Tropical Smoothie Cafe

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed wetstacking of cleaned dishes. Cos by unstacking. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed no vomit cleanup kit or vomit/biohazard cleanup procedures on site. 511-6-1.03(6) - Clean-up of Vomiting and Diarrheal Events(Pf) (6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

Personal cleanliness — Inspector Note: Observed employee with bracelet on while prepping food. CA: 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. 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.

In-use utensils: properly stored — Inspector Note: Observed handle of scoop submerged in food item in sugar bin. COS- removed scoop. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to provide test strips to test sanitizer solution concentration.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed unapproved cutting board. Cutting boards shall be plain, clean and sanitized. Advised PIC to change the cutting board.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed failure to provide soap at the hand sink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed failure to clean the can opener after use.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed unapproved cutting boards at the prep area. Food contact surfaces shall be cleaned and sanitized. Advised PIC to discard cutting boards.