Mizu Matcha

During the entirety of the inspection the entrance door was propped open and the side entrances to the building's shared hallway were propped open; doors to food service areas and exterior doors should be closed to prevent pest entry.

The designated person in charge is not a certified food protection manager; they were not able to answer questions about food safety temperatures illness policy was unable to identify what sanitizer the location uses on food contact surfaces or how to test the sanitizer solution; provide a person in charge who is knowlegable about food safety illness policy and sanitization.

No internal thermometers observed in cold holding units; provide internal thermometers in all cold holding units.

Observed cups with small whisks stored directly next to the front of house handwashing sink without any protection from splashes during the handwashing process; do not store food contact surfaces near handwashing sink where prone to possible contamination.

Rehydrated and prepared boba pearls held on counter without any active cold holding at 83F staff claim the product had been prepared an hour earlier; the health inspector instructed the staff to prepare an ice bath in large hotel pan and place the smaller containers into the larger hotel pan to properly cool and cold hold the boba pearls; hold TCS foods at or below 41F.

No food thermometer was able to be presented during the inspection; a food establishment should have a thin stemmed food thermometer capable of measuring hot and cold foods at all times.

The walls in the back prep area are heavily soiled with food splash stains the cloth curtain that divides the front and rear area is heavily soiled the surfaces of the back prep area handwashing sink are heavily soiled; clean and sanitize of soils.

Observed an employee rinsing out and dumping soiled water into the handwashing sink in the front area; retrain staff on proper handwashing sink usage - handwashing sinks are for hand washing only.

The only handwashing sink in the back prep area is not working and has been disconnected from the water supply to prevent leaks the only other handwashing sink is through a door in the front of house area; have a licensed plumber repair the handwashing sink. Staff indicate that the back of house handwashing sink broke a few days ago but a repair has been ordered.

During the inspection observed lack of handwashing between tasks before washing dishes at the 3-compartment sink after handling soiled dishes and before handling foods and food contact surfaces. Retrain staff on proper hand washing.

There are multiple damaged floor tiles in the back of house area; repair or replaces the damaged and missing floor tiles.

Rehydrated and prepared boba pearls held on counter without any active cold holding at 83F staff claim the product had been prepared an hour earlier; the health inspector instructed the staff to prepare an ice bath in large hotel pan and place the smaller containers into the larger hotel pan to properly cool and cold hold the boba pearls; hold TCS foods at or below 41F.

The designated person in charge is not a certified food protection manager; they were not able to answer questions about food safety temperatures illness policy was unable to identify what sanitizer the location uses on food contact surfaces or how to test the sanitizer solution; provide a person in charge who is knowlegable about food safety illness policy and sanitization.

During the inspection observed lack of handwashing between tasks before washing dishes at the 3-compartment sink after handling soiled dishes and before handling foods and food contact surfaces. Retrain staff on proper hand washing.

Observed an employee rinsing out and dumping soiled water into the handwashing sink in the front area; retrain staff on proper handwashing sink usage - handwashing sinks are for hand washing only.

The walls in the back prep area are heavily soiled with food splash stains the cloth curtain that divides the front and rear area is heavily soiled the surfaces of the back prep area handwashing sink are heavily soiled; clean and sanitize of soils.

No internal thermometers observed in cold holding units; provide internal thermometers in all cold holding units.

No food thermometer was able to be presented during the inspection; a food establishment should have a thin stemmed food thermometer capable of measuring hot and cold foods at all times.

During the entirety of the inspection the entrance door was propped open and the side entrances to the building's shared hallway were propped open; doors to food service areas and exterior doors should be closed to prevent pest entry.

Observed cups with small whisks stored directly next to the front of house handwashing sink without any protection from splashes during the handwashing process; do not store food contact surfaces near handwashing sink where prone to possible contamination.

There are multiple damaged floor tiles in the back of house area; repair or replaces the damaged and missing floor tiles.

The only handwashing sink in the back prep area is not working and has been disconnected from the water supply to prevent leaks the only other handwashing sink is through a door in the front of house area; have a licensed plumber repair the handwashing sink. Staff indicate that the back of house handwashing sink broke a few days ago but a repair has been ordered.