SHU SHIA

Observed potentially hazardous foods stored including milk, buffalo milk, milk solution, heavy cream, and coffee creamer stored using time without proper time logging or time marking. Measured potentially hazardous food items maintained at 52F. Per operator, milk, buffalo milk, milk solution, heavy cream, and coffee creamer stored from 11:30am and is changed out in intervals of between 3-4 hours. [CA] Ensure potentially hazardous foods maintained by time are time labeled/time logged when removed from temperature control and served within 4 hours or discard. Procedures shall be available on-site for review and all time labels/time logs shall be kept on-site. [SA] Operator discarded containers of milk, buffalo milk, milk solution, heavy cream, and coffee creamer stored. Operator placed new containers on a time log.

REPEAT VIOLATION: Observed an unapproved 2 door prep unit installed with non-rigid lines used to dispense liquids including tea, milk and other potentially hazardous foods. No authorization/certification mark was present on the 2 door prep unit. [CA] Ensure equipment used within the facility is approved, smooth, durable, and easily cleanable. Equipment that is broken, cracked, or in disrepair shall be repaired (when possible) or replaced. Unapproved equipment shall be approved by submitted plans through plan check. Continued use of unapproved equipment that does not properly function and/or have proper certifications will result in further enforcement including impound of equipment and additional inspection fees. An approved piece of equipment shall be presented to district inspector as a replacement for this currently unapproved piece of equipment, and plans shall be submitted to plan check for further approval. Submit plans to plan check by 03/16/2026.

In the kitchen area, observed a box of kale stored on the floor. In the dry storage room, observed bags of sugar and other food product stored on the floor. [CA] Ensure all food is stored at least 6" off the floor on approved shelving.

Food safety manager's certificate was unavailable. [CA] Ensure at least one valid food safety manager's certificate is obtained and available for review. All other employees that handle food shall obtain food handler cards.

In the prep service line, measured yogurt, milk, evaporated milk, coconut milk, coconut milk mixture, coconut juice mixture, buttermilk, creamer, and heavy cream between 46F and 70F. Per operator, PHFs stored for about 3 hours. Measured ambient air temperature of 2 door prep unit at 46F at the bottom compartments, and at 70F at the middle compartment. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. Provide repairs to refrigeration and ensure refrigeration is able to maintain potentially hazardous foods at 41F and below. [SA] Operator to serve potentially hazardous foods within an hour, for a total of 4 hours from when removed from temperature control. Operator to temporarily maintain potentially hazardous foods by time using time labels, and to serve within 4 hours or discard.

Observed liquid containers with cracked, broken, warped, and/or chipped container lids stored and in use in the 3 door reach in refrigerator. Observed an unapproved 2 door prep unit installed with non-rigid lines used to dispense liquids including tea, milk and other potentially hazardous foods. Operator provided a authorization to mark letter, with Intertek UL sanitation listed certification, but letter does not appear to correlate or reference the specific piece of equipment used. No authorization/ certification mark was present on the 2 door prep unit. [CA] Ensure equipment used within the facility is approved, smooth, durable, and easily cleanable. Equipment that is broken, cracked, or in disrepair shall be repaired (only when possible) or replaced. Unapproved equipment shall be approved by submitted plans through plan check. Continued use of unapproved equipment that does not properly function and/or have proper certifications may result in further enforcement including impound of equipment and additional inspection fees.

Employee observed washing equipment at the three compartment sink and skipping the sanitizing step. [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). [COS] Guided employee and PIC on how to properly prepare the three compartment sink with chlorine sanitizer measured at 100 ppm. Employee sanitized previously washed equipment.

In the prep service line, measured yogurt at 65F, milk at 43F, evaporated milk at 60F, coconut milk at 60F, coconut milk mixture at 49F, coconut juice mixture at 46F, and heavy cream at 49F. Per operator, PHFs stored for 1.5 hours. Measured ambient air temperature of 2 door prep unit at 46F. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve potentially hazardous foods within 2.5 hours, for a total of 4 hours from when removed from temperature control. Operator to temporarily maintain potentially hazardous foods by time, and to serve within 4 hours or discard.

Observed an unapproved 2 door prep unit installed with non-rigid lines used to dispense liquids including tea and milk. Operator was able to show a certification letter with UL certification, but without UL sanitation listed certification. Measured ambient air temperature of refrigeration at 46F. [CA] Ensure equipment used within the facility is approved through plan check and is properly functioning. Refrigeration shall be able to maintain potentially hazardous foods at 41F and below. Provide an accepted certification to district inspector at frank.leong@deh.sccgov.org by 05/27/2025 or remove unapproved equipment from the facility.

At the 3 compartment sink, chlorine sanitizer measured at 10 PPM. [CA] Ensure chlorine sanitizer is maintained at the 3 compartment sink at 100 PPM to allow for proper cleaning and sanitizing of utensils and equipment. Ensure only approved containers of unscented chlorine sanitizing utensils and equipment are used.

Observed packaged food items in boxes stored on the ground. [CA] Ensure food is stored at least 6" off the floor on approved shelving.

Observed garbage bin stored in front of the handwash station. Handwash station was accessible from the side. [CA] Ensure handwash station is kept clear and accessible at all times to allow for proper handwashing. [COS] Operator removed the trash bin from the area.

Observed a non-rigid wastewater line plumbed from the 2 door prep unit directly to the floor sink. [CA] Ensure non-rigid wastewater lines are plumbed to rigid wastewater lines. Rigid wastewater lines shall be installed with a 1" air gap from the bottom of the pipe and the top of the floor sink.

Observed a sealing machine for cups, and a 2 door prep unit installed in the facility that may not have prior approvals for use. [CA] Ensure only approved equipment is used within the facility. Provide certification and spec sheets for equipment noted above to district inspector for review.

In the service line, at the 2 door prep unit, measured cheese foam at 49F, mochi (daifuku) at 46F, yogurt at 54F, and coconut jelly at 46F, and strawberry jelly at 46F. Per operator, mochi (daifuku) stored for an hour; yogurt, coconut jelly, and strawberry jelly stored for 30 minutes; and cheese foam stored for 6 hours. [CA] Ensure potentially hazardous foods are held cold at 41F or below to prevent bacterial growth. [SA] Operator to serve mochi within 3 hours, and yogurt, coconut jelly, and strawberry jelly within 3.5 hours for a total of 4 hours from when removed from temperature control. Cheese foam was discarded by operator.

Observed employee items stored in the food prep areas next to food and utensil/equipment storage. [CA] Ensure employee personal items are stored in a designated locker storage away from the food prep/food storage areas.