Nekter Juice Bar

Inspector notes: Observed no soap at the hand wash sink in the front of the establishment. PIC provided soap for handwash sink at time of inspection. Each handwashing sink must be provided with a supply of hand cleaning liquid, powder, or bar soap

Inspector notes: Observed spinach, and kale sitting out at room temperature with an internal temperature range of 62F-67F. Per PIC, the leafy greens were taken out of temperature control less than 2 hours prior to the inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. (3rd consecutive violation)

Inspector notes: Observed no CFPM on site at time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed scoop stored in standing water near the reach in freezer at the front of the establishment. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed spinach, and kale sitting out at room temperature with an internal temperature range of 62F-67F. Per PIC, the leafy greens were taken out of temperature control less than 2 hours prior to the inspection. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. (2nd consecutive violation)

Inspector notes: Observed spinach, kale, and parsley sitting out at room temperature with an internal temperature range of 62F-67F. Per PIC, these foods were on time as a control (TAC), but no time stamp was indicating when the leafy greens were taken out of temperature control. During the inspection, an employee tried to put the leafy greens back into the walk-in for rapid cooling. Discussed that once committing to using time as a control that foods can no longer be cooled down, reheated, or otherwise repurposed. Since the foods were placed on TAC but was not sure of the times, the food items were voluntarily discarded at time of inspection. Advised PIC these foods may also be cold held in either the walk-in or the prep tables. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control