PHUC LONG COFFEE & TEA

Measured whole milk at 60F that was sitting out during rush hour for approximately 2 hours. [CA] PHFs shall be held at 41°F. [COS] Whole milk was placed back into fridge to cool.

Handwash sink near 3-comp sinks was filled with clean prep-fridge inserts. Other handwash sink was available near front service area. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Multiple wiping cloths stored on food surfaces around the kitchen and at the front prep-line. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Employee drink stored uncovered next to food in upright fridge in kitchen area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Employee restroom hot water measured at 75F. There are several alternative handwash sinks available for proper handwashing. [CA] Handwashing facilities shall be equipped to provide minimum 100°F water under pressure for a minimum of 15 seconds.

No Food Handler Cards were available during inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler.

One dead cockroach in water bucket. Did not observe any other activity in kitchen or food prep areas. [CA] Clean and sanitize area of dead cockroaches or old droppings.

3-comp sink is leaking from drain pipes. A spill bucket was placed under pipes to catch leaking waste water. [CA] All plumbing and plumbing fixtures shall be installed in compliance with applicable local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair.

Observed employee beginning shift, tie their hair, clock into work, and began donning on gloves. Observed cashier employee consuming personal beverage, and then conducting food preparation without first washing hands. [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 wash hands.

Hand wash station at the front service area was obstructed with serving tray. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times.

Kitchen employee washing dishes observed skipping the final sanitization step. [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] Instructed employee to soak utensil inside already set-up sanitization compartment.

Facility has added a counter-top food preparation refrigerator without prior approval. [CA] A person proposing to build or remodel a food facility shall submit plans and specifications for review and shall receive plan approval prior to starting any new construction or remodeling. Contact DEH at 408-918-3400 or at www.ehinfo.org to obtain plan check requirements.

Observed three cases of raw shelled eggs maintained out in ambient temperature measuring at 80F via IR. PIC stated that eggs were bought in the morning and was kept out in preparation for an employee at a later shift to prepare flan. [CA] PHFs shall be held at 41°F or below or at 135°F or above, with the exception of raw shelled eggs, 45F or below. * PHF may be maintained out in ambient temperature during preparation, however, preparation shall not exceed the maximum amount of time allowed for diligent prep - 2 hours. [COS] Raw shelled eggs were relocated into separate refrigerators to immediately cool.

Hand wash station at the front service area was obstructed with a serving tray and lacked hand soap. [CA] Handwashing facilities shall be equipped with handwashing cleanser and single-use sanitary towels in dispensers. Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Instructed PIC to provide hand soap.

Facility converted both walk-in refrigerators and walk-in freezers to dry storage units. Facility does not appear to have adequate refrigeration storage. [CA] Facility shall limit menu or repair walk-in refrigerator to provide adequate refrigerated storage space. Refrigeration must be capable of maintaining PHFs at 41°F or below.