7 LEAVES

Observed back door propped open at time of inspection. [CA] Facility shall be fully enclosed to prevent pest entrance and harborage.

1) Measured opened container of oat milk stored on the preparation counter. Per employee, oat milk was opened 1 hour prior to temperature measurement. Per employee, milk is opened and stored on counter and used on a first in, first out basis. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC stated that opened milks will be discarded within 3 hours (4 hours from time of initial removal from temperature). 2) Measured boba in warmer at 95F. Per employee, boba was cooked 3 hours prior to temperature measurement and is kept out for 4 hours. No evidence of TPHC or time markings observed. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [COS] PIC added time markings for boba during inspection. Facility shall submit completed TPHC form or provide SOP for handling of foods stored at ambient temperatures to district specialist by 8/10/2026.

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

Observed active drip leak in the plumbing underneath the 3-compartment sink. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.

Observed accumulation of mold-like substance on the interior panel of ice machine. [CA] Routinely clean ice machine. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed employee wiping down counter with soiled cloth, put on gloves, and handling ready-to-eat mint leaves in the food preparation sink without washing hands. [CA] Ensure employees are washing hands any time when contamination may occur. [COS] Discussed proper handwashing policies with PIC.

At the 3-compartment sink, observed dishes were not fully submerged in the sanitizing solution. [CA] When manual warewashing, dishes shall be fully submerged in sanitizing solution (contact for 1 minute in 200 ppm quaternary ammonia).

Observed opened bulk food containers (dry ingredients) closed using claw clips. [CA] Once opened, bulk foods shall be transferred to approved NSF containers with tight fitting lids.