BEASTEA LLC

Stainless steel panel on the left side of the cookline observed separated from the wall. [Corrective Action] Re-attach the stainless steel panel to the wall and seal all gaps.

Observed old canned food on shelvings in dry storage area. Per PIC, those are old and was planning to discard them. [Corrective Action] Discard old canned food and any other foods that won't be used.

Observed mold like substance inside the ice machine near the ice chute. [Corrective Action] Thoroughly clean and sanitize inside the ice machine and maintain clean.

Deteriorated plastic protective film observed on the new refrigeration units. [Corrective Action] Remove deteriorated plastic protective film from the refrigeration units and maintain equipment surface clean.

Observed accumulation of grime and debris on the floors underneath the cook line. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized.

**MAJOR** 1. Observed Vermin: Documented in the following areas: Observed three live German cockroaches (one adult and two nymphs) underneath the cook line and one nymph in the side hallway area. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Anjani Sircar. 4. Notification: The person in charge during inspection, Joy, has 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. **MINOR** Observed multiple flies and gnats throughout the food preparation area. [CA] The premises of a food facility shall be free of non-disease carrying flies, gnats, ants, weevils, and insects.

No person in charge at the time of inspection. Manager contacted via phone and arrived during inspection. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Observed gap in the back door due to broken screening. Observed back door propped open at the time of inspection. [CA] Seal all gaps in the facility. Facility shall be fully enclosed to prevent pest entrance and harborage.

Measured the chlorine sanitizer concentration in the 3-compartment sink at 200 ppm. [CA] Chlorine sanitizer shall be maintained at an approved concentration.

1) Observed working utensils stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed ice scoop handle stored in direct contact with ice in the cooler. [CA] Scoops shall be stored in such a way to prevent direct hand contamination with foods.

Observed food stored directly on the floor of the kitchen and storage area. [CA] Food shall be stored six inches above the floor to prevent contamination and facilitate ease of cleaning.

Observed accumulation of grease and grime on the sides of cook line, the ventilation hood, food storage shelves and refrigeration unit handles. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Measured the ambient temperature of the 2-door preparation unit at 60F. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.

Measured cut watermelon in the 2-door preparation unit at 71F. Per employee, watermelon was cut less than 15 minutes prior to temperature measurement. Measured the ambient temperature of the unit at 60F. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Cut watermelon was relocated to 2-door upright cooler to facilitate rapid cooling.

Measured the chlorine sanitizer concentration in the 3-compartment sink at 25 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse at a chlorine concentration of 100 ppm, or as per manufacturer's specifications.

1. Observed working utensils stored in standing water. Measured the water at 85F. [CA] Working utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2. Observed ice scoop handle stored in direct contact with ice in the cooler. [CA] Scoops shall be stored in such a way to prevent direct hand contamination with foods. 3. Observed bowl without handle stored in direct contact with ice in the ice machine. [CA] Provide scoops with handles to prevent direct hand contamination with food.

Observed handwash sink is partially obstructed by standing bucket and containers of oat milk. [CA] Handwash sink shall be fully stocked and accessible at all times.

Measured boba at 83F. Per employee, the boba was cooked 2 hours prior. Per manager over the phone, the boba is kept at room temperature no more than 4 hours and the timer is set on their phone. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Employees to discard boba at the end of the 4-hour time marking.

Observed food stored on the floor in the kitchen (toppings) and in the storage area (oat milk containers, sauces, etc.) [CA] Food shall be stored six inches above the floor to prevent contamination.

**MAJOR** Observed employees actively skipping the sanitizer step during warewashing. Employees did not know how to set up the sanitizer compartment. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Specialist instructed employees on how to conduct manual warewashing and how to set up the 3-compartment sink with sanitizing solution. The sink was temporarily blocked using plastic wrapping. Chlorine sanitizer concentration measured at 100 ppm. **MINOR** Observed accumulation of mold-like substance in the interior panel of the ice machine. [CA] Routinely clean and sanitize the ice machine.

Observed the preparation unit lid next to the cook line is in disrepair. Observed multiple refrigeration gaskets (reach-in in the kitchen area) are falling off and in disrepair. [CA] Equipment shall be maintained clean and in good repair.

Observed excessive accumulation of dust and grease in the fume hood over the cook line. [CA] Routinely clean the ventilation hood filters. The ventilation hood filters shall be maintained clean and in good repair.

Facility is operating without an active health permit.[CA] A food facility shall not be open for business without a valid health permit.

1. Observed large hole in the ceiling above the handwash sink. The ceiling panels appear to be broken and falling off. 2. Observed the top of the back door is broken off and is not flush with the wall, creating a large gap into the facility from the outside. [CA] Repair ceiling panel and broken door. Seal all gaps in the facility. The facility shall be fully enclosed to prevent pest entrance and harborage. 3. Observed excessive clutter throughout the facility and the back storage area, including personal items. [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.

Observed accumulation of grime on food storage shelves and refrigeration unit handles and doors. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

No person in charge at the time of inspection. Manager contacted via phone. [CA] A designated person in charge who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Observed excessive accumulation of grease, grime, and food debris in the kitchen area, especially at the cook line. [CA] Floors, walls, and ceilings shall be routinely cleaned and sanitized to prevent pest harborage.

Observed 20+ house flies, fruit flies, and gnats in the kitchen and storage areas. [CA] Food facility shall be kept free of vermin and non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Milk held in sm undercounter refrigerator measured >41F,<135F [CA] PHFs shall be held at 41°F or below or at 135°F or above.

Several gnats observed in dry storage room and food preparation area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Boxed/bagged food stored directly on the floor of the dry storage room. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Lack of thermometers in refrigerators. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Several wet/used wiping towels stored on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Ambient temperature of undercounter refrigerator measured at 49F.[CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.