Lin Tea House

Inspector's notes

Observed employee personal foods and drink stored at the bottom of the low reach in cooler above cream cheese and non-dairy milks intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection

Inspector's notes

Observed more than 10 food utensils and other items stored in the basin of the only half wash sink in the back room. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 44*F in the low cooler in the back kitchen. Inside the cooler, observed TCS foods stored overnight at 46*F when measured with a probe thermometer including: cut watermelon, cooked purple rice, and TCS whipped topping. All TCS foods improperly cold held were discarded by PIC at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two cans of cooked red beans in the reach in cooler without date marks. PIC stated they are unsure when the cans were opened but that it was fewer than 7 days prior. PIC discarded the red beans at the time of inspection since the open date was unknow. Observed cut watermelon in the low cooler the PIC stated was opened 1-2 days prior. PIC discarded the cut watermelon (see violation #22). RTE/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). Corrective Action: Corrected at time of inspection.

Inspector's notes

No timestamp observed on boba measuring 88*F the PIC stated was on 4 hour time as a control. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp of 44*F in the low cooler in the back kitchen. Inside the cooler, observed TCS foods stored overnight at 46*F when measured with a probe thermometer. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. PIC stated the unit would not be used to hold TCS foods. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee personal foods and drink stored at the bottom of the low reach in cooler above cream cheese and non-dairy milks intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources................Pureed rice observed with a prep date mark of 4/2. Food was discarded. Language liaison explained proper date marking an discarding of ready to eat foods requiring time/temperature control for food safety to the owner. Correct By: Corrected At Time Of Inspection

Core-3-304.14, C: Wiping Cloths, Use Limitation.............Sanitizer bucket for wiping cloths was observed with a concentration of chlorine below 50ppm. Owner added more bleach until the bucket measure 50ppm. Correct By: Corrected At Time Of Inspection

Repeat Violation Core-3-304.12 , C: In-Use Utensils, Between-Use Storage..........Utensils observed in cold standing water in the drink prep area. Utensils were removed to be cleaned and sanitized. Discussed leaving utensils dry and cleaning every four hours or storing utensils in water maintained at 135*F or above. The PIC removed the utensils to be washed, rinsed and sanitized before storing a new one dry. Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge. Observed several priority violations at the time of inspection. No certified food manager card was available at the time of inspection and PIC was unable to demonstrate knowledge relating to prevention of foodborne illness at the time of inspection. Discussed requirements for certified food managers. Employee present at establishment must obtain certified food manager card. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4574/AMC-Toolbox---Food-Contact-Surfaces. Observed employee rinsing utensils at food prep sink before using, PIC stated that, all utensils will be rinsed under tap water and will be sanitized every week at weekend together. Educated employees food contact surfaces including containers and utensils must be gone through proper 3 step wash, rinse, and sanitize process before use at least every 4 hours or after every time use. Educated PIC to set up 3 compartment sink and clean all containers and utensils. PIC set up the 3 compartment sink and clean all containers and utensils at time of inspection. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding. Observed boba hot holding with internal temperature of 99*F, PIC stated the boba was cooked and the oven was turned off one hour prior to inspection. TCS food must be hot holding at 135*F. PIC reheat the bota to boiling and hot holding at 180*F at time of inspection. Correct By: Corrected At Time Of Inspection

Repeat Violation Priority Foundation-3-501.17, Pf: Ready-To-Eat Time/Temperature Control for Safety Food - Date Marking. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed multiple TCS foods with no date marks including egg custard, milk pudding, herbal jelly, red beans, watermelon, honeydew and taro pudding prepared two days ago prior to inspection without a date mark. Please ensure all TCS food items are date marked properly and used or discarded no more than 6 days after their day of preparation for a total of 7 days. PIC added date marks to all unlabeled foods at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Repeat Violation Priority Foundation-3-501.19 (A1, B2, C2-3), Pf: Time as a Public Health Control; Documentation. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. Observed a kettle of RTE tapioca boba pearls with internal temperatures at 76*F when measured with a probe thermometer. PIC stated they were being monitored with 4 hour time control but no timestamp or log was present. PIC could not locate time log at time of inspection. PIC stated the boba had been prepared one hour prior to inspection. Reviewed time control policy and discussed ensuring all foods placed on time control can clearly be identified with a start and discard time. The PIC added a time stamp on boba at the time of inspection. Correct By: Corrected At Time Of Inspection,Repeat Violations: 4th

Core-3-304.12 , C: In-Use Utensils, Between-Use Storage. Throughout the kitchen, observed various utensils for drink prep stored in room temperature water measuring 75*F, with a probe thermometer. The PIC stated the water is changed every few hours when the water gets cloudy. Discussed leaving utensils dry and cleaning every four hours or storing utensils in water maintained at 135*F or above. The PIC removed the utensils to be washed, rinsed and sanitized before storing a new one dry. Correct By: Corrected At Time Of Inspection