BOBA CHILLS

6-1D: .04(6)(i)Observed two types of boba that were on time control that were not marked with the start and end time. Facility also did not have procedures for time control. 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) discarded boba. Time control procedure was provided.

2-2D: .07(3)(a)No soap in the handwashing sink in the back prep area. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. (Pf) Corrective Actions: Soap was added.

6-1B: .04(6)(f)Golden boba (tapioca pearls) were hot holding under 135F (see temp log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Items were reheated.

8-2B: .07(6)(g)The only bucket of sanitizer in the facility was made to a concentration of more than 200ppm. 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: Sanitizer was diluted to the proper solution.

12C: .05(10)(b)Wiping cloths were not stored in bleach sanitizer, and stored on the countertop. 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: Cloths were stored in sanitizer.

17D: .07(4)(b)Observed employee items in food prep areas. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Employee items were moved to an employee designated area.