J Petal Japanese Crepe And Thai Ice Cream

Basic – Food stored on floor

Container vegetable oil on floor by entrance to back prep area.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

Container of spatulas in standing water beside induction burners. Employee removed utensils and dumped water. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

In True reach in freezer, bagged raw shrimp and open package raw chicken above bags of frozen vegetables. Repeat Violation Admin Complaint

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged

In True reach in freezer, open package of raw chicken on top of bags of shrimp removed from original case.

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

In fliptop upper cooler, container cooked pork (48F – Cold Holding) being held above chill line and out of temperature control. Per employee in that location of unit since 11:30am. Employee moved container to lower cooler to rechill and cold hold. Corrective Action Taken

High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. nBoba pearls kept under time control missing time stamp. Employee added time mark 12:00pm-4:00pm. Repeat Violation Admin Complaint

High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed

Sanitizer bucket reading greater than 200pm chlorine. Employee remade to proper 100ppm. Corrected On-Site

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment

Bulletin printed and provided. Corrected On-Site

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink

At small hand sink by front counter.

Intermediate – No probe thermometer provided to measure temperature of food products

Employee unable to locate thermometer.

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses

New employee hired 2 weeks did not have form provided to be signed. Printed bulletin and employee read and signed. Corrected On-Site

Intermediate – No soap provided at handwash sink

At small hand sink at front counter.