ROUTINE INSPECTION
Note: Food safety manager certificate: Brandon Vo - 07/25/2030
6 reported violations
- K34: Warewash facilities: installed/maintained; test strips
There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces.
- K40: Wiping cloths: properly used, stored
A couple of wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).
- K08: Time as a public health control; procedures & records
There was no time/temperature log for/on the boba stored back in the kitchen area. [CA] Any food product stored outside the safe temperature zone (room temperature) must be monitored using time/temperature log.
- K44: Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
There is no wet mop hanger by the janitorial sinks. [CA] Install a wet mop hanger by the janitorial sink. All wet mops must be hung on the wet mop hanger.
- K39: Thermometers provided, accurate
There was no functional thermometer on the cold-sandwich display case. [CA] To monitor the ambient air of the units, please install a functional thermometer on all refrigeration units.
- K36: Equipment, utensils, linens: Proper storage and use
The ice scoop for the ice machine was stored inside the ice machine. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.