One Stop Nutrition

Inspector notes: FOURTH CONSECUTIVE. No Certified Food Protection Manager (CFPM)was onsite. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed a white cloth used to wipe down the cutting surface of the prep table sitting out on the counter. Alerted staff and retrained them on wiping cloth use and regulations. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection

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

Inspector notes: Observed dairy-based smoothy mixes (52-45°F), opened alternative milk (52-45°F), and juices (52-45°F) in the base of the prep table above 41°F. Upon further observation, the back of the unit had iced up causing the unit to warm 49.8°F (checked with the min/max). Thermometers were calibrated at time of inspection. Staff discarded all milks that were above 41°F and any alternative milks that had been opened for more than 6 hours (see embargo). Staff were told to keep a limited supply of milk (one at at time) in the prep table. All Time Temperature Control for Safety (TCS) foods in the prep table are to remain on time control of 6 hours until the unit is fixed. A reinspection on the unit will occur in 10 days

Inspector notes: No thermometer was available onsite during inspection. Person in charge will obtain a thermometer. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. A picture of the strips along with proof of purchase can be sent electronically via email. Re-inspection will be conducted within 10 days

Inspector notes: No chlorine test strips were available on site at time of inspection. Staff were using chlorine as a sanitizer, at time of inspection. Person in charge will obtain these devices. Re-inspection will be conducted within 10 days. A picture of the strips along with proof of purchase can be sent electronically via email

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