Tea Bliss

Inspector notes: Observed a sani bucket filled with over 200ppm chlorine sanitizer and soap. Per PIC, dishes are rinsed, washed with the chlorine and soap solution, then sprayed off to air dry. Reviewed 3 comp setup, sanitizer levels and warewashing frequency with PIC. Discussed approved use of sanitizers with the person-in-charge (PIC). Sanitizer must be used at concentrations and in an approved manner per manufacturer instructions, 40 CFR 180.940, and 40 CFR 180.2020. PIC was instructed to setup 3 comp sink and the solution of water and chlorine sanitizer was observed at 50ppm. No active warewashing observed at the time of inspection

Inspector notes: Observed scrub brushes stored in the front hand sink and a large bowl containing dirty lids stored in the back hand sink. Observed the front hand sink obstructed by a prep table stored in front of the sink. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Establishment does not have a CFPM. Establishment had one CFPM which expired last year and was not onsite at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation

Inspector notes: Observed all drain lines stored below the floor rim of the floor sinks throughout the establishment. Also observed 3 flexible hoses in use at the front floor sink under the food prep sink. A 1 inch air gap above the flood rim of the floor sink and rigid drain lines are required. Must repair all plumbing to a state of good repair prior to next routine inspection. All plumbing must be maintained in good repair at all times