Jugo Juice

Carrots that were ready for juicing were contaminated with hair., , Carrots were re-washed during the inspection.

1) There was dirt on the celery stalks that were ready for juicing., , 2) Apples that were ready for juicing still had sticker labels on them., , Remove sticker labels and wash produce properly.

Repeating violation, , The facility did not have adequate space for safe handling and storage of food. Janitorial equipment was stored in front of the dishwashing sink. Both coolers were being used beyond maximum capacity resulting in high internal food temperatures. There was insufficient space in the dishwashing area to separate clean and dirty equipment. Dirty blenders and containers were stored on the same dish rack as clean food equipment., , Operate within the space given while following food safety standards. Suggested acquiring a separate food preparation or food storage room and/ or modifying the menu.

1) Deli meat, wraps and pesto sauce in the upright cooler measured between 9.8 to 11C. This cooler was monitored again an hour later and some parts within the cooler had an ambient temperature of 4C. , , 2) Yogurt parfait and paninis in the display cooler measured between 8 to 9.7C. , , Repair the coolers and store perishable foods at 4C or less under refrigeration. Do not overstock the coolers.

Repeating violation, , 1) Sanitizer in the dishwashing sink was contaminated with food debris., , 2) The minimum contact time for using the sanitizer was not being followed. Blenders were removed from the sanitizer almost immediately. , , 3) Food equipment was not fully submerged in the sanitizer., , 4) The underside of blender lids was still slimy after dishwashing. , , 5) Quat sanitizer in the dishwashing sink measured over 400 ppm., , Clean with soap, rinse with water, fully immerse food equipment in a 200 ppm quat sanitizer for at least one minute as per manufacturer's instructions then air dry.

There was an opened can of dragon fruit under refrigeration., , Transfer food into a food grade container.

1) The wastewater line under the dishwashing sink was leaking. A container was being used to contain wastewater., , Repair the pipe to stop the leak., , 2) There was a buildup of debris between two countertop pieces., , Remove debris and level the countertops to allow easy cleaning of surfaces.

1) Equipment such as spatulas, measuring cups and vegetable peelers were stored in a dirty bus pan. This bus pan was found in a cupboard., , Clean and sanitize the bus pan and all items stored inside of it., , 2) The green cutting board was stained and damaged by cut marks throughout., , Replace the cutting board.

Repeating violation, , There was an accumulation of grime and debris on walls, floors, under equipment and on an electrical cord on the food preparation counter., , Conduct a thorough cleaning of the entire premises.