Bambu

Year by year

Inspections

1. May 15, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     AIR GAP - DRAIN

     The ice shaver machine does not have a proper air gap between the drain and the sewage system. Air break observed at open site floor drain.

     Correction: Provide a 2 inch air gap to the open site floor drain.

     Code WFC 5-402.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in utensil wash area is not accessible. Hand sink blocked by bus tub of clean pitchers.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees. Do not block access to handwash sink.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. No timestamps on boba, green jelly, or sweet condensed milk.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

2. May 19, 2025 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Three metal pans of longan in syrup cooling slowly on metal shelf at ambient temp.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control. No timestamps on boba or green jelly held for up to 4 hrs. Food employee indicated that they use or discard these within 4 hours.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite. Mark all items using TPHC plan with a timestamp and discard any left after 4 hours at ambient temperature.

     Code WFC 3-501.19

3. Feb 6, 2024 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     EQUIPMENT - NSF/ANSI

     Blue and white Rubbermaid cooler used for drink ice does not meet ANSI standards for food service equipment, or has not received prior approval from the Department. Drink ice not continuously drained.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment. If needed, install another approved permanently plumbed ice bin with a proper 2" air gap.

     Code WFC 4-205.11

   • Not serious Good Retail Practice Corrected on site

     LABEL - WORKING CONTAINER

     Sugar is stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PEST - HARBORAGE

     Area underneath the food preparation sink is in disrepair, missing floor tiles, and contains unnecessary items which may provide harborage conditions for insects (drain/fruit flies). There were a few fruit/drain flies observed.

     Correction: Repair or remove broken floor tiles to provide floor that is smooth, durable, easily cleanable, and will not harbor any fruit fly eggs. Remove all unnecessary items from this area (juice press) to minimize harborage for all pests.

     Code WFC 6-501.111

   • Not serious Good Retail Practice Corrected on site

     STORAGE - IN-USE UTENSILS

     In-use utensil improperly stored. Robocoupe blender stored in container of standing water at room temperature.

     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 degrees F.

     Code WFC 3-304.12

   • Not serious Good Retail Practice Corrected on site

     THERMOMETER - INACCURATE STEM

     Thermometer used to measure food temperatures is inaccurate by greater than +/- 2 degrees. Thermometer indicated 20F in ice bath.

     Correction: Calibrate or replace thermometer.

     Code WFC 4-203.11

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for green jelly, red tapioca, and boba pearls.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite. Label containers with discard time (up to 4 hrs).

     Code WFC 3-501.19

4. Jul 21, 2022 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor)

     CERTIFIED FOOD MANAGER

     Certificate for certified food protection manager for the establishment is expired.

     Correction: Renew certified food protection manager.

     Code WFC 12-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. Raw shell eggs stored over ready to eat food.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     EMPLOYEE HEALTH REPORTING

     Employees have not been informed they must report symptoms, lesions containing pus, diagnosis of foodborne illness, and situations of exposure to foodborne illness to the person in charge.

     Correction: Person in charge shall inform or retrain food employees on required reporting of symptoms, lesions containing pus, diagnosis of foodborne illness and situations of exposure to foodborne illness.

     Code WFC 2-201.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink in warewashing area is not accessible or conveniently located. Handsink blocked with bag filled with plastic containers.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     LABEL - WORKING CONTAINER

     Sugar and simple syrup are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code WFC 3-302.12

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Floors, shelving, are dirty and ice bin drain hose has slime build up.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Not serious Good Retail Practice

     SANITIZER TEST KIT

     A test kit for the sanitizer quaternary ammonium compounds is not available or is expired/damaged.

     Correction: Provide a test kit or other device for accurately measuring the concentration of sanitizing solutions.

     Code WFC 4-302.14

5. Feb 11, 2020 Routine Inspection · No Reinspection Required

   No violations cited.

6. Apr 1, 2019 Pre-Inspection · No Reinspection Required

   No violations cited.