TATA TEACORN

Food safety manager's certificate and food handler cards unavailable for review. [CA] Ensure at least one food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.

In the back prep/storage areas, observed dried rodent droppings behind refrigeration and under shelving. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity. Seal all cracks and crevices. Contact pest control to provide service as necessary.

Underneath the cookline, observed a hole in the floor tile that may provide access for vermin. In the same area, observed debris accumulation. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin. Seal any cracks, crevices, holes, and gaps to prevent an entrance for and possible harborage of vermin.

At the front entrance, observed a gap at the bottom of the door. [CA] Ensure a door sweep is installed at the bottom of the front door to prevent an entrance for vermin.

On the counter-top, measured tapioca pearls at 70F. Per operator, tapioca pearls stored from 12:00pm. [CA] Potentially hazardous foods maintained by time shall be time labeled/time marked when removed from temperature control and served within 4 hours or discard. [SA] Operator placed a time label on the container of tapioca pearls to be served within 4 hours or discard.

Observed heavily torn/worn gaskets installed at the 2 door reach in freezer. [CA] Ensure gaskets for the 2 door reach in freezer are replaced. Gaskets for refrigeration shall be maintained in good repair. Observed unapproved wooden shelving installed in the back storage area and unapproved particle board shelving installed at the kitchen area. In the dry storage room, observed several pieces of wood installed to the wall. In the kitchen area, observed the use of cardboard to line shelving. In the kitchen area, and back storage areas, observed the use of metal can lids to seal/black holes in walls. [CA] Ensure only approved materials and equipment are used within the facility. Use only approved smooth, durable, and easily cleanable material.

In the small dry storage room, observed a single dead cockroach in a ceiling corner. In the same area, on the installed wooden boards, observed cockroach droppings in the area. [CA] Ensure facility is kept free of vermin. Clean and sanitize all areas with activity.

In the kitchen area, above the handwash sink, observed peeling FRP panels. To the right of the cookline, observed flat tiles installed as cove base and cracks/crevices present from the improper installation. [CA] Ensure floors, walls, and ceilings are installed with approved materials that are smooth, durable, and easily cleanable. Wall panels shall be installed properly and sealed to prevent cracks/crevices.

In the kitchen area, between the large 2 compartment prep sink and the 3 compartment sink, observed potable water supply faucet with backflow/back siphonage protection for the mop sink has been removed. [CA] Ensure a proper potable water supply faucet with backflow/back siphonage protection is reinstalled for the mop sink. [SA] Operator to provide water from the 3 compartment sink until a proper potable water supply faucet with backflow/back siphonage protection may be installed at the mop sink. In the kitchen area, observed large 2 compartment prep sink is plumbed and draining to the mop sink. [CA] Ensure prep sink is plumbed to drain to an approved floor sink installed through plan check. [SA] Current plumbing drainage of the prep sink does not prevent operation of the prep sink. Submit plans to install an approved an approved floor sink

Employee did not wash hands after sweeping in the kitchen and proceeded to start food preparation. No direct contamination of food occurred during change of task. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required when hands have been contaminated. Gloves shall be properly used and discarded between tasks. [COS] Operator instructed to wash hands at the handwash station.

In the kitchen, measured a container of bean sprouts stored at 60F, and a container of tea eggs stored at 78F. [CA] Ensure potentially hazardous foods are held cold at 41F or below or held hot at 135F and above to prevent bacterial growth. Per operator, bean sprouts stored for 1.5 hours, and tea eggs stored for 3.5 hours. [SA] Operator moved container of bean sprouts to the undercounter compartment of the 2 door prep unit to facilitate proper holding temperatures. Operator served tea eggs until 3:00pm for a total of 4 hours from when removed from temperature control and discarded.

Observed accumulation of grease and debris on the floor underneath the cookline. [CA] Ensure cookline is frequently cleaned and maintained to prevent possible harborage of vermin.

In the kitchen area, observed vacuum packaged bags of pork sausage stored in the 2 door prep unit and in the freezer chest. Operator was unable to provide receipts for bags of pork sausage. Per operator, bags of pork sausage were purchased and delivered from a home. [CA] Ensure all food served within the facility is obtained from an approved source. All food related receipts shall be retained within the facility for review. [COS] Operator VC&D vacuumed packages of pork sausage.

Observed pork ribs and pork thawing on the drainboard at the 2 compartment prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

In the back storage area, observed wooden shelving installed. Observed the use of cardboard to line shelving and flooring. [CA] Ensure only approved materials and equipment are used within the facility. Discontinue use of wooden shelving and replaced with approved material such as stainless steel. Discard cardboard from the facility to prevent harborage of vermin.

Observed grease accumulation on water knobs at the 3 compartment sink and on refrigerator door handles. [CA] Ensure all non-food contact surfaces are frequently cleaned and maintained. Degrease non-food contact surfaces to prevent possible cross contamination.

Underneath the cookline, observed a dead rat. No other live or dead animals observed within the facility. No sources of contamination from rodent droppings noted within the facility. [CA] Ensure facility is kept free of rodent activity to prevent possible contamination of food. Contact pest control to provide service for facility. Seal all open holes and gaps within the facility to prevent access. Keep front and back doors closed to prevent an entrance for vermin.