EN Boba & Tea

2-102.12(A) - Core: Certified Food Protection Manager. For a permanent fix to this violation, check out these resources on our website. https://www.maricopa.gov/5114/Food-Restaurants Addl Notes: Predefined Comment: A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed missing tile in kitchen area.

Inspector's notes

Establishment employee unable to answer questions regarding hot holding, cold holding, and had multiple violations resulting from lack of knowledge and training. No manager or certified food manager was on site to assist employee, educate or train employee with regards to food safety. Ensure staff is properly trained and manager is available and performing duties of staff training and operating establishment at a level that is satisfactory with FDA regulations and guidelines. Train staff or have staff obtain ansi certified food manager or food handler certifications. Educated employee on proper hot holding and handwashing at time of inspection. Corrected at time of inspection.

No certified food manager certificate available for review at time of inspection. Obtain and maintain onsite. Correct prior to next routine inspection

Inspector's notes

No soap or paper towels were observed at the handwashing sink in the kitchen area. All hand washing sinks must be stocked with soap and paper towels at all time of operation. Soap and paper towels placed at sink at time of inspection.

Inspector's notes

Observed boba in a hot pot at the front counter with an internal temperature of 103 degrees Fahrenheit. Per person in charge the boba was cooked at a boil for 45 minutes 1 hour prior to inspection and then transferred to the hot pot. Reviewed hot holding with employee. Ensure all hot holding is maintained at 135 degrees Fahrenheit or greater. Placed boba on 4-hour time as a control at time of inspection. Corrected at time of inspection.

Inspector's notes

Establishment has no three-compartment sink. Spoke with manager via telephone and was informed the three-compartment sink was removed. Every establishment with open food is required to maintain a functioning three compartment sink in the fashion that it was approved. Establishment has two prep sinks. Establishment must submit for remodel for modifications of the kitchen, including plumbing and plumbing fixtures. Apply for remodel prior to Sept. 3rd 2025 .

Inspector's notes

A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Hand sink did not have paper towel available at time of inspection. 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 provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. 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/4573/AMC-Toolbox: Handwashing. Addl Notes: Hand sink in kitchen did not have soap available at time of inspection. 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 provided soap for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Floors, shelving, and exterior of equipment has large amount of visible dirt and debris throughout kitchen. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Clean and maintain clean to prevent contamination to food and food prep surfaces. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Tile floor in kitchen has several areas of missing tile. All floors, walls, and ceilings must be maintained and repaired such that it is smooth and easily cleanable. Repair physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use Observed empty can of raid spray inside the kitchen prep area. Discussed with PIC that raid spray can is not allowed on the premises of food establishment and that if they are having issues with pests to contact their pest control to resolve the issue. PIC discarded the can immediately. Correct By: Corrected At Time Of Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Observed floors of the food establishment in kitchen area were dirty. Discussed with PIC about frequency of cleaning of ice machines and they said about every 1-2 months. Discussed with PIC to clean floor and ice machines much more frequent to avoid build up. Correct By: Correct Prior To Next Routine Inspection

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 container of cooked Boba pearls being held at room temperature. The person in charge (PIC) stated the Boba was boiled and placed at room temperature approximately 3 hours prior to the inspection (12:00 PM) and the establishment uses time as a public health control policy. Inspector requested written documentation or policy showing when the Boba was removed from temperature control. The PIC unable to provide clear policy or time tracking for Boba at the time of inspection. Spoke with PIC regarding time as a control requirements. Requested employee set timer for remaining hour prior to discard requirement. Provide written procedures for all TCS food(s) using time as a control prior to re-inspection. Correct By: Correct Prior To Reinspection

Core-4-303.11 (A-B), C: Cleaning Agents and Sanitizers, Availability -- Chlorine not available for 3-compartment sink at the time of inspection. The person in charge stated the owner will be purchasing chlorine for the facility today. Chemical sanitizers that are used to sanitize equipment and utensils shall be provided and available for use during all hours of operation. Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions -- Observed significant accumulation of food spoilage buildup throughout the facility, on the walls, and behind equipment. Spoke with person in charge (PIC) about increasing cleaning frequencies and creating a cleaning schedule to prevent heavy buildup of debris and food. Correct By: Correct Prior To Next Routine Inspection