Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Lemongrass used for drinks was stored in plastic to-go bags in the freezer. Food shall be protected from all sources of contamination; store foods in food grade bags/containers. CDI- Lemon grass was put in a food grade bag.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14(B); Core; A wiping cloth was stored on the countertop in the barista area. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI - Cloth was removed.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
6-501.12; Core; The ceiling vents and tiles above the prep line have a slight buildup of dust as well as the ceiling vent in the bathroom. The physical facilities shall be maintained clean. Clean the ceilings; walls; and floors on a frequent basis.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-302.12; Core; Containers of paprika and dehydrated radish were not labeled. All working containers of food (oils; spices; salts; flour; sugar) except food that is easy to identify such as dry pasta shall be labeled with the common name of the food/food ingredient. CDI- Containers were labeled.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
3-304.14(B); Core; The sanitizer in the buckets tested at less than 50 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Sanitizer remade and tested between 100-200 ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; A covered bowl of employee food was stored on top of the prep cooler. Employee food/drinks shall be stored in a manner that prevents the contamination of food and other products. CDI- Employee food was relocated.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
3-501.17; Priority Foundation; A gallon of milk and a carton of oat milk were opened on Tuesday but not dated per food employee (establishment is closed on Wednesdays and today is Thursday). Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. CDI- Education and dates added to both containers.
In plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
Contamination prevented during food preparation; storage & display
Inspector’s notes
3-307.11; Core; Sprouts and cooked chicken were in the raw meat prep sink - PIC states that soup was drained in the sink prior to employee preparing to slice raw beef at sink. Protect food from all sources of contamination. As we discussed; REMEMBER to follow your SOP's for your prep sink... all fully cooked foods and produce shall be handled at the veggie prep sink. Wash; rinse and sanitize sink between different species and handle meats based on final cook temperature; i.e. always do chicken last!
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
3-304.14(B); Core; The sanitizer in the buckets tested at less than 50 ppm. Hold in-use wiping cloths in properly concentrated sanitizer between uses. CDI- Sanitizer remade and tested between 100-200 ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
3-304.12 (B); Core; A bowl was stored in the bulk rice container. Utensils shall be stored with their handle above the food. CDI- Bowl was removed. 3-304.12 (F); Core; Utensils were stored in water that temped at 87F in the bar area. Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. CDI - Water was discarded.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
5-203.14; Priority; The ice machine in the boba tea bar area does not have a backflow prevention device. A backflow prevention device is needed on all equipment with waterlines at each point of use. A verification visit will be made tomorrow to ensure a backflow prevention device is in place/ordered.
In plain English
The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.
5-501.111; Core; One of the lids on the recycling dumpster is loose causing it to slide and not keep the top of the dumpster closed. All dumpsters shall be maintained in good repair. PIC has text message dated 12.9.24 from landlord stating waste management company has been notified. **Notify landlord that dumpster pad needs to be cleaned due to oil sludge around grease receptacle.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
4-204-112; Core; The barista cooler does not have a thermometer in it (cartons of half&half and milk are stored in this cooler). A thermometer shall be located in the warmest section of a mechanically refrigerated unit that accurately measures the air temperature. CDI- a refrigerator thermometer was put in unit.
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
5-501.111; Core; One of the lids on the recycling dumpster is loose causing it to slide and not keep the top of the dumpster closed. All dumpsters shall be maintained in good repair. Notify your landlord by text or email that the lid is broken on the recycling dumpster so that replacement can requested.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; An employee drink was stored on a counter cooler in the barista area; an employee's bottle of water was stored on the top shelf of the cooler near the cookline and another one by the cutting boards on a prep table. Employee food/drinks shall be stored in a manner that prevents the contamination of food and other products. CDI- Drinks were relocated.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
3-304.14; Core; One wet wiping cloth found stored on a prep surface. Wiping cloths shall be stored clean and dry or in sanitizer. Store wiping cloths correctly.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; A few employee items such as food and drinks found stored on prep surfaces or in coolers above other food items. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Move to the bottom of the shelf.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
6-501.12; Core; Some cleaning needed on the wall behind the prep and 3 compartment sink. Physical facilities shall be maintained clean. Increase cleaning frequency.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Meets ventilation & lighting requirements; designated areas used
Inspector’s notes
6-403.11; Core; One of two designated employee food area found at the top of the shelf. Areas designated for EMPLOYEES to eat; drink; and use tobacco shall be located so that FOOD; EQUIPMENT; LINENS; and SINGLE-SERVICE and SINGLE-USE ARTICLES are protected from contamination. Move area to the bottom of the shelf.
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.