 2014 (Follow-up)

Mar 26, 2014 (Routine)

• Adequate handwashing sinks properly supplied and accessible
  No hand washing sink is located in room where juicing and bottling of juicing is taking place. Nearest hand sink inconvenient. It is located outside of that room, in the main kitchen.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  Temperature Control For Safety foods (PHFs)temp above 41 degrees F in walk in cooler. Cooler temperature log is kept. Log reads an average of 40 and 41 degrees. Walk in may not be set at low enough temperature to maintain foods at 41 or below.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Adequate ventilation & lighting; designated areas used
  Light bulbs not shielded in dry storage and outside of walk in cooler. (CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Nov 07, 2013 (Routine)

• Wiping cloths: properly used & stored
  No wiping cloth inside the sanitizing solution.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Nonfood-contact surfaces clean
  Shelves under work table need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Floor under the shelves and the equipment need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  Unused equipment and materials outside in the rear and high weeds need cleaning.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)

Jun 20, 2013 (Follow-up)

Jun 11, 2013 (Routine)

• Food separated and protected
  EGGS WERE NOT STORED PROPERLY AT VISIT. EGGS MAY NOT BE STORED OVER READY TO EAT FOODS. ALL OPENED FOOD PRODUCTS MUST BE STORED IN A SEALED TIGHT CONTAINER IN ORDER TO PREVENT CONTAMINATION.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper cold holding temperatures
  ALL COLD UNITS MUST BE MAINTAINED AT 41.0 DEGREES OR BELOW AT ALL TIMES. ONE WALK-IN UNIT AND ONE REACH IN UNIT WERE NOT IN COMPLIANCE AT VISIT. SEVERAL FOOD ITEMS WERE DISGARDED. ITEMS IN THE WALK IN UNIT WERE RE-LOCATED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Proper date marking & disposition
  ALL ITEMS STORED IN THE WALK IN AND REACH IN UNITS MUST BE DATED AND LABELED AT ALL TIMES.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Food properly labeled; original container
  ALL DRY STORAGE CONTAINERS MUST BE LABELED AS TO CONTENT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Personal cleanliness
  ALL EMPLOYEES WORKING WITH FOOD MUST WEAR A HAIR RESTRAINT.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Wiping cloths: properly used & stored
  WIPING CLOTHS WERE NOT STORED PROPERLY AT VISIT. WIPING CLOTHS MUST BE STORED IN A SANITIZING SOLUTION WHEN NOT IN USE IN ORDER TO PREVENT BACTERIAL GROWTH AND CROSS CONTAMINATION.(CORRECT VIOLATION WITHIN 45 CALENDAR DAYS)
• Warewashing facilities: installed, maintained, & used; test strips
  THE SANITIZER AT THE DISH MACHINE WAS NOT IN COMPLIANCE AT VISIT. THE SANITIZER MUST BE AT LEAST 100 PPM AT ALL TIMES. ESTABLISHMENT MUST USE AN ALTERNATE METHOD TO SANITIZE UNTIL MACHINE IS REPAIRED.(CORRECT VIOLATION WITHIN 5 CALENDAR DAYS)
• Physical facilities: installed, maintained, & clean
  DRAINS UNCLEAN AT VISIT. DRAINS MUST BE KEPT CLEAN IN ORDER TO PREVENT ATTRACTION OF PEST.

Dec 03, 2012 (Ownership change)