DING TEA

6-1D: .04(6)(i)Whiteboard with time indicators for boba not updated to reflect currently placed boba. 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: PIC (Person in charge) updated times to accurately reflect start and discard times.

2-2B: .03(5)(j)1&2Observed 4 employee drinks in unapproved cups stored with and above customer food or items. 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 drinks relocated to a bottom shelf or on a table in the dining room.

8-2B: .07(6)(g)Sole chlorine sanitizer bucket at a concentration greater than 100ppm. Chemical sanitizers used on food contact surfaces shall not exceed stated concentrations (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Chlorine sanitizer remade to a concentration of 50-100ppm.

12C: .04(4)(m)Observed wet wiping cloths stored on prep counters. Per person in charge, these cloths are used to dry the sides of cups if they get wet when making drinks. 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: Discussed with person in charge that when wiping cloths become wet, they must be stored in a sanitizer solution or placed in the dirty laundry bin to prevent bacteria growth. Wet wiping cloths were placed in the chlorine sanirizer bucket.