TRAM 2 CREAM COFFEE

Back area hand washing stations in the kitchen were obstructed with plastic containers. [CA] Hand washing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstruction was removed.

Scoop handle was touching the ice. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination. Knifes were stored in a space between wall and sink. [CA] Store knifes where a space can be cleaned.

Lack time marking for a Boba container measured 125F. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).

Three-compartment sink faucet was dripping water. [CA] Fix/repair leakage.

Wiping towels were left on counter at different locations. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Dirty mop water was left in a mop bucket in the back area. [CA] Mop water shall be disposed of in the janitorial sink or toilet facility.

Coconut cream container was left at room temp measured 48 F. [CA] PHFs shall be held at 41°F or below or at 135°F or above. [COS] Container was placed in a ice tub like other flavored creams.

Employees' personal belongings observed stored in areas of food preparation, food storage, and/or food contact surfaces: - Cellphone on wiping cloth by the coffee steeping area. - Cellphone placed on top of bulk ingredient bins. - Cellphone and keys stored on storage rack in the rear kitchen. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces.

Observed a couple of employees with expired food handler cards. [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.

Heavy accumulation of calcified scaling observed on the side of the ice machine. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Both hand wash stations in the front service area and in the kitchen were completely obstructed with plastic containers. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Obstructions were removed. ** Note: Employee stated that hands were washed at the three-compartment sink. Utilize sinks for their designated purpose. Hands shall only be washed at the hand wash sink.

Observed accumulation of grime, calcified matter, and water on floor around the ice machine. [CA] Walls and/or floors in food preparation area shall be kept clean.

Employees' food and beverages observed stored in areas of food preparation. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area. Provide designated location for employees to store personal food and beverages, separated and protected.

One dead cockroach carrying egg sack observed on monitoring trap on floor behind the two-door upright freezer directly across from the hand wash and food preparation sink. No other activity was observed. Manager stated that facility is treated monthly with latest service being conducted yesterday. Pest control report was provided for review upon request. [CA] Clean and sanitize area of dead cockroaches. ** This Division recommends increasing frequency of service during seasons of warmer weather.

Temperature of egg foam, coffee foam, and cheese creams maintained at the front preparation line measured between 37F to 48F. Cheese foams were maintained on ice baths with ice only touching the bottom of the container. Egg and coffee foams were maintained as is in ambient temperature. Manager stated that the foams usually only last a couple of hours. [CA] PHFs shall be held at 41°F or below or at 135°F or above. - This Division recommends utilizing large ice baths where ice reaches up the sides of the container and/or utilizing time as a public health control.