Beneblends

Year by year

Inspections

1. May 26, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     LABEL - PACKAGED FOOD

     Packaged self-service protein bites and parfaits are improperly labeled.

     Correction: Properly label packaged food items with: common name; an ingredient list, including all subingredients in descending order of predominance, including; a weight or count; the name and address of the manufacturer, packer, or distributor; allergen content disclosure.

     Code WFC 3-602.11

   • Not serious Good Retail Practice

     THERMOMETER - MISSING INDICATING

     Thermometer in coolers and freezers are missing or not properly located.

     Correction: Provide or reposition thermometer so that it is located in the warmest part of the refrigeration unit and is easily visible.

     Code WFC 4-204.112

   • Not serious Good Retail Practice

     THERMOMETER - MISSING STEM

     No thermometer is present for monitoring internal food temperatures (0-220 degrees F range).

     Correction: Provide and use a thermometer capable of taking internal food temperatures.

     Code WFC 4-302.12

2. Jul 10, 2025 Re-Inspection · No Reinspection Required

   No violations cited.

3. Apr 25, 2025 Routine Inspection · Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     There is no certified food protection manager for the establishment. Previous CFPM, Laura Hess, recently left employment at this location.

     Correction: Provide a certified food protection manager. Keep copy of CFPM certificate posted onsite.

     Code WFC 12-201.11

   • Not serious Good Retail Practice

     FOOD PREP SINK

     Dishmachine is in disrepair and food employees are using the 2-compartment designated food prep sink for utensil washing.

     Correction: Provide and use a sink solely for the purpose of food preparation.

     Code WFC 4-301.16

   • Not serious Good Retail Practice

     GOOD REPAIR - EQUIPMENT

     Low temp dishmachine is in disrepair and no longer available for use. Utensils are being manually washed-rinsed-sanitized, then placed on dishrack in dishmachine to air dry.

     Correction: Maintain equipment in good repair. Dishmachine must be repaired or replaced. To operate without a food prep sink, all food must arrive commercially pre-washed or involve only a limited amount of rinsing above a flood rim of a sanitize compartment. If 2-compt sink will be converted to a utensil wash sink, it will need to be used with an approved detergent-sanitizer with the appropriate test strips

     Code WFC 4-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the low temperature dishmachine is 0ppm Cl, dishmachine is in disrepair and not in use. Food employees indicated that they are manually washing/rinsing/sanitizing utensils.

     Correction: Repair/replace dishmachine. Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

4. Mar 12, 2024 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CLEAN - FREQUENCY/CONTAMINATION

     Blenders and scrapers used with TCS food not cleaned at least every 4 hours. Food employees wash and rinse the blender in the 2-compartment sink between orders and then send through the dishmachine at the end of the day.

     Correction: Wash, rinse, then sanitize food contact surfaces used with TCS food at least every 4 hours and any time contamination has occurred.

     Code WFC 4-602.11

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Handle on door for upright cooler that is exposed to splash, spillage, or other food soiling is no longer easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING

     Employees have been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge, however, no policy onsite to verify training.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness. Keep signed employee health reporting agreement forms from all food employees in a file onsite that is accessible to the sanitarian to verify.

     Code WFC 2-201.11

   • Not serious Good Retail Practice

     GOOD REPAIR - PLUMBING

     Ice machine is not in use, due to plumbing repair with drain line.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code WFC 5-205.15

   • Serious Priority (CDC risk factor)

     SANITIZATION - CHEMICAL

     The sanitizer concentration for the quat sanitizer in the wiping cloth bucket observed at 400-500ppm.

     Correction: Use test strips to measure proper sanitizer concentration and adjust the concentration accordingly. Provide training to employees on proper use and concentration of sanitizer.

     Code WFC 4-501.114

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer (i.e. quaternary ammonia) is not available or is expired/damaged.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Toilet room is not provided with a tight fitting, self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

   • Not serious Good Retail Practice

     WAREWASHING - DRAINBOARDS

     There are no adequately sized utensil racks or drainboards for soiled and/or cleaned utensils. Clean utensils observed air-drying in "pre-wash" sink adjacent to the dishmachine. Note: PIC explained that all utensils are pre-cleaned in the 2-compt sink, not the "pre-wash" sink.

     Correction: Provide self draining tables with utensil racks or drainboards that are large enough to accommodate and separate all soiled and cleaned items.

     Code WFC 4-301.13

5. Oct 28, 2022 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of prep coolers and freezers are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Serious Priority (CDC risk factor)

     CLEAN - FOOD CONTACT SURFACES

     The facility ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code WFC 4-601.11(A)

   • Serious Priority (CDC risk factor) Corrected on site

     DATE MARK - SYSTEM

     A date marking system is not in place for ready-to-eat TCS foods.

     Correction: Implement procedures so that all ready-to-eat TCS foods are date marked with a date not to exceed 7 days.

     Code WFC 3-501.17

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     General cleaning needed through out the kitchen area.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     WIPING CLOTHS

     Wet wiping cloths improperly stored.

     Correction: Store wiping cloths in a container of sanitizer solution when not in use. Wet cloths used with raw animal foods shall be kept in a separate sanitizing solution.

     Code WFC 3-304.14

6. Dec 11, 2021 Pre-Inspection · No Reinspection Required

   No violations cited.