TOKI BLISS

Observed two cleavers and a small cutting board wedged between a metal wall bracket and the wall near the mixing area. [CA] Equipment contacting food shall be stored in a sanitary location.

Ambient of the two-door clear upright cake refrigerator in the main preparation area measured 60F. [CA] Refrigeration shall be capable of maintaining potentially hazardous foods at 41F or below.

Next to the dough sheeter, observed whole sheets of dough stored on a sheet pan maintained directly on top of an uncovered trash can, and observed pleated circular sheets of dough stored on a sheet pan maintained directly on top of another uncovered trash can. Observed first trash can with whole sheets of dough maintained directly next to the hand washing sink at the back preparation area. [CA] All food shall be separated and protected from cross-contamination. Food shall not be stored on trash cans. Store food away from hand wash sinks so that it is not exposed to potential splash contamination.

Under the preparation sink, observed two drain pipes taped together with duct tape, and one of the pipes jury rigged with string tied around it holding it in place. [CA] Remove unapproved modifications and maintain plumbing in good repair.

Employee preparing pastries/cakes in the back preparation area observed persistently coughing. When questioned, employee stated that she has a cold. [CA] Food employees experiencing persistent coughing shall be excluded from working with exposed food, clean equipment, clean utensils or linens. [COS] Instructed employee to put on a mask, and restricted employee from working with uncovered food or clean equipment.

Observed numerous meat, cream, and custard buns held at ambient temperature behind sneeze guards at the front service counter. Per staff, items are sold or discarded within 4 hours. However, observed no evidence of time labeling or written procedures for time as a public health control (4-hour rule). Per staff, items had been prepared between 1 and 2 hours prior. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [COS] Items time labeled to be served or discarded after 4 horus of initially leaving temperature control. TPHC form filled out with staff.

Observed head pastry chef skipping the sanitizing step during manual ware washing in the three compartment sink. When instructed to fill the third compartment of the sink with quaternary ammonium sanitizer, head chef stated that he was aware of the requirement and usually used sanitizer, but had forgotten to do so this time. [CA] Manual warewashing shall be accomplished by using a three-compartment sink where the utensils are first precleaned, washed with hot soapy water, rinsed with hot water, sanitized with an approved method, and air dried. Use 1 TBS of bleach (5.25%) per 1 gal. of water for chlorine solution (100 PPM). Use 1 tbs of quaternary ammonium (10%) per 2 gal. of water for quaternary ammonium (200 PPM). [COS] Affected dishes were sanitized in 200 ppm quaternary ammonium for greater than 1 minute.

Hand wash sink in the men's restroom lacked paper towels. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.

Food handler cards could not be provided. [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.

10+ cream based cakes measured between 60F and 62F while maintained in the upright two door clear refrigerator at the cake production area. Per the head pastry chef, cakes had been prepared 2 hours prior. Ambient of the unit measured 60F via probe. Per staff, the owner is aware that the unit is not functional and has scheduled a refrigerator repair technician tomorrow. However, unit observed actively in-use to store potentially hazardous foods. In both under-counter coolers at the main pastry preparation area, heavy whipping cream, milk and custard measured 45F. Ambient of both units measured 45F via probe. Per the head pastry chef, elevated temperature was due to units being repeatedly opened and closed. Per staff, items had been stored in the units for less than 2 hours. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] All items were relocated to working refrigeration units.

Observed containers of food stored directly on the floor throughout the entirety of the facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Per the plan check final inspection conducted on 5/26/2026, facility has not addressed the following as cited: - Facility has not removed the dough sheeter that was installed without plan check approval. Facility could not provide proof of plan check submittal for dough sheeter. - Facility has not removed the unapproved tea dispensers that were installed without plan check approval. Facility could not provide proof of plan check submittal for tea dispensers. - Facility has not removed the non-functional three-door under-counter cooler that is missing a door. Facility owner had previously stated on 5/26 that it would be removed and replaced with a work table. [CA] Facility shall remove items unnecessary to the operation of the facility OR provide proof that dough sheeter and tea dispensers were submitted for OR submit plans to DEH Plan Check at dehplancheck@sccgov.org. Plan check requirements for addition of equipment to be emailed to the owner. *Failure to comply may result in the unapproved equipment being impounded*

In the prep area by the ice machine, observed used cardboard stored on the floor between a prep table and the wall. On rolling carts for baking trays, observed the use of cardboard to line the top of the cart. [CA] Ensure only approved materials are used within the facility. Discontinue use of cardboard as a liner and remove from facility.

In the prep areas, observed a non-functioning 3 door undercounter refrigerator and a 2 door undercounter refrigerator. Observed unused shelving installed on walls and unused knife storage rack. [CA] Ensure all unused equipment is removed from the facility to prevent clutter and possible harborage of vermin.

In the kitchen area, at the prep area around the ice machine, observed live cockroach activity in crevices between installed shelving. To the left of the ice machine, at the water filer installed above the ice machine, observed cockroach activity on an instruction manual placed between the filter and the wall. In the back prep area, by the proofer, above the water filter, observed cockroach activity at the top of the FRP bracket. In the same area, by the installed shelving, observed accumulation of cockroach droppings and cockroach activity around shelving. [CA] The premises of each food facility shall be kept free of vermin. A food facility shall not operate when there is a vermin infestation that has resulted in the contamination of food contact surfaces, food packaging, utensils, food equipment, or adulteration of food(s). The food facility shall cease operation of the food facility immediately. The food facility shall remain closed until: there is no longer evidence of a vermin infestation; all contaminated surfaces have been cleaned and sanitized; and contributing factors such as cleaning, repairs, and the elimination of harborages have been resolved. Seal all cracks and crevices to prevent continued harborage. Contact pest control to provide service for the facility. Contact district inspector when facility is ready for follow-up inspection at frank.leong@deh.sccgov.org or at 408-918-1955. Any live activity noted during the follow-up inspection will result in continued closure of the facility. Any subsequent follow-up inspection after the first will be charged an hourly rate of $298.00. Any after-hours or weekend inspections will be charged $645.00 for a minimum inspection time of 2 hours.

In the kitchen and prep areas, observed installed shelving with cracks and crevices between and around the shelves. Observed cracks and crevices around FRP brackets. [CA] Ensure all cracks and crevices are sealed to prevent possible harborage of vermin.

Observed food handler cards are expired. [CA] Ensure all employee food handler cards are valid and available for review.

In the kitchen area, observed a tray of baked cheese bread stored without a time label. [CA] When time only, rather than time and temperature is used as a public health control, PHFs shall be time marked to indicate when item is removed from temperature control, discarded if not consumed or served within 4 hours, and written procedures shall be readily available for review. [SA] Operator time marked the baked cheese bread to be served within 4 hours from when removed from temperature control.