Cha 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. Repeat violation: 2nd Consecutive. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no paper towels at the handwashing sink near the register. Observed no paper towels at the handwashing sink near the ice cream machines. Observed no paper towels at the handwashing sink near the stove top at time of inspection. 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.

Inspector's notes

Observed mozzarella cheese in cooler near the register with temperatures of 55*F at time of inspection. Per person in charge (PIC), mozzarella cheese was in the cooler from the day prior. Observed ice cream base and whipped cream in a reach-in cooler with temperatures of 68*F at time of inspection. Per PIC, all items in the reach in cooler were there from the day prior to inspection. All TCS foods improperly cold held were discarded by PIC at time of inspection. Observed reach-in cooler with an ambient temperature of 72.1*F with a min/max thermometer at time of inspection. PIC stated they would discontinue use of the reach in at time of inspection. Observed multiple working refrigeration units and freezer that are capable of keeping TCS food items at 41*F or below. 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. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked pork, pork roll, chicken and establishment made pate in a prep table with no date marks at time of inspection. Per PIC and chef, all items were made two days prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Provided PIC with date marking guidance document via e-mail at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed spray can of Raid fly killer in establishment at time of inspection. PIC removed Raid from the establishment at time of inspection. 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. PRIORITY VIOLATION-7-201.11 - Priority: Separation-Storage Addl Notes: Observe chemical spray bottle of glass cleaner stored on prep counter with food and food containers at time of inspection. Observed cooking oil stored on the floor next to multiple chemical bottles at time of inspection. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Repeat violation: 2nd Consecutive. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed multiple squeeze bottles and ice bucket stored directly in the ice machine utilized for customer drinks at time of inspection. PIC removed squeeze bottles and ice bucket from ice machine and burned the contaminated ice at time of inspection. Ice used as an exterior coolant may not be used as an ingredient in any food/drinks. Corrective Action: Corrected at time of inspection.

Inspector's notes

No CFPM onsite at the 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 employee foods in coolers stored above food intended for service to customers. PIC moved employee consumables to the designated area and will retrain on proper eating, drinking, and tobacco use. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two scrub brushes, tongs and dishwashing gloves stored in the basin and on the splash guards of the hand sink next to the 3 comp 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 will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an ambient air temp in the low cooler under the waffle irons at 45*F when measured with a min/max thermometer. Inside the cooler, observed cut watermelon and cut mozzarella at 49*F. Per PIC, all foods had been in the cooler longer than 4 hours. All TCS foods improperly cold held were discarded by PIC at time of inspection. 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. PIC stated TCS foods would be stored in other units. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed two bottles of window cleaner stored above the sugarcane press and on the food prep counter next to food. Chemicals must be stored away from food, utensils, and single service items at all times to prevent contamination. All chemicals were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed the back door propped open. Provide a self-closure to the east back exterior door. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Provide an ASSE 1022 dual check at the espresso machine water line. Observed an ASSE 1052. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a buildup of grease, food debris and dirt on the floors throughout the facility, under equipment and in all floor sinks. 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. 6-201.11 - Core: Floors, Walls and Ceilings-Cleanability Addl Notes: Provide FRP behind the prep/dump sink located next to the espresso machine. The FRP must be installed from the top of the cove base to 12" above the faucet. Corrective Action: Correct prior to next routine inspection. *Second consecutive repeat violation*