POP TEA BAR

Sanitizer test strips were not available at the time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Measured the following foods at their respective temperatures: Tofu at 49F Pate at 52F Mayonnaise at 54F The PIC stated the above items were placed in the unit approximately 3 hours prior. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [SA] A time indicating a discard time of 4 hours since removal from the back cooler units was placed for each item.

Observed latex gloves at the back storage area. [CA] The use of latex gloves is prohibited in food facilities and retail food establishments. Types of non-latex gloves that may be used in a food facility or retail food establishment include, but are not limited to, nitrile, polyethylene, and vinyl.

Observed unused equipment and utensils stored at the back patio area outside of the enclosed facility. It was discussed that some of these items are not currently in use. [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.

Observed utensils stored in containers of water measured at 74F. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use.

The cold top preparation cooler was unable to maintain potentially hazardous foods at or below 41F. The ambient temperature of the unit was measured at 53F via thermapen. [CA] Refrigeration must be capable of maintaining PHFs at 41°F or below.

Multi-use wiping cloths stored on the food preparation and beverage preparation counters [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Warewashing was not being conducted with a sanitizing step at the time of inspection. [CA] 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). [COS] The compartment of sanitizer was set up at the time of inspection with 100 ppm chlorine. Education on warewashing and cleaning frequency was provided at this time.

Observed containers of frozen meats at the three compartment sink counter thawing at ambient temperature [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

An accumulation of grime/debris on the floors below the three compartment sink and storage equipment throughout the front service counter. [CA] Walls and/or floors in food preparation area shall be kept clean.

An accumulation of grime on the deflector panel of the ice machine [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

A thermometer was not available for use at the time of inspection [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

*Repeated Violation* Observed canned foods, canned beverages, bags of tea, uncooked boba, syrups, and single use articles stored outside of the enclosed facility. [CA] Discontinue storage of food outside. All food must be stored inside fully enclosed and approved food facility.

Observed raw shelled eggs stored above ready to eat foods (baguettes) in the single door upright cooler in the hallway. [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.

Observed three 1-door upright refrigeration units and one 2-door upright freezer stored in the hallway outside of the kitchen. Units are actively storing food. [CA] Store nonprepackaged foods in approved kitchen and facility storage areas. In rooms where nonprepackaged food is handled, floor surfaces shall be smooth, of durable construction, and of nonabsorbent material that is easily cleanable. The juncture of the floor and wall shall be coved with a 3/8-inch minimum radius coving and shall extend up the wall at least 4 inches.

Actively working employee lacks food handler card. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment in food facility. A valid food handler card shall be provided within 30 days after the initial date of hire. Food handler cards shall be available for review.

**MAJOR** 1) In the restroom, observed lack of soap and paper towels. At the only handwash sink in the kitchen, observed lack of paper towels. [CA] Handwash sink shall be fully stocked with soap and single use towels at all times. [COS] Employee restocked the soap and paper towel dispensers in both the restroom and the kitchen. **MINOR* 2) At the only handwash sink in the kitchen, the top of the soap dispenser appears to be broken off. [CA] Repair soap dispenser.

Observed employee skipping the sanitizer step when washing dishes. When asked about warewashing procedures, employees did not know how to set up the sanitizer compartment. [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] Specialist instructed employee how to set up a temporary large tub for sanitizing. Discussed sanitization procedures with employees and PIC. Facility to obtain a sink stopper to properly set up the 3-compartment sink.

No person in charge at the time of inspection. Manager arrived after notification of inspection. [CA] A “person in charge” who is responsible for operation of facility shall be present at the food facility during all hours of operation.

Per employee, boba is kept on time as a public health control (TPHC) without time markings or proper written procedures. [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. [SA] Employee to discard boba 4 hours after cooking. Completed TPHC form for boba during inspection.

Observed food (including oat milk, syrups, jellies, etc.) stored directly outside the facility. This storage area is not fully enclosed. [CA] Discontinue storage of food outside. All food must be stored inside fully enclosed and approved food facility.

Employee washed hands with soap for 5 seconds [CA] All food employees shall thoroughly wash their hands and that portion of their arms exposed to direct food contact with soap and vigorously rub hands together to lather up for at least 10 to 15 seconds. They shall rinse hands with warm water followed by drying with paper towels. – Corrected

TPHC is used for boba but no written policy or time marker is available [CA] Maintain a written policy and use time markers - Corrected

No probe thermometer is available [CA] Provide a probe thermometer and check temperatures daily.

Alcohol based hand sanitizer is used for sanitizing utensils [CA] Must used approved sanitizer such as bleach - Corrected

Some non-PHF packaged foods are stored in the patio in secure cabinets. A few are stored on open shelves [CA] Store all food inside or in secure cabinets.