SMOOTHIE KING

Observed cleaning chemicals in kitchen and on floor in front food service area. All cleaning products and chemicals shall be stored together and separate from any food service prep areas.

Observed food containers throughout facility put away clean for future use soiled with food debris, old labels and/or stained/pitted and not cleanable. Examples include cutting boards, plastic storage bins, and blenders. Observed encrusted food debris and build up on multiple food contact surfaces- examples include containers in ice block cold holding unit at Bowl Prep Station, and giant storage bins containing sugar, etc. Observed mold and mildew on dipping well for utensil storage at front foodservice area. (beside Blender Station). Observed large ice scoop stored on unclean surface of freezer. All food contact surfaces of utensils and equipment should be properly cleaned and sanitized and properly dried before being stacked for use. Employees must ensure that food contact surfaces are clean to sight and touch prior to storing for future use.

Observed several items without proper date marking. Examples include open bag containing 1 boiled egg, Ranch dressing and flatbread pizzas in cooler with no labels. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days.

Observed employees working with food without proper hair restraints or ineffective hair restraints. Observed employees working with food while wearing jewelry. Observed employees with long nails and polish working with food. Employees may utilize hairnets, caps or visors to properly restrain hair while working with food. Except for a plain ring such as a wedding band, food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food.

Observed numerous flies throughout the facility. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Routinely inspecting incoming shipments of food and supplies; Routinely inspecting the premises for evidence of pests; Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; and Eliminating harborage conditions.

Observed ice cream and frozen foods in containers with no lid in reach in freezer at front food service area. All food items must remain covered to protect from overhead contamination, when not in use.

Observed dressings in Reach in Cooler removed from their original container and not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed freezer in front food service area not in good condition. Gaskets need replacing and ice buildup throughout freezer is present. Observed counter top in front food service area at Bowl Prep station used as a cutting board when it is not intended for that use. Freezer must be defrosted and in good working order and easily cleanable and not a source of contamination. Prep stations shall be easily cleanable and not used for any other purpose.

Observed food debris and buildup inside blenders that were put away clean. Observed mold/mildew encrusted in Blender Sink. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed food and debris throughout floors of front food service area and customer area. Facility should establish a cleaning schedule and retrain staff immediately.

Observed cold holding temperature of food above 41 degrees Fahrenheit. (See temperature log). All food above 41 degrees discarded at time of inspection.

Observed prep-top cooler in front food service area not properly working. Internal thermometer temperature read 55 degrees and no food above or below cooler surface was below 55 degrees. Equipment shall be maintained in a state of repair and condition that works properly at all times. PIC discarded all hazardous food above 41 degrees. Owner states cooler will be repaired or replaced immediately and RIC in back will be used until prep-top cooler is repaired or replaced.

PIC not ensuring employees are keeping handwash facilities supplied and accessible, PIC not performing duties as evident by multiple critical and good retail practice violations, several repeated violations. Management and employees must be retrained on responsibilities proper cleaning schedule to prevent contamination.

Observed no paper towels at handwash sink in back kitchen or in bathroom. All handwash sinks must be equipped with hot water, soap, paper towels, proper handwash signage, trashcan and must not be used for any other purposes.

Observed food containers throughout facility put away clean for future use soiled with food debris and old labels. All food contact surfaces of utensils and equipment should be properly cleaned and sanitized and properly dried before being stacked for use. Employees must ensure that food contact surfaces are clean to sight and touch prior to storing for future use.

Observed nutritional supplements and protein powders not kept covered when not in use. Observed ice cream and frozen foods in containers with no lid in reach in freezer at front food service area. All food items must remain covered to protect from overhead contamination, when not in use.

Observed non food contact surfaces throughout facility unclean and soiled with encrusted material red juice and red sticky substance. Examples include counter tops, shelves below counter, inside freezer and reach in coolers. Facility should establish a cleaning schedule and retrain staff immediately.

Observed flooring in back room kitchen that is damaged and not easily cleanable. Observed floors and walls soiled with food debris and in need of deep cleaning. Facility should repair floor to make it easily cleanable and establish a cleaning schedule and retrain staff immediately.

Observed no paper towels at handwash sink in back kitchen. Observed chemical spray bottles and rag hanging on side of handwash sink. All handwash sinks must be equipped with hot water, soap, paper towels, proper handwash signage, trashcan and must not be used for any other purposes. PIC replaced paper towels and removed cleaning products at time of inspection.

Observed food containers throughout facility put away clean for future use soiled with food debris and old labels. All food contact surfaces of utensils and equipment should be properly cleaned and sanitized and properly dried before being stacked for use. Employees must ensure that food contact surfaces are clean to sight and touch prior to storing for future use.

Observed food items at front counter not kept covered when not in use. Examples include chopped pineapple, chopped mango, bananas, nutritional supplements and protein powders. Observed ice in ice bin at front counter not kept covered when not in use. Observed ice cream and frozen foods in containers with no lid in reach in freezer at front foodservice area. All food items must remain covered to protect from contamination of food, when not in use.

Observed a box stored on the floor in front kitchen and tub stored on floor in back kitchen. Everything must be stored in a manner to prevent contamination and at least 6 inches off the ground throughout facility.

Observed employees working with food without proper hair restraints or ineffective hair restraints. Employees may utilize hairnets, caps of visors to properly restrain hair while working with food.

Observed non food contact surfaces throughout facility unclean and soiled with encrusted material. Examples include counter tops, shelves below counter, inside freezer and reach in coolers. Facility should establish a cleaning schedule and retrain staff immediately.

Observed flooring in back room kitchen that is damaged and not easily cleanable. Observed floors and walls soiled with food debris and in need of deep cleaning. Facility should repair floor to make it easily cleanable and establish a cleanign schedule and retrain staff immediately.