NORCROSS TAICHI TEA

4-2B: .05(6)(n)Facility actively using dish machine observed dispensing chlorine below 50ppm. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operations must meet a specified minimum concentration (for chlorine sanitizer it must be 50-100 ppm; for quat ammonia, it must be used according to the manufacturer's specifications). (P) Corrective Actions: Facility manually sanitizing dishes.

12A: .04(4)(q)Several boxes of food stored on floor in walk in freezer. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

12C: .04(4)(m)Several wiping cloths in the front serving area and in the boba prep area wet and on counter. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wipes placed into sanitizer buckets.

14A: .04(4)(k)Several in-use utensils stored in water not maintaining 135F. 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: Hot water added to containers.

15B: .05(6)(d),(e)Chlorine not dispensing correctly in dish machine. A warewashing machine and its auxiliary components shall be operated in accordance with the machine's data plate and other manufacturer's instructions. (C)

6-2: .04(6)(g)Observed several TCS (time/temperature control for safety) food items (containers of cooked pork, cooked chicken,) in the reach in freezer that did not have date mark label that were stored for more 24 hours. // Refrigerated, ready-to-eat time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be used/discarded for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Date mark label was added. //