Inspection report passed up to supervisor for the next steps to deal with the continuing problems with the drain. The drain is backing up into cabinet with excessive odor and gnats/drain flies. Also, Rear door will not shut/broken.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (corrected on site)
Observation: The handwash station is being used for purposes other than washing hands.
Correction: The handwash facility identified above is to be used for washing hands only
- Critical: Sewage - Conveying Sewage* (repeated violation)
Observation: Prep sink drain is backing up, strong odor, and presence of a lot of gnats/drain flies.
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited.
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10/09/2015 | Routine | |
Front prep sink drain is no longer being utilized. Blender crafts are rinsed then the residual is being caught in containers and dumped in the rear three compartment sink. Excessive fruit flies and odor coming from under counter drain. Floor is sticky from trying to move container from front to rear sinks. Refrigeration unit needs prompt attention as it is not maintaining 41F or below. No person in charge present during inspection. The permit holder shall designate a person in charge and ensure that a person in charge is present at the food establishment during all hours of operation. Staff unable to demonstrate knowledge of cold holding requirements or what is in small cups of mystery liquid.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Critical: Toxics - Identifying Toxic Containers* (repeated violation)
Observation: Small cups with mystery liquid. Staff did not know what was in the cups, think it is something to deal with fruit flies.
Correction: Label with contents or discard. Cups where placed in the trash.
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05/12/2014 | Follow-up | |
The drain below the smoothie sink is still about 4 inches from the rim. There is a bit of moisture on the floor around the drain, most noticeably in the tile grout. The deposits on the edge of the dipper well have been cleaned up.
Please continue to monitor the drains closely. If the drain backs up, VDH regulations require the operation to (1) close, alleviate the blockage, then wash-rinse-sanitize the floor and other affected areas (see direction below regarding the process)
No violation noted during this evaluation. | 04/30/2014 | Follow-up | |
A plumber was on premise when this follow-up inspection began. The drain has been cleaned and is not currently backing up or leaking onto the floor. However the main "smoothie" drain and the drain below the hand sink are both within less than 4 inches overflowing. A follow-up inspection will be conducted this afternoon to determine if the drains overflow again. If either drain overflows the operation should close and is required to contact the local health department immediately. We also discussed the need to prevent the ice bin from touching the floor while being loaded or stored
- Critical: Demonstration of Knowledge* (corrected on site) (repeated violation)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. She identified only wash and sanitize step, failing to include the rinse step necessary to remove soapy water, which could reduce effectiveness of sanitizer solution.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. We discussed all warewashing steps necessary for cleaning and sanitizing.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site) (repeated violation)
Observation: Two chemical spray bottle are unlabelled. One is an red-orange
Correction: the other is yellow, but labelled as "Water for Wheatgrass".
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04/30/2014 | Follow-up | |
Follow up Inspection will be required. Spoke with owner about drain backup behind the front counter, Owner agreed to close, and doors where locked while there is an active drainage backup. Imminent health hazard information and duties of person in charge provided to the establishment. Employees stated that even after cleaning the drain, it will back up pretty shortly after cleaning a few blenders. Appears to be a more serious problem with the drain being blocked or other issue.Left my contact information to call once the drainage has been cleared and will require re-checking of the drain. Due to repeat issues with the drain, a more permanent solution will need to be worked on. Supervisor arrived and also spoke with the owner about the issues. Also, area around the dipper well needs to be cleaned. Ice buckets being kept in the lower unit of the front prep unit.
- Critical: Person in Charge - Assignment of Responsibility* (corrected on site)
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled. Person in charge was contacted and arrived 15 minutes later
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to explain the correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Correction: Ensure the designated person in charge (PIC) is knowledgeable about foodborne disease prevention, Hazardous Analysis Critical Control Point principles and Regulation requirements. The PIC should be prepared to recognize conditions that may contribute to foodborne illness. The PIC must also recognize conditions that fail to comply with Regulation requirements and be authorized to take the appropriate preventive and corrective actions to ensure that the Regulations' objectives are fulfilled. Informed the Person in charge about the type of sanitizer being used in the establishment and how to test the concentration of the sanitizer solution.
- Critical: Sewage - Conveying Sewage*
Observation: Sewage is being dumped on the ground surface. Main front prep sink is not draining properly and is backing up on the floor. Observed strong odor, product in drain, and a lot of fruit flies under cabinet.
Correction: Immediately discontinue operation until sewage waste can be properly disposed of. Approval from the health department must be received prior to resuming operations. The permit holder is responsible for eliminating any public health hazard or nuisance that resulted from the improper disposal sited. Owner agreed to voluntairly cease operations and that establishment will more closely monitor this drain, have a more stringent preventive maintence program in place for treating that drain.
- Critical: Toxics - Identifying Toxic Containers* (corrected on site)
Observation: Chemical spray bottle observed without a label.
Correction: Label spray bottles with contents. Spray bottles were labeled to indicate that they contain bleach.
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04/29/2014 | Routine | |
Manager is knowledgeable on employee health, allergens and food safety risk factors. Sanitizers at proper strength in three compartment sink and for wiping cloths, Foods are date marked.
- Outer Openings - Protected
Observation: Back room door has a gap at the bottom (seal is missing) and is not protected against entry of insects and rodents.
Correction: Protect the food establishment against the entry of insects and rodents by closed tight fitting doors. Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
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07/22/2013 | Routine | |
This inspection was conducted as a follow-up from February 6, 2013. The manager has cleaned the grease trap under the three compartment sink and is draining properly. The preparation sink by the front counter is draining and the drain is being cleaned/maintained on a daily basis to prevent water from backing up.
No violation noted during this evaluation. | 02/20/2013 | Follow-up | |
Employee was requested to contact manager to discuss plumbing violations. Contacted manager and informed plumber had been called to make necessary repairs to plumbing system. Manager requested to contact office once repairs have been made 540/574-5249 or 540/574-5200.
- Plumbing System Maintained in Good Repair (repeated violation)
Observation: The drain lines on the three compartment sink and food preparation sink by front counter are not draining properly (water backs up into other compartments of sink when draining and both sinks drain very slowly). In addition water from the hot water shut off valve on the sink under the front counter area is leaking and accumulating onto floor in food preparation area.
Correction: Plumbing systems and components shall be maintained in good repair.
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02/06/2013 | Follow-up | |
- Critical: Plumbing System Maintained in Good Repair*
Observation: The drain lines on the three compartment sink and food preparation sink by front counter are not draining properly.
Correction: All repairs to plumbing equipment and lines are to be in accordance with law. Properly repair the equipment.
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01/23/2013 | Follow-up | |
New Manager so provided food safety materials during inspection.
- Non-Food Contact Surfaces
Observation: The nonfood contact surface of the ice cream freezer has accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that build up on the bottom surfaces of the freezer.
- Plumbing System Maintained in Good Repair
Observation: The drain line at the three compartment equipment wash sink and food preparation sink by the front counter are slow to drain.
Correction: Plumbing fixtures must be maintained in good repair. Manager will contact our office (540/574-5200) once the necessary repairs have been made to the drain lines on the sinks.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing sink in the back food preparation area of the facility.
Correction: Hand drying devices such as individual disposable paper towels must be provided at all hand washing sinks to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials. Towels placed at sink during inspection
- Critical: Sanitizer - Criteria/Chemicals for food contact* (corrected on site)
Observation: The quaternary ammonium sanitizing agent being applied to food contact surfaces at the three compartment sink is at a concentration greater than 400 ppm
Correction: Utilize sanitizing agents at the proper concentrations when applying to food contact surfaces. Diluted sanitizer to proper concentration and using test strips papers until the necessary repairs can be made to the automatic dispensing unit.
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01/08/2013 | Routine | |
Restaurant representatives - add corrected or new information about Smoothie King, 1645 Reservoir Street B, Harrisonburg, VA 22801 »