OH MY BOBA (ORGANIC CREATION COFFEE AND TEA)

A couple of open cup employee drinks were stored on the preparation tables. [CA] To prevent possible contamination, employees may only drink with covered cup containers and store their drink in designated areas.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks and below the equipment. [CA] Conduct a thorough and regular cleaning on the floor areas. There are multiple plywood structures in the storage, preparation area, and on the floor of the storage room. [CA] For easy cleaning, please use restaurant grade materials to cover the walls, floor, and shelf areas.

Repeated violation: Multiple open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

A couple of the employees do not have active food handler cards. [CA] Employee engaged in food preparation, storage, and service and who do not have food safety certificate must take food handler cards within a month of hire. California approved Food Handler Card (FHC) class providers All Directory Listing (ahttps://anabpd.ansi.org/Accreditation/credentialing/certificate-issuers/AllDirectoryListing?prgID=228,238&statusID=4nsi.org)

The drainpipes from the ice machines are immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.

The two open top white freezer used back in the preparation area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved or ETL/UL sanitation listed one.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Smoothie on containers were left inside the ice machine. [CA] To prevent possible contamination, please do not store any container or food products inside the ice machine. Some freshly rewashed utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

The two open top white freezer used back in the preparation area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved or ETL/UL sanitation listed one.

The make-shift storage room is also being used for sleeping. [CA] The storage room may not serve as a sleeping quarter.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks and below the equipment. [CA] Conduct a thorough and regular cleaning on the floor areas. There are multiple plywood structures in the storage, preparation area, and on the floor of the storage room. [CA] For easy cleaning, please use restaurant grade materials to cover the walls, floor, and shelf areas.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Repeated violation: Multiple open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

There was no functional thermometer inside one of the preparation fridges. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.

The two open top white freezer used back in the preparation area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved or ETL/UL sanitation listed one.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks and below the equipment. [CA] Conduct a thorough and regular cleaning on the floor areas.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Multiple open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas. Ceiling of the facility are left open to install a make-up air duck over the cooking area. [CA] Please seal the open ceiling located above the cooking area.

Operator washed and rinsed a soiled measuring cup and proceeded to make a drink completely skipping the sanitizing step. [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] Operator was directed to properly wash rinse and sanitize the cupr.

Drainpipe from the handwash station was immersed inside the floor sink. [CA] To prevent possible contamination from backup of sewage, please provide at least one inch air gap between the floor sink and the drainpipes.

The facility's Environmental Health permit has expired on 6/30/2024, and the owner has an outstanding balance of $1,348.75. [CA] It is against state law and county ordinance to operate without an active permit. Please pay the outstanding balance within 48 hours to avoid closure. Payment may be done at the following link using the facility's account identification number: AR1327264 https://paydirect.link2gov.com/SantaClaraCountyDEH/ItemSearch

Multiple open bag food products were stored on the shelf of in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers.

The two open top white freezer used back in the preparation area is a household standard one. [CA] Equipment used in the facility must be NSF/ANSI approved or ETL/UL sanitation listed one.

Milk stored inside the undercounter fridge was expired. [CA] Food products offered for human consumption shall be honestly presented and served according to the correct information (label).

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.

Boba beans cooked couple of an hour ago was stored on a container at room temperature. [CA] All potentially hazardous foods like boiled boba beans, garlic in oil; cut melons; raw sprouts; cooked foods of plant origin; foods of animal origin and any other food capable of supporting the rapid and progressive growth of infectious or toxigenic microorganisms or the slower growth of Clostridium botulinum shall always be held at 41°F or below or at 135°F or above. If any of these food products are going to be stored at room temperature, time might be used as a public health control with implementing a proper time/temperature control mechanism. The owner has time coded the boba to use it within the next three hours (COS).

Many food products on boxes were stored directly on the floor or on milk crate back in the storage areas. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

Cooking equipments in use without an approved ventilation hood system : Two waffle makers and tow countertop oil fryers were storage under the makeshift 'ventilation system' built by the owner without a permit. [CA] All utensils and equipment shall be certified or classified for sanitation by an American National Standards Institute (ANSI) accredited certification program (e.g., NSF, UL EPH, UL Sanitation, CSA Sanitation, or ETL Sanitation). In addition to these, any equipment that produce oil, grease, steam, and heat must be stored under the exhaust hood, unless the equipment has got an exemption from this department. Until an exhaust hood is installed in the facility, the countertop fryers must be removed from the facility immediately. Contact this divisions Plan Check program for review and approval of equipment prior to installation at 4089103400 or dehplancheck@deh.sccgov.org.