Blendz

Inspector notes: Observed an ice bucket with numerous cracks and some chunks of the bucket missing. Discussed with person in charge to replace the bucket as it is no longer considered smooth, durable or easily cleanable. Person in charge will acquire a new ice bucket. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable

Inspector notes: Observed boxes of popping jelly and boba sitting directly on the floor in the back storage area near the refrigerators. Discussed with person in charge to move the food at least 6 inches above the floor. Person in charge will move the food when it slows down. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises

Inspector notes: Please ensure that a person with a certified food protection manager certificate is present during all hours of operation. Discussed with person in charge working towards acquiring their CFPM. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed cartons of frozen ice cream mix that were thawing at room temperature according to the person in charge and had been put out within 30 minutes of the inspection starting. The ice cream mix was promptly returned to the reach-in refrigerator to finish thawing. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process

Inspector notes: Observed a lidded container of brown sugar boba that was cooling down inside of the reach-in unit according to the person in charge. The internal temperature of the boba was 77°F and had been put into the unit to begin cooling approximately 1 hour prior to the start of the inspection. Discussed with person in charge that foods that are currently cooling down should be kept uncovered and placed at the top of the reach-in unit for adequate cooling and air flow. All TCS foods cooling were uncovered to allow for rapid cooling. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means

Inspector notes: Observed chlorine sanitizer at the 3-compartment sink that was testing below the required sanitizer concentration level of 50-100 ppm as indicated by the chlorine testing strips. Person in charge added more chlorine to the sanitizer solution and after adding more chlorine, the sanitizer solution was checked again using test strips and was within the appropriate range of 50-100 ppm for chlorine sanitizer. Please ensure that test strips are utilized regularly to ensure that the sanitizing solution is within the appropriate concentration range for the sanitizer. Food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds

Inspector notes: Please ensure that a certified food protection manager is present during normal business hours. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation