Ume Tea

Inspector's notes

Observed no certified food protection manager on the premises at time of inspection. 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 a large amount of debris on the surface of the vent hoods in back food preparation area above fryer. Observed build up of flour/dust on back shelf in the storage area at time of inspection. Clean frequently to minimize contamination. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Large amount of debris on the surface of the vent hoods in back food preparation area above fryer. Clean frequently to minimize contamination. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Lighting very dim for back food preparation area by fryers. Replace light bulbs for adequate lighting. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Front employee hand sink did not have paper towels. Manager supplied paper towels during inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Brown sugar boba hot holding in a warmer at 112 deg F. A pan containing mochi that is prepared with milk hot holding on counter at internal temperature of 71 deg F. Manager discarded boba and mochi and inspector assisted Manager in preparing a time as a control procedure for boba and mochi Corrective Action: Corrected at time of inspection.

Inspector's notes

Large buildup of debris on the surface of the filters above the fryers. Clean frequently to minimize contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was no Certified Food Protection Manager (CFPM) on duty at time of inspection. 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

There was no soap or paper towels at the hand wash sink in the back kitchen near the ice machine. 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 (PIC) provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 5-205.11 - Priority Foundation: 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. Addl Notes: Observed a blender cover in the hand sink behind the front counter. There was also a large trash can in front of the hand sink that was blocking access. Discussed with person in charge (PIC) that all hand sinks need to be empty to prevent cross-contamination during hand washing. Also discussed that hand sinks need to be easy to access with nothing blocking them. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing.

Inspector's notes

Observed a jug of Spectracide bug spray under the three-compartment sink. Discussed with person in charge (PIC) that pest control chemicals can never be stored at a food establishment and can only be used by a pest-control specialist. 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. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the ice scoop, including the handle, inside the ice machine. Discussed with person in charge (PIC) that ice scoops need to be stored in a way the prevent the handle from touching the ice. PIC moved the ice scoop to the ice bucket at time of inspection. 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 or ice, 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.