Boba Toko

Inspector's notes

Observed a chemical container near the 3-compartment sink without a proper label. Person in charge was advised that all chemical containers must be properly labeled to prevent confusion, cross contaminate, and potential contamination of food products. PIC labeled the working container at time of inspection. Corrected at time of inspection.

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite at time of inspection. Establishment observed to be open and operating. A 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 employee manually pouring sanitizer into wiping cloth bucket without testing sanitizer. Observed wiping bucket with 500 ppm quaternary ammonia. The manufacturer specifies that the appropriate concentration is 200 ppm. The buckets were diluted to 200 ppm. Discussed using test strips to verify sanitizer concentration to ensure it is in the appropriate range according to the manufacturer. Person-in-charge (PIC) could not locate test strips at time of inspection. PIC was able to obtain quaternary test strips at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed bottom part of gasket/seal on standing refrigerator next to cooking equipment broken/detached from door. All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed atmospheric vacuum breaker at mop sink leak from cap when water is turned on. All plumbing must be maintained in good repair at all times. Establishment may need to have vacuum breaker tested/serviced by a backflow prevention specialist. If it cannot be tested, it may be need to be replaced. Inspector will follow up on future inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed 2 wiping buckets with 400+ ppm quaternary ammonia. The manufacturer specifies that the appropriate concentration is 200 ppm. The buckets were diluted to 200 ppm. Discussed using test strips to verify sanitizer concentration to ensure it is in the appropriate range according to the manufacturer. Corrective Action: Corrected at time of inspection.

Repeat Violation PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 dishes in quaternary ammonium sanitizer in 3-compartment sink; observed 0 ppm quaternary ammonia. Person in charge moved all the dishes back to the wash compartment to be rewashed and rinsed and the sanitizer remade so it had a concentration of 200 ppm. Discussed measuring the concentration of sanitizers to ensure they follow manufacturers instructions (this specific quaternary ammonium specified 200 ppm). Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

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 cooked boba with an internal temperature of 120*F in a hot holding unit. Person in charge indicated it was made less than an hour before the inspection. The measured internal water temperature of the hot holding unit was 116*F. The unit was turned up and the boba was reheated to 145*F; the unit had an internal water temperature of 165*F at end of inspection. Discussed with person in charge ensuring the hot holding unit is turned up to an adequate temperature to hot hold time/temperature controlled for safety foods at 135*F and above. Except during preparation, cooking, cooling, or when time is used as a control all Time/Temperature Controlled for Safety foods MUST be maintained at 41°F or less OR 135*F or more. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or less. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-4-501.114, P: Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Temperature, pH, Concentration and Hardness. 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 dishes soaking in sanitizer in 3-compartment sink; the measured concentration of the quaternary ammonium sanitizer was <150 ppm. Person in charge added more sanitizer to the compartment until it had a measured concentration of 200 ppm. Person in charge informed they must measure the concentration of the solution every time it is made to make sure it is the correct concentration and also ensure it is changed often enough so it has adequate strength. Quaternary ammonium sanitizer must have a concentration of 150 - 400 ppm; anything lower than 150 ppm may not be effective for cleaning and anything above 400 ppm may leave toxic residuals on food contact surfaces and equipment. Establishment must always verify the concentration with test strips and read the concentrate label to ensure they are using the correct concentration. Correct By: Corrected At Time Of Inspection

Repeat Violation PRIORITY VIOLATION-3-403.11, P: Reheating for 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/4618/AMC-Toolbox---Reheating.>>>Observed garlic butter (made with dairy butter and real garlic) with an internal temperature of 105*F. An employee indicated they started reheating it ~4 hours before inspection. Person in charge was informed that all garlic in oil mixtures must be held at 41*F and below or 135*F and above; all time/temperature controlled for safety foods that have been cooled and warmed back up for hot holding must be reheated to 165*F from 41*F within 2 hours and held at 135*F and above. Person in charge willingly discarded of the garlic butter. When food is held, cooled, and reheated in a food establishment, there is an increased risk from contamination caused by personnel, equipment, procedures, or other factors. Proper reheating provides a major degree of assurance that pathogens will be eliminated Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd

Repeat Violation Correct By: Corrected At Time Of Inspection,Repeat Violations: 2nd