MEET FRESH

Hand sink at the dish washing area lacked soap. *Note: Additional hand sink stocked with soap located nearby [CA] Provide handwashing cleanser in dispenser at handwash stations at all times.

Taro measured 118F to 133F from top to bottom, and cooked boba pearls measured 110F while maintained in the steam table at the front service line. Per staff, they had been initially cooked at 11AM (approximately 3.5 hours prior). Opened canned coconut milk measured 65F while maintained on a prep table at the front service line. Per staff, it had been removed from refrigeration 15 minutes prior. Milk measured 48F while maintained in a melted ice bath at the front service line. Per staff, milk had been taken out of refrigeration and placed into the ice bath less than 2 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] Taro and boba pearls served or discarded by 4PM. Staff turned up the setting of the steam table. Canned coconut milk relocated to a refrigeration unit. Staff added ice to milk in ice bath.

Lack of handwashing sign at all handwashing sinks. [Corrective Action] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

Measured hot water at the 3-compartment sink to be 106F (hot water temperature fluctuated between 89F - 100F for several minutes, then rose to and stayed at 106F after operator adjusted water heater. [CA] Provide hot water at 120F at the 3-compartment sink. REPEAT VIOLATION. Another follow-up inspection will be conducted to determine compliance. See notes below.

Observed mop stored with mop head inside of bucket. [CA] When not in use, mops must be stored so that they can air-dry.

Measured hot water at the 3-compartment sink to be less than 100F (hot water temperature fluctuated between 69F - 98F). [CA] Provide hot water (120F) at the 3-compartment sink. [COS] Water heater was adjusted/repaired and water was re-measured at 123F. Minor violation: Hot water at janitorial sink fluctuated between 95F - 100F. [CA] Provide hot water (120F) at the janitorial sink.

1) Employee placed wiping cloth bucket inside the front handwash sink. 2) One rear handwash sink (rear food prep area) was completely blocked off by two bulk sugar bins, and had several spray bottles stored inside. 3) The other rear handwash sink (warewashing area) had several items/spray bottles stored inside. [CA] Keep handwash sinks unobstructed at all times. Do not store items inside handwash sinks. Handwash sinks must be used only for handwashing. [COS] Objects were moved out of/away from handwash sinks. *REPEAT VIOLATION*

1) Next to the ice machine: observed lack of 1 inch air gap between drain pipes and the floor sink. [CA] Maintain a minimum 1 inch air gap between drain pipe and floor sink to prevent wastewater backflow. 2) Observed the faucet of the 3-compartment sink leaked when turned on. [CA] Repair leak.

Observed aluminum foil and cardboard were used as lining on equipment. [CA] Discard foil and cardboard; all surfaces must be smooth, durable, and easily cleanable.

A designated person in charge was not present at the time of inspection. [CA] A designated person in charge must be present during all operating hours.

In the front prep area, on a prep counter: measured internal temperature of boba pearls and various taro balls to be 69F - 71F. Employee stated food had been held since 1:00pm (approximately 1 hr 20 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use TPHC (time as a public health control) and clearly time-mark food items. [SA] Foods shall be used or discarded by the 4 hour time mark today (5pm).