TROPICAL SMOOTHIE CAFE

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator body fluid clean up sign. Corrective Action Taken

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and food preparation table. Employee removed knife's. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop sitting in mop sink. Manager properly stored mop. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet potatoes 45 f sweet corn 45 f reach in cooler by oven.operator placed in freezer. 2nd temps 43 f Corrected On-Site Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed in prep sink. Discussed with employee the importance of hand washing in sink

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.provided by email

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.provided by email

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.operator remade to 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: cooked sweet potatoes 52 f kale 52 operator moved to freezer corn 52 f 2nd temp potatoes 43 f corn 48 f kale vegetables 44 f Corrective Action Taken Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Raw onions over ready to eat mozzarella cheese walk in cooler

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. observed at 0 ppm retested to 200 ppm Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee grab item from floor and began working with food no hand washing. Discussed with operator the importance of hand washing.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale : cooked rice beans 71 operator voluntarily discarded .25 f temped at 71 f

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale : cooked rice beans 71 operator voluntarily discarded .25 f Cold holding hummus 70 f operator placed in reach in freezer 2nd temp at 43 f Corrective Action Taken Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Reach in cooler shelves soiled under smoothie prep.

Basic - Cutting board has cut marks and is no longer cleanable. On prep line wooden boards

Basic - Ice buildup in walk-in freezer.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in walk in cooler observed employee discard container. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed at 0 ppm sanitizer Bucket.