Yummy.Q

1) Tapioca pearls were not being kept hot (measured about 20C during inspection), -Maintain perishable foods <4C or >60C, -Operator turned unit back on to warm pearls. Unit had setting to maintain 60C (corrected), , 2) Evaporated milk was being stored in an open can at room temperature, -Maintain perishable foods <4C or >60C, -Product stored in fridge (corrected), , 3) One bar thermometer in the cooler next to the dump sink had an air bubble in the reading zone., -Replace the thermometer

Operator described sanitizing equipment occasionally when asked about how dishes were washed., -Ensure all dishes and equipment are sanitized after use, -Operator said one sink will now be filled with sanitizer

Sanitizer test strips were not the right type (pH strips for pools)., -Obtain chlorine test strips. Operator was shown examples

**Continuing violation**, Wood used to raise prep table and hand sink area. Ensure this is painted or replaced with a smooth and easily cleanable material.

There is duct tape along various edges of food preparation areas and around the dishwashing sinks., -Remove all tape. If a guard or backsplash is required, install a material that is smooth and washable

1) The lid of the prep cooler is constructed of aluminum tray covers taped together., -Replace the lid of the prep cooler with a material that is smooth and easy to clean, , 2) Mop handle stored directly beside hanging rack of clean utensils., -Store mop away from clean equipment and food