HAPPY LEMON PREMIER

Hot water at the three compartment sink measured at a maximum of 111F. [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.

Repeat Violation: Facility is using cardboard to line shelves in the kitchen and floors in the walk in cooler. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

1. Facility lacks testing materials for their choice of sanitizer at the three compartment sink, quaternary ammonia. 2. Facility lacks testing materials for their choice of sanitizer at the undercounter dishwasher, chlorine. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

The restroom lacks a handwash reminder sign. [CA] A sign or poster that notifies food employees to wash their hands shall be posted at all handwashing stations used by food employees.

Staff lack food handler cards. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

1. Staff refilled a Clorox bathroom cleaner bottle with undiluted bleach and did not label the bottle. [CA] Chemicals once removed from original container shall be labeled with common name. 2. Staff were observed spraying undiluted bleach onto dishes in the three compartment sink. [CA] Ensure to use a chlorine solution diluted to 100 ppm to sanitize dishes. [COS] Dishes were rinsed with water and placed into the undercounter dishwasher.

1. Boba was not time marked and measured at 88F. [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. 2. Written procedures were not available. [CA] Provide the approved TPHC written procedures and train staff on approved procedures.

Raw eggs are stored above ready to eat foods in the upright cooler. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Employee wash and rinse containers in 3 compartment sink without sanitizing. [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] Sanitizing sink set up. Employee re-sanitize all the containers.

Cardboard was used as liner for shelving. [CA] Discontinue the use of cardboard boxes to line shelves/flooring, use approved equipment made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Slow drainage throughout facility. Talked to manager on the phone. Per manager, building is repairing the main sewer line. No active sewer backup observed at the time of inspection. [CA] Repair plumbing. Food facility shall not operate if there is sewage overflowing or backing up in the food facility.

Wiping cloths were not stored in sanitizer. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Wood block was used to elevate the water broiler next to fryer. Observed wood blocks were cracked. [CA] Use smooth, easily cleanable and nonabsorbent material.