Asian Cuisine and Boba Tea

Observed during the course of this inspection that 2 gallon ziplock bags of chicken and beef were stored inside of the same metal pan in direct contact with each other. COS: Glynn EH instructed staff member to separate the bags into different pans and stored properly. Staff member complied. Glynn Eh also instructed management to ensure that the beef is cooked to an internal temp of 165 due to bag contact. Staff member stated that they understood. CA: Glynn EH instructs management to ensure that staff members understand stacking order is from top to bottom: ready to eat foods, seafood, whole cuts of meats, ground meats, and poultry products at the bottom.

Management is to also train staff that different raw proteins are not to be stored in the same pan.

Observed during the course of this inspection that a facility staff member was observed washing out a container in a main kitchen handwashing sink. COS: Glynn EH instructed staff member to stop the rinsing. Staff member complied. CA: Glynn EH instructs management to ensure that all staff are trained that handwashing sinks are not to be used for any other purpose than washing hands.

Observed during the course of this inspection that the facility had an ice scoop being stored in a bucket with old water with floating particles. COS: Bucket and scoop were cleaned and sanitized. CA: Glynn EH instructs management to ensure that food contact surfaces of equipment are cleaned and sanitized often enough to ensure that they are kept clean to sight and touch as well as sanitary.

Observed during the course of this inspection that the facility had soaps and sanitizers stored above single use paper towels and food bags in the facility men's bathroom and a bottle of hand sanitizer over foods in the storage area. CA: Glynn EH instructs management to ensure that chemicals and other potentially toxic substances are stored above food, equipment, and single service items.

Observed during the course of this inspection that the facility was storing single use paper towels, toilet paper, and food bags in the men's bathroom. CA: Glynn EH instructs management to ensure that no single use items are stored inside of restrooms.

Observed handwashing sink in kitchen area had three small bowls and a large pan on it at the time of this inspection. COS: Management removed pans. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use.

Observed working container with Quat. sanitizer solution unlabeled in the kitchen area at the time of this inspection. COS: Manager labelled container with common name. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed two staff members cooking without hair restraints at the time of this inspection. COS: Staff members put hair nets on. CA: Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints.

Observed three working containers with sanitizer solution unlabeled in the kitchen area at the time of this inspection. COS: Manager labelled containers with common name. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed several pots stored with the food contact surface exposed on a shelve inside the main kitchen at the time of this inspection. COS: Pots inverted. CA: Clean equipment such as pots and pans must be stored inverted with the food contact surface protected from vertical contamination.

Observed that facility was using Quat. sanitizer but did not have Quat. sanitizer test strips at the time of this inspection. COS: Glynn EH provided test strips. CA: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material.

Observed prep top cooler in main kitchen was holding food items (chicken, shrimp) above the allowed 41 F at the time of this inspection. COS: Manager disposed of food. CA: Food shall be kept at or bellow 41 F to avoid contamination.

Observed dishwashing machine chlorine concentration levels where well bellow the allowed 50 ppm - 100 ppm at the time of this inspection. CA: Chlorine sanitizer solution shall be used at a concentration range of 50 ppm - 100 ppm.

Observed dishwasher was being used without any sanitizer (Chlorine drum empty) at the time of this inspection. CA: Manager stated that they will replace sanitizer drum.

Observed no test strips for the manual warewashing equipment that uses Quat. sanitizer at the time of this inspection. CA: Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided.

Observed no test stips for the manual warewashing equipment that uses Quat sanitizer at the time of this inspection. COS: Inspector left some strips and the owner took a picture of the visual guide to use until Thiers came in. CA: Facility will ensure test strips for all methods of sanitation being used are available for use.

Observed build up inside corners and along walls at the time of this inspection. CA: Owner stated she will continue to clean from the previous owners to ensure there will be no further build up accumulation.