Smoothie King

Inspector notes: Observed food employees only rinse dirty blender containers for use without washing, rinsing, and sanitizing. CA: Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. COS: Blender containers placed for proper warewashing.

Inspector notes: Observed inspection report from 2024 posted for public display. CA: Ensure the most recent inspection report is always posted for public display to allow customers to review the report.

Inspector notes: Observed multiple containers of protein powder, milk powder, gladiator powder, and peanut butter stored uncovered on prep table in main kitchen area. CA: To prevent contamination, food items must be stored covered when not in use. COS: PIC covered all containers.

Inspector notes: Observed the team lead tying up her hair than started to prep a smoothie without washing her hands first. C/A 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When...

Inspector notes: Observed person in charge unaware of the employee health policy regarding the reportable illnesses, symptoms, exclusions, restrictions, and when workers may return back to work. C/A Ensure all food staff are aware of the employee health policy and able to provide signed documentation for verification purposes. COS: EHS provided facility with reference material and educate at the facility. PIC must e-mail copies of signed employee health policies by staff to Department by Friday Jan 17 2025

Inspector notes: PIC was unable to provide any signed documentation on site to verify training of the employee health policy during the inspection

Inspector notes: Team Lead was unable to demonstrate how to clean up after a diarrheal or vomit event nor does the facility has any disinfectant approved by the FDA on hand. CA: Facility must have an understanding, training and supplies onsite 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. COS EHS LEFT A WRITTEN PROCEDURE TO KEEP IN THE FACILITY. UPDATE: MANAGER SUBMITED A PICTURE OF THE BLEACK BOTTLE AND THE BODILY FLUID KIT CLEAN UP ON 1/16/2025

Inspector notes: Observed team lead having a long ponytail that was flying and touching the countertop when she was making a smoothie. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. COS Employee properly restrained hair

Inspector notes: Observed sanitizer bucket at 0 ppm in main kitchen. CA: Chemical concentration of QUAT sanitizer must be between 200 and 400ppm. If you choose to use chlorine bleach to sanitize instead, the concentration must be between 50 and 100ppm. COS: PIC made new bucket at 50ppm.

Inspector notes: Observed soiled counter tops with food debris in main kitchen area. CA: Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC cleaned counter tops.

Inspector notes: Observed in use scoops with food debris being held in containers without flowing water or a water temp of 135F in main kitchen. CA: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: in running water of sufficient velocity to flush particulates to the drain, or in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi) CA: PIC put scoops in 140F water.

Inspector notes: Observed several containers of protein powder stored uncovered on prep table in main kitchen area. CA: To prevent contamination, food items must be stored covered when not in use. COS: PIC covered all containers with lids.