Boba Shop

Inspector's notes

Observed no Certified Food Protection Manager (CFPM) onsite 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

Observed no Certified Food Protection Manager (CFPM) onsite 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

Observed employee actively warewashing and storing as clean, food-contact surfaces without any approved sanitizer in three-compartment sink. PIC states sanitizer sink is not set up with any sanitizer at time of inspection. Discussed with PIC that 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 three-compartment sink with a chlorine concentration of 100ppm at time of inspection. Demonstrated to PIC how to add the appropriate amount of bleach to water and which test strips to utilize. Food-contact surfaces were properly sanitized at time of inspection. Also discussed with PIC that food-contact surfaces sanitized using chlorine sanitizer must be sanitized with a contact time of least 10 seconds and left to air dry. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed in front make table, waffle batter made with eggs and milk, cheese foam, and evaporated milk with internal temperatures between 47*F-50*F. Ambient air temperature of unit was at a minimum of 51.4*F, via min/max thermometer. Per PIC, items were prepped/opened and placed in unit the day or two prior and states temperature of unit and internal temperatures of food items were not verified today. All items improperly cold held and held beyond 4 hours were discarded at time of inspection. Also observed in back main standing refrigerator, eggs, whole milk, evaporated milk, and parmesan cheese with internal temperatures between 47*F-55*F. Ambient air temperature of unit was at a minimum of 53.7*F, via min/max thermometer. Per PIC, most items were prepped/opened/purchased and placed in unit the day or two prior and states temperature of unit and internal temperatures of food items were not verified today. All items improperly cold held and held beyond 4 hours were discarded at time of inspection. All TCS products opened/placed in unit within the past 4 hours were relocated to alternative refrigeration. 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 front make table with a minimum ambient air temperature of 51.4*F. Also observed main standing refrigerator with a minimum ambient air temperature of 53.7*F. Internal temperatures of both units were verified via min/max thermometer at time of inspection. All TCS food held in refrigeration was either discarded or relocated to alternative refrigeration if opened/prepped within 4 hours at time of inspection. Establishment is observed to have one standing and one lower reach-in refrigerator, one cold holding make table, one standing and two deep freezers on-site. All freezers and one lower reach-in refrigerator were observed to be properly functioning 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 prior to re-inspection. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed establishment using bleach/chlorine sanitizer to sanitize food-contact surfaces but with no chlorine test strips onsite. Test strips are required for any sanitizers used with food contact surfaces. Provide chlorine sanitizer test strips prior to re-inspection. Corrective Action: Correct prior to re-inspection on 7/28/2025.

Inspector's notes

Observed water temperature at all fixtures throughout establishment reach a maximum of 93*F after running for at least a few minutes at each fixture. Hot and cold water under pressure is required at all sink fixtures. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical warewashing units sanitizing with chemicals; and 140°F at mechanical warewashing units sanitizing with high temperature. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct within 24 hours.