Paradise Juice

Inspector's notes

Observed open cup of ice water, panda express container with food, and a open bottle of water on the prep counter next to the baked chicken. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the bottom of the reach in cooler with heavy soil accumulation at the bottom of the cooler.

Inspector's notes

The facility was soiled underneath equipment and in between the equipment.Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed walk-in light to go in and out of operation. Inspector was unable to see into walk-in fridge without flashlight. Adequate lighting is essential for sanitation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed front hand sink to have no paper towels.

Inspector's notes

Observed employee handle customer payments at the front register then handle clean utensils, peel bananas, prepare and serve smoothies without washing hands.

Inspector's notes

Observed no paper towels at the front of house hand wash sink.

Inspector's notes

Observed cooked chicken in the prep cooler with no date marking. The person in charge stated the chicken had been cooked over the previous two days and date marked the chicken accordingly.

Inspector's notes

Observed no bodily fluid clean up kit or written instructions for cleaning bodily fluids. Provided the person in charge with bodily fluid guidance document.

Inspector's notes

Observed tongs with the handle portion of the utensil inside a food container and in direct contact with the food item. The person in charge removed the tongs at the time of inspection.

Inspector's notes

Observed establishment utilize chlorine sanitizer but have no chlorine sanitizer test strip available. The person in charge placed an order for chlorine santizer test strips at the time of inspection. Re-inspection for test strips availablility by 08/16/24.

Core-4-402.12, C: Fixed Equipment, Elevation or Sealing - Ensure all shelving is at least 6” off the floor, namely center prep table in back kitchen. Core-4-202.16, C: Nonfood-Contact Surfaces - Replace all rusted, damaged, or laminated shelving throughout establishment. - Replace damaged cabinetry in front service area. Core-4-501.11, C: Good Repair and Proper Adjustment-Equipment - Repair walk-in freezer so it is in good repair and does not accumulate ice. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Repair wall and floor damage throughout establishment, namely under prep sink, behind ice machine, at prep area next to existing hand sink, at mop sink. Also seal all small holes in walls with caulk or silicone. Correct By: Correct Prior To Next Routine Inspection

Core-6-303.11, C: Intensity-Lighting - Provide bright and shielded lights inside both walk-in units. - Replace all missing or burnt out lights throughout the establishment. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding. Inside walk-in cooler, TCS products including raw shell eggs, deli meats, plain yogurt, cream cheese, shredded mozzarella cheese, and sour cream holding at 46-49*F. Walk-in cooler holding at 49-50*F. Items were discarded at time of inspection. Ensure TCS items are always stored at 41*F or less. Do not store TCS items in walk-in cooler until it is repaired and holding at 41*F or less - use front service refrigeration. :

Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. 7) Repair walk-in cooler so that it holds at 41*F or less (walk-in currently holding at 49-50*F). Do not store TCS foods in walk-in cooler until it is repaired. Establishment has a mostly plant based menu and has adequate refrigeration otherwise. 8) Provide bright and shielded lights inside both walk-in units. 9) Repair walk-in freezer so it is in good repair and does not accumulate ice. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law 1) Provide minimum 50-gallons capacity hot water either by replacing current 30-gallon with a 50-gallon, or providing an additional minimum 20-gallon water heater in parallel with existing water heater. 2) Provide a mixing faucet for mop sink with an integrated backflow preventer. Ensure faucet has hot and cold water. 3) Install a hand sink in front service area. Hand sink must have hot and cold water and drain to the sewer. 4) Re-plumb drain lines of 3-compartment sink to floor sink in back kitchen area with a 1” air gap at floor sink. 5) Repair leak at hot water to hand sink in restroom. 6) Ice bin cannot drain to a bucket. Either have existing bin drain to the sewer through a floor sink or hub drain, replace bin with one that does not drain, or provide a bin with wheels that can be taken to a floor sink for drainage. :

Core-6-101.11, C: Surface Characteristics-Indoor Areas Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability Core-6-501.114, C: Maintaining Premises, Unnecessary Items and Litter Core-6-501.12, C: Cleaning, Frequency and Restrictions 10) Detail clean establishment, focusing on inside walk-ins, under front prep counters, under equipment in the back kitchen. 11) Remove all unnecessary items from the establishment, including but not limited to clothes washer, unused juicer, unused dish machine. 12) Replace all missing or burnt out lights throughout the establishment. 13) Repair wall and floor damage throughout establishment, namely under prep sink, behind ice machine, at prep area next to existing hand sink, at mop sink. Also seal all small holes in walls with caulk or silicone. 14) Replace all rusted, damaged, or laminated shelving throughout establishment. 15) Ensure all shelving is at least 6” off the floor, namely center prep table in back kitchen. 16) Replace damaged cabinetry in front service area. 17) Provide a split toilet seat for restroom. :