GONGCHA KIOSK

Observed employee drop a blender onto the floor, retrieve and wash the blender, and then proceed to prepare a beverage without washing hands.

CA:(c) When to Wash.

1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and:

(i) After touching bare human body parts other than clean hands and clean, exposed arms; P

(ii) After using the toilet room; P

(iii) After caring for or handling service animals or aquatic animals; P

(iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P

(v) After handling soiled equipment or utensils; P

(vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P

(vii) When switching between working with raw food and working with ready-to-eat food; P

(viii) Before donning gloves to initiate a task that involves working with food; P and

(ix) After engaging in other activities that contaminate the hands. P

2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P

COS: Employee was instructed to discard the beverage, properly wash hands, and then remake the beverage. Employee washed hands and prepared a new beverage during the inspection.

Advised that employees are reminded to wash their hands after handling any item that may contaminate their hands, including equipment or utensils that have contacted the floor, and before resuming food or beverage preparation.

Observed reheated tapioca boba pearls (78F) being held at less than 135F during the time of inspection.

CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

COS: PIC reheated the boba pearls and placed them in hot holding to maintain 135°F or above.

No manager present during time of inspection.

CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Advised that A certified manager or Person in Charge should be present during all hours of operation

Observed no signed Employee Health Reporting Agreements available during the time of inspection.

CA: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Employee Health Reporting Agreement forms will be provided to the facility. All food employees shall review, complete, and sign the forms, and the completed forms shall be maintained on-site and available for review upon request.

Observed a whisk and pot stored in the handwashing sink during the time of inspection.

CA: (o) Using a Handwashing Sink.

1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf

2. A handwashing facility may not be used for purposes other than handwashing. Pf

3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

COS: Items were removed from the handwashing sink during the inspection.

Observed pink organic growth on interior surfaces of the ice machine during the time of inspection.

CA:(7) Cleaning of Equipment and Utensils.

(a) Equipment, Food-Contact Surfaces, and Utensils.

1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Facility is advised to routinely clean and sanitize the ice machine in accordance with the manufacturer's instructions and maintain all food-contact surfaces clean to sight and touch to prevent the accumulation of organic growth.

Observed employee washing blender parts without properly washing, rinsing, and sanitizing the equipment during the time of inspection.

CA: (o) Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers. If a detergent-sanitizer is used to sanitize in a cleaning and sanitizing procedure where there is no distinct water rinse between the washing and sanitizing steps, the agent applied in the sanitizing step shall be the same detergent-sanitizer that is used in the washing step.

COS: Employee was instructed on proper warewashing procedures and the blender parts were properly washed, rinsed, and sanitized during the inspection.

Observed employee preparing beverages without an effective hair restraint during the time of inspection.

CA:(i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Advise that employees are advised to wear effective hair restraints while preparing food and beverages to prevent hair from contaminating food, equipment, utensils, and food-contact surfaces.

COS: Employee places hat on during time of inspection.

Observed live gnats throughout the facility, including in food preparation and warewashing areas, during the time of inspection. Additionally, a dead gnat was observed in a sanitizer bucket.

CA: (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

COS: Sanitizer solution was discarded, the bucket was cleaned and refilled with fresh sanitizer solution.

Advised facility shall work with a licensed pest control operator as needed and implement effective pest prevention measures, including maintaining clean floors and drains, promptly removing food debris, keeping doors closed when not in use, and eliminating conditions that may attract or harbor pests. Sanitizer buckets shall be monitored and maintained free of contamination.

No manager present during time of inspection.

CA:There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following:

Advised that A certified manager or Person in Charge should be present during all hours of operation

No vomit fecal kit or EPA registered chemical observed during time of inspection.

CA:6) Responding To Contamination Events. A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.Pf

PIC was advised to obtain a vomit/fecal cleanup kit or an EPA-registered disinfectant within 10 calendar days.

No inspection report posted during time of inspection.

CA:1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Advised to place inspection report up for public view

Person-in-Charge failed to demonstrate knowledge of the five symptoms associated with the six foodborne illnesses or provided employee health policy with agreements. Corrective Action: 511-6-1.03(1)(c)2,3 - Demonstration (Pf) 2. Explaining the responsibility of the person in charge for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease; Pf

3. Describing the symptoms associated with the diseases that are transmissible through food; Pf Provided employee health policy with agreements.