Nekter Juice Bar

Inspector notes: Observed employee washing produce in handwashing sink at the time of inspection. Handwashing sinks should be maintained so accessible at all times and not used for other purposes than handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing

Inspector notes: Observed live cockroach by the ice machine at the time of inspection. Establishment must be maintained free of pests and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection

Inspector notes: Observed insufficient lighting in walk-in cooler at the time of inspection. Main lightbulbs/ lighting for the walk-in cooler was out/ did not work per PIC at the time of inspection. The light intensity shall be at least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units. Replace lightbulbs in the walk-in cooler or get to a working condition

Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed hand soap dispensers at handwash sinks at FOH and BOH to be out of battery, preventing access to hand soap. Had PIC place pump hand soap bottles at both handwash sinks. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing

Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed buildup of organic matter on the top inside of the ice machine in back of house. Discussed with PIC that food contact surfaces should be cleaned at a frequency to preclude the accumulation of organic matter or soil and debris

Inspector notes: No workers on-site were a Certified Food Protection Manager. Staff member has digital certificate but was not on-site at time of inspection. Informed PIC over the phone that at least one person working on site needs to have the food protection manager certificate. Clarified with PIC that all food workers must have a Food Handler's card and at least one person on-site must have a Food Protection Manager certificate during all hours of operation. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed a single wet and soiled wiping cloth sitting on the back counter in the front of the establishment. Observed quat sanitizer bucket under counter, upon testing, the concentration was under 150ppm. Instructed employee to remove the wet/soiled wiping cloth and use a new one. Employee put wiping cloth in the wet launder bag. Informed employee that the sanitizer concentration was too low and needs to be between 150ppm and 400ppm. Employee remade the sanitizer and tested it; the concentration was 200 ppm. Employee was instructed to re-sanitize the counter. Discussed how to and the importance of checking sanitizer levels and making sure they are in range. Discussed disposing wet cloths when soiled and keeping them in the sanitizer solution when not in use, instead of the counter. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations

Inspector notes: Observed black organic matter on the inside of the back lip of the ice machine. Instructed employee to clean the matter off of the ice machine. Discussed the importance of cleaning it regularly to prevent the buildup of organic matter. All food-contact surfaces must be cleaned to sight and touch