ROYALTEA

1-2A: .03(2)No PIC (Person in charge) present at start of inspection. There must be a person in charge on the premises of the food service establishment at all times. (Pf) Corrective Actions: Inspector designated food employee as PIC to conduct inspection. The manager arrived 1hr into inspection.

6-1A: .04(6)(f)Multiple bags of rice cakes stored inside reach in cooler cold held at temperatures above 41 deg F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC discarded rice cakes.

6-1D: .04(6)(i)Boba pearls using time as public health control missing start and discard time indicators. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Boba pearls verified by PIC to be on time control for over 4 hours. Boba pearls discarded.

15A: .05(6)(a)Reach in cooler unable to maintain 41 deg F. Do not use unit to store TCS (time/temperature control for safety) foods until repaired. Ensure unit is repaired by 4/23/26. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)