SHAKA SHAKA TEA HOUSE Inspection – February 5, 2024

High Priority 2

#5High Priority12A-16-4

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator prepped a boba with out washing hands , sink was unavailable

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boba 74° cold hold -recommend using time as a public health -provided DBPR Form HR 5022-090

Intermediate 2

#7Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. At the 3 compartment sink area sink has a container in the sink

#8Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in the back cooler not labled

Basic 4

#1Basic36-37-5

Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustical tiles present in the kitchen area

#2Basic29-27-4

Basic – No mop sink or curbed cleaning facility provided at establishment. Mop sink in the storage area has been converted to a hand sink leaving no mop sink. Operator will need to replace the mop sink as a hand sink is now needed in the stock room due to the food prep being completed (boba cooking). **Warning**

Warning

#3Basic35B-03-4

Basic – Outer openings not protected with self-closing doors.

#4Basic33-34-4

Basic – Storage area not maintained clean and organized. Back storage room

Florida Food Watch