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.

REPEATING VIOLATION:, 1) Quat sanitizer in bucket in the front service area did not register a sanitizing residual. Please replace solution as necessary to maintain 200 ppm quats concentration., **Nov 15, 2023: no sanitizer prepared during operation., 2) Wet counter cloths were left out on counters not stored in a sanitizing solution between use.

REPEATING VIOLATION:, Foods (cases of beverages and bags of fruits and vegetables) were stored on top of and around the grease trap and in front of/around broom and mop in the back dishwashing area. There is a lack of storage space for food in the facility. Store foods in a sanitary manner., **Nov 15, 2023: food stored on an extremely dirty/contaminated floor in front service area.

REPEATING VIOLATION:, A probe thermometer was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C. Recommend to obtain a waterproof probe thermomet, er that can be used to monitor dishwasher sanitization temperatures as well.

REPEATING VIOLATION:, Staff cleaned food equipment detergent and water only and did not conduct sanitizing step, and advised inspector that automatic dishwasher was not used. When conducting manual wash at the 2 compartment sink, please ensure all staff conduct the following approved method: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp., **Nov 15, 2023: staff not sanitizing equipment in manual wash. Only 1 comp for dishwashing was accessible as other comp was blocked by large equipment and dish rack. Staff not using dishwasher.

Paper towels were located too far away for new front hand sink. Please provide paper towels at hand washing station.

REPEATING VIOLATION:, Dishwasher bottom panel was falling off and no longer secured in place. Please repair.

REPEATING VIOLATION:, Food handlers on site had limited food safety knowledge. Please have staff complete the AHS basic food safety course.

REPEATING VIOLATION:, There was already an accumulation of grime and food debris under equipment and in hard to reach areas despite the facility opening just a couple of months ago. A step ladder was stored under front cooler and garbage had accumulated around it. Please conduct thorough cleaning of floors. Organize and pull equipment away from walls for easy cleaning. Store items off the floor., **Nov 15, 2023: heavy accumulation of old food debris, garbage, grime under front freezers and between cabinets, dish pit area in back was cluttered, too many large equipment in facility. Facility cluttered and disorganized especially at entrance and dishwashing area. Only 1 comp of dishwashing sink was accessible (other comp was obstructed by large freezer) and staff were not using dishwasher. Look into providing a separate main storage area rather than using facility for storage which is too small.