CO BA DESSERT, TEA & COFFEE

1. Observed frozen taro thawing in the three compartment warewashing sink. [CA] Three compartment sink shall be used for no other purpose than warewashing to prevent cross contamination. Ensure all food preparation is conducted in the dedicated one compartment preparation sink. 2. Observed clean cups maintained in a container directly adjacent to the hand sink in the back kitchen area. [CA] Store clean equipment elsewhere, so that it is not exposed to splash contamination or install a splash guard at the hand sink.

Observed accumulation of food, debris, and dust underneath refrigeration units and prep tables throughout the facility. Observed accumulation of food on the wall near the cook-line. Observed several crevices on the sides of ceiling panels throughout the kitchen. Observed a partially detached, food encrusted outlet on the wall near the preparation sink. [CA] Walls and/or floors in food preparation area shall be kept clean. Seal all gaps, crevices, and cracks in facility structure to prevent the harborage of vermin.

Observed the door of the walk-in cooler removed, and leaning flush with the wall near the ice machine. [CA] The premises of a food facility shall be free of litter and items that are unnecessary to the operation or maintenance of the facility, such as equipment that is nonfunctional or no longer used. Remove unused equipment to prevent the harborage of vermin.

Employee observed using personal phone with gloved hands, proceeded to push down trash in a trash can near the three compartment warewashing sink, then attempted to resume food preparation before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Instructed employee to de-glove and properly wash hands.

Facility observed properly time labeling boiled boba pearls subjected to time as a public health control. However, time as a public health control (4-hour rule) written procedures could not be provided. [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.

One employee could not provide a valid food handler card. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Hand sink at the corner of the front service line observed partially obstructed by a stool and trash can placed directly in front. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Observed two crepe/waffle makers at the front service area that lack overhead ventilation. Crepe makers observed emitting steam/vapors during cooking. Per staff, crepe makers were added about a month ago. [CA] Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors. Submit plans to DEH Plan Check at dehplancheck@deh.sccgov.org for the addition of new equipment.

Cooked cassava and coconut mix, cooked coconut, and cooked taro measured between 48F and 49F while maintained in the upper and lower portions of the prep cooler to the right of the cook-line. Per staff, items measured at an elevated temperature due to frequent opening and closing of the unit during service. After leaving the unit closed for 20 minutes, ambient of the unit measured 41F via probe. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods were relocated to alternate refrigeration. PIC turned down the temperature setting of the unit.

Facility lacks testing materials for their choice of sanitizer, chlorine, at the three compartment sink. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

1. There are several small holes in the walls of the back prep area and a small hole on one of the ceiling tiles above the chest freezers. [CA] Repair holes in structure and maintain in good repair to prevent pest harborage. 2. Walls and floors of the back prep area have an accumulation of food debris. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

1. Observed Vermin: Documented in the following areas: On sticky traps throughout the facility [under the small ice machine, in the walk in cooler turned dry storage, under the water heater, under the prep sink, under the hand sink]. On the small chest freezer and under the two chest freezers. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Yes 4. Notification: The person in charge during inspection, Loc (staff), Eric and Emily (Owners) via phone, have been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider. 2. Several small flies were observed at the prep area across the cookline equipment. [CA] Ensure to maintain the facility free of animals, pests, and vermin.

In the front service area, at the only hand wash station, the paper towel dispenser was empty. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Staff restocked the dispenser at time of the inspection.