KING HOUSE MILK TEA

2-2B: .03(5)(k)1&2Employee beverages in unapproved containers were in food prep areas and stored above food. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Items were discarded.

8-2B: .07(6)(c)Observed two lighters stored on prep surface and cabinet, one above food, and the other above single-use spoons. Poisonous or toxic materials shall be stored and displayed for retail sale so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles. (P) Corrective Actions: Lighters were moved.

12C: .04(4)(m)Towels were stored on the side of sanitizer buckets and on the counters. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Towels were put into sanitizer.

2-2B: .03(5)(j)1&2Observed open employee drinks on prep surfaces and above prep coolers. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Drinks discarded. //

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken and raw beef, and raw chicken with cooked chicken stored together in the same container. Observed unwashed vegetables above washed vegetables in the walk-in cooler. Raw chicken above raw beef in the freezer. // Must display, store, prepare, and hold foods so they are protected from cross contamination. (P) Corrective Actions: Items rearranged for proper separation. //

14A: .04(4)(k)In-use utensils stored in 78F water between use. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Utensils sent to be rewashed. //

15A: .05(6)(a)Gaskets in disrepair at the upright cooler. // Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

17C: .07(5)(a),(b)1,2,3Walls and ceiling with accumulation of debris. // All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. (C)

2-1C: .04(4)(a)1,2,3Observed employee cutting lettuce with bare hands. // Except when washing fruits and vegetables, food employees shall not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment. (P) Corrective Actions: Lettuce discarded. //

12C: .04(4)(m)Observed wet wiping cloths stored on prep surfaces between uses. // Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: Wiping cloths relocated to sanitizer solution. //