Boba Mi LLC

4 findings recorded on Oct 8, 2026. 4 marked corrected on site.

1. Violation recordedItem 6-1A ↗

   Cold holding

   Observed ranch and blue cheese dressing, that must be refrigerated after opening, stored above 41F on counter top and in dry storage. Employee discarded of all out of temperature food items.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed ranch and blue cheese dressing, that must be refrigerated after opening, stored above 41F on counter top and in dry storage. Employee discarded of all out of temperature food items. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 12B ↗

   Personal cleanliness

   Observed employee preparing food items with bracelet around wrist. Employee removed bracelet.

   Inspector’s full note

   Inspection item: Personal cleanliness

   Code 511-6-1.03(5)(g)

   Observed employee preparing food items with bracelet around wrist. Employee removed bracelet. 511-6-1.03(5)(g) - Jewelry (C) (g) Jewelry. Except for a plain ring such as a wedding band food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food. Corrected On-Site. New Violation.

   Official report · Item 12B ↗

   Marked corrected on site

3. Violation recordedItem 12C ↗

   Wiping cloth use and storage

   Observed wet wiping cloth not stored in sanitizing solution between uses. PIC moved item.

   Inspector’s full note

   Inspection item: Wiping cloths: properly used and stored

   Code 511-6-1.04(4)(m)

   Observed wet wiping cloth not stored in sanitizing solution between uses. PIC moved item. 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 1. Cloths in-use for wiping food spills from tableware and carry-out containers that occur as food is being served shall be: (i) Maintained dry; and (ii) Used for no other purpose. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of food, equipment, utensils, linens, single-service, or single-use articles. 6. Single-use disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer’s label use instructions. Corrected On-Site. New Violation.

   Official report · Item 12C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.