UME TEA

Observed several flies throughout the food preparation area. [CA] The premises of a food facility shall be kept free of vermin and other non-disease carrying insects, fruit flies, gnats, weevils, and ants.

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

Observed leak in the piping underneath the 3-compartment sink. Per PIC, technician will repair the leak today. [CA] Plumbing fixtures shall be maintained in good repair.

1) Observed electric fly control device stored directly above the food preparation counter and service counter. [CA] Insect control devices that are used to electrocute or stun flying insects shall be designed to retain the insect within the device and be installed away from the storage and preparation of food or food contact surfaces and linens. 2) Observed back door is kept propped open at the time of inspection. [CA] Keep the back door closed. Facility shall be fully enclosed to prevent pest entrance and harborage.

Observed employees washing blenders in the preparation sink 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 PIC to set up the 3 compartment sink during inspection. Directed employee to wash blenders and equipment in the 3-compartment sink.

1) Observed facility has installed an unapproved Emeet Smokeless Fryer (Model: 45BDH-22) for cooking. [CA] All utensils and equipment shall be approved, installed properly, & meet applicable standards. 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). [COS] Equipment was impounded at the time of inspection. 2) Observed the use of unapproved, foreign equipment (hot water and tea boiler) in the facility. [CA] 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).

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

Observed scoop handles are making direct contact with food inside bulk ingredient bins. [CA] Scoops with handles shall be stored in such a way that the handle does not come in direct contact with food to prevent contamination.

Facility TPHC written procedures or documentation is not available for review at the time of inspection. [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.

**REPEAT VIOLATION** Observed employees cooking raw chicken inside a smokeless fryer at the time of inspection. Observed excessive heat produced by the unit. No approved exhaust hood ventilation at this facility. [CA] Discontinue cooking of raw chicken. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Observed boxes of fruit stored directly on the floor. [CA] Food shall be stored at least six inches above the floor to prevent contamination and facilitate ease of cleaning.

Measured maximum water temperature at the 3-compartment sink at 111F. [CA] Hot water shall be supplied at a minimum of 120F from the faucet.

Measured boba, rice, and mochi stored on preparation counter from 93-110F. Per employee, boba was cooked 1 hour prior to temperature measurement. No evidence of time markings observed. Per employees, rice and mochi was cooked more than 4 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Per employees, boba will be served or discarded within the next 3 hours (4 hours from time of initial cooking). Rice and mochi was voluntarily condemned and discarded during inspection. See VC&D report.

Observed handwash sink in the kitchen was obstructed at the time of inspection. Nearby handwash sink in the front preparation area was fully stocked and available for use. [CA] Handwash sink shall be fully stocked and accessible at all times.

Measured cooked dairy pudding and taro stored at ambient temperature from 78-110F. Per employees, food was cooked more than 4 hours prior to temperature measurement and is cooling. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. [COS] Pudding, taro, red rice, and mochi was voluntarily condemned and discarded during inspection. See VC&D form.

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

Per permit condition, facility is approved for the use of ventless AutoFry oven without an exhaust hood system for the heating of precooked food items only. Observed employees cooking raw chicken inside the oven at the time of inspection. Observed excessive heat and smoke produced by the unit. [CA] Discontinue cooking of raw chicken. Provide approved exhaust hood ventilation over all cooking equipment as required to effectively remove cooking odors, smoke, steam, grease, heat, and vapors.

Facility lacks probe thermometer for monitoring internal temperature of food. [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.

Observed employees actively washing utensils in the preparation sink and skipping the sanitizer step. [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 utilize and set up the 3-compartment sink for washing, rinsing, and sanitizing.

Observed the use of unapproved, foreign equipment (hot water and tea boiler) in the facility. [CA] 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).

The three compartment sink used for manually warewashing is incorrectly prepared in the order of soap, sanitizer, and rinse. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried.

Single-use gloves are stored inside container of raw chicken. [CA] Use approved utensils or equipment to handle food. Single-use gloves shall be discarded after use.

Knife stored on magnetic strip above the three compartment sink is in disrepair where the tip of the blade is damaged. [CA] Remove and replace equipment or utensil that are damaged and maintain in good repair.

Inside the food prep unit located by the back kitchen, raw squids are stored above ready-to-eat foods. [CA] Store raw foods separate or below ready-to-eat foods.

Handwash sinks in the back kitchen are obstructed and not easily accessible with equipment stored in front of the sinks and in the basin of the sinks. [CA] When operating, all handwash sinks shall be kept unobstructed and easily accessible for employees to wash their hands when required. [COS] Employee removed obstructions from the sinks.

Back door of the facility is kept opened. [CA] Keep back door closed when not in use to prevent the entrance of vermin.