SONO Kitchen & Boba

Inspector's notes

Observed no covered waster receptacle in the women's restroom. Uni-sex and female toilet rooms requires a covered waste receptacle. Provide prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no CFPM on site 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 PIC preparing and cooking fried chicken, then proceed to pour the cooked chicken into a basket for a customer and handling the cooked chicken with her bare hands. Employee properly washed hands at handwash sink at time of inspection. 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. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no hand wash signage for either restroom. A sign or poster that notifies food employees to wash their hands must be provided at all handwashing sinks used by food employees and must be clearly visible to food employees. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs, and uncooked beef loaf stored above cooked pot stickers and RTE sauces located in the walk-in cooler. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a container of creme (made from half and half) with an internal temperature range of 45F-47F at the prep line for drinks. Had an employee move the container of creme to an ice bath for rapid cooling. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Corrective Action: Corrected at time of inspection. (2nd consecutive violation)

Inspector's notes

Observed boba sitting out at room temperature with an internal temperature of 55F. Per PIC and staff, the boba is held under time control. There was not time stamp on the boba and the establishment did not have a written procedure for a time control policy for the boba. All TCS foods being held under time as a control were properly time stamped at time of inspection. Created a time control policy on site with the staff. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple spray bottles near dry storage without a label on the bottle. Employee marked with common name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies must be clearly and individually identified with the common name of the material. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food manager present while establishment was open and operating. A food manager shall be present when establishment is open and operating. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed pasta salad and crema with temperature between 46 and 60 degrees Fahrenheit at the time of inspection. Employee discarded items. TCS foods shall be kept cold at 41 degrees Fahrenheit or below to prevent microbial growth. Corrective Action: Corrected at time of inspection.