Holy Shakes

The facility was found to be using spoiled, rotten, mouldy strawberries and lemon to prepare smoothies. A case of spolied strawberries and a small quantity of cut lime were noted to be mouldy., , 2. Two bags of discoloured shredded red cabbage were stored in the refrigerator adjacent to the walk‑in freezer., , Food items were discarded.

Chlorine sanitizer bucket did not detect any colour changes with the chlorine test strips., , Fresh sanitizer buckets were prepared at 100 ppm.

The sanitizer buckets were wrongly labelled. The sanitizer buckets labelled with sanitizer was filled with water only., , The sanitizer buckets were properly labelled to identify their contents.

1. Improper manual dishwashing procedures were observed. A food handler was seen rinsing the blender container/pitcher at the preparation sink in the front service area and allowing it to air‑dry without proper washing, rinsing, and sanitizing. There was no indication that staff were following the required three‑compartment sink procedure. The blender container/pitcher, spatulas, and blender lids were taken to the mechanical dishwasher; however, the dishwasher was found to be non‑operational. Staff were instructed to clean the sinks and prepare a chlorine sanitizing solution at 100 ppm for the sanitizing compartment, along with fresh water for the rinsing compartment., , 2. The mechanical dishwasher was not operational., , Fix the mechanical dishwasher to ensure it is fully operational.

1. Ice scoop was stored inside the ice machine and the handle of the scoop was in direct contact with the ice., , The ice scoop was removed, washed immediately, and stored in a container on the counter adjacent the storage rack., , 2. Utensils were stored directly underneath the paper towel dispenser at the front service area., , The staff was instructed to rewash the utensils., , Utensils must not be stored under the paper towel dispenser to prevent contamination during handwashing, particularly when water may drip from hands

1. Deep grooves were noted on the prep cooler cutting board opposite the ventilation canopy at the back kitchen., , Resurface or replace the cutting boards., , 2. Grease deposits were noted on the ventilation canopy., , Clean the ventilation canopy.

Boxes were stored underneath the racks at the storage area., , Ensure boxes and other items are stored at least 6 inches off the floor.