ROUTINE INSPECTION
Completed TPHC documentation for boba during inspection. This report was written and signed at the end of site inspections.
3 reported violations
- K07: Proper hot and cold holding temperaturesCritical
Measured cooked boba stored on preparation counter at 99F. Per employees, boba was cooked 1 hour prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Boba will be served within the next 4 hours. Per employee, boba is replaced about every hour. Completed TPHC documentation for boba on-site.
- K47: Signs posted; last inspection report available
Facility Environmental Health permit is not posted in public view. [CA] The most current Environmental Health permit shall be posted in public view at all times.
- K21: Hot and cold water available
Measured the maximum water temperature at the 3-compartment and preparation sink at 108F. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility (100-108°F at handwash sinks).