Tropical Smoothie Cafe

What the inspector found

• 3-501.16 (A)(2) Maintain TCS food at 41 F or below.// Cooked chicken, cut lettuce, cut tomatoes, shredded cheese, ham, etc ranged between 48-52 F. The cooler itself had a minimum temperature of 46.4 F when tested with an irreversible thermometer. The thermometer remained in the cooler for 7-8 minutes.
• 4-901.11 Allow utensils to air dry before stacking.// Dishes were being stacked wet on the clean dish shelf,
• 3-302.12 Label all food or ingredients that are not in the original package with the common name of the food (Except for unmistakably recognized food such as dry pasta) // A container of sugar was not labeled at the time of inspection.
• 2-201.11 Provide an employee health policy that states what actions are necessary when an employee has a specific symptom or diagnosis related to diseases that are transmissible through food. Communication of the policy to employees must be verifiable.// The establishment had the EHP form 1B documents stored but no signatures were on them. The EHP is therefore not verifiable.
• 6-501.14 Clean air ducts and clean/change ventilation hood filters to prevent contamination by dust, dirt, etc. // Air ducts throughout the establishment had debris accumulation.

As listed in the inspection report.