MOCHINUT

Food manager certification was expired at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Warm water in restroom measured 65F after allowing the water to run for several minutes. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

Per TPHC written procedures from previous inspection, a timer will be used to monitor the boba. During inspection, timer was not set. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Timer set during inspection.

Handle of sugar spoon in contact with sugar inside bulk storage container. [CA] Provide scoop with handle and store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed bulk bag of panko on shelf for storage. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Observed what appeared tobe old rodent droppings by the back door to the facility. [CA] Clean and sanitize area of old droppings.

Food safety certification was not available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Observed employee handle garbage bag and then wash hands for several seconds in the preparation sink. [CA] Ensure that hands are washed in the hand wash sink with soap and water and then dry with disposable paper towels.