ICE SPLASH

Front door propped open throughout inspection. [CA]: Facility shall be fully enclosed.

*REPEAT VIOLATION* At the front hand sink, soap not stored in dispenser. [CA]: Hand soap shall be stored in dispenser. No soap provided at back hand sink. [CA]: Provide soap in dispensers at all hand sink stations.

*REPEAT VIOLATION* Missing testing method for sanitizer level. [CA]: Provide a testing method for measuring sanitizer level (ie test strips).

*REPEAT VIOLATION* Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [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.

1. *REPEAT VIOLATION* Accumulation of debris and food residue on the the nonfood contact surface areas of all frozen yogurt machines including the sides and underneath of the machines. [CA]: Routinely clean and sanitize mentioned areas so it is kept free of accumulated dust, dirt, food residue, and other debris.

Boba on counter-top measured at 102F, cooked approximately 30 minutes prior to measurement. [CA]: Potentially Hazardous Food shall be cold held at 41F or below or hot held at 135F or above at all times. [COS]: Boba relocated to prep line cooler. Per Owner (via phone call), boba will be cold held.

*REPEAT VIOLATION* 1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. *REPEAT VIOLATION* 2. Food handler training not provided. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her continued noncompliance may lead to enforcement.

*REPEAT VIOLATION* Clean utensils/equipment such as blenders stored next to front hand sink. Hand sink does not have splash guard. [CA]: Food contact surfaces shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination. Ware-washing shall NOT take place at front hand sink.

Induction cook-top placed outside of hood. [CA]: Induction cook-top shall be properly placed underneath existing mechanical ventilation or it shall be removed.

Accumulation of debris on floors underneath equipment throughout the front prep line. [CA]: Clean noted area and maintain floors clean.

Accumulation of debris on floors underneath equipment throughout the front prep line. [CA]: Clean noted area and maintain floors clean.

Clean utensils/equipment such as blenders stored next to front hand sink. Hand sink does not have splash guard. [CA]: Food contact surfaces shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination.

1. (MAJOR): Staff manually ware-washed cup with soap and water at the front dump sink and skipped sanitizing method. [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 at designated 3 compartment sink. [COS]: Staff re-washed and sanitized cup at the 3 compartment sink with 100 PPM of Chlorine sanitizer. 2. REPEAT VIOLATION (MINOR): Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [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.

*REPEAT VIOLATION* 1. At the front hand sink, single use towels were not provided. [CA]: Hand sink stations shall be provided with single use towels and soap in dispensers at all times. [SA]: Staff provided roll of single use towels at the hand sink outside of dispenser. 2. At the front hand sink and restroom hand sink, soap was not stored in dispenser. [CA]: Hand soap shall be provided in permanently installed dispensers.

*REPEAT VIOLATION* 1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. *REPEAT VIOLATION* 2. Food handler training not provided. [CA]: Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

REPEAT VIOLATION: 1. Dead cockroaches observed in the following areas: -2 underneath 3 comp sink -2 underneath convection ovens No live activity observed after thorough inspection of the facility. Per Owner, facility does not receive professional pest control services. Owner stated cockroaches are old. [CA]: The premises of each food facility must be maintained free of vermin. Ensure food and food contact surfaces are protected from possible contamination at all times. Specialist recommends obtaining a professional pest control company for routine services. 2. Small flies observed in the following: -underneath prep sink -within the dry storage area -in the cabinet near floor sink at the front prep line [CA]: Remove small flies using safe, approved and effective methods. Ensure food and food contact surfaces are protected at all times from possible contamination. Remove any standing water in facility.

*REPEAT VIOLATION* 1. Missing Chlorine sanitizer testing method. [CA]: Provide a testing method for Chlorine sanitizer. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. Specialist discussed proper sanitizing with staff. 2. Missing sink basin drain stopper. [CA]: Provide drain stopper for 3 compartment sink.

Open bags of dry food observed in the shelves at the front prep line. [CA]: All open bags of dry food shall be transferred or stored in food grade containers and covered with a fitted lid.

*REPEAT VIOLATION* Accumulation of debris and food residue on the the nonfood contact surface areas of all frozen yogurt machines including the sides and underneath of the machines. [CA]: Routinely clean and sanitize mentioned areas so it is kept free of accumulated dust, dirt, food residue, and other debris.

Dead cockroaches found in the following areas: - 4 dead cockroaches underneath the 3 comp sink - 3 near water heater No live activity found after thorough inspection. Staff stated last pest control service occurred approximately 4 months ago. No pest control receipt/invoice provided. [CA]: Facility shall not have evidence of vermin at all times. Ensure food and food contact surfaces are protected from possible contamination at all times. Discuss recommendations with professional pest control service and monitor for vermin activity. [COS]: Staff removed dead cockroaches.

1. Accumulation of grime on the interior surface of ice machine. No direct contamination observed. [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. 2. Clean blenders stored next to hand sink at the front. Hand sink does not have splash guard. [CA]: Food contact surfaces shall be stored in a clean, dry location, where it is not exposed to splash, dust, vermin, or other forms of contamination. Discussed with staff that utensils and equipment shall be properly ware-washed and sanitized at the 3 compartment sink.

1. Food safety manager certificate not provided. [CA]: Provide proof of a valid food safety manager certification. Food facilities that prepare, handle, or serve non-prepackaged Potentially Hazardous Food shall have a valid food safety manager certificate available on site for review at all times. 2. Food handler training not provided. [CA]: All employees that handle open food or food contact surfaces shall obtain valid Food Handler Cards within 30 days of employment. Food Handler Cards shall be maintained on site and available for review at all times.

*REPEAT VIOLATION* 1. Hand sink stations at the front and the back did not have single use towels. [CA]: Hand sink stations shall be provided with single use towels and soap in dispensers at all times. [SA]: Staff provided single use towels outside the dispensers.

Accumulation of grime and debris underneath all the frozen yogurt dispensers at the back prep area. [CA]: Routinely clean the areas underneath and behind equipment and in hard-to-reach to prevent the accumulation of dirt, dust, grease, and debris.

Missing Chlorine sanitizer testing method: [CA]: Provide a testing method for Chlorine sanitizer. Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds. Specialist discussed proper sanitizing with staff.

Main entry door propped open. No active delivery during inspection. [CA]: Maintain doors closed. Always construct, equip, maintain, and operate the facility to prevent entrance and harborage of vermin at all times.