ROUTINE INSPECTION
***Notes: It was discussed at this time that the store started food operations as of 3/15/26. The following will be verified during the next routine inspection. - A new facility which prepares potentially hazardous foods has been operating for longer than 60 days without a certified employee. - Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.
4 reported violations
- K09: Proper cooling methods
1. Measured one container of cooked mochi covered in plastic wrap in the back uprigtht cooler between 98F at the outer edges of the container and 112F in the middle. 2. A second container of mochi was observed in the front preparation cooler insert at 100F. [CA] When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. When cooling PHF's, stir frequently to facilitate rapid cooling. 1. [COS] A food worker was instructed to remove the wrapping, and continue stirring the container to facilitate heat transfer 2. [SA] A time marker indicating a 4 hour discard time was added to the mochi at the front service counter as the cooler unit was observed off at the start of this inspection.
- K30: Food storage: food storage containers identified
Observed a bag of opened sugar at the back preparation area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.
- K08: Time as a public health control; procedures & records
Written time labels for TPHC were observed on in use boba at ambient temperature, but a written procedure was not available for review at the time of inspection. A printed out copy of the TPHC template was provided at the time of inspection. [CA] Provide written procedures and time marking for PHFs utilizing time as a public health control (TPHC).
- K39: Thermometers provided, accurate
The front small reach in cooler display thermometer was inoperable at the time of inspection. An additional thermometer was placed in the unit as a replacement. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.