DUMPLING MASTER/ BUBBLE TEA

In-use utensils: properly stored — Inspector Note: Observed the spoon used for hot holding rice, was stored in cold stagnant water. CA: Discussed with the person in charge that in-use utensils must either be kept dry and changed out every 4 hours, or stored in hot water held at a minimum temperature of 135°F. COS: Person in charge replaced the spoon with a dry spoon.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed dawn dish soap, yellow washcloth, scrubber was stored in the hand sink located at the front service, and a bucket was stored in the hand sink located in the main kitchen. CA: Discussed with the person in charge that a handwashing facility may not be used for purposes other than handwashing. COS: Person in charge moved all the items from the handsink.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed cleaned dishes stored on the shelve above the vegetable sink were dirty, not washed properly. CA: Discussed with the person in charge that equipment food-contact surfaces and utensils shall be clean to sight and touch.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed 2 buckets of dressing were stored directly on the floor of the walk-in cooler and one full container of oil was directly stored on the floor near the prep top cooler. CA: Discussed with the person in charge that food shall be protected from contamination by storing the food in a clean, dry location; at least 6 inches (15 cm) above the floor.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes were wet while being stacked together near the three-compartment sink. CA: Discussed with the person in charge that after cleaning and sanitizing, equipment and utensils shall be air-dried or used after adequate draining before contact with food; and may not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee items such as glasses, drinks, yogurts, food items were scattered throughout the facility near the restaurant food items. CA: Discussed with the person in charge that areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.