MOLLY TEA CUPERTINO

Wiping towels are not placed in sanitizer bucket between uses and observed stored on prep table. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Flexible drain lines from dispenser cooler unit extends into the floor sink. [CA] Provide a minimum of a 1 inch air gap between the end of equipment drain lines and the rim of the floor sink to protect equipment from back flow contamination.

Two cooler units that are used to hold and dispense liquid ingredients were added without approval from plan check. Brand of the units are unknown; is made in China with model number :XJ-1121800; No NSF Certification observed on equipment. Per plans, facility was approved to have two under-counter reach-in cooler (Brand: Atosa) with multiple tea dispenser (brand: Avantco) at the location where the new cooler/dispenser units are installed. [CA] New and/or replacement equipment shall be submitted to this department's Plan Check for review and approval prior to installation and use. Food equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g. NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). Submit plans and specs for cooler units to this department's Plan Check for review within 30 days or equipment may be subject to enforcement action. Additonal information for plan check can be found at www.ehinfo.org Discussed cleaning and sanitizing procedures of equipment with PIC.

Milk inside the reach-in cooler used to dispense liquid ingredients was measured at 43F - 48F. [CA] Potentially hazardous foods when cold holding shall be held at or below 41F. Ambient temperature of the unit was measured at 41F.

Employees were observed using the two compartment prep sink to conduct manual warewashing where utensils were washed and sanitized.[CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).