ROUTINE INSPECTION
The following was discussed with the operator: Warewashing 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. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM).
4 reported violations
- K01: Demonstration of knowledge; food safety certification
FSC is not available for review at time of inspection.[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.
- K08: Time as a public health control; procedures & recordsCritical
Boba held at front service area is subject to TPHC but is not time marked for discard at 4 hours. [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] PIC time marked boba for discard at 4 hours.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
Equipment unnecessary for operation found stored in the facility. [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.
- K22: Sewage and wastewater properly disposed
Wastewater at janitorial sink is slow draining. [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.