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Booster Juice

106-3101 Hwy 6 Vernon BC V1T 9H6 · Restaurant - Food Service

7 inspections

  1. Monitoring

    8 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): Food in display cooler was measured at 13°C upon inspection. Staff advised that some food items were recently made within 2 hours and some have remained in the fridge since the morning. Potentially hazardous food stored above 4°C should not exceed a 2 hour time frame.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.6 Are the foods from approved sources and has the operator taken steps to ensure that the food is safe for consumption?
      • Observation(s): Box of whole beets observed to have slight mold spoilage on a few beets in the undercounter produce cooler. Visibly spoiled must be discarded.
      • F1.6B All food on the premises must be fit for human consumption.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Observed staff sanitizing blender jugs by dipping them in a 200ppm Quat solution for approximately 2-3 seconds. This is below the required contact time to allow for adequate sanitization to take place. Recurring infraction. Follow proper sanitizing protocol by immersing blenders in sanitizer solution for a minimum contact time of 30 seconds. F2.3D: Upon arrival, quats surface sanitizer was being kept in the sink and was dumped out during inspection. A new bucket of sanitizer solution for food contact surfaces was not remade for the duration of the inspection. Ensure that a bucket of sanitizer solution for food contact surfaces is made readily available for use at all times. Keep sanitizer bucket out of the hand sink to ensure sanitizer concentration is not diluted upon splashing.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): Frozen vacuumed sealed pouch of beef was being thawed at room temperature and propped up on tap of handwash sink. Appropriate thawing methods (refrigeration, submerged in a basin with a constant stream of cold running water) reviewed with employee.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): Cell phones, water bottles and other personal items were store being stored on top of the ice machine close to the ice scoop. Do not store personal effects on the ice machine. Keep in a designated space away from food preparation areas and clean item storage.
      • F2.5E Equipment or materials not required for food related operations must be removed from the premises.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): Frozen beef thawing propped up on hand sink tap. This discourages handwashing by staff and obstructs the hand sink. Ensure the handwash sink is free from obstructions and can remain accessible for handwashing at all times.
      • F2.7E Handwashing stations must remain accessible at all times.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): Food safety plan could not be located by staff at time of inspection. Ensure a written food safety plan is kept on site and is easily accessible to employees.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): Sanitation plan count not be located by staff at the time of inspection. Ensure an up-to-date sanitation plan is on site and easily accessible to employees.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
  2. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in a stacked insert in the top section of the prep table cooler was measured at 8°C. Corrective Action: Do not stack insert trays. Maintain food in all sections of the cooler at 4°C or colder. Transfer the extra product to the lower section of the cooler.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D(1): Sanitizer solution for fixed surfaces was not prepared. Corrective Action: Dispense and maintain sanitizer solution at 200 ppm Quat residual for use on food contact surfaces during operation. Store the sanitizer bin on a clean, neutral surface away from food and not in the hand sink. F2.3D(2): Sanitizer solution in the 3-compartment sink was measured at 0 ppm Quat residual. Corrective Action: Replace the solution. Do so every 2 hours or when tested below 200 ppm.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Inadequate cleaning in some areas. Overall sanitation is satisfactory. • Hard to reach spaces • Single-door undercounter cooler (interior and door gasket) • Around the water heater Corrective Action: Clean the areas identified. Defrost and remove food debris from the chest freezer. Continue to clean the dry storage area regularly. F2.5B(2): Some cabinet finishes and end caps are separating or unsealed. Corrective Action: Reseal separated material and paint/seal or refinish exposed end caps so all surfaces are intact, non-absorbent, and washable.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4B: The Sanitation Plan is out of date. Cleaning and sanitizing agents listed are no longer in use. Corrective Action: Provide an updated Sanitation Plan (corporate standardized if applicable). Keep in an accessible location onsite, ensure all staff can find it and the Food Safety Plan on request.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
    • F3.5 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.5: The one employee present at the start of the inspection does not hold a FoodSafe certificate. Corrective Action: Have staff complete FoodSafe Level 1 training or equivalent or adjust work scheduling as needed in order to comply with the requirements below.
      • F3.6A Operator must have valid FOODSAFE certificate or equivalent training.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  3. Monitoring

    6 infractions

    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5: Inadequate handwashing technique. Corrective Action: Retrain staff. Use proper technique: wet hands with warm water, lather with soap for 15 seconds, rinse thoroughly, leave the water running -- dry hands with paper towel, turn off the taps using paper towel. Wash hands before changing tasks (e.g. dishwashing to food handling).
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7B: Observed an opened, bottled soft drink inside the ice machine in direct contact with ice. Cross-contamination hazard. Corrective Action: Remove the bottle. Empty ice from the machine. Clean and sanitize the interior surfaces of the machine. Clean the internal components in accordance with the manufacturer directions. Do not store food or items in the ice machine. Retrain staff. The service of contaminated ice, which is a ready-to-eat food, poses an increased risk of foodborne illness as there is no pathogen control step prior to consumption. Use scoops with handles for bulk food. Store scoops in a manner that does not contaminate the product.
      • F1.7B Ready-to-eat foods must be stored in a manner that prevents cross contamination.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer in the prep table cooler is inaccurate. Corrective Action: Obtain a new NSF-certified refrigerator thermometer for the unit. Discard the old one. Expired QT-44 test strips are provided in the dishwashing area. Staff located new test strips to replace the expired ones. Good.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B: Used equipment is briefly rinsed in sanitizer solution, not immersed for the required contact time. Recurring infraction. Corrective Action: Immerse clean items in sanitizer solution at 200 ppm Quat residual for a minimum of 30 seconds. F2.3D: Sanitizer solution is not available for use on fixed food contact surfaces at the time of inspection. Corrective Action: Dispense sanitizer solution at 200 ppm Quat into the sanitizer bin. Surface sanitizer must be ready to use at all times during operation. Soak cloths for at least 30 seconds between uses. Change the cloths and solution every 2 hours or when tested below the required concentration. Exposed sanitizer is prone to dilution and contamination when stored in the hand sink basin. See infraction F2.7E.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B: Inadequate sanitation in some areas: • Interior of the prep table cooler • Walk-in freezer • Hard to reach spaces • Stray items under racks in the dry storage area Corrective Action: Clean the areas identified. Do not use cardboard as a floormat. Soiled excess cardboard absorbs and obscures debris, and can facilitate pest harbourage. Continue to clean inside the chest freezer at the regular frequency, or as needed, to remove fruit scraps and residue accumulation.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
    • F2.7 Are there handwashing stations available and properly supplied?
      • Observation(s): F2.7E: The sanitizer bin is stored in the hand sink basin. This obstructs access to the sink and can discourage proper hand hygiene. Recurring infraction. Corrective Action: Relocate the sanitizer bin to a clean area away from food and contamination sources.
      • F2.7E Handwashing stations must remain accessible at all times.
  4. Monitoring

    5 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Food in the display cooler was measured at 8-12°C. Products were held for 24 hours. Pathogen contamination hazard due to improper storage. Wraps and sandwiches in the cooler are unfit for consumption. The thermometer and digital readout are inaccurate, and wrongly indicate that the unit is operating at a safe temperature. See infraction F2.1B. Corrective Action: Discard potentially hazardous food (wraps and sandwiches). Transfer booster balls to an alternate cooler at 4°C or colder. Repair, service, or replace the display cooler so food is maintained at 4°C or colder; Do not store potentially hazardous food in the cooler until this occurs.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.1 Does the facility have proper monitoring supplies?
      • Observation(s): F2.1B: The thermometer in the display cooler and one of two thermometers in the under-counter cooler (near panini press) are inaccurate. Corrective Action: Discard broken thermometers. Obtain a new NSF-certified refrigerator thermometer for the display cooler.
      • F2.1B A thermometer accurate within 1 °C must be available to monitor processes.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3B(1): Observed staff briefly dipping blender jugs into sanitizer solution. Items are not immersed for a sufficient contact time to eliminate bacteria. Corrective Action: Immerse clean items in sanitizer solution at 200 ppm Quat residual for at least 2 minutes. Allow sanitized items to air dry in a clean place. F2.3B(2): In-use tongs stored at ambient temperatures are cleaned and sanitized every 8 hours. Inadequate frequency. Corrective Action: Wash and sanitize utensils for continual food contact at room temperature at least every 4 hours. Avoid rinsing knives in the hand sink. Wipe utensils with clean paper towel and/or sanitizer cloth to remove debris. F2.3D(1): Sanitizer solution in the three-compartment sink was measured at 0 ppm Quat residual. An employee was observed further diluting ready-to-use sanitizer solution with tap water. Sanitizer solution from the wall-mounted dispenser is pre-mixed to yield a 200 ppm solution. This was verified at the time of inspection. Corrective Action: Drain the weak solution. Dispense sanitizer solution at 200 ppm Quat residual into the sink basin. Do not add water. Re-sanitize all items that were only exposed to weak solution or were not immersed at the required contact time. F2.3D(2): Sanitizer solution in the wiping cloth bin was measured at 50 ppm Quat residual. The bin is stored in the hand sink basin. Recurring issue. Residual water from handwashing can enter the bin and dilute the solution. Corrective Action: Discard the solution. Dispense new sanitizer solution at 200 ppm Quat residual. Store the sanitizer bin in a clean, accessible location away from food and contamination sources. Keep cloths immersed in solution. Soak for at least 30 seconds between uses. Check concentration with test strips. Change solution every 2 hours, or more often when cloudiness or food debris is visible or when tested below the required concentration. Wiping cloths should be replaced at the same frequency as the sanitizer solution.
      • F2.3B Manual dishwashing procedure must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4B: Frozen pre-packaged cooked chicken is being thawed at room temperature. Recurring infraction. Corrective Action: Thaw food using safe methods only: • Under refrigeration at 4°C or colder • Submerged with original sealed packaging or in a hermetically sealed container in cold water changed every 30 min • Submerged with original sealed packaging or in a hermetically sealed container under running cold water • As part of a reheating process (only when thawing is accounted for in determining reheat time)
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5B(1): Food debris is present under storage racks in the walk-in freezer. Corrective Action: Clean the area to remove debris. Do so as needed. F2.5K: Tongs are suspended over the plexiglass splash guard at the hand sink. Contamination risk. Corrective Action: Clean and sanitize the tongs. Store in/on a clean container or surface away from contamination sources. The prep table cooler is not operational. Unit was being serviced at the time of inspection. Verify an operating temperature of 4°C or colder before resuming use. Ensure the interior thermometer has NSF certification. Back storage areas should be decluttered. Avoid using cardboard as a floor mat at the back door. A cleanable commercial product such as a slip-resistant rubber drainage mat should be used.
      • F2.5B The premises must be properly constructed and maintained in good, clean and sanitary condition.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  5. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B: Pre-cooked, packaged chicken pieces stored in unplugged cooler at room temperature. Product measured at 16°C at the time of inspection. Chicken had been removed from the freezer when the facility opened and was being thawed at room temperature, see infraction F2.4B. Corrective Action: Transfer chicken to walk-in cooler operating at 4°C or colder.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F1.5 Has the operator taken steps to ensure employees are using adequate hygiene measures to prevent contamination of food?
      • Observation(s): F1.5A(1): Inadequate handwashing technique. Employee observed rinsing hands without using soap before food preparation task. Corrective Action: Wash hands with liquid soap and warm water. Lather with soap for 15 seconds and rinse thoroughly. F1.5A(2): Observed employee shutting off taps with bare hands before retrieving paper towel. Touching tap controls can re-contaminate clean hands. Corrective Action: After rinsing off soap, leave water running and retrieve paper towel. Dry hands thoroughly and use that paper towel to shut off the taps. F1.5A(3): Employee received customer payment then returned to food preparation task without changing gloves. Corrective Action: Before switching tasks, dispose of gloves and wash hands with soap and warm water (put on a new pair of gloves if needed). When putting on gloves, only touch them with clean hands to avoid contaminating the exterior of the gloves.
      • F1.5A Employees must wash their hands as often as necessary to prevent the contamination of food.
    • F1.7 Are foods protected from contamination?
      • Observation(s): F1.7C: Plastic bucket being used to scoop ice directly from ice machine. This is an unsanitary practice. Surfaces of the bucket are frequently handled and prone to contamination. Those surfaces then contact ice directly and can transfer contaminants to the ice. Corrective Action: Obtain ice scoop with a handle. Store scoop in a clean, dry container outside of the ice machine. Wash and sanitize scoop and its container daily, or more often as needed.
      • F1.7C Ready-to-eat foods must be handled/displayed in a manner that prevents cross contamination.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3D: Sanitizer solution in wiping cloth bucket tested at 0 ppm Quat residual. Corrective Action: Prepare new solution at 200 ppm Quat residual for sanitary storage of wiping cloths and proper sanitizing action for food contact surfaces. Change solution every 2 hours, when cloudiness or food debris is visible, or when tested below the required concentration. Check solution with test strips. Avoid storing sanitizer bucket in the hand sink basin. Splashing from the hand sink can contaminate and dilute the solution, reducing the effectiveness of the sanitizer.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.4 Are proper freezing and thawing procedures followed?
      • Observation(s): F2.4B: Pre-cooked, pre-packaged chicken pieces being thawed at room temperature. This can lead to uneven thawing and allow food to reach temperatures that support bacterial growth. Corrective Action: Thaw chicken and other potentially hazardous foods using one of the following methods: • Under refrigeration at 4°C (40°F) or colder • Completely submerged with its original sealed packaging or in a hermetically sealed container in cold potable water which should be changed every 30 minutes, or under running cold potable tap water • As part of the cooking process (but only when thawing is taken into consideration in determining cooking time) • By microwaving and immediately transferring to conventional cooking equipment with no interruption in the process Train staff and ensure safe thawing practices are occurring.
      • F2.4B Potentially hazardous food must be thawed using appropriate equipment and/or approved methods.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5C: Damp, soiled wiping cloths stored throughout premises. Cloths can accumulate and spread contamination if not stored in a sanitary manner. Corrective Action: Place soiled cloths in laundry. Store reusable wiping cloths in sanitizer solution at 200 ppm Quat residual. Check concentration with test strips. Immerse cloths in solution for at least 30 seconds to eliminate bacteria between uses. Change solution every 2 hours, when cloudiness or food debris is visible, or when tested below the required concentration. F2.5K(1): Dipper well not operating at the time of inspection. Ice cream scoops held in standing water inside the well. Corrective Action: Turn on water flow to the dipper well so scoops are being properly rinsed. F2.5K(2): Tongs stored inside display cooler are in direct contact with metal rack. Rack is prone to contamination and not routinely cleaned and sanitized. Corrective Action: Wash and sanitize tongs. Store tongs in clean, dry container. If tongs are stored outside of cooler at room temperature, wash and sanitize tongs and their container every 4 hours, or more often as needed. If tongs are stored inside cooler, wash and sanitize at least daily. Tongs used for panini sandwiches must be washed and sanitized at least every 4 hours.
      • F2.5C Wiping cloths must be maintained and stored in a sanitary manner.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
  6. Monitoring

    4 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B Yogurt in ice well was measured to be at 13 °C at the time of inspection. Yogurt was discarded at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTION REQUIRED: • Operator to place yogurt container in ice well inside of an ice bath to assist in keeping the temperature of the yogurt at 4 °C/40 °F or less at all times. • Discussed with staff onsite to use an additional stainless steel insert (same size as yogurt insert) and fill with ice/water slurry (NOTE: ice/water slurry will need to be replaced approximately every 2 hours with fresh ice/water slurry). • Ice/water slurry insert to be placed underneath the insert containing the yogurt to assist to transferring coldness to the yogurt inside the insert. • Yogurt inside the insert is also only be filled with enough yogurt that will be used up within a maximum of 2 hours. • After 2 hours, the yogurt insert is to be removed, washed, rinsed, and sanitized and then filled with yogurt again.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B Daylight visible under front entrance door (i.e. at bottom between doors). This can allow for the potential entry of pests through the gap. ACTIONS REQUIRED: • Operator to install weather stripping/door sweeps in between the two doors to ensure no more daylight is visible. Please send photos of installed weather stripping/door sweeps on doors with no daylight peeking through to the Environmental Health Officer (EHO) for infraction resolution.
      • F2.2B The premises must be protected against entry of pests.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5D Spray bottle was found unlabelled at the time of inspection. Bottle reported to contain water. Bottle was labelled "water" at the time of inspection. ISSUE RESOLVED - CORRECTED DURING INSPECTION. ACTIONS REQUIRED: • Operator to label spray bottle to avoid confusion with chemicals and prevent contamination.
      • F2.5D Chemicals, cleaners and other agents must be properly labelled and stored separately from food to prevent contamination.
    • F3.6 Are the FOODSAFE training requirements being met?
      • Observation(s): F3.6B Staff on site reports having FOODSAFE, but noted that certificate has expired. Informed of the new 5 year expiry dates (information provided in email). ACTIONS REQUIRED: • Operator to ensure that someone onsite has FOODSAFE or equivalent training (according to current BCCDC list) at all times. • Operator to ensure staff have FOODSAFE or equivalent training by 30Apr2019 and provide records of completion to Environmental Health Officer for infraction resolution.
      • F3.6B In the absence of the operator, at least one employee present in the establishment must have valid FOODSAFE certificate or equivalent training.
  7. Monitoring

    6 infractions

    • F1.2 Are proper temperature controls maintained to ensure safe storage and display of foods?
      • Observation(s): F1.2B- Sliding door cooler containing the wraps and sandwiches next to the cashier was measured to be 8-10°C (46-50°F) during time of inspection. This temperature is in the danger zone of 4-60°C (40-140°F), which allows for the growth of pathogens. Actions required: • Operator to adjust sliding door cooler temperature to ensure it can be maintained at 4°C (40°F) or below even if frequently opened and closed. Please send photo of thermometer in sliding door cooler at 4°C (40°F) or below to the Environmental Health Officer (EHO) for infraction resolution.
      • F1.2B Potentially hazardous foods must be stored or displayed at a temperature of 4 °C (40 °F) or colder.
    • F2.2 Are proper pest control measures in place on the premises?
      • Observation(s): F2.2B- Daylight was observed to be visible through the middle section of the doors. This can allow for the potential entry of pests through the gaps. Actions required: • Operator to install weather stripping in between the two doors to ensure no more daylight is visible. Please send photos of installed weather stripping on doors with no daylight peeking through to the EHO for infraction resolution.
      • F2.2B The premises must be protected against entry of pests.
    • F2.3 Are food contact surfaces, utensils and equipment washed and sanitized in a manner that removes/prevents contamination?
      • Observation(s): F2.3C- Sanitizer compartment of three compartment sink was measured to be 100 ppm quats at the time of inspection. The sanitizer solution was also observed to be heavily soiled with organic matter and detergent residue, which interferes with the sanitizing ability of the sanitizer. Actions required: • Operator to ensure that sanitizer solution in the three compartment sink is changed every 2 hours or less to ensure solution is maintained at 200 ppm and no organic matter builds up and deactivates the sanitizer. Please also ensure that detergent is not mixed with sanitizer as this interferes with the effectiveness of the sanitizer as well and can potentially create chlorine gas when combined. F2.3D- Quats sanitizer in the three compartment sink was measured to be at 100 ppm, sanitizer in sanitizer bucket was measured to be at 100 ppm, and sanitizer in spray bottle was measured to be at 400 ppm during time of inspection. Sanitizer solutions must be at 200 ppm for no-rinse level disinfection of food contact surfaces. Below 200 ppm, the sanitizer solution cannot effectively remove contamination, and above 200 ppm, the quats sanitizer solution becomes a rinse-level solution, and must be rinsed with water after sanitizing. Actions required: • Operator to test and verify sanitizer concentrations for all three sanitizing solutions to ensure they are prepared at 200 ppm and are changed at a frequency to maintain the 200 ppm concentration. Please follow the manufacturer's instructions for making a 200 ppm sanitizer solution. • Operator to verify and record sanitizer solution concentrations daily for all sanitizer spray bottles, buckets, and the sanitizer compartment of the three compartment sink, to ensure the 200 ppm concentration is maintained.
      • F2.3C Clean in place warewashing procedures must provide sufficient washing and sanitizing action to remove contamination.
      • F2.3D Sanitizer solution must be available and kept at the correct levels for adequate sanitizing action.
    • F2.5 Are the premises and equipment properly maintained and operated in a sanitary manner (i.e. ongoing maintenance)?
      • Observation(s): F2.5A- Cutting boards were observed to have many scoring/cutting marks. Contamination can be hidden in the cracks made by the knives and therefore cannot be effectively sanitized. Actions required: • Operator to get cutting board replaced, resurfaced, or flipped to the opposite side of the cutting board to allow for proper sanitation of the cutting boards. F2.5K- Containers of food placed directly on the floor of the walk-in freezer. This can allow for contamination from the bottom of the containers to transfer to food contact surfaces when containers are taken out and placed on counters. Actions required: • Operator to store containers 6 inches off of the floor to ensure food contact surfaces will not be contaminated, and to allow for easy access when cleaning.
      • F2.5A All equipment, utensils and food contact surfaces used on the premises must be kept in good working order to ensure the sanitary handling of food.
      • F2.5K Storage of equipment, food contact surfaces and utensils must prevent contamination.
    • F3.3 Are written food handling procedures (Food Safety Plan) current and available on site?
      • Observation(s): F3.3A-F- No food safety plan found onsite during time of inspection. Actions required: • Operator to send photo of food safety plan onsite to EHO for infraction resolution.
      • F3.3A Operator must have written food handling procedures that includes all potentially hazardous foods on site.
      • F3.3B Operator must maintain written food handling procedures that includes all potentially hazardous foods.
      • F3.3C Written food handling procedures must identify all critical control points.
      • F3.3D Written food handling procedures must include critical limits for all critical control points.
      • F3.3E Written food handling procedures must include procedures to be followed to ensure adherence to the critical limits.
      • F3.3F Written food handling procedures must include the actions to be taken in the event the critical limits are not adhered to.
    • F3.4 Are written sanitation procedures (Sanitation Plan) current and available on site?
      • Observation(s): F3.4A-C- No sanitation plan found onsite during time of inspection. No records of sanitizer concentrations being monitored onsite. Actions required: • Operator to send photo of sanitation plan onsite to EHO for infraction resolution. • Operator to monitor and record sanitizer concentrations for all sanitizing solutions, including spray bottles, buckets, and the sanitizer compartment of the three compartment sink in a sanitizer log. Operator to send photos of sanitizer log to EHO for infraction resolution.
      • F3.4A Written sanitation procedures must include cleaning and sanitizing requirements for the establishment and all equipment and utensils.
      • F3.4B Written sanitation procedures must include a list of all cleaning and sanitizing agents, including their concentration and uses.
      • F3.4C Written sanitation procedures must include a list of all pesticides used in the establishment, including uses and storage requirements.