Tropical Smoothie Cafe, 1412 Greenbrier Pkwy. #135, Chesapeake, VA 23320 - Fast Food Restaurant inspection findings and violations



Business Info

Restaurant: Tropical Smoothie Cafe
Address: 1412 Greenbrier Pkwy. #135, Chesapeake, VA 23320
Type: Fast Food Restaurant
Phone: 757 413-5400
Total inspections: 10
Last inspection: 12/29/2015

Restaurant representatives - add corrected or new information about Tropical Smoothie Cafe, 1412 Greenbrier Pkwy. #135, Chesapeake, VA 23320 »


Inspection findings

Inspection date

Type

Permit displayed. Previous critical violations corrected. Spoke with Person in Charge regarding food safety and general sanitation practices. Health department permit renewed. Next routine permit inspection due in April, 2016.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Observed areas in facility with coving not maintained in good repair. Observed hole next to fire sprinkler in unisex restroom. Dump sink needs to be resealed to wall.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
12/29/2015Follow-up
Discussed the following with PIC: Recommend retraining employees on handwashing procedures.
  • 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.
    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.
  • Fingernails - Maintenance (repeated violation)
    Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed working in the facility.
    Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish wear gloves at all times.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) along the makeline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Handwashing Cleanser - Availability (repeated violation)
    Observation: Soap was not provided at the hand washing lavatory in the front.
    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 in the front of the facility.
    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 (repeated violation)
    Observation: Observed areas in facility with coving not maintained in good repair. Observed hole next to fire sprinkler in unisex restroom. Dump sink needs to be resealed to wall.
    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: Facility noted in need of cleaning.
    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.
06/22/2015Follow-up
Discussed the following with the PIC
  • 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.
    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.
  • Fingernails - Maintenance (repeated violation)
    Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed working in the facility.
    Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish wear gloves at all times.
  • Equipment - Good Repair and Proper Adjustment (repeated violation)
    Observation: Observed makeline unit accumulating water in the bottom shelf..
    Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) along the makeline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Handwashing Cleanser - Availability (repeated violation)
    Observation: Soap was not provided at the hand washing lavatory in the front.
    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 in the front of the facility.
    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 (repeated violation)
    Observation: Observed areas in facility with coving not maintained in good repair. Observed hole next to fire sprinkler in unisex restroom. Dump sink needs to be resealed to wall.
    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: Facility noted in need of cleaning.
    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.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition (repeated violation)
    Observation: Intake and exhaust air ducts are not being cleaned
    Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
06/12/2015Follow-up
Discussed the following with the PIC: Re-labelling drink powders. Keeping the inside of the reach in refrigerator clean. Permit not issued.
  • 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.
    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.
  • Fingernails - Maintenance
    Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed working in the facility.
    Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish wear gloves at all times.
  • Jewelry - Prohibition
    Observation: Employees wearing jewelry on their arms and hands while preparing food.
    Correction: Ensure employees are not wearing jewelry on their arms and hands while preparing food. This section does not apply to a plain ring such as a wedding band.
  • Food - Miscellaneous Sources of Contamination
    Observation: Employee observed handling mop and then touching single service items (cup lids) without washing hands.
    Correction: Protect food from miscellaneous sources of contamination.
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: Cut watermelon observed cold holding at improper temperatures
    Correction: Discard the food and ensure that potentially hazardous foods for cold holding are maintained at 41°F or below to inhibit the growth of harmful bacteria.
  • Equipment - Good Repair and Proper Adjustment
    Observation: Observed makeline unit accumulating water in the bottom shelf..
    Correction: Repair the equipment 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 equipment, replace it with one that meets the specifications of Part IV, Article 1 and 2 of this chapter.
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) along the makeline are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment, Utensils, Linens, and Single-Service and Single-Use Articles
    Observation: Single service items observed unprotected from contamination next to the microwave.
    Correction: Store single service items in its original protective packaging or inverted in an approved dispenser.
  • Handwashing Cleanser - Availability (repeated violation)
    Observation: Soap was not provided at the hand washing lavatory in the front.
    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 in the front of the facility.
    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
  • Employee Accommodations, Designated Areas (corrected on site)
    Observation: Suitable facilities are not designated for employee drinks to protect food products from contamination. Employee drinks were found in reach in refrigeration.
    Correction: Locate lockers or other suitable facilities so that food, equipment, single-service and single-use articles to protect them from contamination.
  • Physical Facilities in Good Repair
    Observation: Observed areas in facility with coving not maintained in good repair. Observed hole next to fire sprinkler in unisex restroom. Dump sink needs to be resealed to wall.
    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: Facility noted in need of cleaning.
    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.
  • Ventilation Systems - Cleaning Ventilation Systems - Nuisance and Discharge Prohibition
    Observation: Intake and exhaust air ducts are not being cleaned
    Correction: Clean intake and exhaust air ducts and change filters so they are not a source of contamination by dust, dirt and other materials
06/03/2015Routine
Hours of Operation: 10 AM - 9 PM
  • Utensils - In-Use - Between-Use Storage
    Observation: Dispensing utensils improperly stored between uses.
    Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F.
  • Equipment and Utensils - Multiuse, Characteristics
    Observation: Observed several plastic food storage containers that were not durable, nonabsorbent, easily cleanable, cracked and chipped..
    Correction: Repair or replace the plastic food storage containers to permit easy cleaning and prevent the migration of deleterious substances, or transference of colors, odors, or tastes to food.
  • Sponges, Use Limitation (corrected on site)
    Observation: Sponges are being used to wipe down food contact surfaces at the 3 compartment sink..
    Correction: Discontinue use of sponges for this purpose as they are to be used only where they will not contaminate cleaned and sanitized, or in-use food contact surfaces.
  • Equipment - Cutting Surfaces
    Observation: Several cutting boards were observed are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Non-Food Contact Surfaces
    Observation: The nonfood contact surface of the table with the oven, where wrapping paper is stored has accumulations of grime and debris.
    Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
  • Equipment and Utensils, Air-Drying Required (corrected on site)
    Observation: Plastic food storage containers were found stacked while wet after cleaning and chemical sanitization.
    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.
  • Floor and Wall Junctures, Coved, and Enclosed or Sealed
    Observation: Floor wall juncture is not coved and in need of repair by front and back handwashing sinks.
    Correction: Cove floor wall juncture to no larger than a 1/32 inch space.
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory at front hand sink.
    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 hand washing sink.
    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: Cabinet door by registers and handles on reach in refrigerators are not maintained in good repair
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
02/03/2015Routine
Permit issued. CFM expired. Owner has recertification schedule and will go by September.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Foods in the smoothie make unit and the sanwich make unit are cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Nonfood-Contact Surfaces - Corrosion Resistant/Nonabsorbent
    Observation: Under counter space is heavily damaged and is not nonabsorbant.
    Correction: Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
  • Equipment - Fixed Equipment, Spacing or Sealing
    Observation: The front hand 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.
  • Physical Facilities in Good Repair (repeated violation)
    Observation: Damaged tiles near the ice machine and under the back hand sink and front hand sink wall is in need of cleaning.
    Correction: Maintain physical facilities in good repair. Poor repair and maintenance compromises the functionality of the physical facilities.
  • Critical: Pests-Controlling Pests* (repeated violation)
    Observation: Fruit flies observed in the prep areas.
    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.
08/04/2014Routine
*Sample Employee Health Policy and Food Safety Course Schedule provided. Provide ongoing training to all staff (including food handling, personal hygiene, and sanitation practices) and document it.
  • Critical: Demonstration of Knowledge*
    Observation: The person in charge failed to describe the symptoms associated with diseases that are transmissible through food.
    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.
  • Person in Charge
    Observation: Unauthorized personnel such as children or customers in the food preparation, food storage, or warewashing areas.
    Correction: Remove unauthorized personnel. The person in charge shall not permit persons unnecessary to the food establishment operation in the food preparation, food storage, or warewashing areas.
  • Hair Restraints - Effectiveness
    Observation: Employees observed working in the food service area without proper hair restraints.
    Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food
  • Food Storage Containers - Identified with Common Name of Food
    Observation: Unlabeled food containers.
    Correction: Label working containers with the common name of its contents. Consumers may be allergic to certain foods or ingredients. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences. Liquid foods and granular foods may resemble cleaning compounds. The mistaken use of food from an unlabeled container could result in chemical poisoning.
  • Cloths - Wiping Cloths - Use Limitation
    Observation: Wiping cloths improperly stored between uses.
    Correction: Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration(200ppm quats) between uses.
  • Food Storage - Clean and Dry Location
    Observation: Food stored on the floor or food stored less than 6" above the floor.;Elevate all food storage onto approved shelving with minimum 6" legs or casters.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: Foods in the top of the sandwich unit cold holding at improper temperatures.
    Correction: Cold hold potentially hazardous food at 41°F or below to inhibit the growth of harmful bacteria.
  • Sanitizing Solutions, Testing Devices
    Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions.
    Correction: Obtain a quaternary ammonium test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level.
  • Equipment - Good Repair and Proper Adjustment
    Observation: A number of plastic containers and lids observed in a state of disrepair and damaged.
    Correction: Remove all damaged items.
  • Critical: Warewashing - Manual & Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration & Hardness*
    Observation: Quaternary Ammonium sanitizing solution used was not at an acceptable concentration.
    Correction: Adjust the sanitizing solution to 200 parts per million or otherwise identified by manufacturer's recommendations.
  • Plumbing System Maintained in Good Repair
    Observation: Plumbing in poor repair ! 1. hand sink missing a faucet handle, 2. leak under three compartment sink.
    Correction: Repair and maintain all plumbing components ans fixtures.
  • Insect Control Devices - Design and Installation
    Observation: Insect control device is located over food prep area where dead insects may be impelled or fall.
    Correction: Install the insect control device away from a food preparation area so that dead insects and insect fragments are prevented from being impelled onto or falling on exposed food, clean equipment, utensils, and linens, and unwrapped single service and single use articles. Exposed food and food-contact surfaces must be protected from contamination by insects or insect parts. Installation of the device over food preparation areas or in close proximity to exposed food and/or food contact surfaces could allow dead insects and/or insect parts to be impelled by the electric charge, fall, or be blown from the device onto food or food-contact surfaces.
  • Hand Drying Provision
    Observation: No disposable towels were provided at the hand washing lavatory in the sandwich 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 (repeated violation)
    Observation: Physical structure is not maintained in good repair: 1. damaged baseboards in a number of areas, 2. floor grout deteriorated , 3. hole in wall, 4. light out in ladies' room.
    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: Kitchen floor, wall areas noted in need of cleaning.
    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.
  • Critical: Pests-Controlling Pests*
    Observation: Fruit flies observed in the food prep areas.
    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.
  • Premises - Maintaining Premises - Unnecessary Items and Litter
    Observation: Facility is storing unnecessary items to the operation or maintenance of the establishment.
    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.
  • Critical: Toxics - Storage of Toxic Containers*
    Observation: Containers of cleaners observed stored over paper to-go sandwich boxes, not properly stored to prevent the contamination of food, equipment, utensils, linens or single service items.
    Correction: Containers of cleaners must be located in an area that is not above food, equipment, utensils, linens or single service items.
01/31/2014Routine
Permit inspection
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (corrected on site) (repeated violation)
    Observation: Tomatoes top make table (55*), chicken bottom make table 48*, ham make table 53* cold holding at improper temperatures
    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Equipment - Good Repair and Proper Adjustment
    Observation: The following equipment is in need of repair:
    -the plastic handle insert of the Delfield cooler
    -the top lids of the make tables
    -water pooling in the bottom of the deli make table, also does not appear to be keeping temperature (48*)

    Correction: Repair/Replace to ensure proper function of equipment
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils (repeated violation)
    Observation: interior of ice machine needs cleaning
    Correction: Clean
  • Handwashing Cleanser - Availability
    Observation: Soap was not provided at the hand washing lavatory in the front hand sink
    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
    Observation: Some wall damage in front by chip rack and back by 3 compartment sink
    Correction: Repair/Replace to maintain structures as smooth, durable, and easily cleanable
  • Critical: Toxics - Common Name/working Containers of Toxics* (corrected on site)
    Observation: Working containers of window cleaner and degreaser are 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.
03/13/2013Routine
  • Fingernails - Maintenance
    Observation: Food employee with artificial nails or fingernail decorations other than nail polish observed handling exposed food.
    Correction: Ensure all employees who wear artificial nails or fingernail decorations other than nail polish do not handle food.
  • Critical: Food - Potentially Hazardous Food - Cold Holding* (repeated violation)
    Observation: The following food observed cold holding at improper temperatures:
    -sliced ham top make table 50*
    -sliced turkey top make table 53*
    -chicken salad top make table 48*
    -yogurt top smoothie make 65*

    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Lighting, Intensity (repeated violation)
    Observation: Several lights out in kitchen/front
    Correction: Restore lights to operational
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following structures are in need of repair:
    -floor tile grout has eroded in several areas throughout kitchen
    -wall board is damaged /cracked above hand sink in back
    -several holes in wall near shelves in back by office
    -wall is damaged to the right of water heater
    -holes in wall above thermostat
    -ceilling tiles stained/cracked/damaged in area above prep sink in front

    Correction: Repair/Replace to make surfaces smooth, durable, and easily cleanable
05/11/2012Follow-up
Discussed observations and corrections for permit renewal with PIC
  • Critical: Food - Potentially Hazardous Food - Cold Holding*
    Observation: The following food observed cold holding at improper temperatures:
    -sliced ham top make table 50*
    -sliced turkey top make table 53*
    -chicken salad top make table 48*
    -yogurt top smoothie make 65*

    Correction: Relocate food to a refrigeration unit that is capable of maintaining food storage at 41°F or below.
  • Temperature Measuring Devices
    Observation: There was no temperature measuring device located in the make tables and thermometer at 3 door freezer is in poor repair
    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 - Fixed Equipment, Spacing or Sealing
    Observation: The prep sink in front area 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 (repeated violation)
    Observation: The following are in need of repair:
    -wood board behind 3 compartment sink has wood chipped
    -bottom interior surface of wood storage cabinets in front have staining/moisture damage
    -handles on delfied damaged (on order)

    Correction: Repair/Replace to make structure smooth, durable, easily cleanable, and functioning properly
  • Equipment - Cutting Surfaces (repeated violation)
    Observation: The cutting board(s) along the small make table are heavily scratched and scored. The food contact surface is no longer easily cleaned and sanitized due to condition.
    Correction: Resurface or discard and replace the cutting boards to provide a food contact surface that is smooth, easily cleaned and sanitized.
  • Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
    Observation: The interior of the ice machine on ledge, and container holding ice scoop at smoothie station are in need of cleaning
    Correction: Clean
  • Handwashing - Using a Handwashing Lavatory - No Other Purpose
    Observation: Observed handsink in back of sandwich prep area has standing water and large food debris
    Correction: The handwash facility identified above is to be used for washing hands only
  • Lighting, Intensity
    Observation: Several lights out in kitchen/front
    Correction: Restore lights to operational
  • Physical Facilities in Good Repair (repeated violation)
    Observation: The following structures are in need of repair:
    -floor tile grout has eroded in several areas throughout kitchen
    -wall board is damaged /cracked above hand sink in back
    -several holes in wall near shelves in back by office
    -wall is damaged to the right of water heater
    -holes in wall above thermostat
    -ceilling tiles stained/cracked/damaged in area above prep sink in front

    Correction: Repair/Replace to make surfaces smooth, durable, and easily cleanable
  • Physical Facilities - Cleaning Frequency and Restrictions
    Observation: The ceiling tiles/lights/vents throughout facility are in need of cleaning
    Correction: Clean
03/21/2012Routine

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