QUEEN TEA

Approved thawing methods used — Inspector Note: Observed raw chicken being thawed in stagnant water, temped at 70F, in the 3-compartment sink located in the main kitchen. C/A: time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, (ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking, or (II) The time it takes under refrigeration to lower the food temperature to 41°F COS: item moved the the walk-in cooler to resume the thawing process

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed the incorrect inspection posted. Inspection from 2024 posted. CA: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door.

In-use utensils: properly stored — Inspector Note: Observed scoops stored in between uses with the handles in direct contact with the food in bulk storage containers (MSG, sugar, and brown sugar) located in the main kitchen. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.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;

Management knowledge, responsibilities, reporting — Inspector Note: PIC unable to provide a verifiable manner in which employees haven been informed on their responsibility to report to the person in charge (PIC) as it relates to food-borne illness. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food NOTE: EHS showed PIC a copy of the employee health policy that was previously given: PIC stated they, "have never seen this form" and "have not signed it". COS: EHS provided physical copies and emailed pdf copies to owner

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed evidence of employee eating in a non designated area of main kitchen; a container of food with a plastic fork in it was stored on a prep table. Observed an employee's water bottle stored in direct contact with single use plastic wrap used for food prep. Observed 4 employee water bottles (3 were metal reusable water bottles) stored on the counters in the front food service area were prep for the drinks occur. C/A: 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.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed food employee rinse dishes in the hand sink located in the front food service area closest to the POS system. C/A: A handwashing facility may not be used for purposes other than handwashing. COS: dishes moved to the ware washing area to be washed; discussed purpose of hand sinks

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed one if the hand sinks (located at the drink pick up area) in the front food service area without an paper towels or any other approved hand drying method. Per PIC facility "didn't have any more" to replace at this hand sink. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel;

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand sink located in the ware washing area of the main kitchen without any hand soap or other approved cleanser for hand washing. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Hands clean and properly washed — Inspector Note: Observed food employee run fingers through their hair and the prepare a drink for a customer without washing their hands. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco products or electronic devices that simulate tobacco smoking, eating or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands;P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. COS: drink discarded discussed when to wash and hand wash procedure. employee washed hands

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed evidence of employee eating in non designated area of main kitchen; a container of sauces and a used fork inside of a plastic box were stored on a prep table in direct contact with a bag of oranges in the main kitchen. C/A: 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. COS: food discarded; designated areas discussed

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed all three hand sinks in the main kitchen/front food service area without paper towels or any other approved hand drying method. Observed one of the bathrooms without any paper towels or any other approved hand drying method. C/A: Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; COS: paper towels provided.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the hand sink in front of the prep top located the front food service area without any approved hand cleanser. Observed the hand sink in the main kitchen area without any approved hand cleanser. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap. COS: liquid hand soap provided to sinks

Proper cold holding temperatures — Inspector Note: Observed several cold TCS items distinguished by an asterisk (*) held above 41F. C/A: cold time/temperature control for safety (TCS) food shall be maintained at 41F or below. COS: items on counter moved to walk-in freezer to cool; Per PIC items were only removed from walk-in cooler so that it could be cleaned. items in prep tops discarded