Hi 5 Tea Lounge
Permit ID: FD-89498
Permit Type: E & D
225 W Warner Rd Suite 4 Chandler 85225
*PRIORITY VIOLATION is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
NA means not available. See detailed inspection reports for additional information.
NA means not available. See detailed inspection reports for additional information.
Grade
Priority Violation *
Cutting Edge Participant
Not Participating
3
06
Hands clean & properly washed
PRIORITY VIOLATION-2-301.14, P: When to Wash. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
Observed employee perform multiple tasks ( work registers, touch dirty dishes) without washing hands before preparing food. Discussed with person in charge that hand washing is required between task. Guidance sheet was provided. Employee washed hands during inspection.
Corrected At Time Of Inspection
08
Adequate hand washing facilities supplied & accessible
Priority Foundation-6-301.12, Pf: Hand Drying Provision. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing.
Observed hand washing sinks closest to front counter and hand sink in kitchen without hand drying provisions. Discussed with PIC that all handwashing sinks need to have hand drying provisions. Paper towels were placed at hand sinks.
Corrected At Time Of Inspection
19
Proper hot holding temperatures
PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4614/AMC-Toolbox---Hot-Holding.
Observed boba in warmer in front counter holding 117 F, per PIC boba was made an hour prior. PIC decided to use time as control for boba, time was recorded. Policy was made at time of inspection.
Corrected At Time Of Inspection
20
Proper cold holding temperatures
PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4576/AMC-Toolbox---Cold-Holding.
Observed unit out of temperature in produce section (57 F) per person in charge no temperature logs were filled, all items had been in prep table over 4 hours. Items in unit (55-58 F) were discarded (see embargo list).
Corrected At Time Of Inspection
26
Toxic substances properly identified, stored, and used
Priority Foundation-7-202.11, Pf: Restriction-Presence and Use
Observed ant killer on floor next to water heater. Discussed with PIC that all pest control must be applied by a certified pest control specialist to prevent the contamination of food, food contact surfaces, equipment, utensils and single service items. Person in charge discarded pesticide.
Corrected At Time Of Inspection
31
Proper cooling methods used; adequate equipment for temperature control
Priority Foundation-4-301.11, Pf: Cooling, Heating, and Holding Capacities-Equipment. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling.
Observed cold holding unit holding TCS item at 57 F. Discussed with person in charge that unit needs to be less than 41 F to keep TCS food items in temperature. Cooler must be repaired by re-inspection 4/20.
Correct Prior To Reinspection
Inspection Comments
This establishment is not participating in the award program at this time and had 3 Priority, 2 Priority Foundation and 1 Core Violations on this inspection. Core-2-102.12(A), C: Certified Food Protection Manager No certified food manager present on staff at time of inspection. Notified person in charge of current requirements for certified manager and updated requirements for 2017 FDA food code. Make sure that someone present during hours of operation is a certified food protection manager. No County legal action will result from this inspection. Report sent by email.
Definitions
Priority violation is a major violation that directly contributes to increasing the risk of foodborne illness or injury.
e.g. - Food employees do not properly wash hands when required
Priority foundation violation is a minor violation that does not directly contribute to an increased risk of foodborne
illness but failure to correct this violation may lead to the occurrence of a priority violation.
e.g.- Hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly
washing hands when required)
Core violation is a minor violation that relates to general maintenance and sanitation.
e.g. -No sign reminding employees to wash hands
Verification Visits are inspections of establishments enrolled in the MCESD Cutting Edge Program, which requires an enhanced
food safety program and ongoing demonstration of active managerial control. Verification Visit inspections found in compliance
with Cutting Edge program requirements receive an “A” grade.
The matrix below has been used to grade food inspections under the voluntary grading system starting on October 14, 2011.
