TROPICAL SMOOTHIE CAFE

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on both sides of splitter. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. 2 boxes of hungry Howie pizza stored in walk in cooler on shelf over and under food served to public.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet cloth stored on food contact surface next to drink make bar. Repeat Violation

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side.

High Priority - Warewashing sanitizing solution quaternary 150ppm, not strong enough to sanitize equipment.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Reagan Yarbrough 12-2-19.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Employee using drink pitchers and only rinsing with water before re using.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Exterior door has a gap at the threshold that opens to the outside due to door being propped open.

Basic - Food stored on floor. Case of pineapple tidbits stored on floor in dry storage area.

Basic - Ice buildup in walk-in freezer on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 76F. Manager turned on the dipper well. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled cloths stored on food contact drink prep station.