TPUMPS

On the counter-top, measured tapioca pearls stored at 118F. Per operator, tapioca pearls are stored and replaced about every 2 hours. Per operator, tapioca pearls stored for about 2 hours. [CA] Potentially hazardous foods maintained by time, rather than time and temperature shall be time marked/labeled when removed from temperature control and served within 4 hours or discard. [SA] Operator discarded container of tapioca pearls and to place time labels on containers of tapioca pearls.

In the large sanitizer bucket, measured a lack of chlorine sanitizer. [CA] Ensure wiping cloths/towels are stored in a sanitizer bucket with applicable sanitizer such as 100 PPM chlorine sanitizer or 200 PPM quaternary ammonium sanitizer.

Observed accumulation of debris below the front prep counter. [CA] Ensure facility floors are frequently cleaned and maintained to prevent harborage of vermin.

In the kitchen area, at the sanitizer bucket, measured chlorine at less than 10 PPM. [CA] Ensure wiping cloths stored in sanitizer buckets are maintained with 100 PPM chlorine sanitizer.

At the front counter, on the inner panel of the ice machine, observed mold-like growth. [CA] Ensure inner panel of ice machine is frequently cleaned and sanitized to prevent contamination of food (ice).

Observed accumulation of food debris around floor edges at the front counter. [CA] Ensure flooring is frequently cleaned and maintained to prevent harborage of vermin.