TEABYDO

Measured ambient air temperature of prep unit at

Food safety manager's certificate unavailable upon request. [CA] Ensure a valid food safety manager's certificate is obtained and available for review.

In the kitchen area, at the prep unit, measured taro, purple rice, and red bean between 55F and 60F. Per operator, purple rice stored from 1.5 hours prior, and taro and red bean stored 30 minutes prior. Measured ambient air temperature of the prep unit between 52F and 62F. [CA] Ensure potentially hazardous foods are held cold at 41F and below to prevent bacterial growth. [SA] Operator removed taro, purple rice, and red bean from the prep unit and placed in an ice bath to facilitate proper holding temperatures.

In the kitchen area, observed taro, red bean, tea jelly, and grass jelly stored between 48F and 71F. Per operator, taro stored for an hour, and red bean, tea jelly, and grass jelly stored for 2 hours. Observed an improperly prepared ice bath where food containers are not submerged up the height of filled containers. Observed various types of oversized food containers stored in ice bath. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Ice bath used to maintain potentially hazardous foods shall be setup where ice level meets the height of the filled containers. Facility shall use containers that may be easily submerged in the ice bath container. [SA] Operator moved food items into smaller containers, and properly submerged into ice bath.

Observed operator drop ice scoop on the floor and attempt to use scoop without properly cleaning and sanitizing equipment.[CA] Ensure all utensils and equipment are properly cleaned and sanitized using applicable sanitizer such as 100 PPM chlorine sanitizer OR 200 PPM quaternary ammonium sanitizer. [COS] Operator setup chlorine sanitizer compartment at the 3 compartment sink and properly cleaned and sanitized ice scoop.

In the kitchen area, observed taro, red bean, tea jelly, and grass jelly stored between 48F and 71F. Per operator, taro stored for an hour, and red bean, tea jelly, and grass jelly stored for 2 hours. Observed an improperly prepared ice bath where food containers are not submerged up the height of filled containers. Observed various types of oversized food containers stored in ice bath. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Ice bath used to maintain potentially hazardous foods shall be setup where ice level meets the height of the filled containers. Facility shall use containers that may be easily submerged in the ice bath container. [SA] Operator moved food items into smaller containers, and properly submerged into ice bath.

Observed cooked brown sugar boba pearls and boba pearls stored on the counter without a time label. Per operator, brown sugar boba pearls and boba pearls stored since 11:00am. [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 placed a time label on container of brown sugar boba pearls and boba pearls to be served by 3:00pm or discard.

In the prep area, measured a container of taro stored in a ice bath at 65F. Ice bath level was not high enough to cover the container of taro. Per operator, taro was stored at 11:00am. [CA] Ensure potentially hazardous foods from a packaged container are RAPIDLY cooled from 70F to 41F within 4 hours. Cooling of opened prepackaged foods shall be facilitated by one or more of the following methods: in an ice bath, by adding ice, or stored in refrigeration. [SA] Operator placed container of taro in a submerged ice bath.

Food safety manager's certificate was unavailable upon request. [CA] Ensure a valid food safety manager's certificate is available and posted within the facility.

Observed open bags of dry food stored in an open container. [CA] Ensure open bags of dry food are stored in containers with a fitted lid, or transferred into food grade containers and covered with a fitted lid.