TISANE

Hand wash station in the front service area lacks cold water. Cold water faucet inoperable. Additional hand wash stations are provided in the kitchen. No food preparation or opened foods present in the front area. [CA] Hand wash station shall have supply of hot and cold water. Paper towel roll maintained on top of towel dispenser in the restroom. [CA] Paper towels shall be stored inside the dispenser to prevent potential contamination.

Sanitizing solution with wiping cloths measured at 0 PPM chlorine. Solution and wiping cloths appeared clean and unused. PIC stated that the solution was prepared, however, was diluted because the concentration was too high. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Hot water at the three-compartment sink measured 105F. Employee stated that excess hot water was used prior to the inspection for cleaning. [CA] Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food facility.

Restroom hand wash station lacked paper towel/paper towel dispenser inoperable. Hand wash station in the front service area lacked paper towels. Cold water faucet was also inoperable. Only hot water provided. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Ensure paper towels and hand soap is readily available and easily accessible at all times. [COS/SA] Paper towel provided in the restroom hand wash station. Wash hands at the hand sinks in the back of the facility temporarily until plumbing is repaired. Hand wash station by the janitorial sink is obstructed by a plumbed cup rinse. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Remove cup rinse. A handwashing facility shall not be used for purposes other than handwashing.

Employee observed washing hands with gloves donned on. [CA] Ensure employees are properly washing hands as required. Employees shall wash their hands in all of the following instances: (1) Immediately before engaging in food preparation, including working with non-prepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) Immediately after using the toilet room and again when returning into the kitchen. (4) After caring for or handling any animal allowed in a food facility in pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat foods. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. Properly wash hands with soap, warm water and dry using single use paper towels as required. Single-use gloves shall be removed prior to washing hands. [COS] Instructed employee to remove gloves and properly wash hands.

Rear door of the facility maintained opened. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Observed mops stored inside the janitorial sink and mop bucket. [CA] After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies.

Ice scoop maintained with handle in direct contact of consumable ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.

Sanitizing bucket maintained by the beverage preparation area measured above 200 PPM chlorine bleach. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium). [COS] Instructed employee to dilute solution.

Facility lacks quaternary ammonia test strips. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.

Five year Food Safety Certificate/food manager certificate unavailable for review. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times.

Cold water not provided at the hand wash station at the front of the facility. [CA] An approved, adequate, protected, pressurized, potable supply of hot water and cold water shall be provided.

The current Environmental Health permit was not posted on public view. [CA] The most current Environmental Health permit must be posted on public view at all the time.

There is not a food safety manager certified person in the facility. [CA] Someone from the facility must take a food safety certificate class within two months and keep a copy of the certificate on file. Food Safety Manager certificate class may be taken on the following websites: 1. Premier Food Safety: https://www.premierfoodsafety.com/food-manager-certification/california\ 2. Learn 2 Serve: https://www.360training.com/learn2serve/food-safety-manager/California 3. Serve Safe Manager: https://www.servsafe.com/ServSafe-Manager

Many food products on boxes were stored directly on the floor or on milk crate back in the unpermitted storage areas located next door. There are multiple sinks and fridges stored in the room as well. The owner has submitted plan and specification, but it was rejected for resubmission. The corrected plan and specification has not been submitted to our office. [CA] The storage area located next door is not approved to be used for food storage. Please submit plan and specification to our office to use the room for food storage and preparation. Until then, all food products and the refrigeration units stored in that room must be removed. Please resubmit plan and specification according to the letter sent from our plan check unit senior. Until the equipment are approved to be used by our office, no food preparation and storage may be conducted on that room.

A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

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.

Repeated violation: Some recently washed utensils were stacked together on the utensil storage shelf. [CA] Air dry all clean utensils before staking them together.

The owner has taken over the suite next door (Suite #40) which used to be a hair salon and brought multiple upright and preparation fridges, install three compartment, preparation, and handwash station and use it for storing drinks and food products sold in the main store. [CA] Since the facility is considered an independent store and all the equipment installed or brought into that suite are not approved by our office, the room may not be used to store any food products. Please cease and desist using the room for food preparation or storage. Please submit specification of the equipment with plan of the facility to our office's plan check unit to dehplancheck@deh.sccgov.org within the next 48 hours.

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.

Employee was observed washing dishes in the three compartment warewash sink without any sanitizer. [CA] Whenever utensils, equipment, and food contact surfaces are cleaned, they need to be washed with soapy water, rinse with clean water, and sanitized with 200 ppm quaternary ammonia sanitizer or 100 ppm chlorine. The manager was demonstrated on the proper washing procedures. The dishwasher was demonstrated on the proper method of dishwashing. The utensils were rewashed accordingly (COS).

A household insect spray was observed in the facility. [CA] To eliminate insects from the facility, a pest control intervention may only be conducted by professional. Please stop using the household chemicals to eliminate insects from the facility.

One of the ice scoop back in the preparation area was stored inside the ice container. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use.

Couple of the employees do not have 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)

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.

Boba beans cooked an hour ago was stored on a container at room temperature back in the preparation area. [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 PIC time coded the product to be used within the next three hours(COS).

Couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Multiple drain flies were observed back in the kitchen areas. [CA] Eliminate all insects and rodents from the facility by a legal method. Couple of dry rat droppings were observed by the water heater. [CA] Eliminate all insects and rodents from the facility by a legal method.

There is abundant dust accumulation on the restroom’s exhaust fan. [CA] Conduct a regular cleaning on the screens.