ROUTINE INSPECTION
This is the first routine inspection being conducted since the final inspection. On site to verify that no major changes have been made since final inspection dated (12/3/25): - No major changes have been made to the facility since the final inspection. - Notify this department if any changes occur within the facility.
4 reported violations
- K08: Time as a public health control; procedures & records
Procedures for TPHC are not within the facility at the time of inspection. TPHC is used for the boba, time marked. [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. [SA] Procedures were printed out at the time of inspection and placed on site.
- K14: Food contact surfaces clean, sanitized
Sanitizer within the 3-compartment sink was measured at 100PPM of quats at the time of inspection. No active ware-washing. [CA] Maintain chemical solution for manual warewashing at 100 ppm (1Tbs of bleach (5.25%)/gal of water) for chlorine and 200 ppm (1 tbs of quaternary ammonium (10%)/2 gal of water) for quaternary ammonium.
- K01: Demonstration of knowledge; food safety certification
Unable to provide a current food manger certification at the time of inspection. [CA] Obtain new food manger certification within 60-days.
- K39: Thermometers provided, accurate
Unable to provide a food probe thermometer at the time of inspection. [CA] An accurate easily readable metal probe thermometer (accurate to +/- 2°F) that is designed to measure the temperature of thin masses shall be provided and readily available to accurately measure the temperatures of potentially hazardous foods.