ROUTINE INSPECTION
4 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Boba measured at 90F in hot holding unit. Per PIC, it was cooked at 1 PM. [CA] PHFs shall be held at 41°F or below or at 135°F or above. OR 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] PIC marked time on container for TPHC (time as public health control) from when it was taken out of temperature of control.
- K06: Adequate handwash facilities supplied, accessible
Observed trash can stored in front of hand wash sink. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Trash can moved away from hand wash sink.
- K21: Hot and cold water available
Hot water fluctuated between 110-119F at three compartment sink. [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.
- K45: Floor, walls, ceilings: built,maintained, clean
Accumulation of food debris and grime on floor under storage rack near water heater, inside walk in cooler, near large ice machine and in floor sinks. [CA] Clean the floors and floor sinks regularly and maintain in good condition.