Corrective action not observed on any previously cited violations. Cooling process could was not assessed during this follow-up as no products were observed being cooled. Risk Control Plan to be implemented.
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation (repeated violation)
Observation: Uncovered, unwrapped, exposed smoothie blend and Frappe powder observed on storeroom shelving.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice maker interior splash plate observed soiled with accumulation of pink mold.
Correction: Clean the surface of equipment at any time when contamination may have occurred, or per manufacturer specifications.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing or damaged ceiling tiles noted in storeroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops (repeated violation)
Observation: Mops not hung up to air dry.
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.
- Critical: Toxics - Common Name/working Containers of Toxics* (repeated violation)
Observation: Working container of blue chemical not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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03/07/2016 | Follow-up | |
- Food - Packaged and Unpackaged - Separation, Packaging, and Segregation
Observation: Uncovered, unwrapped, exposed smoothie blend and Frappe powder observed on storeroom shelving.
Correction: Prevent contamination by storing food in packages, covered containers, or wrappings.
- Critical: Cooling*
Observation: Ambient temperature or pre-chilled chicken strips not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods prepared from pre-chilled ingredients or ingredients at ambient temperature to 41°F or below within 4 hours. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses.
- Equipment - Non-Food Contact Surfaces and Utensils (repeated violation)
Observation: Surfaces of the ice maker interior splash plate observed soiled with accumulation of pink mold.
Correction: Clean the surface of equipment at any time when contamination may have occurred, or per manufacturer specifications.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing or damaged ceiling tiles noted in storeroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Mops - Drying Mops
Observation: Mops not hung up to air dry.
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.
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working container of blue chemical not properly labeled.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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02/26/2016 | Routine | |
- Equipment - Non-Food Contact Surfaces and Utensils
Observation: Surfaces of the interior splash plates in both ice makers were observed soiled with accumulations of mold, grime and debris.
Correction: Clean the interior surfaces of ice machine at any time when contamination may have occurred, or per manufacturer specifications.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light bulbs above sandwich prep unit are not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Outer Openings - Protected
Observation: Outer opening of the food establishment is not protected against entry of insects and rodents. Back door to the facility was propped open.
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.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the back kitchen entrance
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Physical Facilities in Good Repair (repeated violation)
Observation: Ceiling tiles in the storeroom are water stained, damaged, or missing
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
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08/31/2015 | Routine | |
The operator provided an Employee Health policy (FDA Form 1B) during today's compliance inspection.
- Light Bulbs Protective Shielding (repeated violation)
Observation: Light tubes, in the ceiling mounted light fixture above the front service refrigerated maketable were observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Physical Facilities in Good Repair (repeated violation)
Observation: Water damaged ceiling tiles were observed in the rear storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Premises - Maintaining Premises - Unnecessary Items and Litter (repeated violation)
Observation: Facility is storing inoperable refrigeration units in the rear prep area and along the back hallway.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/27/2015 | Follow-up | |
The operator provided metal probe thermometers and quat test strips during today's inspection.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties Employees are unaware of proper sanitization procedures and TCS holding temperatures).
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities if they are suspected of causing, or being exposed to a confirmed disease outbreak caused by Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge if they meet one or more of the following high-risk conditions: Is suspected of causing, or being exposed to, a confirmed disease outbreak caused by S. Typhi, Shigella, Escherichia coli O157:H7, Hepatitis A virus or norovirus
- Critical: Hands - When to Wash* (repeated violation)
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 ( a food worker was observed touching their hair then put on gloves before handling a ready to eat salad item ( without conducting handwashing) before making a smoothie)
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: Food - Potentially Hazardous Food - Cold Holding*
Observation: Multiple TCS food products in the front True sandwich and topping/condiment maketable units were cold holding at improper temperatures ( diced tomatoes-61F/47F & portioned tilapia-46F).
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Temperature Measuring Devices
Observation: There was no temperature measuring device located in the rear prep Victory 3 door reach-in cooler.
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.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site) (repeated violation)
Observation: The ice bucket were not observed stored in a position to allow air-drying.
Correction: Store the ice bucket in a self-draining position that allows air-drying.
- Handwashing Lavatory, Water Temperature, and Flow
Observation: Water from the handwashing sink in the men's restroom was measured at a temperature less than 100°F ( men's restroom hot water measured 67 degrees F. Also noted was a low water flow when either the hot o cold water was turned on, during today's inspection) .
Correction: Make necessary adjustments to valves and lines serving the handsink to provide water of at least 100°F to allow more effective removal of fatty soils encountered in kitchens.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front service smoothie/prep area is being used as a dump station ( soiled pans were observed in the front service handsink basin)
Correction: The handwash facility identified above is to be used for washing hands only
- Light Bulbs Protective Shielding
Observation: Light tubes, in the ceiling mounted light fixture above the front service refrigerated maketable were observed not shielded, coated, or otherwise shatter-resistant.
Correction: Shield or replace light bulb with a coated or shatter-resistant bulb.
- Handwashing Cleanser - Availability (repeated violation)
Observation: Soap was not provided at the hand washing lavatory at the rear prep area handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the front service handsink.
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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees ( front service handsink)
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Water damaged ceiling tiles were observed in the rear storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: Heavy dust build up is observed on the front service ceiling tiles and the dining area fans.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Premises - Maintaining Premises - Unnecessary Items and Litter
Observation: Facility is storing inoperable refrigeration units in the rear prep area and along the back hallway.
Correction: Remove all unnecessary items from the facility. The presence of unnecessary articles, including equipment which is no longer used, makes regular and effective cleaning more difficult and less likely. It can also provide harborage for insects and rodents.
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03/09/2015 | Routine | |
Replacement of a few stained ceiling tiles in the rear storage is still pending, as stated by the owner. In addition, the owner stated that the installation of a lit fly pest control device at the front service area with an increase frequency of cleaning, will be an added pest control measure to eliminate the fruit fly issue.
- Critical: Pests-Controlling Pests* (repeated violation)
Observation: Several live fruit flies were observed flying and landing on the equipment at the front service prep/smoothie area and rear clean equipment storage area. The operator provided a lighted pest control device to be installed a the front service area.
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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08/21/2014 | Follow-up | |
The operator provided quaternary ammonium test strips during today's inspection. An Employee Health policy (FDA Form 1B was issued to the operator, at this time) A Victory RIC (in the rear prep area) and a Victory maketable unit (stored in the rear of the hallway) is awaiting removal from the facility.
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash* (repeated violation)
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 ( a male employee was observed timing in at the front counter then donning gloves and preparing customer orders without conducting handwashing between activities).
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: Eating, Drinking, or Using Tobacco*
Observation: In use open drinking containers stored in a manner that may contaminate food, food contact surfaces or utensils (open employee drink cup were observed on the rear prep table).
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.
- Temperature Measuring Devices (corrected on site)
Observation: There was no temperature measuring device located in the front service sandwich Victory maketable unit.
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.
- Temperature - Food Temperature Measuring Devices - Provided
Observation: The person in charge could not provide a food temperature measuring device.
Correction: Obtain at least one food temperature measuring device so employees can properly monitor the temperature of food items in the establishment.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: A clean ice bucket was not observed stored in a position to allow air-drying.
Correction: Store the ice bucket in a self-draining position that allows air-drying.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (repeated violation)
Observation: Single service cups were observed stored directly on the floor in the rear storage area.
Correction: Store single service items in a clean, dry location where not exposed to splash, dust or other contamination at least 6 inches above the floor.
- Handwashing - Using a Handwashing Lavatory
Observation: The handwashing facility located at the rear prep/warewashing handsink is blocked by boxes, preventing access by employees for easy handwashing.
Correction: Access to the handwashing facility identified above is to be available during all hours of operation. Remove the boxes preventing the use of the hndsink.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the rear prep/warewashing handsink.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site) (repeated violation)
Observation: No disposable towels were provided at the hand washing lavatory at the frontservice handsink.
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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: The sign that notifies food employees to wash their hands is not clearly visible at the front service prep/smoothie area.
Correction: Provide a sign/poster that is clearly visible to all employees
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing and broken ceiling tiles were observed in the rear storage and the male restroom.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Critical: Pests-Controlling Pests*
Observation: Several live fruit flies were observed flying and landing on the equipment at the front service prep/smoothie area and rear clean equipment storage area
Correction: observed methods are not being used to control pests
- Critical: Toxics - Common Name/working Containers of Toxics*
Observation: Working containers (spray bottles) of cleaning chemicals were not properly labeled in the front and rear prep areas and rear storage area.
Correction: Working containers of toxic items are to be properly labeled with contents. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.
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08/11/2014 | Routine | |
- Equipment - Good Repair and Proper Adjustment (repeated violation)
Observation: The front service maketable units were observed with containers of food products stored in ponded water, in the bottom of the units.
Correction: Repair the front service maketable units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the front maketable units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Handwashing Signage/Handwashing Facilities (corrected on site) (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (front food processing/smoothie service area).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing and water stained ceiling tiles were observed in the rear storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions (repeated violation)
Observation: The front service area ceiling tiles, at various locations, were observed with an accumulation of dust and food stained.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
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11/20/2013 | Follow-up | |
- Critical: Employee Health* (repeated violation)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus
- Critical: Hands - When to Wash*
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 ( the front female cashier/service person after handling a customer payment the employee then donned gloves and began to prepare a customer order without conducting proper handwashing procedures between activities
Correction: also noted a female food worker picking up fallen customer order slips from the floor with gloved hands and then packaging a customer order).
- Food Storage - Clean and Dry Location
Observation: Food stored on the floor or food stored less than 6" above the floor ( in the rear storage area);Elevate food storage onto approved shelving with minimum 6" legs or casters.
- Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site)
Observation: A container of hummus on the rear prep table was observed cold holding at improper temperatures.
Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
- Equipment - Good Repair and Proper Adjustment
Observation: The front service maketable units were observed with contianers of food products stored in ponded water, in the bottom of the units.
Correction: Repair the front service maketable units to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Part IV, Article 1 and 2 of this chapter. If unable to repair the front maketable units, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
- Equipment and Utensils - Good Repair and Calibration
Observation: The smoothie maketable unit right side flip top cover was observed detached at various areas and/or tape used to repair the unit
Correction: the unit was observed in a state of repair and condition preventing effective maintenance and easy cleaning.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
Observation: The clean ice bucket was not observed stored in a position to allow air-drying.
Correction: Store ice bucket in a self-draining position that allows air-drying.
- Handwashing Cleanser - Availability
Observation: Soap was not provided at the hand washing lavatory in the front food processing/smoothie service area.
Correction: Hand soap must be provided at all hand washing lavatories to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
- Hand Drying Provision (corrected on site)
Observation: No disposable towels were provided at the hand washing lavatory at the front food processing/smoothie service 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
- Handwashing Signage/Handwashing Facilities (repeated violation)
Observation: A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees (front food processing/smoothie service area).
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing and water stained ceiling tiles were observed in the rear storage area.
Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
- Physical Facilities - Cleaning Frequency and Restrictions
Observation: Single service cups and debris was observed under the front service counter areas. Also noted accumulation of dust on the ceiling tiles at various locations, in the front service area.
Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
- Pests - Controlling Pests* (repeated violation)
Observation: Small fruit flies were observed in the front smoothie processing area.
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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11/08/2013 | Routine | |
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose (repeated violation)
Observation: The handwash station at the front food/smoothie prep area is being used for purposes other than washing hands, cutting pad/board was observed in the front hand sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Physical Facilities in Good Repair (repeated violation)
Observation: Missing and water damaged ceiling tiles were observed in the rear storage area
Correction: the physical structure is not maintained in good repair
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05/21/2013 | Follow-up | |
The facility provided a metal probe thermometer and quaternary ammonium test strips during today's inspection.
- Person in Charge
Observation: Employees are not properly trained in food safety as it relates to their assigned duties.
Correction: Train all employees in food safety as it relates to their assigned duties.
- Critical: Employee Health*
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Cloths - Wiping Cloths - Use Limitation (repeated violation)
Observation: Wiping cloths improperly stored between use.
Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use.
- Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
Observation: The bottom nonfood contact surface of the ice bucket is not corrosion resistant, nonabsorbent, and/or smooth (black duct tape was observed utilized for repair of the ice bucket).
Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
- Handwashing - Using a Handwashing Lavatory - No Other Purpose
Observation: The handwash station at the front food/smoothie prep area is being used for purposes other than washing hands, soiled pan was observed in the front hand sink basin.
Correction: The handwash facility identified above is to be used for washing hands only
- Handwashing Signage/Handwashing Facilities
Observation: A sign or poster that notifies food employees to wash their hands is not provided at the front food/smoothie prep handsink, used by food employees
Correction: Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
- Physical Facilities in Good Repair
Observation: Missing and water damaged ceiling tiles were observed in the rear storage area
Correction: the physical structure is not maintained in good repair
- Pests - Controlling Pests*
Observation: Harborage conditions exist (dried food residue and debris were observed at the back of the floor , under the front fruit smoothie maketable).
Correction: Eliminate harborage conditions. Insects and other pests are capable of transmitting disease to man by contaminating food and food-contact surfaces.
- Critical: Pests-Controlling Pests*
Observation: Observed methods are not being used to control pests (Several live fruit flies were observed on the walls and the surrounding surfaces at the front food/smoothie area).
Correction: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by using methods such as trapping devices or other methods as required.
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05/07/2013 | Routine | |
Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 4501 Commonwealth Center Pkwy, Midlothian, VA 23112 »