TAICHI BUBBLE TEA

Food separated and protected — Inspector Note: Observed package of raw beef stored directly on top of container of ready-to-eat seaweed salad in walk-in cooler of main kitchen. C/A: Raw animal proteins shall be effectively segregated from ready to eat foods. COS: Raw beef removed

Food stored covered — Inspector Note: Observed several toppings and sushi/poke bowl ingredients stored uncovered between use at front service prep top cooler. C/A: Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. COS: All items covered

Food properly labeled; original container — Inspector Note: Observed large containers containing rice and vinegar and squeeze bottles containing oil and water without identification in main kitchen. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. COS: Labled

Food in good condition, safe, and unadulterated — Inspector Note: Observed the following: (1)Mold growth on green curry sauces (individual containers) in main kitchen reach-in cooler. (2)Frozen/thawed corn being served at front service prep line without being cooked first. Original packaging instructs user to cook before consumption for safety. C/A: Condition. Food shall be safe, unadulterated, and honestly presented. COS: Discarded

Proper date marking and disposition — Inspector Note: Observed several TCS foods prepared/thawed over 24 hours ago lack date labeling in main kitchen reach-in cooler and front service prep top cooler (green curry, orange curry, fried chicken bites, cubed egg topping, red beans, and boiled eggs). C/A: 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1 COS: Discarded