TAPIOCA EXPRESS

Observed working utensils are 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.

Observed employee actively conducting warewashing of utensils and blenders without the use of sanitizer. [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 intervened and directed employees to set up the 3-compartment sink with sanitizer solution. All food contact surfaces including blenders shall be routinely cleaned and sanitized after use. Discussed the use of the 3-compartment sink at the front for sanitizing blenders.

Actively working employees lack food handler cards. [CA] Food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler card shall be available for review.

Observed excessive clutter and unused equipment in the back storage area. [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.

Facility lacks a metal probe thermometer for monitoring internal temperatures. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.

In the walk-in cooler, measured multiple Potentially Hazardous Foods (chicken, eggs, fish balls, tofu, milk, yogurt) from 46-49F. In the 2-door preparation unit at the front service area, measured milk and yogurt at 50F. Per PIC, all foods have been stored since overnight. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] Foods were voluntarily condemned and discarded during inspection. See VC&D form.

Measured the ambient temperature of the walk-in cooler at 48F. Measured the ambient temperature of the front 2-door preparation unit at 50F. Measurement taken using a metal probe thermometer stored inside both units without opening for more than 20 minutes. [CA] Refrigeration units shall maintain foods at 41F or below. Discontinue storage of Potentially Hazardous Foods until the unit is repaired.

Cardboard was used as liner on shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent. Fridge ambient temperature measured at 48F in the front holding PHF. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Missing thermometer in fridges in the front area. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Cups of water melon, cantaloupe and honeydew in front counter area measured between 46F-49F. Per PIC, food was in fridge since yesterday. [CA] PHFs shall be held at 41°F or below. [COS] PIC VC&D items.