Bobabes INC

Year by year

Inspections

1. Nov 17, 2025 Routine · 1 core, 1 repeat
   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     The crockpot for hot holding cooked tapioca pearls is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

2. Dec 2, 2024 Routine · 1 priority, 4 core
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Musubi is hot held at 121°F under a heat lamp at the front service counter.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Musubi was removed from heat source and placed in cooler for proper cooling.

     Code 3-501.16 (A) (1)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Cooked tapioca pearls are hot held at 119°F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Note: temperature setting was adjusted, tapioca was reheated to 165°F.

     Code 3-501.16 (A) (1)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     In use utensils and equipment (blender bottles and utensils) are stored on absorbent towels.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F. Note: violation was corrected, cloth towels were removed from surfaces of equipment storage.

     Code 3-304.12

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crock-pot used for hot holding cooked tapioca pearls is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS - EATING/DRINKING/SMOKING

     Employees are observed eating and drinking at countertop in front service/preparation area.

     Correction: Provide an area for employees to eat and drink that does not contaminate food, equipment, linens, single-use and single service articles.

     Code 6-403.11 (A)

   • Not serious Core

     USING DRESSING ROOMS AND LOCKERS

     Employee vitamins, foods etc. are observed stored in the kitchen food preparation areas.

     Correction: Provide lockers or other suitable areas for employees and instruct employees to use areas for storage of their personal clothing and possessions.

     Code 6-501.110

3. Jun 7, 2024 Pre-inspection · 2 priority foundation
   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination.

     Code 2-501.11

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     A quaternary test kit is not available for monitoring sanitizer concentration at warewashing sinks.

     Correction: Provide a quaternary test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116