CLEAN JUICE DR PHILLIPS
7512 DR PHILLIPS BLVD STE 60
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 1 health inspection reports
All Inspection Reports
Inspection Date: 1/10/2024
Inspection #: Visit ID: 8354971
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice Machine in kitchen interior soiled.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on prep counter. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-22-4:Basic - Floor area(s) covered with standing water front counter floor. Repeat Violation
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Interior of two juice prep cups no longer smooth and cleanable.
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall below three compartment sink behind sanitizer.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum containers stored on shelving in back area of kitchen.
- 08B-17-4:Basic - Unwashed bananas stored over-to-eat food coconut oil.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Standing water in mop bucket.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm and then 50ppm Corrected On-Site
- 10-08-5:Basic - scoop handle in contact with frozen fruits in prep area front station
- 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. O ppm and then 50ppm Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals yellow substance stored next to food o shelving in kitchen.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.