Boba Shop

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation

Inspector notes: Observed employee actively warewashing and storing as clean, food-contact surfaces without any approved sanitizer in three-compartment sink. PIC states sanitizer sink is not set up with any sanitizer at time of inspection. Discussed with PIC that food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Set up three-compartment sink with a chlorine concentration of 100ppm at time of inspection. Demonstrated to PIC how to add the appropriate amount of bleach to water and which test strips to utilize. Food-contact surfaces were properly sanitized at time of inspection. Also discussed with PIC that food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds and left to air dry

Inspector notes: Observed front make table with a minimum ambient air temperature of 51.4*F. Also observed main standing refrigerator with a minimum ambient air temperature of 53.7*F. Internal temperatures of both units were verified via min/max thermometer at time of inspection. All TCS food held in refrigeration was either discarded or relocated to alternative refrigeration if opened/prepped within 4 hours at time of inspection. Establishment is observed to have one standing and one lower reach-in refrigerator, one cold holding make table, one standing and two deep freezers on-site. All freezers and one lower reach-in refrigerator were observed to be properly functioning at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below prior to re-inspection

Inspector notes: Observed establishment using bleach/chlorine sanitizer to sanitize food-contact surfaces but with no chlorine test strips onsite. Test strips are required for any sanitizers used with food contact surfaces. Provide chlorine sanitizer test strips prior to re-inspection

Inspector notes: Observed water temperature at all fixtures throughout establishment reach a maximum of 93*F after running for at least a few minutes at each fixture. Hot and cold water under pressure is required at all sink fixtures. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection

Inspector notes: Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. A CFPM is required to be on the premises during all hours of operation