Boba Bar

Observed fried tofu and chicken cold holding above 41F on top of prep top cooler of main kitchen. CA: TCS foods cold holding shall be maintained at 41F or below. COS: Discarded.

PIC unable to provide employee health agreements. 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) 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

Observed several boxes of foods such as oil and rice stored on staircase of facility. Observed bagged vegetables stored on the floor of main kitchen. (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. COS REMOVED

Observed wiping cloths stored on top of counters in between uses. CA: 2. Cloths in-use for wiping counters and other equipment surfaces shall be:

(i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: Wiping clothes put in sanitizing solution.

Observed in-use utensils stored in still water below 135F in main kitchen. CA 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container;

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a);

4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes;

5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or

6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS Removed

Observed heavy grease build-up on/and in-between equipment near grill area. Observed soiled reach-in cooler shelves throughout main kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: Advised PIC to frequently clean all non-food contact surfaces.

Observed boxes of foodservice items being stored directly on the floor along the staircase of facility. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor. CA: EHS educated PIC on proper storage procedures.

Observed heavy grease build-up on/and in-between equipment near grill area. Observed soiled reach-in cooler shelves throughout main kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: Advised PIC to frequently clean all non-food contact surfaces.

Observed floors under sink areas inside main kitchen not in good repair. All physical facilities shall be maintained in good repair. CA: EHS advised PIC to have floor repaired and cleaned.

Observed black residue inside of ice machine in main kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. CA: advised PIC to frequently clean food contact surfaces to sight and touch.

Observed combined ready-to-eat potentially hazardous food (cooked grilled chicken, boiled eggs, cooked vegetables, etc) held more than 24 hours not date marked according to earliest date of opening/preparation. . Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6 of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Pf CA: Educated PIC on proper date marking procedures.

Observed heavy grease build-up on/and in-between equipment near grill area. Observed soiled reach-in cooler shelves throughout main kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: Advised PIC to frequently clean all non-food contact surfaces.