Sweet Krunch

Nonfood-contact surfaces clean — Inspector Note: Observed interior of sink used to rinse out pans with black accumulation. PIC was advised to properly clean and sanitize sink. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Plumbing installed; proper backflow devices — Inspector Note: Observed walk-in freezer refrigeration unit with evidence of leaking (icicle formation on piping). PIC was advised to have refrigeration unit repaired. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed outside dumpster with missing/damaged lid.PIC was advised to have dumpster repaired or replaced. 511-6-1.06(5)(f) - Outside Receptacles, design & construction (C) (f) Outside Receptacles. 1. Receptacles and waste handling units for refuse, recyclables, and returnables used with materials containing food residue and used outside the food service establishment shall be designed and constructed to have tight-fitting lids, doors, or covers. 2. Receptacles and waste handling units for refuse and recyclables such as an on-site compactor shall be installed so that accumulation of debris and insect and rodent attraction and harborage are minimized and effective cleaning is facilitated around and, if the unit is not installed flush with the base pad, under the unit.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee personal belongings and food items stored with items intended for customers in walk-in cooler and dry storage areas. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. 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.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed open employee water bottles improperly stored in dry storage areas throughout the kitchen. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. 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 handwashing sink used to stored boba cooker bowl and dish soap and sponge with scrubber. PIC removed items. 511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 1. A handwashing sink shall be maintained so that it is accessible at all times for employee use. Pf 2. A handwashing facility may not be used for purposes other than handwashing. Pf 3. An automatic handwashing facility shall be used in accordance with manufacturer’s instructions. Pf

Proper cold holding temperatures — Inspector Note: Observed multiple TCS food items in prep top cooler and reach-in cooler above 41F. PIC and employees discarded items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed clean dishes wet nesting above the three compartment sink. PIC corrected on site by rewashing the dishes in order to properly air dry.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee open water bottles improperly stored above the food preparation and food storage area on the preparation line. PIC corrected on site.

Food separated and protected — Inspector Note: Observed cooked shrimp stored next to raw chicken in the walk in cooler. Also observed fully cooked pork stored next to raw chicken. CA- PIC corrected on site by storing tcs foods in the proper cooking hierarchy based on required cooking temperatures.