6: Observed employee handle and drink from personal soda bottle before putting on a pair of disposable gloves. Hands were not washed prior to putting on gloves. CA: discussed with PIC and trained employee.
8: No hot water at hand sink beside three compartment sink. Handle is loose. CA: discussed with PIC.
13: Metal pan of raw chicken stored above cardboard box of scallions and cardboard box of iceberg lettuce in walk in cooler. CA: moved items to lower shelf underneath ready to eat foods.
34: No visible thermometer in chest freezer in boba station.
37: Employee personal drink stored on prep table.
37: Frozen raw beef shanks stored on the floor in walk in freezer.
37: Employee drink without a lid stored above ready to eat vegetables in walk in cooler.
39: Wet wiping cloth stored on front prep table.
41: Scoops stored in room temperature water in boba station.
47: Excessive buildup under and around flour containers on shelves in boba station.
47: Dark buildup inside ice machine.
57: Missing “No Smoking” sign or symbol on all entrances and exits.
Additional Comments
Discussed temperature requirements for boba made from tapioca flour. Gave TPHC policy template as an alternative option.
Observations
IN
1 Person in charge present, demonstrates knowledge, and performs duties
Compliant
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
OUT
8 Handwashing sinks properly supplied and adequate
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
IN
14 Food-contact surfaces: cleaned and sanitized
Compliant
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
NO
16 Proper cooking time and temperatures
Compliant
Observations
NA
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
IN
20 Proper cold holding temperatures
Compliant
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
NA
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
IN
26 Toxic substances properly identified, stored, used
Compliant
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
34 Thermometers provided and accurate
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
Observations
OUT
37 Contamination prevented during food preparation, storage and display
