Nomad Boba

Inspector's notes

Asked PIC how their food contact surfaces were cleaned. PIC said that the cutting boards are taken to the 3-comp sink and rinsed off with the spray nozzle and dried with a towel. Educated PIC on how to properly wash, rinse, and sanitize all food contact surfaces. A person-in-charge is required onsite at all times, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM available. 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

The handwashing sink was blocked with mop bucket. No soap was available at the handwash sink. 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. PIC cleared items blocking the hand-washing sink and supplied handwashing sink with soap at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed heavily soiled cardboard in use as shelf liner throughout facility. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed heavy syrup build up on floors through the facility. 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.

Inspector's notes

Observed employee touch wall partition to leave coffee bar, return behind bar, take order, and begin preparing beverages and scooping ice without washing hands prior. 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. Instructed employee to properly wash hands at handsink at time of inspection. Employee briefly washed hands for 5 seconds. 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. Employee properly washed hands at handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment only had laundry bleach (not approved for food contact surfaces) for sanitizing food contact surfaces. Establishment was not observed to be washing, rinsing, and sanitizing food contact surfaces at time of inspection. Establishment must acquire approved chlorine sanitizer so they can sanitize food contact surfaces. Employee left establishment to purchase bleach approved for sanitizing food-contact surfaces at time of inspection. Corrective Action: Corrected at time of inspection. REPEAT VIOLATION (2ND CONSECUTIVE).

Inspector's notes

Establishment only had laundry bleach (not approved for food contact surfaces) for sanitizing food contact surfaces. Establishment was not observed wash, rinse, and sanitizing food contact surfaces at time of inspection. Establishment must acquire approved chlorine sanitizer so they can sanitize food contact surfaces. Establishment was able to borrow some at time of inspection for wash, rinse, and sanitizing food contact surfaces. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hand sink with plastic wrap box and other objects stored in the basin. Person in charge indicated that they have been washing their hands in their prep sink. Person in charge was informed they must wash their hands in their hand sink and limit their prep sink to food/food contact surfaces. Person in charge removed all the items. A bottle of soap was also placed at the sink. Corrective Action: Corrected at time of inspection.