ROUTINE INSPECTION
The Following was discussed with the operator: Warewashing: 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).
5 reported violations
- K07: Proper hot and cold holding temperatures
Boba in warmer measured at 130F. [CA] PHFs shall be held at 41°F or below or at 135°F or above.
- K33: Nonfood contact surfaces clean
Surfaces of equipment do not appear to be clean to sight and touch (refrigerator/sinks). [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
- K45: Floor, walls, ceilings: built,maintained, clean
Debris/buildup found under equipment. [CA] Regularly clean under cooking equipment to prevent accumulation of debris.
- K40: Wiping cloths: properly used, stored
Several wet/soiled wiping cloths found on preparation tables. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K06: Adequate handwash facilities supplied, accessible
Rear hand wash sink is obstructed by stored container. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Rear hand wash sink lacks single use paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.