Tan Boba Tea Shop

Inspector's notes

Observed two bottles of Raid Household Pesticide stored next to ice machine. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. Person in charge (PIC) removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed employee rinse hands for 5 seconds without soap in the prep/dump sink in front area. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Observed front handsink with a pitcher of water placed inside sink. Discussed with PIC ensuring all handsinks are accessible and equipped with soap and paper towels. PIC moved pitcher from handsink at time of inspection. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed five hermetically sealed cans of grapefruit jelly with deep dents on the side and top seals. Swollen, rusted and cans dented on any of the 3 can seams (top, bottom, side) or deep, sharp dents should be considered unsafe. PIC separated the damaged cans. A designated area will be used to store damaged cans until removal from the establishment. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed utensils and a metal bowl sitting to the side of the three-compartment sink with no sanitizer compartment set up. Per PIC, the dishes were only washed with detergent and then rinsed without sanitizing. Food-contact surfaces must be properly sanitized after washing and rinsing. Discussed the importance of proper sanitizer levels and proper monitoring of sanitizer levels. Set up sanitizer compartment with a bleach solution at 50ppm and re-sanitized dishes at time of inspection. Also discussed ensuring that after washing and rinsing, the food-contact surfaces remain in the chlorine sanitizer solution for at least 10 seconds and left to air dry. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked boba with an internal temperature of 96*F-117*F in the small steam table near front counter. The person in charge (PIC) indicated it was cooked approximately 1.5 hours prior to the inspection. Observed steam table water at 124*F and steam table set to setting 1 to 2. PIC turned steam table on high to reheat boba to at least 135*F at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed placing steam table setting to a higher setting to ensure boba can hot hold at the proper temperature. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE)

Inspector's notes

Observed front handsink with a leaky faucet. Also observed discharge piping under/inside front area cabinets below front dump sink leaking, resulting in standing water in cabinets. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Person in charge indicated there was no Certified Food Protection Manager onsite at time of inspection. Establishment was open and operating. 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. REPEAT VIOLATION (2ND CONSECUTIVE VIOLATION)

Inspector's notes

Observed cooked boba with an internal temperature of 120*F; the person in charge indicated it was cooked ~2 hours before inspection. Person in charge reheated the boba so it was at least 135*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Discussed time as a control policy for boba (guidance printed and emailed). Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut watermelon and probiotic yogurt drink with internal temperatures between 45*F - 52*F in the reach in refrigerator in the kitchen. The measured ambient temperature of the unit was 47.1*F using a min/max thermometer. Person in charge indicated these foods had been in the unit for multiple days. Person in charge willingly discarded of these foods. Observed creme brulee and oreo souffles with internal temperatures between 53*F - 56*F in the reach in refrigerator in the kitchen. The measured ambient temperature of the unit was 46.0*F using a min/max thermometer. Person in charge indicated these foods had been in the unit for multiple days. Person in charge willingly discarded of these foods. 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 brulee milk made with dairy cream with a label indicating it was made on 9/15. Ready to eat (RTE) / time/temperature controlled for safety (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). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cut watermelon and probiotic yogurt drink with internal temperatures between 45*F - 52*F in the reach in refrigerator in the kitchen. The measured ambient temperature of the unit was 47.1*F using a min/max thermometer. Person in charge indicated these foods had been in the unit for multiple days. Person in charge willingly discarded of these foods. Observed creme brulee and oreo souffles with internal temperatures between 53*F - 56*F in the reach in refrigerator in the kitchen. The measured ambient temperature of the unit was 46.0*F using a min/max thermometer. Person in charge indicated these foods had been in the unit for multiple days. Person in charge willingly discarded of these foods. All TCS foods improperly cold held were discarded by PIC at time of inspection. Cold holding equipment must have the capacity to maintain TCS foods at 41°F or below. Must repair cold holding equipment such that it maintains TCS foods at 41°F or below. Corrective Action: Correct prior to re-inspection on 10/04/24.

Inspector's notes

Person in charge was unable to provide the inspector with a probing thermometer at time of inspection. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. Must provide a probe thermometer for establishment prior to re-inspection. Corrective Action: Correct prior to re-inspection on 10/04/24.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.>>>Person in charge indicated that they use one of their sinks in the front for hand washing; observed no hand cleanser or hand drying provisions and drink preparation utensils and vessels drying above the basin of the designated hand sink. Person in charge was informed that hand sinks must only be used for hand washing and they must ensure all hand sinks have a supply of hot and cold water, hand soap, and hand drying provisions. RE-INSPECTION 02/21/24 to verify that hand sink is only for hand washing and stocked with hot and cold water, hand soap, and hand drying provisions. Correct By: Correct Prior To Reinspection

PRIORITY VIOLATION-3-501.14, P: Cooling. 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/4617/AMC-Toolbox---Cooling.>>>Observed cooked boba (internal temperature 74*F) sitting at ambient temperature and cut watermelon (internal temperature 44*F) in the reach in refrigerator in the kitchen. The person in charge indicated the cooked boba was prepared at ~10 am (4.5 hours before inspection) and the cut watermelon was cut and put in the refrigerator last night and has not been removed from refrigeration (all other time/temperature controlled for safety foods in the refrigerator had internal temperatures of 43*F and below). Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Cooling guidance emailed. Person in charge willingly discarded of both foods. Correct By: 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.>>>Observed cheese foam labelled with a prepared date of 2/6. Person in charge indicated that date was correct. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Person in charge willingly discarded of the cheese foam. Guidance emailed. :

Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator>>>Observed a household pesticide next to the restroom of the establishment. Person in charge indicated they use it to spray around the doors to the outside. 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. Employee indicated the establishment has a certified pesticide applicator and willingly discarded of the pesticides. Person in charge moved the pesticide to their car. Correct By: Corrected At Time Of Inspection