Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee not wash their hands after cleaning the soda machine, then preparing a smoothie. Employee wash instructed to wash their hands before engaging in any food preparation.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site) (repeated violation)
Observation: The white cutting board in the back room was observed heavily stained. Cutting board was taken to the 3-compartment sink to be soaked in bleach solution, and if that does not work, it will be sanded down.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: Surfaces of the soda machine nozzles, which were in contact with anon-potentially hazardous food item (soda) that were observed heavily soiled with accumulations of grime and debris. Also observed several fruit flies on and around the machine. Person in charge stated that they cleaned the machine about once per month. Instructed that employee that they needed to be washed, rinsed and sanitized at least every 24 hours. Nozzles and surrounding area was cleaned during inspection.
Correction: Clean the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
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11/06/2015 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Food Storage - Clean and Dry Location (corrected on site)
Observation: Food stored on the floor or food stored less than 6" above the floor. Observed a bag of frozen watermelon stored on the floor in the walk in freezer. Bag was moved to a shelf.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Equipment - Fixed Equipment, Spacing or Sealing
Observation: The 3-compartment sink is not sealed to adjoining equipment or walls.
Correction: Seal the unit to adjoining equipment or walls since it is exposed to spillage or seepage.
- Equipment - Good Repair and Proper Adjustment
Observation: The food dicer was observed in a condition that prevents necessary maintenance and easy cleaning. Observed duct tape on the handle of the unit.
Correction: Repair the food dicer to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: 1-the dicer, 2-the tomato slicer, 3-the can opener blade, 4-the white cutting board (stained). All items were taken to the 3-compartment sink to be cleaned.
Correction: Clean and sanitize these surfaces for food contact.
- Equipment and Utensils, Air-Drying Required
Observation: Plastic insert pans were found stacked while wet after cleaning and chemical sanitization near the 3-compartment sink..
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Observed a gap along the bottom right side of the rear door.
Correction: Protect the food establishment against the entry of insects and rodents by 1. Filling or closing holes and other gaps along floors, walls, and ceilings, 2. Closed, tight fitting windows, and 3. Solid, self-closing, 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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05/12/2015 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to state the required temperatures and holding times for the following conditions of potentially hazardous food: (1) Refrigerated storage. Cold holding handout was left with the person in charge..
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.
- Critical: Demonstration of Knowledge* (corrected on site)
Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food. Sample employee health policy and "Big 5" handout were left with the person in charge.
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.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: The tomato slicer and the food dicer. Both items were cleaned during inspection.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory in the prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/14/2014 | Risk Factor | |
Abbreviations: WIC - walk in cooler
- Critical: Eating, Drinking, or Using Tobacco* (corrected on site)
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils. Observed an uncovered drink on the prep table next to the cutting board where food was being prepped. Drink was discarded during inspection.
Correction: Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
- Floors, Walls, and Ceilings - Cleanability
Observation: Wall or wall covering behind the toilet in the public restroom is not smooth and easily cleanable. Paint appears to be blistered and is pealing from the wall.
Correction: Repair or replace wall or wall covering to make it smooth and easily cleanable.
- Critical: Toxics - Storage of Toxic Containers* (corrected on site)
Observation: Containers of hazardous products are not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items. Observed a bottle of hand soap stored above the prep table and a bottle of bleach stored with paper towels and serving trays.. Both items were relocated to the chemical storage shelf
Correction: Containers of hazardous products must be located in an area that is not above food, equipment, utensils, linens or single service items.
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04/09/2014 | Routine | |
Abbreviations: WIC - walk in cooler
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands. Observed employee handling money and then proceed to make customers order without first washing their hands. Employee was instructed to wash hands before handling any food items after handling money.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils* (corrected on site)
Observation: The following equipment food-contact surfaces were observed soiled to sight and touch: a lid for the mixer and a pair of tongs stored above the smoothie prep unit. Person in charge placed items in the 3-compartment sink for cleaning.
Correction: Clean and sanitize these surfaces for food contact.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand sink near the smoothie prep unit. Person in charge provided paper towels.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
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11/20/2013 | Risk Factor | |
The smoothie prep cooler is not functioning properly to hold foods at 41'F and below. The only potentially hazardous/temperature control for safety (TCS) food in this unit is the bottled yogurt. Yogurt was removed. Ensure unit is not used to store yogurt or other TCS foods until it is repaired.
Facility is clean and well maintained. Thank you!.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
Observation: Bottled yogurt (55'F) cold holding at improper temperatures. The ambient air temperature in the smoothie cooler was also 55'F. Yogurt was relocated to another refrigeration unit.
Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
- Equipment - Non-Food Contact Surfaces and Utensils (corrected on site)
Observation: The soda nozzles were observed soiled with accumulations of grime and debris. Nozzles were removed for cleaning and sanitizing.
Correction: Clean the soda nozzles at any time when contamination may have occurred, at least every 24 hours, before restocking the consumer self-service equipment/utensils, or per manufacturer specifications.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at either of the hand washing lavatories in the food prep area.
Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials
- Physical Facilities in Good Repair
Observation: Vinyl coving throughout the facility is peeling away from the walls. The Person In Charge stated that he is having tile coving installed next week.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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02/27/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 15 South Gateway Drive Suite 113,, Fredericksburg, VA 22406 »