All food temperatures taken were internal.
- Food Storage Containers - Identified with Common Name of Food (corrected on site)
Observation: Unlabeled food containers.
Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses, ice scoop handle in contact with the ice and smoothie powder scoop down in product.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: In-use utensils improperly stored between use. The dipper well utensils in two locations are setting in stagnant water.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the smoothie make table.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
- Plumbing System Maintained in Good Repair
Observation: Handsink in smoothie prep area is leaking out of faucet handle.
Correction: Plumbing systems and components shall be maintained in good repair.
- Pests - Controlling Pests*
Observation: Fruit flies observed around bananas, but not many. Routine pest management is performed. EHS discussed with person in charge ways to reduce the presence of fruit flies.
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
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10/23/2015 | Routine | |
There were no food temperatures taken during this inspection, the facility was out of yogurt.
- Utensils - In-Use - Between-Use Storage (corrected on site) (repeated violation)
Observation: Dispensing utensils improperly stored between uses in a container of water and ice scoops handle was in contact with the ice.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The mopsink and handsink's sealant is no longer properly sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the door seals to refrigerators and freezers and the handles to refrigerator have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Mops - Drying Mops
Observation: Mops not hung up to air dry and left in bucket.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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10/16/2014 | Routine | |
All food temperatures taken were internal. Ensure thermometers are accurate. Keep sanitizer test strips in an easily accessible location. Ensure shelving is cleaned as often as necessary to prevent a build up of residue/dust.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between uses in dipper well without water running.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
- Equipment - Good Repair and Proper Adjustment
Observation: Haagen-Dazs freezer sliding door observed in poor repair and not on track, the gasket is also torn.
Correction: Repair
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10/22/2013 | Routine | |
2013 permit issued
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior side wall of ice machine not clean.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: Wall is damaged at hand sink and to the left of the it.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor below ice machine has minimal debris build up.
Correction: Clean.
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11/13/2012 | Routine | |
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Scoop handle lying in bulk dry milk.
Correction: Corrected. Store handles OUT of food contents.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
Observation: Ice scoop holder not clean.
Correction: Clean.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Cove molding loose around ice machine (see towards left).
2) Wall torn at the hand sink next to the three compartment sink.
Correction: 1) Repair/secure to wall.
2) Repair the wall so it is smooth, easily cleanable, and non-absorbent.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Wall not clean below bulk storage (see below/around fire extinguisher).
Correction: Clean.
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04/05/2012 | Routine | |
all food temperatures observed are internal.
Roll of paper towels provided at hand sink since batteries are not operational in the automatic dispenser. Suggest replacing batteries.
data entry began at 12pm. completed at 12:10 pm.
- Utensils - In-Use - Between-Use Storage (corrected on site)
Observation: Levered scoop stored in standing water--dipper well not turned on.
Correction: Corrected. Advised employee to keep water running to prevent bacterial growth on scoop and potential contamination of ice cream.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (corrected on site)
Observation: Ice scoop holder not clean.
Correction: Clean and sanitize the holder and the scoop.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Case of single service cups stored on the floor.
Correction: Store single service elevated up off the floor at least 6 inches.
- Physical Facilities in Good Repair (repeated violation)
Observation: 1) Cove molding loose left of ice machine, and ice cream freezer next to blender table
2) Wall torn at mop sink and hand sink next to three compartment sink
Correction: Maintain the physical structures in good repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Floor behind ice machine is not clean.
Correction: Clean.
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10/03/2011 | Routine | |
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: Caulk deteriorating and stained behind sinks.
Correction: Reseal to wall.
- Physical Facilities in Good Repair
Observation: Wall beginning to peel at 3-compartment and hand sinks.
Correction: Repair.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: 1) wall below/behind blender table not clean.
2) Minimal debris/litter on floor below blender table.
Correction: Clean. Recommend sealing table to wall.
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04/01/2011 | Routine | |
- Utensils - In-Use - Between-Use Storage (repeated violation)
Observation: Scoop handle in/on powdered milk (bulk container).
Correction: Store handle OUT of contents.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Interior side wall of ice machine not clean.
Correction: Clean and sanitize.
- Non-Food Contact Surfaces
Observation: Two blender bases are not clean.
Correction: Clean. Correction in progress.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: 1) floor drain below dipper well is slow to drain.
2) Handsink faucet is leaking.
Correction: Repair plumbing.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Minimal debris/spillage on floor beneath reach-in units.
Correction: Clean.
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10/07/2010 | Routine | |
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