- Basic - Case/container/bag of food stored on floor in dry storage area. Multiple boxes Boba tea ingredients stored on floor in back dry storage area by triple sink
- Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in separate fridge on center prep table, diced onions inside below food for establishment.
- Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Food for grab and go in front reach in cooler, yogurt, dumplings, dessert must contain the following information - 1. Identity and description of product 2. Date product was packaged 3. Name and address of establishment which prepared and packaged product.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Multiple items in reach in freezer and pork in walk in cooler in thank you bags **Repeat Violation**
- Basic - Old food stuck to clean dishware/utensils. Old food on peeler, scoop on storage shelf across from dish machine
- Basic - Working containers of food removed from original container not identified by common name. Large container of white powder by boba tea prep area **Repeat Violation**
- High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm chlorine dish machine, manager called Ecolab during inspection
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Ham, pork, sprouts, 46-47° in reach in cooler, manager turned down temperature of cooler **Repeat Violation**
- High Priority - Raw animal foods not properly separated from each other in holding unit. Open container of raw pork over closed container of shrimp in reach in chest freezer by back door, container of ground turkey over metal container of pork in walk in cooler, manager corrected storage. **Corrected On-Site**
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Upper right corner interior of ice machine
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Ambient 45° reach in cooler front of kitchen, TCS food above 41° **Repeat Violation**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Cup and sponge stored in front hand wash sink, removed by manager. **Corrected On-Site**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Noodles 70°, cooked pork 118°, left on center prep table to cool, manager placed in walk in cooler.
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10/10/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Cutting board has cut marks and is no longer cleanable. Large green cutting board across from dishwasher back of kitchen on clean storage shelf.
- Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink without a lid or a straw stored in center prep area with sauces and spices.
- Basic - Employee personal items stored in or above a food preparation area. Employee cell phone on shelf above prep area, manager removed. **Corrected On-Site** **Repeat Violation**
- Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Sugar scoop in bulk container across from triple sink.
- Basic - Nonfood-grade bags used in direct contact with food. For pork in reach in freezer back of kitchen by door,
- Basic - Sponge used to clean and sanitize food-contact surface. Sponge sitting in hand sink used to wipe off spoons at yogurt station according to manager.
- Basic - Working containers of food removed from original container not identified by common name. Large Container of white powder, creamer per manager, in yogurt station. Container of brown powder, spice according to manager on shelf above prep area.
- High Priority - Nonfood-grade containers used for food storage - direct contact with food. Plastic containers with snapping lids used for cilantro and other items in reach in coolers and bulk sugar container across from triple sink.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Pork 48° in small reach in cooler on prep, manager stated he was marinating at room temperature.
- High Priority - Potentially hazardous (time/temperature control for safety) food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Pate 48°, Vietnamese ham 49°, pork 47-48° in prep above reach in cooler, sprouts 49° in reach in cooler, corrective action, manager tried turning down temperature. Manager stated that the food had been prepared very early this morning before opening, around 7 am.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in chest freezer - all products not commercially packaged. Opened bag of raw chicken sitting on top of closed bag of raw shrimp, manager corrected. **Corrected On-Site**
- High Priority - Toxic substance/chemical stored by or with food. Blue spray bottle, windex per manager, Under hand sink in chemical storage area in yogurt station.
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Reach in cooler side of kitchen across from reach in freezer, ambient 48, manger turn down temperature and thermometer reading 45° by end of inspection.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Hot water not working at middle hand wash sink across from prep.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink middle of kitchen across from prep.
- Intermediate - No soap provided at handwash sink. At hand wash sink in yogurt station
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. 2 large pots of soup back of establishment covered and sitting at room temperature on prep table by walk in cooler.
- Intermediate - Potentially hazardous (time/temperature control for safety) foods in the process of cooling placed in cold holding equipment that is not capable of maintaining proper temperature. Reach in cooler side of kitchen across from reach in freezer, ambient 48°
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6/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee personal items stored in or above a food preparation area. Employee lunch with restaurant food.
- Basic - Working containers of food removed from original container not identified by common name. Container of creamer and sugar water.
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Raw chicken and pork same container.
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Half n half in reach in cooler not date marked.
- Intermediate - Handwash sink not accessible for employee use at all times. Glasses and utensils in front hand wash sink.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By meet slicer.
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1/30/2014 | Routine - Food | Inspection Completed - No Further Action |
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Boba tea bubbles on counter at room temp; corrective action to be discarded after 4 hrs.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Near ice machine
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Cooked foods walkin cooler, yogurt and drinks with cooked plant food in display cooler **Repeat Violation**
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7/3/2013 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Bags of onions and carrots
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Knife plastic container
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Various drinks with dairy and or cooked plant foods
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2/6/2013 | Routine - Food | Inspection Completed - No Further Action |
- Critical - Observed handwash sinks need soap and paper towels. Dispensers still being installed.
- Critical - Observed no chemical test kits for 3-compartment sink or dish machine.
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10/18/2012 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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