Inspection ReportRelated Reports Bubble Tea Room
319 Market St
PHILADELPHIA, PA 19106
Inspection Date: 10/10/2023
27 -Food facility was not following the variance procedure for serving sushi rice, that was submitted and approved by the Department. The HACCP plan was available during the inspection.
-A pH log for sushi rice was provided during the inspection.
-A pH meter was observed and used during the inspection.
36 -Gap observed underneath the emergency exit door.
38 Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
39 Wiping cloths observed lying on the equipment and not stored in sanitizing solution.
41 Plastic containers observed without handles in direct contact with bulk food ingredients.
45 -Non NSF/ANSI approved microwave observed at the front bubble tea serving counter.
-Non NSF/ANSI approved rice cooker observed in the kitchen prep area.
45 -Ice build up observed on the wall surfaces of the walk-in freezer.
-Observed defective chest freezer used as table in the kitchen prep area.
-Observed defective/unused ice maker stored in the basement.
45 Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
47 Grease and soil accumulations observed on the exterior surfaces of fryers, refrigeration units, and wok equipment.
Rust and debris observed on shelves inside walk-in cooler.
54 Inadequate lighting(dimmed lights) observed inside the walk-in cooler and walk-in freezer.
Bubble Tea Room
319 Market St
PHILADELPHIA, PA 19106
Inspection Date: 09/20/2023
1 No person shall operate a food establishment that handles, prepares or serves non-prepackaged potentially hazardous food, who does not have present and in the employ of the food establishment at all hours of operation at least one (1) person with a valid Food Establishment Personnel Food Safety Certificate issued by the Department.
**Application for Philadelphia Food Safety Certificate was emailed to the Person in Charge.
4 Food employee observed eating or tasting food in the kitchen prep area.
**Informed employees not to eat or drink in the food preparation areas.
8 No paper towel provided at the handwashing sink at the front bubble tea serving counter.
8 Soap was not available at the handwashing sink in the kitchen prep area.
**Corrected Action: employee provided soap to the handwashing sink during the inspection.
13 Raw chicken was stored next to cooked pork and beef inside the cold holding unit and walk-in cooler.
**Corrected: Employee relocated the raw chicken from the cooked meat to the bottom shelf inside the cold holding unit and walk-in cooler.
21 Potentially hazardous ready to eat food (egg noodle), prepared in the food facility, located in the walk-in cooler, was not date marked.
**Corrected action taken. Employee put a date sticker on the noodle container.
27 -Food facility is not following the variance procedure for serving sushi rice, that was submitted and approved by the Department. HACCP plan was not available during the inspection.
-PH log for sushi rice was not provided during the inspection.
-No PH meter observed during the inspection.
-Employee did not demonstrate or provide HACCP plan during the inspection.
36 -Opening of windows and door at the front of the dining area does not protect against the entry of insects, rodents, and other animals.
-Cracks observed at the bottom of window frames at the front of the dining area.
-Gap observed underneath the emergency exit door.
-Gap observed around the screen door at the back of the kitchen.
36 -Evidence of mouse droppings observed on the floor perimeter of the front bubble tea serving area, rear dinning/storage area, kitchen prep area and the basement.
-Observed fruit flies at the front bubble tea serving counter and around the rear kitchen near onion storage container.
37 -Boxes of single service food containers are not stored at least 6 inches above the floor at the rear dining/storage area.
-Soup container was not stored at least 6 inches above the floor in the walk-in cooler.
38 Food employees observed not wearing or wearing ineffective hair restraints, such as nets, hats, or beard restraints.
39 Wiping cloths observed lying on the equipment and not stored in sanitizing solution.
41 Plastic containers observed without handles in direct contact with bulk food ingredients.
45 -Non NSF/ANSI approved microwave observed at the front bubble tea serving counter.
-Non NSF/ANSI approved rice cooker observed in the kitchen prep area.
45 -Ice build up observed on the ceiling surface of the walk-in freezer.
-Crates are used for items storage, instead of approved shelving in the kitchen and rear storage area.
-Observed defective chest freezer used as table in the kitchen prep area.
-Observed defective/unused ice maker stored in the basement.
45 Cutting boards observed with deep scratches and scoring not allowing for effective cleaning and sanitizing.
47 Grease accumulations observed on the exterior surfaces of fryers and wok equipment.
51 Dusty ventilation covers observed at the ceiling of both toilet rooms.
53 -Mouse droppings observed on the floor perimeter of the front bubble tea serving area, dining area, kitchen prep and throughout the basement dry storage area.
-Food debris observed on the floor perimeters of the kitchen prep and basement dry storage areas.
-Water observed underneath the front bubble tea serving counter.
53 Brooms at the rear kitchen area was not stored on the designated rack.
54 Hood filters have an accumulation of grease in the kitchen area.
54 Inadequate lighting(dimmed lights) observed inside the walk-in cooler and walk-in freezer.
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