Boba Bar

Contamination prevented during food preparation, storage, display — Inspector Note: Observed several boxes of foods such as oil and rice stored on staircase of facility. Observed bagged vegetables stored on the floor of main kitchen. (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. COS REMOVED

Wiping cloths: properly used and stored — Inspector Note: Observed wiping cloths stored on top of counters in between uses. CA: 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and COS: Wiping clothes put in sanitizing solution.

In-use utensils: properly stored — Inspector Note: Observed in-use utensils stored in still water below 135F in main kitchen. CA 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. 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; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS Removed

Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease build-up on/and in-between equipment near grill area. Observed soiled reach-in cooler shelves throughout main kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: Advised PIC to frequently clean all non-food contact surfaces.

Management knowledge, responsibilities, reporting — Inspector Note: PIC unable to provide employee health agreements. 511-6-1.03(2)(o) - Person-in-Charge Duties (Pf) 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; Pf and

Proper cold holding temperatures — Inspector Note: Observed fried tofu and chicken cold holding above 41F on top of prep top cooler of main kitchen. CA: TCS foods cold holding shall be maintained at 41F or below. COS: Discarded.

Contamination prevented during food preparation, storage, display — Inspector Note: Observed boxes of foodservice items being stored directly on the floor along the staircase of facility. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. CA: EHS educated PIC on proper storage procedures.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease build-up on/and in-between equipment near grill area. Observed soiled reach-in cooler shelves throughout main kitchen. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. CA: Advised PIC to frequently clean all non-food contact surfaces.

Physical facilities installed, maintained, and clean — Inspector Note: Observed floors under sink areas inside main kitchen not in good repair. All physical facilities shall be maintained in good repair. CA: EHS advised PIC to have floor repaired and cleaned.