YOMIE'S RICE & YOGURT SAN JOSE

TPHC was being used for the cooked boba and purple rice (observed time-marking stickers on food containers), but no written procedures were available upon request. [CA] Written procedures for TPHC must be available upon request. Emailed blank TPHC form to PIC.

The facility did not have approved sanitizer on site. Operator showed specialist two types of cleaning products: 1) "CLOROX CLEAN UP MULTI-SURFACE CLEANER AND BLEACH", and 2) "LA'S TOTALLY AWESOME BLEACH". Cleaning product #1 only had 1.84% sodium hypochlorite and appeared to be only intended for non-food surface use. Cleaning product #2 did not have an ingredient list, and also appeared to be only intended for non-food surface use. [CA] Sanitize wares in approved sanitizer (minimum 5% concentration if using chlorine, or 200ppm quaternary ammonia or per manufacturer directions). [COS] Operator immediately purchased bleach for the facility. Specialist showed operator how to set up 100ppm chlorine sanitizer. Operator will sanitize all wares in 100ppm chlorine solution for 30 seconds in the 3-compartment sink before use. Note: PIC stated facility only sanitizes wares once per day, at night, and that there are sufficient amounts of wares (cups, utensils) to ensure items in contact with PHFs are not used for more than 4 hours.

Measured hot water at the 3-compartment and prep sinks to be 110F. [CA] Provide hot water (120F) at these sinks.

A manager's food safety certificate was not available. One employee was missing a food handler card. [CA] Obtain a manager's food safety certificate and food handler card. Have all certificates stored together at the facility for review at all times.

In a large metal container on a prep counter: measured internal temperature of yogurt to be 56F. Operator stated it had been placed on the countertop at 1:45pm today (approximately 1 hour 20 minutes prior). [CA] Keep potentially hazardous foods at 41F and below or 135F and above. Alternatively, use Time as a Public Health Control. [COS] Yogurt was placed inside a refrigerator.

Observed rubber gloves stored inside the kitchen handsink. [CA] Do not store objects inside the handsink. Handsinks must be used only for handwashing and must be unobstructed at all times.

Observed cooked purple rice was cooling while being covered with a plastic lid. [CA] Foods must be rapidly cooled; do not cover with a lid until food reaches 41F. Note: Whenever food has been prepared or heated so that it becomes PHF, it shall be rapidly cooled: • From 135°F to 70°F in 2 hours, AND • From 70°F to 41°F in 4 hours Potentially hazardous foods must be rapidly cooled using one or more of the following methods: • Placing the food in shallow pans • Separating the food into smaller or thinner portions • Using rapid cooling equipment • Using containers that facilitate heat transfer • Adding ice as an ingredient • Using ice paddles • Inserting appropriately designed containers in an ice bath and stirring frequently

A manager's food safety certificate was not available. [CA] Obtain a manager's food safety certificate.

Per PIC, Time as a Public Health Control (TPHC) is used for the cooked boba pearls, but no time-marking was available. [CA] When using TPHC, foods must be immediately time-marked to be discarded within 4 hours. [COS] Boba pearls were labeled with a time sticker to be discarded within 4 hours. Minor violation: TPHC written procedures were not available upon request. [CA] TPHC written procedures must be available.