Fresh Sugarcane and Boba Juice Bar

Inspector's notes

Corrective Action: Corrected at time of inspection. Cooked boba in table-top cooker, not under time control, at 123*F internally. Manager discarded the boba. Reviewed time/temperature control requirements with the manager.

Inspector's notes

Observed an employee don gloves without washing hands beforehand. Employee had previously been working on another task in the back before donning gloves to make an order. Discussed with employee when hand washing is required and they removed the gloves, washed their hands, and donned new gloves before making customer order. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

There was a bowl with water and a floating lemon in the hand sink behind the front counter at time of inspection. Discussed with person in charge (PIC) that all hand sinks must remain clear, accessible, and ready to use at all times to reduce risk of contamination. PIC moved the bowl at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed ants in the back kitchen and behind the front counter at time of inspection. Discussed with person in charge (PIC) that they need to have a certified pest control specialist come out to treat the establishment. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a container of plastic forks being stored with handles down. Discussed the risk of contamination when a customer or employee reaches for a fork, they may touch the part of the fork that enters the mouth. Disussed turning the forks so that the handles are facing up to reduce risk of 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.