Tan Boba Tea Shop

Inspector notes: Observed two bottles of Raid Household Pesticide stored next to ice machine. 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. Person in charge (PIC) removed pest control chemicals from premises at time of inspection

Inspector notes: Observed cooked boba with an internal temperature of 96*F-117*F in the small steam table near front counter. The person in charge (PIC) indicated it was cooked approximately 1.5 hours prior to the inspection. Observed steam table water at 124*F and steam table set to setting 1 to 2. PIC turned steam table on high to reheat boba to at least 135*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed placing steam table setting to a higher setting to ensure boba can hot hold at the proper temperature

Inspector notes: Observed employee rinse hands for 5 seconds without soap in the prep/dump sink in front area. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Observed front handsink with a pitcher of water placed inside sink. Discussed with PIC ensuring all handsinks are accessible and equipped with soap and paper towels. PIC moved pitcher from handsink at time of inspection. Employee properly washed hands at handwash sink at time of inspection

Inspector notes: Observed utensils and a metal bowl sitting to the side of the three-compartment sink with no sanitizer compartment set up. Per PIC, the dishes were only washed with detergent and then rinsed without sanitizing. 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 sanitizer compartment with a bleach solution at 50ppm and re-sanitized dishes at time of inspection. Also discussed ensuring that after washing and rinsing, the food-contact surfaces remain in the chlorine sanitizer solution for at least 10 seconds and left to air dry

Inspector notes: Observed five hermetically sealed cans of grapefruit jelly with deep dents on the side and top seals. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. PIC separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment

Inspector notes: Observed front handsink with a leaky faucet. Also observed discharge piping under/inside front area cabinets below front dump sink leaking, resulting in standing water in cabinets. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection

Inspector notes: Observed cooked boba with an internal temperature of 120*F; the person in charge indicated it was cooked ~2 hours before inspection. Person in charge reheated the boba so it was at least 135*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed time as a control policy for boba (guidance printed and emailed)

Inspector notes: Observed cut watermelon and probiotic yogurt drink with internal temperatures between 45*F - 52*F in the reach in refrigerator in the kitchen. The measured ambient temperature of the unit was 47.1*F using a min/max thermometer. Person in charge indicated these foods had been in the unit for multiple days. Person in charge willingly discarded of these foods. Observed creme brulee and oreo souffles with internal temperatures between 53*F - 56*F in the reach in refrigerator in the kitchen. The measured ambient temperature of the unit was 46.0*F using a min/max thermometer. Person in charge indicated these foods had been in the unit for multiple days. Person in charge willingly discarded of these foods. All TCS foods improperly cold held were discarded by PIC 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

Inspector notes: Person in charge was unable to provide the inspector with a probing thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection

Inspector notes: Observed brulee milk made with dairy cream with a label indicating it was made on 9/15. Ready to eat (RTE) / time/temperature controlled for safety (TCS) foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection

Inspector notes: Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation