Duplex Tea

Inspector's notes

Observed a can of Raid insecticide stored in the storage room. PIC was advised that restricted-use pesticides shall meet applicable requirements and that pesticide products such as Raid shall not be stored or used in the food establishment. PIC was instructed to remove the pesticide from the premises. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked taro in the refrigerator without date marking. Manager stated the cooked taro was prepare 1 day prior to inspection and will be frozen for future use. 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). Manager put the preparing date on cooked taro at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The establishment uses time as a control for cooked Boba, no time stamp observed on the cooked Boba at time of inspection, internal temperature of Boba measured 109*F and employee stated the Boba was prepared around 1 hour prior to inspection. Manager put proper time stamp at time of inspection. Corrective Action: Corrected at time of inspection. This is a repeat violation.

Inspector's notes

Observed large containers placed in front of all 3 hand washing sinks in the establishment. Hand washing sinks are not accessible. Instructed manager to maintain all hand washing sinks easily accessible. Manager moved away containers from hand washing sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed chlorine concentration in 3-compartment sink less than 10 ppm at time of inspection. Reviewed sanitizer concentration parameters with manager. Manager adjusted the chlorine concentration to 50 ppm -100 ppm at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The establishment uses time as a control for cooked Boba, no time stamp observed on the cooked Boba at time of inspection, internal temperature of Boba measured 89*F and employee stated the Boba was prepared around 30 min prior to inspection. Manager put proper time stamp at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and dust accumulated throughout the floor, tables and large equipment. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the handwashing sink in the front of house at time of inspection. Person in charge (PIC) provided hand drying provision for handwash sink 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. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple wet wiping cloths on the counters throughout the front of house at time of inspection. All wet wiping cloths must be stored in sanitizer buckets with approved sanitizer concentrations. Wiping cloths were placed in sanitizer buckets with approved sanitizer concentrations at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two pairs of tongs stored on the splash guards of a handwashing sink in-between use. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee touch glasses and face and then immediately put gloves on and scoop ice and add-ins for tea. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Person in charge informed the employee they must wash their hands after activities that may contaminate their hands even if they are wearing gloves. Corrective Action: Corrected at time of inspection. *2ND CONSECUTIVE VIOLATION*

Inspector's notes

Observed no paper towels at 2 of the hand sinks in the kitchen or in the women's restroom. 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. Person in charge stocked all these locations with paper towels. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed slicer with yellow food debris on it stored on a shelf in the front food preparation area. The person in charge indicated it should be clean and that staff are supposed to clean it after each use. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed food debris and grime on the floors and shelves throughout the establishment. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

PRIORITY VIOLATION-2-301.14, P: When to Wash. 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.>>>Observed an employee use their cell phone and then immediately prepared a drink which included scooping ingredients and ice. Discussed with person in charge training staff to wash their hands after engaging in activities that may have contaminated their hands such as when handling their personal cell phone. Person in charge indicated they would train staff. The hands may become contaminated when the food employee engages in specific activities such as (but not limited to): changing gloves, coming back from the restroom upon entering the kitchen, between raw and ready to eat foods, after handling dirty dishes, eating/drinking/smoking, after touching hair/face, after touching service animals, when changing tasks in the kitchen, after handling cash/credit cards, and when hands/gloves have become soiled. The increased risk of contamination requires handwashing immediately before, during, or after these kinds of activities (even if gloves are worn). Correct By: Corrected At Time Of Inspection

Priority Foundation-7-202.11, Pf: Restriction-Presence and Use>>>Observed two spray bottles of household fly insecticide and one spray bottle of bulk insecticide in the establishment. The establishment may only store chemicals necessary for the maintenance of the establishment; the establishment is not allowed apply their own pesticides and thus must remove/prevent the storage of any household/non-certified pest control applied pesticides. Person in charge indicated the establishment has a certified pesticide applicator and willingly discarded of the pesticides. Correct By: Corrected At Time Of Inspection