TBreak Pho & Boba

Observed two in use sanitizer buckets with 0 parts per million (ppm) of quat sanitizer. Upon further investigation, an employee placed detergent into the buckets. (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions. Train staff on proper usage of test strips to verify sanitizer concentration. Person in charge made the correct concentration of sanitizer.

Observed cut lettuce (56 F), Cut cabbage (53 F), Sliced tomato (59 F), Raw shrimp (56 F), and Chicken breast (49 F) above 41 F inside the prep top cooler. The ambient air temperature of the unit is 48F. The PIC states they recently had repairs to the unit. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F. All food items were discarded.

Observed no paper towels inside the men's restroom. Each handwashing sink or group of adjacent handwashing sinks shall be provided with Individual, disposable towels. Replace the paper towels inside the men's restroom.

Observed a container of cooked chicken broth (60F) tightly covered inside the reach in cooler. Per the person in charge (PIC) the chicken broth was reheated 40 minutes prior to my arrival. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: The chicken broth was moved to the walk in cooler uncovered to allow the chicken broth to cool faster. Educated PIC on cooling methods.

Observed dead pests in the main kitchen. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. COS: PIC removed dead pests.

Observed several utensils with the handle touching the contents inside of the container of sugar and salt. In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon. COS: PIC removed the utensils from the containers allowing the handles to not touch the contents.

Observed broths being held below 135°F on the stove top: Chicken 99°F and Beef 119°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Employee reheated the broths to appropriate temperatures.

Observed brisket (54F), Steak (53F), Ribs (57F), and Eggs (54F) above 41F inside of the prep top cooler. The ambient air temperature of the unit is 58F. The person in charge (PIC) advised they have been working with Eclipse to repair the unit. Corrected on Site (COS): Food items discarded.

Observed bean sprouts (47F) above 41F inside the walk-in cooler. ALL cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Food item discarded.

Observed chicken (122F) and Pork (111F) inside the steam well. Intial temperature of the water inside the steam well was 129°F. PIC adjusted the temperature of the Steam Well. Person in charge stated the chicken was placed inside the unit about 15-20 minutes upon my arrival. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Corrected on Site (COS): Employee reheated the food to appropriate reheat temperature.

Observed white rice (93F) inside the rice cooker below 135F. PIC stated the rice has been in the rice cooker overnight. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Corrected on Site (COS): Rice was discarded since it was stored overnight.

Observed employee actively prepping green onion at the prep table with wrist jewelry on. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed wrist jewelry.

Observed bean sprouts (44 F and 48 F) and brisket (44 F) above 41 F inside of the prep top cooler. The ambient air temperature is 41 F. ALl cold hold Time/Temperature Control for Safety (TCS) foods must be 41 F or below. Corrected on Site (COS): Food items discarded.

Observed food particles located on the food slicer. Per the employee, the last time the food slicer was used was yesterday. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean and sanitize the food slicer.

Observed wiping cloths stored on the food prep counter and not stored inside the sanitizer buckets. Cloths in use for wiping counters and other equipment surfaces shall be held between uses in a chemical sanitizer solution at a correct concentration of Parts Per Million (ppm). Store wiping cloths inside of the sanitizer bucket.

Observed the in use dish washing machine dispersing 25 parts per million (ppm) of chlorine sanitizer. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the manufacture's data plate: 50 ppm. Utilize three compartment sink until the dish machine has been repaired.

Observed chicken inside the steam well with a temperature between 125°F-129°F. Intial temperature of the water inside the steam well was 138°F, PIC adjusted the temperature to 170°F. Person in charge stated the chicken were placed inside the unit about 20 minutes upon my arrival. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Employee reheated the food to appropriate reheat temperature.

Observed priority violations during today's inspection: improper sanitizing of food contact surfaces, improper holding of time/temperature control for safety (TCS) foods and lack date marking of TCS foods. Based on the risk of foodborne illness inherent to the food service operation, during inspections and upon request, the person in charge shall demonstrate to the Health Authority knowledge of foodborne disease prevention, application of the Hazard Analysis Critical Control Point principles, and the requirements of this Chapter. The person in charge shall demonstrate this knowledge in one of the following ways: Complying with this Chapter by having no violations of Priority Items during the current inspection. Train staff on food safety procedures.

Observed the dish washing machine dispersing 25 parts per million (ppm) of sanitizing solution. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the manufacture's data plate: 50 ppm. Utilize three compartment sink until the dish machine has been repaired.

Observed several containers of house made beef broth and peanut sauce (whole milk) not date marked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Date marked all food containers.

Observed wiping cloths inside sanitizer buckets stored directly on the floor throughout the main kitchen. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. Remove sanitizer buckets off the floor.

Observed employee prepping boba teas with wrist jewelry on. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Employee removed wrist jewelry.