ART OF BOBA

Violations (6)

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, boba pearls (45F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator replaced product. At kitchen low boy cooler, Breaded chicken tenders (46F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Operator placed into different cooler to quick chill.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, boba pearls (45F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 2 hours. Advised operator of cold holding parameters. Operator replaced product. At kitchen low boy cooler, Breaded chicken tenders (46F - Cold Holding), not prepared or portioned today. Operator stated item held out of temperature approximately 1 hour. Operator placed into different cooler to quick chill. **Corrective Action Taken**

  High Priority

• 03B-01-6CriticalCorrected on site

  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, heated boba (95F - Hot Holding). Operator stated item held for approximately 3 1/2 hours. Advised operator of proper hot holding parameters. Operator discarded product.

  High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line, heated boba (95F - Hot Holding). Operator stated item held for approximately 3 1/2 hours. Advised operator of proper hot holding parameters. Operator discarded product. **Corrected On-Site**

  High Priority

• 10-07-4RepeatCorrected on site

  In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line flip top cooler, In use utensils in standing water 75F. Operator removed utensil.

  Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line flip top cooler, In use utensils in standing water 75F. Operator removed utensil. **Corrected On-Site** **Repeat Violation**

  Basic

• 31B-04-4

  No handwashing sign provided at a hand sink used by food employees. At rear of kitchen, near three compartment sink, no handwashing sign provided.

  Basic - No handwashing sign provided at a hand sink used by food employees. At rear of kitchen, near three compartment sink, no handwashing sign provided.

  Basic

• 31A-11-4Repeat

  Handwash sink used for purposes other than handwashing. At cook line, Hand wash sink used for other purposes as evident by food debris inside sink.

  Intermediate - Handwash sink used for purposes other than handwashing. At cook line, Hand wash sink used for other purposes as evident by food debris inside sink. **Repeat Violation**

  Intermediate

• 11-26-1Corrected on site

  No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had new employee hired less than 30 days sign employee reporting agreement during inspection.

  Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had new employee hired less than 30 days sign employee reporting agreement during inspection. **Corrected On-Site**

  Intermediate