BAY SPA - SNACK BAR

Observed shelving nearby the cook line is lined with soiled aluminum foil. [CA] Discontinue the usage of aluminum foil. Use approved equipment and shelving made of materials that is easily cleanable, durable, smooth, and nonabsorbent.

Observed the cold water knob for the handwash sink in the kitchen is currently inoperable. Per employee, the handwash sink has been in disrepair since last week and is currently being repaired. Nearby handwash sink and the wash-compartment of the 3-compartment sink is available for handwashing. [CA] Repair cold water knob so that water can be adjusted to properly wash hands. Handwashing facilities shall be equipped to provide water (100°F) under pressure for a minimum of 15 seconds through a mixing valve or combination faucet.

1) Measured shelled eggs on the preparation counter at 68F. Per employee, shelled eggs were removed from refrigeration 3 hours prior to temperature measurement. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Eggs were relocated to the under counter refrigeration to facilitate rapid cooling. 2) Measured boba on the preparation counter at 72F. Per employee, boba was cooked 3 hours prior to temperature measurement and will be discarded within the next hour. No time markings observed. [CA] Potentially Hazardous Foods shall be kept at 41F or below or 135F or above. [SA] Boba was time marked to be discarded within 4 hours of initial cooking or removal from temperature. Completed TPHC documentation during inspection.

Observed leak in the plumbing underneath the handwash sink. [CA] Repair leak. Plumbing fixtures shall be maintained in good repair.

Measured sanitizer concentration in the 3-compartment sink at 0 ppm chlorine. No active warewashing at the time of inspection. Employee stated they recently changed out the water. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. [COS] Sanitizer concentration was adjusted to 100 ppm during inspection.

Actively working employees lack food handler cards for review. Food handler cards are expired. [CA] All food handlers shall maintain a valid food handler card for the duration of their employment as a food handler. Food handler cards shall be available for review.

1) Observed working utensils are stored in standing water. [CA] Utensils shall be stored in the following manner: 1) in the food with their handles above the top of the food and the container, 2) in running water, 3) in a container of water at 135°F or above, 4) at room temperature if washed within 4 hours of initial use. 2) Observed bowls without handles used as scoops inside bulk ingredient bins. [CA] Provide scoops with handles to prevent direct hand contact with food. Store handles in such a way to prevent contamination.

In the 2-door preparation unit, observed fish cake cooling in a deep container while fully covered in plastic wrapping. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool.

Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack

Some open bag food products were stored on the shelf in the dry storage area. [CA] Store all open bag food products in properly labeled bulk containers. Raw food products like shell eggs were stored above ready to eat food products inside the upright fridge. [CA] To prevent possible contamination, ready to eat food products and produce must be stored above or by the said of raw food products.

There was very low sanitizer concentration on one of the sanitizer buckets. [CA] Maintain the sanitizer concentration on the sanitizer buckets at 200 ppm quaternary ammonia. 100 ppm chlorine (bleach), 272 ppm -700 ppm lactic acid levels.