DUMPLING MASTER/ BUBBLE TEA

Observed dawn dish soap, yellow washcloth, scrubber was stored in the hand sink located at the front service, and a bucket was stored in the hand sink located in the main kitchen. CA: Discussed with the person in charge that a handwashing facility may not be used for purposes other than handwashing. COS: Person in charge moved all the items from the handsink.

Observed cleaned dishes stored on the shelve above the vegetable sink were dirty, not washed properly. CA: Discussed with the person in charge that equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed the spoon used for hot holding rice, was stored in cold stagnant water. CA: Discussed with the person in charge that in-use utensils must either be kept dry and changed out every 4 hours, or stored in hot water held at a minimum temperature of 135°F. COS: Person in charge replaced the spoon with a dry spoon.

Observed 2 buckets of dressing were stored directly on the floor of the walk-in cooler and one full container of oil was directly stored on the floor near the prep top cooler. CA: Discussed with the person in charge that food shall be protected from contamination by storing the food in a clean, dry location; at least 6 inches (15 cm) above the floor.

Observed clean dishes were wet while being stacked together near the three-compartment sink. CA: Discussed with the person in charge that after cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed employee items such as glasses, drinks, yogurts, food items were scattered throughout the facility near the restaurant food items. CA: Discussed with the person in charge that areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination.

2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.