4KIDS TEA HOUSE

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

Observed flies in front preparation area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed handle of scoop in contact with food items in bulk food containers. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Observed frozen fish thawing in standing water at three compartment sink. [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.

Facility had cleaner plus bleach only. [CA] Facility must maintain approved sanitizer on site at all times during operation. [COS] Owner came and provided regular bleach.

Cardboard was used to line shelf and table in kitchen. [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.

Observed employee in kitchen cleaned the floor with broomstick, then wash dishes, discarded gloves, then wear a pair of glove in attempt to do food preparation without hand wash. Inspector stopped employee and guided employee to wash hands. Employee rinse hands with water and dried hands with paper towel. Inspector provided education to employee to conduct proper hand wash. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee wash hands with soap, warm water and paper towel. Then put on gloves to resume food preparation.

A pair of tong was dropped to the floor while employee moved the cardboard. Employee pick up tong, wash with detergent and rinse with water. Then, put back to cook line. When inspector guided employee to sanitize utensils, employee stated that there is no bleach on site. Later, owner came and explained situation to owner. [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] Owner went to buy bleach. Set up sanitizing sink measured

Observed personal belongings in storage area and employee food in the fridge. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.