BOBAHOLICS

Inside the large prep unit: measured internal temperatures of lactose-free milk, oat milk, and almond milk to be 53-58F. Employee stated milks had been held for less than 4 hours (all since after 12pm today). [CA] Keep potentially hazardous foods at 41F and below. Alternatively, use Time as a Public Health Control and time-mark foods immediately after removing from temperature control. [COS] Milks were immediately moved to a different refrigerator. Note: packaging on milks read "PERISHABLE. REFRIGERATE AFTER OPENING" or "REFRIGERATE AFTER OPENING."

In the upper part of the large prep unit: measured internal temperature of strawberry cream and tiramisu cream to be 47F. Operator stated these items had been held in this unit since 10am (approximately 1.5 hours prior). Note: whole milk (which operator stated had just been in the unit for 10 minutes and was stored in the other refrigerator prior) measured 41F. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [SA] PIC created time labels for the items to be discarded by the 4 hour time mark. *REPEAT VIOLATION*

Inside the ice machine: observed ice scoop's handle was submerged in ice. [CA] Store scoop so that handle is not in contact with ice to prevent contamination.

A valid food safety manager's certificate was not available. [CA] Obtain a valid food safety manager's certificate. The manager certificate holder cannot be the holder for more than one location/food facility.

Observed the paper towel dispenser at the kitchen's only handsink was empty. [CA] Keep handsinks stocked with paper towels at all times. [COS] The paper towel dispenser was refilled.

Inside the front hot holding unit: measured internal temperature of cooked boba to be 103F. Employee stated boba had been made at 10am today (approximately 4 hours 40 minutes prior). Inside the large prep unit: measured internal temperature of multiple dairy/cream items to be 47 - 57F. Employee stated some items had been held for more than 4 hours. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control and time-mark foods (e.g. boba) to be discarded at 4 hours). [COS] Foods that had been held for 4 hours were voluntarily discarded. Other items were moved to other refrigerators. *REPEAT VIOLATION*

Under the prep sink: observed lack of one-inch air gap between drain pipe and the floor sink. [CA] Maintain a minimum one inch air gap between the drain pipe and the floor sink rim to prevent backflow.

The large prep unit was not able to keep potentially hazardous foods at 41F and below. [CA] Repair/adjust unit so that it can keep foods at 41F and below, even during busy times.

A metal probe thermometer was not readily available upon request. [CA] Obtain a metal probe thermometer and ensure all employees are able to access and use it throughout the day to measure internal food temperatures. *REPEAT VIOLATION*

Sanitizer test strips were not available upon request. [CA] Obtain sanitizer test strips. *REPEAT VIOLATION*

A metal probe thermometer was not available upon request. [CA] Keep a metal probe thermometer available to measure internal food temperatures.

Observed the paper towel dispenser for the only handwash sink was stored on a very tall shelf. Employee stated that if someone cannot reach the dispenser, they use a stool. [CA] Keep paper towel dispenser at a lower level so that it is easy to access, in order to encourage frequent handwashing.

Sanitizer test strips were not available upon request. [CA] Keep sanitizer test strips available.

The front two prep units were not able to keep potentially hazardous foods at 41F and below. [CA] Repair/adjust units so that they can keep foods at 41F and below.

Next to the large prep unit: observed drain pipes extended into floor sink. [CA] Maintain a minimum one inch air gap between the bottom of the drain pipe and the top of the floor sink.

Time as a Public Health Control (TPHC) was used for the boba, but no time-marking was observed. Employee stated they use up/discard the boba every 4 hours by remembering the times. [CA] When using TPHC, foods must be IMMEDIATELY time-marked at the start of the 4-hour time period. [COS] Boba was labeled with a time sticker. Minor violation: TPHC written procedures were not available upon request. [CA] When using TPHC, have written procedures available for review.

Inside the large prep unit: measured internal temperature of various milks/dairy products to be 50-55F. Employee stated items had been held since 9am today (more than 4 hours). Minor violation: Inside the small prep unit: measured temperature of ranch dressing to be 45-47F. Employee stated dressing had been held for less than 4 hours. For both prep units: A metal probe thermometer that was left inside the units for 20 minutes with the doors closed measured the ambient temperature to be 57F. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods in the large prep unit were discarded. Foods in the small prep unit were moved to a different refrigerator. See VC&D form.