BAMBU HOSTETTER

1) Observed a bucket inside the 3-compartment sink that contained both soap and chlorine. [CA] Do not mix soap and chlorine together when warewashing. Washing and sanitizing must be done in SEPARATE steps as follows: 1) Wash with soap and water 2) Rinse 3) Sanitize with 100ppm chlorine, 150-400ppm quaternary ammonia, or per manufacturer directions. 4) Air-dry *REPEAT VIOLATION* 2) Observed accumulation of brown/pink mold-like substance on the white baffle inside the ice machine. [CA] Keep ice machine clean.

Observed cans of food were stored inside the restroom in front of the toilet. [CA] Food shall not be stored in lockers, toilet rooms, dressing rooms, refuse rooms, mechanical rooms, under unshielded sewer lines, leaking water lines, under stairwells, under other sources of contamination.

Observed employee handled large garbage bin/bags, went to the rear area where there is no designated handsink, and then proceeded to handle food containers. When asked to wash her hands, the employee stated she had washed her hands at the 3-compartment sink. Observed a wall-mounted soap dispenser above the 3-compartment sink, but the dispenser was empty. There was also no paper towel dispenser at the 3-compartment sink. Employee stated she used the soap from the soap bottles on the floor under the 3-compartment sink. [CA] Wash hands with soap from a wall-mounted soap dispenser, then dry hands using disposable paper towels.

Inside the only restroom: observed both the soap and paper towel dispensers were empty. [CA] Keep soap and paper towel dispensers stocked at all times. [COS] Employee refilled the soap and paper towel dispensers. _____ Minor violation: In the front prep area: observed the handsink was partially obstructed by the open swinging door that was propped open, and also by metal containers stored in front of the sink. [CA] Keep handsink unobstructed at all times. Keep door closed to prevent blocking the sink, and do not store items in front of the sink. *REPEAT VIOLATION*

At the beginning of the inspection, observed lack of time-marking for cooked boba and toppings on the countertop. Boba measured approximately 75F. At around 1:20pm, employee time-marked boba's start time to be 1:00pm. [CA] When using TPHC, food must be IMMEDIATELY time-marked at the start of the 4 hour time limit. [SA] Employee retroactively time-labeled the boba and toppings. *REPEAT VIOLATION*

Inside a bucket in the 3-compartment sink: measured chlorine to be over 200ppm. [CA] Dishes must be sanitized in 100ppm chlorine or 200ppm quaternary ammonia, or per manufacturer directions.

Observed soiled wiping cloth stored directly on prep counter. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

A metal probe thermometer was not readily available. [CA] Ensure employees have easy access to a metal probe thermometer to measure food temperatures.

Sanitzer test strips were not available. [CA] Obtain sanitizer test strips to measure sanitizer concentration.

1) Inside the ice machine: observed pink and brown mold-like substance on the white panel. [CA] Keep ice machine clean. 2) Observed employee set up sanitizer solution in a bucket inside the 3-compartment sink, then add dish soap to the solution. [CA] Washing and sanitizing must occur in separate steps: 1 - Wash with soap and water 2 - Rinse with clean water 3 - Sanitize in 100ppm chlorine solution 4 - Air-dry

Measured hot water at the 3-compartment sink to be 103F. [CA] Provide hot water (120F) at the 3-compartment sink.

Employee food handler cards were not available for review. [CA] Ensure all employee food handler cards/food safety certificates are stored together at the facility for review at all times.

Observed the front handwash sink was partially obstructed by a small door that was propped open and by items stored on the floor directly under/in front of handwash sink. [CA] Keep door closed to keep handwash sink easily accessible. Remove items on floor in front of handwash sink.

Inside plastic containers on prep counters: measured internal temperatures of cooked boba and pandan jelly to be 75F. Measured internal temperature of cooked taro to be 49F. Employee stated items had been held since 11am (approximately 70 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control (TPHC) and time-mark foods and discard after 4 hours. [SA] Cooked boba and pandan jelly were labeled with a time sticker to be discarded at 3pm today. Discussed and filled out TPHC form.