Observation: Spatulas, pizza cutter and other utensils in contact with temperature control safety foods accumulated with debris and had not been cleaned since facility opened at 9:00am. CDI: Utensils were removed from service and washed, rinsed and sanitized. Ensure that in use utensils are washed, rinsed and sanitized every 4 hours.4-602.11; Utensils if used with POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD), EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours. P
0.0
27.
Observation: The additives being added to smoothies have warning labels on them for pregnant condition, no usage under 18 or if other health conditions relative to the heart, thyroid. There is not a disclosure to the public and these are not listed as GRAS (generally recognized as safe for the use as an additive to food products (smoothies). CDI: Operator discontinued use of these products until such time information is submitted for use, control and disclosure to the public (warning labels)
3-302.14; Priority; (A) FOOD shall be protected from contamination that may result from the addition of, as specified in sec. 3 202.12:
(1) Unsafe or unAPPROVED FOOD or COLOR ADDITIVES; P
0.5
36.
Observation: There ar not ambient air thermometers in the prep refrigerators. Ensure that all refrigeration is equipped with a thermometer for monitoring of equipment temperature.
4-204-112;Cold or hot holding EQUIPMENT used for POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be designed to include and shall be equipped with at least one integral or permanently affixed TEMPERATURE MEASURING DEVICE that is located to allow easy viewing of the device's temperature display.
0.5
49.
Observation: The non food contact surfaces of the can opener, shelving areas, gaskets on refrigerators, interior upper wall of ice bin are unclean and accumulated with debris.
4-602.13; Core; Non FOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues.
1.0
55.
Observation: Floors are sticky and debris is accumulated under equipment. Increase cleaning frequency to maintain clean floors.
6-501.12; Core;(A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
4-601.11(B) and (C); Core; Food splash observed on the cabinets above the smoothie station. NonFOOD-CONTACT SURFACES of EQUIPMENT shall be kept free of an accumulation of dust, dirt, FOOD residue, and other debris.
4-601.11 (A); Priority Foundation; The tomato slicer stored as clean observed with food debris along the blades. EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be clean to sight and touch. CDI- slicer was sent back to be washed.
1.5
28.
7-201.11; Priority; A bucket of sanitizer found stored on top of the dry storage bin. POISONOUS OR TOXIC MATERIALS shall be stored so they can not contaminate FOOD, EQUIPMENT, UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES by: Separating the POISONOUS OR TOXIC MATERIALS by spacing or partitioning. CDI- bucket removed.
0.0
47.
4-501.11; Core; Gasket is torn along the smoothie prep cooler. The dry storage bin has a large crack in the lid. Equipment shall be maintained in a state of good repair. Replace the gasket and lid.
0.0
47.
4-501.12; Core; The cutting board along the small flip top cooler is heavily soiled and scored. Surfaces such as cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and SANITIZED, or discarded if they are not capable of being resurfaced.
0.0
55.
6-501.12; Core; Food debris present along the walk-in cooler floor. PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.
