VIVI BUBBLE TEA

6-1A: .04(6)(f)Observed various TCS foods (time/temperature control for safety) foods with 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 placed items out of compliance into cooler to rapidly cool.

12D: .04(4)(g)Raw squid and chicken stored inside vegetable sink. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC removed raw foods from vegetable and placed inside walk in cooler. Sink also cleaned and sanitized.

14A: .04(4)(k)In use utensils stored with handles in contact with various dry foods such as sugar and flour. Also utensils used as scoops without handles. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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 the required frequency. (C) Corrective Actions: PIC removed scoops from dry foods. Pic stored scoops with handles upright.

2-2B: .03(5)(j)1&2Employee drink stored in unapproved bottle stored on food prep surface. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee drink removed from kitchen area.

2-2D: .06(2)(o)Handwashing sink at left of kitchen blocked with black cleaning gloves. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: Handwashing sink cleared.

2-2E: .03(6)Person in charge unable to inform inspector of the procedure or bodily clean up kit for an event of vomiting and diarrhea. A food establishment shall have procedures for employees to follow 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) Corrective Actions: Facility does have bleach on site. Person in charge informed of the appropriate procedure for cleaning up bodily fluids. PIC also emailed a sample procedure for cleaning up bodily fluid accidents.

17D: .07(4)(b)Employee foods stored inside walk in cooler above customer foods. Employee drink stored on prep top surface. Lockers or other suitable facilities shall be provided and used for the orderly storage of employees' clothing and other possessions. (C) Corrective Actions: PIC relocated these items to designated employee areas outside of the kitchen area.

4-2B: .05(8)(a)Observed kitchen staff wash a dish but did not dip it in sanitizer prior to using dish. Utensils and food-contact surfaces of equipment shall be sanitized before use after cleaning. (P) Corrective Actions: PIC (person in charge) had employee wash, rinse and sanitize dish.

17D: .07(4)(b)Observed employee food, personal cups and bags that were stored on the prep counters and over food. Lockers or other suitable facilities shall be used for the orderly storage of employee clothing and other possessions. (C) Corrective Actions: PIC (person in charge) had items moved to location where items do not contaminant food and food prep areas.