Facility: Fruta Tropical
3-18-2020 All nonfood contact surfaces of utensils and equipment shall be clean. (114115, 114130.4) 1.00 Clean nonfood contact surfaces of equipment at a frequency necessary to prevent accumulation of residue. (1) Observed counter area on the customer side of the register has been repaired with unfinished wood and screws, exposed/broken grout and sealant type materials, and does not constitute a smooth and easily cleanable surface. Repair or replace non commercial grade surfaces such that they are smooth, easily cleanable, and non porous.
(2) Observed residue from spills and minor food debris buildup in the lower portions of some cupboards and around the edges of the flip top coolers and other storage areas. Improve cleaning frequency so as to prevent the accumulation of visible residue and possible rodent / vermin attraction.
(3) Observed gouge in the wall of the customer area, paint peeling. Refinish / repair damaged area. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
Handwashing facilities shall be equipped to provide warm water under pressure for a minimum of 15 seconds. If the temperature of water provided is not readily adjustable at the faucet, the temperature of the water shall be at least 100°F, but not greater than 108°F. Soap shall be provided in approved dispensers at, or adjacent to, handwashing facilities (no bars of soap). Single-use sanitary towels or hot-air blowers shall be provided at handwashing facilities in approved dispensing devices. (1) Observed lack of paper towels in a functioning and intact paper towel dispenser or a functioning air hand drying unit adjacent to the hand washing sink in the employee hallway. Provide a functioning paper towel dispenser adjacent to the handwashing sink and keep paper towel dispensers properly filled, or an air hand drying unit functional, to provide a sanitary method for hand drying at all times.
(2) Observed lack of soap in an approved dispenser at the handwashing sink in the front counter area. Keep an approved soap dispenser filled and functional at all times for handwashing purposes. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
Provide testing equipment and materials to adequately measure the applicable sanitization method. Observed lack of test strips to measure the applicable manual sanitizer concentration. Obtain and use test strips to verify sanitizer is of sufficient strength to act as an appropriate manual sanitizing agent (100 ppm for chlorine). 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)
The non-food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Equipment shall be reassembled so that food-contact surfaces are not contaminated. (1) Observed the ambient air temperatures in the 3 door flip top cooler unit was measured at 41°F in the upper portion, 39°F in the right door, 40°F in the center, and 45°F in the left end. Adjust and / or repair this unit; do not use it for the display of PHF (potentially hazardous food) items until it is shown to consistently capable of holding food at or below 41ºF at all times. Unit turned all the way to the coldest setting, rechecked after approximately 20 minutes, left end area now reading 48°F. Troubleshoot / repair this unit. Do not use for PHF food storage or display until consistently holding the correct temperature in all areas (41ºF).
(2) Observed masking tape, painters tape, and duct tape used on various surfaces and equipment pieces in the facility (plexiglas dividers, side of ice shaver, around doorway into kitchen, etc). Cease this practice. Remove tape and sticky residues. Do not render surfaces difficult or impossible to properly clean and sanitize. If a surface or piece of equipment is damaged or no longer is smooth and cleanable, properly repair or replace to meet a commercial grade standard.
(3) Observed cardboard being used in multiple locations to line the wire racking type shelves in coolers and on storage racks. Cease this practice. Remove cardboard. Cardboard is not considered a smooth and easily cleanable commercial grade surface. Cardboard immediately removed. Corrected during inspection.
(4) Observed the lower gavanized storage shelf below the 'long' stainless steel prep table is rusted in multiple areas, and no longer constitutes a smooth and easily cleanable surface. Appropriately repair, replace, or remove such that all storage and prep surfaces are smooth, easily cleanable, non porous and meet the required commercial grade standard. 0101 FOOD ESTAB. W/FOOD PREP 0-49 SEATS (HM4)