PHIN & BOWL

Repeat Violation: The staff restroom lacks a self closer. [CA] Ensure the restroom doors self close.

Raw eggs were found stored above produce in the three door upright cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Cooling chicken was covered in the bottom section of the prep cooler. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. [COS] Chicken was uncovered to promote rapid cooling.

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

Faciltiy has installed an ice bin that is draining to a plastic bucket. [CA] Liquid waste shall be disposed of through the approved plumbing system and shall discharge into the public sewerage or into an approved private sewage disposal system. Relocate the ice bin to have proper drainage or remove the ice bin.

The handles of the two door upright freezer have an accumulation of food debris and grime. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

1. Repeat Violation: Facility has non ANSI microwave, toaster oven, airfryer, and cold hold unit. [CA] New and/or replacement 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). 2. Facility is using grocery bags to store food in the chest freezer. [CA] Use approved equipment for the storage of food items.

1. Facility has removed the handwash sink in the kitchen and drink area. Facility has replaced it with a one compartment sink with an integrated drainboard that has a direct connection. Dishes were observed in a drain rack on the drain board. The previously installed handwash sink was found on the floor in the warewash room. [CA] All food facilities shall provide an operable handwashing station. Reinstall the handwash sink. 2. The restrooms lacked soap in the wall mounted dispensers. Pump bottle of soaps were available for use. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

The staff restroom lacks a self closer. [CA] Ensure the restroom doors self close.

Chlorine solution at the three compartment sink measured at 10 PPM. Facility was using Clorox multipurpose cleaner as a sanitizing solution. [CA] All food contact surfaces of utensils and equipment shall be clean and sanitized. Use approved sanitizers. [COS] Facility provided regular chlorine as a sanitizer. Solution was measured at 100 ppm and dishes were sanitized.

1 .The public restroom, staff restroom, and the warewash handwash station lacked soap in their dispensers. Pump bottles of soap were available. 2. The staff restroom lacked paper towels in the dispenser. A roll of paper towels was available. [CA] Ensure to maintain the handwash stations stocked with liquid hand soap in the wall mounted dispenser, single use paper towels in the wall mounted dispenser, or a wall mounted hand drying device.

The back screen door has a gap on the bottom. [CA] Eliminate the gap under the screen door to prevent vermin entrance and harborage.

1. Facility has non ANSI microwave, toaster oven, airfryer, and cold hold unit. [CA] New and/or replacement 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). 2. Facility has a prep cooler and chest freezer in disrepair. [CA] Ensure to maintain the equipment clean and in good repair. Repair, replace, service, or remove the equipment.

The employee restroom door does not self close. The door is slightly self opening. [CA] Toilet rooms shall be separated by well-fitted, self-closing doors that prevent the passage of flies, dust, or odors.

Facility has a non ANSI accredited microwave and toaster oven in the kitchen area. [CA] New and/or replacement 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).

Under the storage rack in the back near the upright cooler there is a puddle of standing water. [CA] Ensure to maintain the floors, walls, and ceilings of the facility clean and in good repair.

The handwash sink in the kitchen has a large leak at the waste pipe. [CA] Repair plumbing fixture and maintain in clean and good repair.

Facility lacks a Food Safety Certificate. [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.

Facility is using TPHC for their boba without written procedures. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC). TPHC guidelines provided on site.

Water at the customer restroom handwash sink measured at a peak of 75°F. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

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

Several pieces of equipment (toaster oven, microwave, electric kettle, rice cooker, and syrup dispenser) throughout the facility are not ANSI certified. [CA] New and/or replacement 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). Remove or replace the equipment with ANSI certified equipment.

In the ware wash area, at the hand sink, there was no soap available in the dispenser. [CA] Provide handwashing cleanser in dispenser at handwash stations at all times. [COS] Staff restocked the dispenser at time of the inspection.

1. In the ware wash area only one of the four bulbs are working. 2. In the employee restroom the lights are not working. [CA] In every room and area in which any food is prepared, manufactured, processed or prepackaged or in which equipment or utensils are cleaned, sufficient natural or artificial lighting shall be provided.