DEVIL & ANGEL @ GREAT MALL

At the hand wash facility at the front corner of the facility (directly adjacent to the preparation sink), the paper towel dispenser observed empty. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Employee restocked paper towels.

Pistachio and heavy cream mix measured 56F while maintained in a melted ice bath at the front service line. Per staff, item had been taken out of refrigeration approximately 2.25 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Employees replaced ice bath and stirred mixture. Mixture remeasured at 41F after approximately 30 minutes.

Employee observed using their personal phone, then attempted to resume food preparation before being stopped. Employee observed utilizing their personal phone, then donned gloves and 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] Employees properly washed their hands.

*REPEAT VIOLATION* Cooked boba pearls subjected to time as a public health control observed labeled with a time sticker stating "4PM-8PM". However, current time of inspection was 3:45PM. Per employees, boba pearls had been cooked at 3:30PM. Corn dog batter subjected to time as a public health control lacked time labeling. Per employees, corn dog batter had first contacted a hot dog at 2:30PM. *Note: Contact of hot dog renders batter a potentially hazardous food. [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] Items were properly time labeled.

Prep sink at the front service line is incapable of outputting hot water. Water measured 72F from the faucet. Three compartment sink and prep sink at the back kitchen are capable of outputting water at a maximum of 117F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. [COS] Manager turned on diverter valve for the prep sink at the front service line. Hot water re-measured at greater than 120F. *Note: Hot water violation for prep sink at the back kitchen and three compartment sink remain uncorrected.

Employee observed skipping the sanitizing step during warewashing. Per staff, they ran out of bleach. Facility lacks any form of sanitizer on-site. [CA] Facility shall maintain sanitizer on-site available for use at all times that the facility is in operation. 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] Manager left and returned with a bottle of bleach. ____________ Minor violation: Accumulation of pink, mold-like growth on the upper interior panel of the ice machine. No direct contamination observed. [CA] Clean and sanitize interior of ice machine at a rate sufficient to preclude mold-like growth/buildup.

Hand sink at the left-side of the front service line (oriented facing into the facility) observed slow draining. No overflow observed. [CA] Repair plumbing and maintain in good repair.

*REPEAT VIOLATION* 1. Facility could not provide a valid, five-year (manager's) 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. 2. Back of the house employee could not provide a 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.

*REPEAT VIOLATION* Cooked boba pearls that are subjected to time as a public health control lacked time markings. [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] Boba pearls labeled with time markings.

*REPEAT VIOLATION* Handwash sink in the front right corner of the service area partially obstructed with a rolling cart. Wall-mounted dispenser lacked paper towels. *Note: Packets of paper towels available on dry storage shelves nearby. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Handwash sink unobstructed. Paper towels restocked.

Raw shell eggs stored over milk, water, and french fries in the walk-in 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.

Prep sink in the front area's faucet is leaking. [CA] Repair and maintain.

1. Handles of scoops for bulk food in direct contact with food. One of the handles has broken off and is missing. Cup used as scoop in ice machine. [CA] Use handles with scoops, and keep scoops out of food to prevent contamination. 2. Prep sink in the back next to the walk-in cooler observed to be filled with employee belongings. [CA] Prep sink shall remain unobstructed for use.

Three compartment sink is capable of outputting water at a maximum of 105F, as measured during time of inspection. Front prep sink is capable of outputting water at a maximum of 108F, as measured during time of inspection. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

Facility lacks a food safety certificate. One employee's food handler card could not be provided upon request. [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. 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. Food handler cards must be available upon request at all times.

Two metal containers of cooked boba pearls are on TPHC, per the PIC (person in charge). Containers lacked time labels. [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.

Open can of redbull observed in the walk-in cooler. Per an employee, it is her personal drink. [CA] Employees shall drink from containers with tight fitting lids and straws to prevent possible contamination of food/food contact surfaces.

1. Hot dogs and mozzarella cheese on sticks measured 55F in the under-counter cooler unit next to the fryer. Per the PIC, these items were taken out and prepped prior to putting them into the under-counter cooler less than 2 hours prior. Ambient of the unit measured 54F. *NOTE: Refrigeration equipment MUST be capable of holding potentially hazardous foods at or below 41F. 2. Two large blocks of mozzarella cheese measured 51F on cardboard boxes outside of the walk-in. Per an employee, she took them out of the walk-in 10 minutes ago to start prepping. No active prep of these cheese blocks observed. 3. Pistachio and heavy cream mix measured 72F while sitting in a metal container on the front counter near the register. Per an employee, it was made 1 hour prior. [CA] PHF shall be held at or below 41F, OR at or above 135F to prevent the growth of bacteria. [COS] Hot dogs and mozzarella cheese on sticks relocated to the walk-in cooler. Mozzarella cheese blocks relocated to walk-in cooler. Pistachio and heavy cream mix to be used or discarded within 4 hours of first mixing (3 hours from the time of inspection).

Large amount of grease buildup on hood screens above the fryer. [CA] Clean and maintain to provide adequate ventilation of heat/grease.

Hand wash sink in the back prep area in front of the walk-in observed to be filled and thus obstructed with 3+ stacked 5 gallon plastic containers. Hand wash sink in the left corner of the front prep area observed to be fully obstructed with a cart and two tea dispensers. *Note: Hand wash sink in the far right corner of the front prep area, next to the prep sink, was available for use Employee cutting cheese in the back prep area states that she removes the 5 gallon plastic containers from inside the hand sink basin, OR washes her hands in the 3 compartment sink when she needs to wash her hands. [CA] Hand wash sinks shall remain unobstructed and thus usable during all hours that a food facility is in operation. The three compartment sink shall not be used for hand washing.