Certification by accredited program, compliance with Code, or correct responses

Priority Foundation-2-102.11(A), B) and (C)(1), (4)-(16), Pf: Demonstration; Demonstration of Knowledge -- A priority violation has occurred. No certified food manager documentation is present at the establishment. A certified food manager must be employed by the establishment. The establishment must obtain a food manager's certification within 90 days.

Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash -- Observed an employee take customer money and touch the inside of a single-service bag for doughnuts before with unwashed and ungloved hands. Employees must wash hands between tasks, such as handling customer money and handling food service equipment. The employee was asked to wash hands to reduce the risk of contamination. Priority Foundation-2-301.15, Pf: Where to Wash -- Observed an employee wash their hands in a prep sink. Prep sinks may not be used to wash hands; only handwashing sinks may be used for handwashing. The employee washed their hands in the handwashing sink.

Adequate hand washing facilities supplied & accessible

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance -- handwashing sink near the refrigerators was blocked by a rolling cooling rack. Handwashing sinks must be free and readily accessible at all times, and may not be blocked by any items. The cart was removed from in front of the sink. Priority Foundation-6-301.12, Pf: Hand Drying Provision -- Handwashing sink in the back kitchen near the three compartment sink had no paper towels or any other effective means of hand drying. All handwashing sinks must be stocked with an appropriate hand drying mechanism such as disposable paper towels. The person in charge stocked the sink with paper towels.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-702.11, P: Cleaned and Sanitized Before Use After Cleaning -- Observed employee wash and rinse a dish in the prep sink before moving the dish to be used in food service. Dishes must be washed, rinsed, and sanitized in the three compartment sink; proper sanitization must occur after a dish has been washed and before it is used. Dishes must be air dried before returning to use. The prep sink may not be used to wash dishes. The contaminated dish was moved to the three compartment sink to be rewashed.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding -- Cooked boba was left on the counter out of temperature control with an internal temperature of 71*F. The person in charge stated that the boba had been left out since the night before. Self service half-and-half creamer was left on a counter with an internal temperature of 53*F. An employee stated the creamer had been out of temperature control for more than 2 hours. Temperature sensitive items must be held at or below 41*F. The boba and creamer were voluntarily discarded.

Toxic substances properly identified, stored, and used

PRIORITY VIOLATION-7-204.11, P: Sanitizers, Criteria-Chemicals -- Sanitizer bucket in food prep area and in three compartment sink had chlorine concentrations of 200+ ppm. Sanitizer must be maintained between 50-100 ppm to ensure food safety. The buckets were dumped and remade.

Gloves used properly

Core-MCEHC Chap. 8, Sec. 2, Reg. 5 (a)-(c), C: Gloves, Use Limitations -- Observed an employee remove a single service glove and then put the same glove back on. After removal gloves must be discarded and cannot be reused. The employee disposed of the gloves and washed their hands before returning to food service.