Tropical Smoothie Cafe

Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection

Inspector notes: Observed large section of floor near 3-compartment sink with missing floor tiles. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection

Inspector notes: Observed out-of order prep table holding TCS food products in ice baths such as cut lettuce and diced tomatoes at or below 41'F via probe thermometer at time of inspection. Manager stated over the phone that a work order has been placed for a technician to service the unit and they should arrive next week. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection has been rescheduled for 7/22/2025

Inspector notes: Observed prep table holding TCS food products such as cut lettuce and diced tomatoes operating at an ambient internal temperature of 53.4'F via min/max thermometer at time of inspection. PIC stated that the issue began today, about 1 hour prior to inspection. TCS food items held within the unit were moved to alternative refrigeration at time of inspection. PIC will discontinue use of the prep table until it is repaired and maintaining TCS foods at 41'F or below. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. A reinspection will occur on or prior to 6/24/2025 to verify the correction

Inspector notes: Observed no Certified Food Manager (CFM) onsite at time of inspection. Person in charge (PIC) was unable to produce a valid certified food protection manager certificate. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Provide a CFPM onsite by next routine inspection

Inspector notes: Observed scoop handle in contact with dry ingredients such as brown sugar. 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