PRESSED JUICERY - MONTICELLO

Observed the handwash sink in the kitchen is slow draining. [CA] Sinks shall be adequately draining. Plumbing fixtures shall be maintained in good repair.

In the back storage room, observed gap in the ceiling due to missing ceiling panel. [CA] Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage.

Observed several fruit flies inside the facility and food preparation area. [CA] The premises of a food facility shall be maintained free of vermin and other non-disease carrying fruit flies, insects, weevils, ants, and gnats.

In the sampling carts and ice bath, measured multiple juices from 45-48F. Per PIC, juices were stocked less than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] More ice was added to the sampling cart to facilitate rapid cooling.

Observed multiple fruit flies within the facility. Observed front door of the facility was propped open. [CA] Ensure facility is kept free of fruit flies to prevent harborage of vermin. Keep front door closed to prevent an entrance for vermin.

Food safety manager's certificate was unavailable upon request. [CA] Ensure at least one valid food safety manager's certificate is obtained and posted within the facility for review. All other employees that handle food shall obtain food handler cards.

At the front counter, at the self-service juice sampling cart, measured almond milk at 55F and acai smoothie at 47F. Per operator, sampling cart is prepared at 7:00am. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [COS] Almond milk and acai smoothie was VC&D due to time and temperature abuse. Additional ice was added to sampling cart. Facility shall be able to maintain juices in the sampling cart at 41F and below at all times.

In the kitchen area, at the handwash station, observed a lack of paper towels in the paper towel dispenser. [CA] Ensure all handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispenser with paper towels to allow for proper handwashing.

In the kitchen area, at the prep sink and the 3 compartment sink, measured hot water between 100F and 101F. [CA] Ensure hot water at all prep sinks, warewash sinks, and mop sinks is provided at 120F at all times. Inadequate hot water temperatures or supply of hot water may result in closure of the facility.