MOONTEA

Handwash sink located inside the kitchen was partially obstructed with equipment stored inside the basin of the sink. [CA] Handwash sinks shall be kept unobstructed and readily accessible for employees to easily wash their hands when required. [COS] Employee relocated items obstructing the sink.

Potentially hazardous foods, boba and beef, are subject to time are not time-marked on the log. [CA] Potentially hazardous foods that are subject to time rather than temperature shall be time-marked with the start/end of a 4 hour period where it shall be discarded if not used. [COS] Employee time-marked the items.

1) Employees' personal foods stored inside the upright reach-in cooler are held above food used and served by the facility. [CA] Employees' personal foods shall be stored separate or below food used by the facility to prevent cross-contamination. 2) Facility's back door leading to the exterior is kept partially open at time of inspection. [CA] Keep back door closed to prevent the entrance of vermin.

Chlorine sanitizer at the three compartment sink is measured at 200 ppm. [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] Employee filled the sink with more water to bring the sanitizer solution down to 100 ppm.

Lacking chemical test strips to measure sanitizer. [CA] Means for adequately measuring the applicable sanitization method must be readily available (ex. Sanitizer test strips, thermal strips).

In the kitchen area, measured containers of fried tofu, fried sausage, and crawfish stored between 65F and 75F. Per operator, potentially hazardous food items stored for 1.5 hours. At the front counter, in the counter-top steam table, measured tapioca pearls stored at 95F. Per operator, tapioca pearls stored for about 30 minutes. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. Potentially hazardous foods maintained by time shall be time marked when removed from temperature control and served within 4 hours or discard. [COS] Operator moved containers of fried tofu, fried sausage, and crawfish back to refrigeration to facilitate proper holding temperatures. Operator heated up the counter-top steam table to return holding temperatures of tapioca pearls to 135F and above.

In the kitchen area, observed a lack of paper towels at the handwash station. Observed handwash station at the front counter was stocked with hand soap and paper towels. [CA] Ensure handwash stations are stocked with hand soap and paper towels to allow for proper handwashing. [COS] Operator restocked paper towel dispenser with paper towels.

Observed cardboard and tape used to adhere wiring and used to seal

In the 3 compartment sink, measured chlorine sanitizer at 25 PPM. [CA] Ensure chlorine sanitizer used for manual warewashing is maintained at 100 PPM to allow for proper cleaning and sanitizing of utensils and equipment. [COS] Operator added chlorine and water to the 3 compartment sink and remeasured sanitizer at 100 PPM.

The only handwash sink located inside the kitchen did not have soap available and paper towel dispenser was not properly operating. [CA] All handwash sinks shall be able to provide warm water, soap, and single-use paper towels for employees to properly wash their hands as required. [COS] Employee changed the battery for the paper towel dispenser and added soap by the handwash sink.

Chlorine sanitizer at the three compartment sink is measured at 200F. [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.

Potentially hazardous foods measured at improper holding temperatures by the cook line. Sausages measured at 56F and tofu measured at 62F. [CA] Potentially hazardous when holding shall be held at or below 41F or at or above 135F. [COS] Employee relocated the food into the reach-in cooler.