GONG CHA

14A: .04(4)(k)Utensils stored in water up front observed at 113F. Whisk stored in water at room temperature in back of kitchen. 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: Water heated up to 135F for utensils in front. Whisk placed into clean, dry container.

2-2A: .03(4)(a)(b)(c)(e)(f)PIC (Person in Charge) unable to inform inspector of the reportable diseases and symptoms to the health authority. Person in charge shall explain their responsibility for preventing the transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease and can describe the symptoms associated with the diseases that are transmissible through food. They also shall be able to explain how food employees and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. (Pf) Corrective Actions: PIC informed of the 6 diseases and symptom that should be reported to the health authority.

2-2B: .03(5)(j)1&2Employee drink stored in unapproved container on prep top table. 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) //SECOND CONSECUTIVE VIOLATION Corrective Actions: PIC moved employee drink into designated employee area.

2-2D: .06(2)(o)Large measuring pitcher stored inside handwashing sink. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: PIC (Person in Charge) relocated pitcher to 3 compartment sink.

2-2E: .03(6)PIC unable to inform inspector of the proper procedure for cleaning up vomiting and diarrheal events. 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 has bleach and bodily fluid kit onsite. PIC informed to use bleach as sanitizing agent for their bodily fluid kit.

6-1D: .04(6)(i)Boba on time control with time indicators from yesterday. When using 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; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) /// SECOND CONSECUTIVE VIOLATION Corrective Actions: PIC added correct start/discard time.

8-2B: .07(6)(c)Several cannisters of butane torch lighters stored on prep top shelf above drink mixers and clean equipment. BIC lighter stored with single use napkins under POS (Point of Sale) machine. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: PIC relocated butane torch and bic lighter to a location below foods, equipment, utensils, linens, and single service/single-use articles.

17D: .07(4)(b)Employee's phones and drink stored on prep top table. 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. (C) Corrective Actions: PIC relocated employee items into designated employee storage area.

2-2B: .03(5)(j)1&2Employee drinking out of cup without lid or straw in prep area. Employee food above customer food in prep cooler. 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: Lid and straw added to drink. Food moved to designated area.

6-1D: .04(6)(i)Boba on time control did not have label with time. Facility did not have written procedures. When using 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; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Time written on boba. Procedures written during inspection.

14A: .04(4)(k)Whisk sitting in water observed at 88F in back kitchen area next to boba prep. 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: Person in charge placed water on a burner so it may heat up to 135F or above.