BOILING POINT RESTAURANT

Observed approximately 5 small flies throughout the kitchen. [CA] Keep facility clear of flies.

Observed one light bulb under the hood was nonfunctional. [CA] Repair/replace light bulb.

A metal probe thermometer was not available up request. [CA] Obtain a metal probe thermometer(s) and ensure staff have easy access to it to monitor food temperatures and cooling.

Observed cardboard was used to line shelves. [CA] Discontinue using cardboard to line surfaces; all surfaces must be smooth, durable, and easily cleanable.

Observed cooked boba on countertop lacked time-marking; a label on the container read "5pm - 9pm," but the current time was approximately 2pm. PIC stated boba was made around 12:10pm today. [CA] When using Time as a Public Health Control (TPHC), foods must be IMMEDIATELY time-marked to be discarded within 4 hours. [SA] PIC labeled the container to be discarded by 4:10pm today. ______ Minor violation: TPHC written procedures were not available upon request. [CA] When using TPHC, written procedures must be available. Provided TPHC form to PIC during inspection.

Observed calcium build-up on the nozzle of the water dispenser in the front prep area. [CA] Keep nozzle clean.

Observed accumulation of grease/food debris on the floors, especially behind equipment and along the walls. Observed damaged floor tiles in kitchen. [CA] Keep floors clean and repair damaged tiles.

Observed food containers stored directly on the floor inside the walk-in refrigerator and walk-in freezer. [CA] Store food 6 inches above the floor on approved shelving.

At the front kitchen handsink: observed the paper towel dispenser and soap dispenser were empty. [CA] Keep paper towels and soap stocked at all times at the handsink. [COS] Paper towels and soap were restocked. ***REPEAT VIOLATION*** ___ Minor violations (at the same handsink): 1. Observed countertop equipment/dispensers and an open container of eggs were stored directly under the paper towel dispenser. 2. Observed the soap dispenser was comprised of the internal part of a wall-mounted soap dispenser that was placed on the counter. [CA] Store equipment and open foods away from handsink facilities to prevent obstruction of handwashing. Handsink facilities must be made available so that handwashing is not only possible, but likely. Obtain an approved soap dispenser for the soap, e.g. a wall-mounted soap soap dispenser.

In the rear upright refrigerator: measured internal temperature of broths to be 45F. PIC stated the doors had been constantly opened during the recent lunch rush (store opens at 11am, less than 3 hours prior). Note: A metal probe thermometer measured ambient temperature of unit to be 39F after it was placed inside with the door closed for 30 minutes. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Adjust unit as needed to ensure the unit is able to keep foods at 41F and below, even during busy times.

Measured chlorine in dishwasher to be 10-25ppm. [CA] Repair dishwasher so that chlorine measures 50ppm. *REPEAT VIOLATION*

Observed several large containers of lettuce were stored on the floor in front of the rear handwash sink, completely obstructing it. [CA] Keep handwash sink easily accessible at all times. [COS] Containers of lettuce were moved away. *REPEAT VIOLATION* Note: observed a new soap dispenser was installed, and the paper towel dispenser was stocked and working.

Observed a pipe under the 3-compartment sink was leaking. [CA] Repair leak.

Measured chlorine in the dishwasher to be 0ppm chlorine. Employee was actively washing/sanitizing dishes, and machine was run twice. [CA] Sanitize dishes with 50ppm chlorine when using a dishwasher. [SA] Until the dishwasher is repaired, the dishwasher can be used to wash and rinse dishes, but dishes must be sanitized manually in the warewashing sink at 100ppm chlorine or 200ppm quaternary ammonia. Employee manually sanitized wares in the sink.

Observed the following at the rear kitchen handwash sink: - The sink was full of items including a sanitizing bucket as well as some food debris. A mop bucket was partially obstructing access to the handwash sink. - The paper towel dispenser was not functional (employee was not able to unlock it to refill), and paper towels were stored on a nearby shelf - A functional soap dispenser was not available (only the internal part of a soap dispenser was present, and it was stored inside the sink under the sanitizing bucket) [CA] - Do not store items inside the handwash sink. Do not use handwash sink as a dump/rinse sink; it shall be used only for handwashing. - Refill the paper towel dispenser and keep it in functioning order. - Keep a designated, functioning soap dispenser at the handwash sink (e.g. wall-mounted). [COS/SA] - The items were removed from the sink and the mop bucket was moved away. - A pump soap bottle was placed at the sink.

TPHC was being used for the boba pearls, but no written procedures were available upon request. [CA] When using TPHC, keep written procedures available for review.

In the prep area: measured temperature of sous vide eggs (61F), meatballs (55F), and imitation crab sticks (55F). Employees stated eggs had been held since 11am (approximately 3 hours prior) and the other foods were held for one hour. [CA] Keep potentially hazardous foods at 41F and below or 135F and above. [COS] Foods were moved to a refrigerator.