ROUTINE INSPECTION
11 reported violations
- K14: Food contact surfaces clean, sanitized
Chlorine in three compartment sink measured 50ppm. [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).
- K27: Food separated and protected
Observed raw shelled eggs stored above prepared tea and cut lemons/limes. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.
- K34: Warewash facilities: installed/maintained; test strips
Chlorine test strips were not available at time of inspection. [CA] Testing equipment and materials shall be provided to adequately measure the applicable sanitization method used during manual or mechanical warewashing.
- K36: Equipment, utensils, linens: Proper storage and use
Observed handle of scoop in bulk milk powder container. [CA] Store scoop handle in such a way that the handle does not come in direct contact with food to prevent contamination.
- K45: Floor, walls, ceilings: built,maintained, clean
Observed accumulation of food around and under food equipment. [CA] Walls and/or floors in food preparation area shall be kept clean.
- K41: Plumbing approved, installed, in good repair; proper backflow devices
Observed leak under wash compartment of three compartment sink. [CA] Repair plumbing fixture and maintain in clean and good repair.
- K23: No rodents, insects, birds, or animals
Observed fruit flies in restroom and in service area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.
- K05: Hands clean, properly washed; gloves used properly
Employee handled papers and binders while wearing gloves. Employee then went back to making drinks without removing gloves and washing hands. [CA] Any time a food facility worker switches tasks, gloves must be removed and hands washed prior to donning new gloves.
- K06: Adequate handwash facilities supplied, accessible
Paper towels were not provided in dispensers at the handwash sink and the handwash sink in the restroom. [CA] Single-use sanitary towels shall be provided in dispensers.
- K40: Wiping cloths: properly used, stored
Observed many wiping cloths stored on counters throughout service area. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).
- K08: Time as a public health control; procedures & recordsCritical
Per facilities procedures, boba should have a written label indicating the four hour time marking on it. Boba in use in service area did not have a label. Per PIC, it was made 2.5 hours prior to temperature measurement. [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] Boba was time marked.