MR. SUN TEA HOUSE

Lack of time marking labels for containers of cooked regular, mango and strawberry boba. [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. [COS] 3 containers of boba were discarded in trash. Each container of boba on counter must be labeled with a sticker to indicated start time and expiration time (10a-2p).

Personal items (bags, clothing) noted on food shelves. [CA] Store personal employee items in a designated area (coat racks/lockers) away from food/food equipment.

One food handler card unavailable for review. [CA] Keep copy of food handler card available for all employees for review. 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.

Several soiled wiping cloths noted on counter at boba prep station. [CA] Store wiping cloths in red buckets with sanitizer (bleach) in between uses at all times.

Measured boba (mango, strawberry, regular, grape) on counter measured between 75-115F. Lack of time marking labels on each container. Employee provided label and left over boba will be discarded within 4 hours (6 pm). Unable to locate time as a public health control procedures. 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. TPHC handout provided. [COS] Employee provided labels. Boba to be discarded within 4 hours, 6pm.

Observed a lid inside the sink and trash can in front of the hand sink. [CA] Keep hand sink accessible and do not store equipment in the sink.

Observed employee ware washing in the 2 compartment food prep sink in the front area. No bleach available for washing food equipment on site. [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] Employee instructed to wash food equipment at the 3 compartment sink. Employee purchased 2 bottles of bleach during inspection.

Lack of warm water at the hand sink in the back area next to the 3 compartment sink. [CA] Warm running water at 100F shall be available at all times.

Raw eggs above boba in the reach in unit. [CA] Store raw eggs below boba.

Lack of chlorine test strips to measure the sanitizer concentration. [CA] Provide chlorine test strips and test at 100 ppm chlorine.

Unable to locate 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.

lack of thermometer for undercounter unit and prep unit at the front area. [CA] Provide thermometers for units.