TAICHI BUBBLE TEA

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an old inspection report posted for public view (92 A). 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 and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Proper date marking and disposition — Inspector Note: Observed multiple food containers of cut salmon, unpackaged crab meat, shrimp, tomatoes, cut greens, avocados, and sauce all prepped without any date marking or labels in the reach-in cooler. PIC stated that food items were prepped the previous day. CA: 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Food employee provided labels for each food container in the reach-in cooler.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed multiple boxes of boba and food material sitting on the floor in the bar area and dry storage area. CA: 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.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed an expired/unpaid food permit post for public view. Issued a Notice of Violation. CA: Post a valid permit in a location in the food service establishment that is conspicuous to consumers.

Nonfood-contact surfaces clean — Inspector Note: Observed food debris and splatter on the reach-in coolers and at the bottom of the prep top coolers. CA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

PIC present, demonstrates knowledge, performs duties — Inspector Note: Observed no person-in charge upon arrival. CA: 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 food code. COS: Person-in charge arrived 1 hour later to allow and shadow inspection.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed a metal scrubber, a sponge, and sink stoppers stored inside of the hand-washing sink. CA: A handwashing sink shall be maintained so that it is accessible at all times for employee use. A handwashing facility may not be used for purposes other than handwashing.

Response procedures for vomiting & diarrheal events — Inspector Note: Observed a written vomit/fecal plan without an EPA registered disinfectant effective against Norovirus. Observed laundry bleach being used. CA: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter.

Food stored covered — Inspector Note: Observed a food container of cut onions stored under the prep top cooler and a food container of bean sprouts stored in the reach-in cooler, without any lids or coverings CA: Food stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, shall be protected from overhead contamination.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dish machine with a reading of 0 ppm of chlorine sanitizer. CA: A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions. A chlorine solution shall have a minimum concentration OF 50 ppm and shall not exceed 100 ppm

Time as a public health control: procedures and records — Inspector Note: Observed no label with a start and discard for three equipment units of crocks filled with brown and white rice. CA: If time without temperature control is used as the public health control up to a maximum of 4 hours: 1. The food is marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is rendered a time/temperature control for safety food 2. The food shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time when the food is removed from temperature control;Pf 3. The food shall be cooked and served, served at any temperature if ready-to-eat, or discarded, within 4 hours from the point in time when the food is removed from temperature control and 4. The food in unmarked containers or packages or marked to exceed a 4-hour limit shall be discarded. P COS: Food employee provided a label with the start and discard time for each crock unit holding rice.

Food stored covered — Inspector Note: CA: Food stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled, shall be protected from overhead contamination. Observed food containers of beef and lettuce uncovered in the reach in cooler and food containers of soup and sauce uncovered in the prep top cooler. COS: PIC provided plastic coverings for each food container in the reach in cooler and prep top cooler.

Proper date marking and disposition — Inspector Note: CA: 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 (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Observed multiple food containers of cut salmon, unpackaged crab meat, shrimp, tomatoes, cut greens, avocados, and sauce all prepped without any date marking or labels in the reach-in cooler. PIC stated that food items were prepped over 24 hours ago. COS: PIC provided date labels for each food container in the reach in cooler, starting from the day they were prepped.