Inspection Report
Tan Boba Tea Shop
1751 E BROADWAY RD TEMPE AZ 85282
FD-90767
Food Establishment - Eating & Drinking
Food Routine Inspection
2/15/2024
Not Participating
2
Completed
Violations
Violation #: 10
Description: Adequate Handwashing Sinks, Properly Supplied and Accessible
Comments:
Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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.>>>Person in charge indicated that they use one of their sinks in the front for hand washing; observed no hand cleanser or hand drying provisions and drink preparation utensils and vessels drying above the basin of the designated hand sink. Person in charge was informed that hand sinks must only be used for hand washing and they must ensure all hand sinks have a supply of hot and cold water, hand soap, and hand drying provisions. RE-INSPECTION 02/21/24 to verify that hand sink is only for hand washing and stocked with hot and cold water, hand soap, and hand drying provisions.
Correct By: Correct Prior To Reinspection
Violation #: 20
Description: Proper Cooling Time and Temperatures
Comments:
PRIORITY VIOLATION-3-501.14, P: Cooling. 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 cooked boba (internal temperature 74*F) sitting at ambient temperature and cut watermelon (internal temperature 44*F) in the reach in refrigerator in the kitchen. The person in charge indicated the cooked boba was prepared at ~10 am (4.5 hours before inspection) and the cut watermelon was cut and put in the refrigerator last night and has not been removed from refrigeration (all other time/temperature controlled for safety foods in the refrigerator had internal temperatures of 43*F and below). Safe cooling requires removing heat from food quickly enough to prevent microbial growth. Excessive time for cooling of time/temperature control for safety (TCS) foods has been consistently identified as one of the leading contributing factors to foodborne illness. The cooling process must occur from 135*F to 70*F in 2 hours and from 70*F to 41*F in 4 hours. If the TCS foods are cooling for less than 2 hours and 70*F is not likely the establishment may reheat to 165*F and restart the cooling process; if the cooling process exceeds 2 hours and does not cool to below 70*F then the TCS food must be discarded. If TCS foods are 70*F and do not cool to below 41*F in 4 hours they must be discarded. Cooling guidance emailed. Person in charge willingly discarded of both foods.
Correct By: Corrected At Time Of Inspection
Violation #: 23
Description: Proper Date Marking and Disposition
Comments:
PRIORITY VIOLATION-3-501.18, P: Ready-To-Eat Time/Temperature Control for Safety Food - Disposition. 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/4125/Food-SafetyOperator-Resources.>>>Observed cheese foam labelled with a prepared date of 2/6. Person in charge indicated that date was correct. Person in charge was informed that ready to eat (RTE) time/temperature controlled for safety (TCS) foods must be discarded 6 days after opening, preparing, opening and thawing (or 7 days with day 1 being the day they were opened/prepared/opened and thawed); RTE TCS foods may have harmful bacteria that grow at refrigeration temperatures and after 7 days may cause foodborne illness. Foods intended to be held for more than 24 hrs. must be labelled with a day indicating when it was prepared, opened, opened and thawed or the day they must be sold, consumed or discarded; this ensures RTE TCS foods do not remain in the establishment for more than 7 days. Person in charge willingly discarded of the cheese foam. Guidance emailed.
:
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
Priority Foundation-7-202.12 (C), Pf: Conditions of Use; Pesticides by certified applicator>>>Observed a household pesticide next to the restroom of the establishment. Person in charge indicated they use it to spray around the doors to the outside. The establishment may only store chemicals necessary for the maintenance of the establishment; the establishment is not allowed apply their own pesticides and thus must remove/prevent the storage of any household/non-certified pest control applied pesticides. Employee indicated the establishment has a certified pesticide applicator and willingly discarded of the pesticides. Person in charge moved the pesticide to their car.
Correct By: Corrected At Time Of Inspection
Comments/Details
This establishment is not participating in the award program at this time and had 2 Priority, 2 Priority Foundation violations on this inspection.
Reviewed: vomit/fecal accident clean up procedure; sealing mop sink area
A copy of the inspection report was emailed.
No County legal action will result from this inspection.
On July 1st, 2023, the Environmental Services Department started emailing permit card(s) and permit invoice(s) to permittees. We need a current and accurate email address on file to ensure you receive a copy of your permit card and invoice(s) upon renewal.
If you are unsure whether your email address is accurate, you may:
• Contact your inspector using the phone number or email on your last inspection report to review, or
• Contact the Department using the email addresses below,
o Envquickservicerestaurants@maricopa.gov (facilities such as fast-food)
o Envfullservicerestaurants@maricopa.gov (facilities that are full-service restaurants)
o Envretailgrocery@maricopa.gov (facilities like grocery stores or retail food markets)
o Envspecialtyprograms@maricopa.gov (mobile food/special events/plan review)
If you need to update your email address and/or other contact information, please submit an administrative change request form at the below website:
https://www.maricopa.gov/FormCenter/Environmental-Services-16/Administrative-Change-Request-Form-181.
Award: Not Participating,Embargo Lbs: 6,Food Manager Licenses: 0,Signer: LuJun Huang
"A" for Food Safety
Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.
How does it work?
The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.
How can I determine the grade?
The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.
Definitions
- Priority Violation
- 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
- 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. For example, 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
- Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
- Cutting Edge Program
- All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.
| Violation Category | Grade A | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade B | Grade C | Grade C | Grade C | Grade C | Grade C | Grade C | Grade D | Grade D |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Priority | 0 | 0 | 0 | 0 | 0 | 1 | 1 | 1 | 0 | 1 | 1 | 2 | 2 | 2 | more than 2 | more than 3 |
| Priority Foundation | 0 | 1 | 2 | 3 | 4 | 0 | 1 | 2 | 5 | 3 | 4 | 0 | 1 | 2 | more than 3 | more than 0 |
Any legal action for a pattern of non-compliance or permit suspension results in a D.