Bomboba

Inspector notes: Observed black fuzzy material on fan guards of walk-in freezer. PIC stated they would clean the guards as soon as possible. Discussed importance of keeping guards clear and free of debris to protect unit from overworking and to protect food from flying debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed several spoons stored in tepid water next to the brown sugar boba and ice cream scoops and other utensils stored in tepid water throughout the kitchen. Discussed with person in charge to utilize a small crock pot with water holding at 135°F or above to store the utensils if the intent remains to store the utensils in water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed gasket that is damaged and is beginning to hang loosely from the door on a small reach-in refrigerator next to the boba station in the back kitchen area. Discussed with person in charge to repair the gasket. Observed a blender bottle that is cracked and is wrapped in tape hanging up at the 3-compartment sink area. Discussed with person in charge that the blender bottle is no longer smooth, durable or easily cleanable. Discussed replacing broken blender bottle. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed a carton of raw eggs inside of the walk-in cooler above ready-to-eat foods such as bananas, cut durian fruit and containers of boba pearls. Observed a small container of diced raw chicken above an opened can of marinara sauce inside of the prep unit across from the deep fryer. Discussed with person in charge that raw animal proteins must be stored in accordance with their final cooking temperatures. Person in charge relocated the raw animal proteins so that they were organized according to their final cooking temperatures. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: Observed container of brown sugar boba sitting on the countertop without temperature control. According to the person in charge, the brown sugar boba is under time control and a fresh batch is prepared every 4 hours within a 12-hour work shift and is only held for a maximum of 4 hours. Discussed with person in charge that there needs to be some type of documentation and/or time stamp on the container itself so that the food can be adequately tracked. All TCS foods being held under time as a control were properly time stamped at time of inspection. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control

Inspector notes: Observed several containers of pesticide stored near the chemicals/cleaning agents near the back area. Discussed with person in charge that pesticide can only be applied by a licensed pest control applicator. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection

Inspector notes: Observed several spoons and scoops stored in tepid water throughout the kitchen. Discussed with person in charge to utilize a small crock pot with water holding at 135°F or above to store the utensils if the intent remains to store the utensils in water. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection

Inspector notes: Observed heavy accumulation of grease around the fryer and stove area. Observed grease accumulation on the walls and floors around that area. Observed small amounts of food scraps and other debris around in the back kitchen area. Discussed with person in charge to increase cleaning frequency to minimize accumulation of grease and food debris. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

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

Inspector notes: Observed ice cream freezer with gaskets that are falling off and the doors have become detached in some areas. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed significant leaking from the pipe under the handwashing sink in the back prep area next to the ice cream freezer. All plumbing must be maintained in good repair at all times

Inspector notes: Observed large accumulation of grease and debris on the hood vent. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

Inspector notes: Observed no quat test strips available for the quat sanitizer utilized at the establishment. Inspector used personal test strips to verify that concentration was within the appropriate range of 150-400 ppm for quat sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection

Inspector notes: Observed large accumulation of grease and debris on the hood vent. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection

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

Inspector notes: Observed ice cream freezer with gaskets that are falling off and the doors have become detached in some areas. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection

Inspector notes: Observed significant leaking from the pipe under the handwashing sink in the back prep area next to the ice cream freezer. All plumbing must be maintained in good repair at all times