SMOOTHIE XCHANGE

High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ -Observed establishment operator in without a license. Time extended

High Priority - Observed: Water line from storage tank not properly constructed. -Observed waste line from Delfield reachin cooler flowing into handwash sink in dishwashing area. Priority: High Priority Time extended

Intermediate - Observed: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. -No test kit observed. Time extended.

Intermediate - Observed: Handwash sink used for purposes other than handwashing. -Observed handwash sink in prep area used as dump/prep sink. Time extended.

Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Time extended.

Basic - Observed: Reach-in cooler shelves with rust that has pitted the surface. -Observed Delfield reachin cooler shelves rusted. Time extended

Basic - Observed: Single-service articles not stored inverted or protected from contamination. -Observed styrofoam carrryout containers not stored inverted on shelf in kitchen area. Time extended.

Basic - Observed: Trash receptacles not provided where needed in establishment. -Observed no garbage can in restroom. Time extended.

Observed: No paper towels or mechanical hand drying device provided at handwash sink. -No paper towel observed at handwash sink in prep/dishwashing area. -No soap observed at handwash sink in prep area. -No handwash sign observed at handwash sink in prep area. Time extended.

Observed: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -Observed eggs/sausages/bacon cooked on flat top grill,no hood suppression system. Priority: Reporting Time extended.

High Priority - Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http:// www.myfloridalicense.com/DBPR/hotels-restaurants/ -Observed establishment operator in without a license. Priority: High Priority

High Priority - Observed: Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 4 live flies flying around and landing on blender, cut banana in prep area. -Observed 3 live flies flying around and landing on toilet, sink and wall in restroom, with door open. Please note, restroom is in close proximity to kitchen. Priority: High Priority

High Priority - Observed: Stop Sale issued due to adulteration of food product. -Observed live flies landing on cut banana. Priority: High Priority

High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed Bacon 57°f, Sausages 50°f, Turkey 51°f on prep table for approximately 1 hour per operator. Operator placed in reachin cooler. Priority: High Priority

High Priority - Observed: Toxic substance/chemical improperly stored. -Observed ecologic insect spray stored on prep table with food. Operator removed insect spray. Corrected On-Site Priority: High Priority

High Priority - Observed: Water line from storage tank not properly constructed. -Observed waste line from Delfield reachin cooler flowing into bucket on floor next to handwash sink in dishwashing area. Priority: High Priority

Intermediate - Observed: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. -No test kit observed. Priority: Intermediate

Intermediate - Observed: Handwash sink used for purposes other than handwashing. -Observed handwash sink in prep area used as dump/prep sink. Priority: Intermediate

Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. -No paper towel observed at handwash sink in prep/dishwashing area and restroom. -No soap observed at handwash sink in prep area. -No handwash sign observed at handwash sink in prep area. Priority: Intermediate

Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate

Basic - Observed: Reach-in cooler shelves with rust that has pitted the surface. -Observed Delfield reachin cooler shelves rusted. Priority: Basic

Basic - Observed: Single-service articles not stored inverted or protected from contamination. -Observed styrofoam carrryout containers not stored inverted on shelf in kitchen area. Priority: Basic

Basic - Observed: Standing water in bottom of reach-in-cooler. -Observed standing water in bottom of Delfield reachin cooler. Priority: Basic

Basic - Observed: Stored food not covered. -Observed container with butter and cut avacado open in prep area uncovered, with flies present. Priority: Basic

Basic - Observed: Trash receptacles not provided where needed in establishment. -Observed no garbage can in restroom. Priority: Basic

Basic - Observed: Working containers of food removed from original container not identified by common name.-Observed storage bin with white sugar unlabeled. Priority: Basic

Observed: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -Observed eggs/sausages/bacon cooked on flat top grill,no hood suppression system. Priority: Reporting