47: 1060 The facility had a styrofoam base for the boba tea simple syrup dispenser which was soiled and storing the mixing spoon for the teas. Corrective Actions: The base is not considered a durable or easily cleanable surface for a food/ non-food contact surface. The owners were informed of this issue and they elected to voluntarily discard the item as recommended. Maintain the area around and under all counter equipment clean. Food contact utensils may only be stored on food contact surfaces and cleaned every four hours as required.
55: 3180 The facility had a moderate build up of food debris, grease and oil around the floor freezer, grill and other equipment throughout the kitchen area. Corrective Actions: The facility will need to continue to work on maintaining the area under hard to reach locations, such as the grills and counters, clean by removing equipment at predetermined interval to deep clean. These areas are prone to build up which may create harborage conditions for pests.
Additional Comments
No comments
Food Temperatures
Description
Temperature
State of Food
Egg Roll
20 °F
Cold Holding
Fried Rice
156 °F
Hot Holding
rice
146 °F
Hot Holding
Chicken, grilled
42 °F
Cold Holding
Shrimp
40 °F
Cold Holding
Yum Yum sauce
41 °F
Cold Holding
No records found
Warewashing Temperatures
Machine Name
Sanitization Method
Thermo Label
PPM
Sanitizer Name
Sanitizer Type
Temperature
3-Compartment Sink
Chemical
50
Chlorine
No records found
Equipment Temperatures
Description
Temperature
Tall Glass Cooler
40 °F
Refrigerator
39 °F
Walk-in Cooler
40 °F
No records found
Observations
Demonstration of Knowledge
IN
1 Person in charge present, demonstrates knowledge, and performs duties.
Compliant
Observations
IN
2 Certified Food Protection Manager
Compliant
Observations
Employee Health
IN
3 Management awareness, policy present.
Compliant
Observations
IN
4 Proper use of reporting, restriction & exclusion.
Compliant
Observations
IN
5 Procedures for responding to vomiting and diarrheal events
Compliant
Observations
Good Hygenic Practices
IN
6 Proper eating, tasting, drinking, or tobacco use.
Compliant
Observations
IN
7 No discharge from eyes, nose, and mouth.
Compliant
Observations
Preventing Contamination by Hands
IN
8 Hands clean & properly washed.
Compliant
Observations
IN
9 No bare hand contact with RTE foods or approved alternate method properly followed.
