Kung Fu Tea

Observed no soap being able to be dispensed at the hand washing sink near the 3 compartment sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Place a soap supply at the hand sink until the dispenser is repaired.

Observed no paper towels at the front handsink. All handsinks need to have a single use hand drying provision at all times. Person in charge (PIC) added paper towels to the counter by the handsink.

Observed no soap being able to be dispensed at the hand washing sink near the 3 compartment sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Place a soap supply at the hand sink until the dispenser is repaired.

Observed the ice scoop handle touching the ice inside the ice machine. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. Corrected on Site (COS): Employee removed the ice scoop.

Observed no hand soap at the back handsink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Place a new container of soap at the hand sink.

Observed whole milk within the reach in cooler at a temperature of 45 F, and the ambient air temperature of the cooler was 48 F. Thermometer within the reach in unit was observed at 45F. All potentially hazardous (TCS) foods must be kept at a minimum of 41 F. Facility discarded whole milk, and will ensure all equipment is properly maintained.

Observed person in charge not performing their duties as related to food safety questions, responsiblities, and is not a certified food safety manager. All faciliies must have a person in charge that shall demonstrate this knowledge in one of the following ways: Compliance with Chapter, be a Certified Food Service Manager, or have Correct Answers to Food Safety Questions. Facility must ensure all designated persons in charge are aware of their responsiblities as it relates to food safety.

Observed no soap at the front hand washing sink. Each handwashing sink must be supplied with paper towels, and soap at all times. Facility must place proper hand washing supplies at all hand washing stations.

Observed wet stacking of dishes in the ware-washing area. All equipment and utensils shall be air-dried or used after adequate draining before contact with food. Facility must ensure that all equipment and utensils are dried and stored properly.

Observed no paper towels at the front and rear hand washing sinks. Each handwashing sink must be supplied with paper towels at all times. Place paper towels at both hand sinks.

Observed a fruit fly killer spray bottle stored next to the container of the pineapple coconut jelly underneath the counter in the front service area. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic materials by spacing or partitioning. Remove the chemical from the location.

Observed a used carton of heavy whipping cream in the reach in cooler with a use by date of 12/10/24. Prepackaged sandwiches, eggs, infant formula, shucked oysters, milk, and time/temperature control safety foods that are labeled as “keep refrigerated” and that are for sale or service to the consumer or used as an ingredient in other foods shall be immediately discarded and shall not be sold, served, or used after the manufacturer’s expiration date or the sell-by date. Discard carton of heavy whipping cream.

Observed two pots of freshly brewed tea being stored directly on the food in the food prep area. Food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Employee moved pots off of the floor.

Observed sunlight penetrating from the bottom of the rear door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: filling or closing holes and other gaps along Solid, self-closing, tight-fitting doors. Have threshold repaired.

Observed a box of single use cups being stored directly on the floor in the storage area. Single use items shall be stored at least 6" off the floor in a clean, dry location. Move box to an appropriate location.

Observed no person in charge upon entering the facility. There must be a person in charge on the premises of the food service establishment at all times. The person in charge shall ensure compliance with the following: Food Safety. Always ensure there is a person in charge during operating hours. Manager arrived during the inspection.

Observed no hand soap at the front hand washing sink. Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Employee placed soap at the sink.

Observed no paper towels at the front hand washing sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Employee placed paper towels at the hand sink.

Observed sunlight penetrating from the bottom of the rear door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along Solid, self-closing, tight-fitting doors. Have threshold repaired.

Observed the restroom door open during inspection, the door lacks a self-closure. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. Install self closure on door.

Observed an employee reusable cub being stored on the shelf with customer items. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed. Please use single-use cup with a lid and straw.

Observed no paper towels at the rear and front hand washing sinks. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: Individual, disposable towels. Person in charge placed paper towels at both hand sinks.