BREAKTIME CAFE & TEA

*REPEAT VIOLATION* 1. Personal cellphone stored on a clean strainer equipment by 3 comp sink. 2. Personal and unsecured beverage stored on 3 comp sink drain board while staff was actively preparing food. No direct contamination observed. 3. Personal beverages stored above 2 door under counter cooler. Personal items stored on surface where food preparation is conducted. [CA]: No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall not eat in food preparation areas.

*REPEAT VIOLATION* Multiple open bags of food at dry storage area. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

Facility has a fryer (AUTOFRY, MOTION TECHNOLOGY INC, MODEL #: MTI-10XL) underneath a type 2 hood. Unit is used for cooking/frying raw popcorn chicken, raw chicken and vegetable gyoza, fries, and cheese sticks. This unit is self contained but there is no application submitted to the department regarding exemption for no mechanical ventilation. [CA]: Permit owner shall submit the following: 1. Completed application for exemption from mechanical ventilation (application provided on site) 2. A statement from licensed mechanical engineer confirming that the equipment does not produce toxic gases, smoke, grease, vapors, or heat when operated under maximum use conditions using the specific menu items of the facility.

*REPEAT VIOLATION* Utensils stored in stagnant water without temperature control. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

Brown and pink buildup on the interior surface of ice machine. No direct contamination. [CA]: Properly clean and sanitize the interior of ice machine. Food contact surface equipment shall be maintained clean at all times. Ensure ice is protected at all times during cleaning.

At the cook line next to induction burner, boba scoop was stored in stagnant water. [CA]: Scoops and utensils shall be stored in water at 135F or above, in a clean and dry container, or in a dipper well with running water at a rate sufficient to flush away loose particles from utensils when storing in between use.

At the dry storage rack area, multiple dry open bags of dry food were observed. [CA]: Ensure all open bags of dry food are immediately transferred to food grade containers or stored in food grade containers and covered with a fitted lid.

No person in charge was present at the time of inspection. [CA]: There shall be a designated person in charge in the facility during all hours of operation.

At the 3 compartment sink, the sanitizer solution at the sanitizer basin measured at 0 ppm. No active ware-washing/sanitizing during inspection. Dispenser was dispensing 0 ppm of Chlorine sanitizer. [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. Assess/adjust chlorine dispenser as needed. [COS]: Facility has Chlorine sanitizer. Employee set up 3 compartment sink with 100 PPM of Chlorine sanitizer solution.

In the 1 door reach in at the front service line, multiple containers of vietnamese coffee (with condensed milk) measured at approximately 56 F - 57F was in sealed containers. Per Staff, beverage started cooling down approximately 4 hours prior to measurement. [CA]: Potentially Hazardous Foods shall be cooled from 135F to 70F within 2 hours and then from 70F to 41F within 4 hours (6 hours total). When placing food in the refrigerator to cool, containers should be loosely covered or uncovered if protected from overhead contamination, to facilitate heat transfer from the surface of the food. [COS]: Employee loosely covered beverage containers.

Personal lotion and unsecured personal beverage stored on top of under counter cooler. [CA]: Personal items shall be stored in a designated area separate from food and food contact surfaces.