TASTY CHINA

OBSERVED EMPLOYEE WASHING OUT BOWL IN HAND SINK NEAR 3-COMPARTMENT SINK C/A: A handwashing facility may not be used for purposes other than handwashing. COS: PIC INSTRUCTED EMPLOYEE TO NOT WASH BOWL IN HAND SINK.

OBSERVED OPERATOR WASH HANDS OFF IN MEAT PREP SINK IN MAIN KITCHEN C/A: Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. COS: EHS INFORMED OPERATOR THAT HANDS SHALL ONLY BE WASHED IN THE HAND SINK.

OBSERVED 2 WORKING SPRAY BOTTLES CONTAINING CHEMICALS, TAKEN FROM BULK SUPPLY (ONE WITH PURPLE LIQUID AND ONE WITH YELLOW/TAN LIQUID) STORED IN WAREWASHING AREA WITH NO COMMON NAME LABEL C/A: Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: EMPLOYEE WROTE "BLEACH" AND "DEGREASER" ON THE RESPECTIVE SPRAY BOTTLES.

OBSERVED CONTAINER OF SHREDDED CHICKEN, PAN OF PORK ON ROLLING CART, A PAN OF PORK ON SHELVES WITH BOX PLACED DIRECTLY ON TOP FOOD PRODUCT & LARGE CONTAINER OF SPRING ROLLS STORED UNCOVERED IN WALK IN FREEZER IN MAIN KITCHEN. OBSERVED 2 OPEN CONTAINERS OF TOFU STORED UNCOVERED IN PREP TOP COOLER 2 IN MAIN KITCHEN. C/A: FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED.

OBSERVED WORKING SPATULA STORED IN BETWEEN SOILED PREP TOP COOLER ONE AND PREP SINK NEAR GRILL PREP AREA. OBSERVED WORKING UTENSILS STORED IN STILL WATER BEING MAINTAINED AT 72F NEAR CROCK POTS IN MAIN KITCHEN C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: UTENSILS REMOVED.

OBSERVED 2 PANS OF RAW CHICKEN STORED HORIZONTALLY IMPROPERLY BEHIND 2 PANS OF RAW SHRIMP IN PREP TOP COOLER 2 IN MAIN KITCHEN NEAR GRILL PREP. C/A: Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display by arranging each type of food in equipment so that cross contamination of one type with another is prevented; Raw animal proteins shall be properly stored according to their minimum required cook temperatures. COS: PANS OF RAW CHICKEN WERE PLACED IN FRONT OF PANS OF RAW SHRIMP IN PREP TOP COOLER 2.

OBSERVED 3 LARGE CONTAINERS OF RICE COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: ALL CONTAINERS DISCARDED.

OBSERVED MULTIPLE EGG ROLLS HOT HOLDING BELOW 135F ON COUNTER IN MAIN KITCHEN. (113F-132F) C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: EGG ROLLS DISCARDED.

POSTED CFSM CERTIFICATION BELONGS TO AN INDIVIDUAL THAT IS NO LONGER EMPLOYED AT THE FACILITY C/A: Food service establishments shall have in its employ a Certified Food Safety Manager (CFSM) as specified in paragraph (b) of this subsection to ensure food safety is being managed within the food service establishment during all hours of operation as specified within paragraph (d) of this subsection. EHS WILL PROVIDE PIC WITH REGISTRATION FORM FOR UPCOMING SERVSAFE CLASS. PIC HAS 30 DAYS TO PROVIDE CFSM CERTIFICATION FOR EMPLOYEE AT FACILITY OR PROVIDE PROOF OF PURCHSE OF CFSM COURSE AND TEST TO BE TAKEN.

PIC COULD NOT PROVE, IN A VERIFIABLE MANNER, THAT ALL FOOD SERVICE EMPLOYEES ARE MADE AWARE OF THEIR RESPONSIBILITY TO REPORT THEIR HEALTH AS IT RELATES TO SYMPTOMS/ILLNESSES TRANSMISSIBLE VIA FOOD C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food EHS PROVIDED EMPLOYEE HEALTH AGREEMENTS (ENGLISH/SPANISH/CHINESE) TO PIC; PIC HAS 10 DAYS TO EMAIL/PROVIDE PROOF THAT EMPLOYEES HAVE READ AND SIGNED IN ACKNOWLEDGEMENT.

OBSERVED TWO COFFEE MUGS STORED IN HAND SINK NEAR SODA MACHINE IN MAIN KITCHEN. OBSERVED BOWL STORED IN HAND SINK NEAR 3-COMPARTMENT SINK. OBSERVED METAL DISH SCRUBBER STORED IN HAND SINK NEAR SOUP STEAM TABLE IN MAIN KITCHEN. OBSERVED EMPLOYEE FILLING SANITIZING BUCKET IN HAND SINK NEAR 3-COMPARTMENT SINK C/A: A HAND SINK SHALL BE USED FOR NO PURPOSE OTHER THAN WASHING HANDS COS: ITEMS REMOVED.

NO HANDWASHING CLEANSER OBSERVED AT HAND SINK NEAR SODA MACHINE C/A: THERE SHALL ALWAYS BE HAND WASHING CLEANSER PROVIDED AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY COS: SOAP PROVIDED.

NO HAND DRYING PROVISIONS OBSERVED AT HAND SINK NEAR 3-COMPARTMENT SINK OR SOUP STEAM TABLE IN MAIN KITCHEN C/A: THERE SHALL ALWAYS BE HAND DRYING PROVISIONS AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY COS: PAPER TOWELS PROVIDED.

FACILITY DOES NOT HAVE WRITTEN PROCEDURES FOR EMPLOYEES TO FOLLOW IN THE EVENT OF A VOMIT/FECAL INCIDENT C/A: A food establishment shall have written procedures for employees to follow and an EPA registered disinfectant effective against Norovirus available on-site at the food service establishment when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. FACILITY HAS UNTIL 3/6/2026 TO PROVIDE WRITTEN PROCEDURES TO USE IN THE EVENT OF VOMIT/FECAL INCIDENT.

OBSERVED SODA MACHINE (INSIDE) DISPENSING NOZZLES WITH BLACK BUILD UP IN MAIN KITCHEN. OBSERVED BUILD UP IN BULK ICE MACHINE IN MAIN KITCHEN. C/A: FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH NOZZLES PLACED IN WARE WASHING AND CLEANED AND SANITIZED; FACILITY HAS 10 DAYS TO CLEAN AND SANITIZE ICE MACHINE.

OBSERVED MULTIPLE TCS FOODS COOKED AND HELD FOR +24HRS WITH NO DATE MARKING THROUGHOUT THE MAIN KITCHEN (COOKED BEEF 2/21, GROUND BEEF & PORK 2/22, ALL COOKED FOODS IN WIC 2/20) C/A: ALL TCS FOODS COOKED/PREPARED/OPENED AND HELD FOR +24HRS SHALL BE DATE MARKED TO ENSURE A 7 DAY SHELF LIFE COS: PROPER DATES PLACED ON FOOD CONTAINERS.

OBSERVED (2) PERSONAL COFFEE CUPS STORED ON TOP SHELVES ABOVE PREP TOP COOLER AND PREP TOP TABLE IN MAIN KITCHEN (ABOVE SAUCES, CONTAINERS OF FOOD & MICROWAVE) C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee’s hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles will be allowed. COS: COFFEE CUPS REMOVED.

OBSERVED CUT EGGPLANT, WASHED AND RTE GREEN BEANS & WASHED AND RTE LETTUCE STORED UNCOVERED IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED MULTIPLE SEASONINGS, SAUCES AND OILS STORED UNCOVERED ON COUNTER AND CART IN FRONT OF GRILL WHILE NOT IN USE IN MAIN KITCHEN. OBSERVED PORK BELLY STORED UNCOVERED IN SMALL RIF IN MAIN KITCHEN. OBSERVED LARGE YELLOW BUCKET OF FLOWER STORED UNCOVERED ON COUNTER IN MAIN KITCHEN. C/A: FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: LIDS OR PLASTIC WRAP PLACED ON CONTAINERS.

OBSERVED MOLDY PINEAPPLES ON TOP SHELF IN WIC C/A: Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection. COS: PINEAPPLES DISCARDED.

MOST RECENT INSPECTION NOT DISPLAYED IN PUBLIC VIEW; POSTED: 8/17/2023, MOST RECENT: 7/16/2025 C/A: The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

ID TAGS FOR SHELLSTOCK (OYSTERS) NOT MAINTAINED ON FILE FOR 90 CALENDAR DAYS. PIC STATED OYSTERS ARE ON THE MENU AND THEY RECEIVE SHIPMENTS OF OYSTERS, HOWEVER, TAGS ARE NOT KEPT. OYSTERS ONSITE WERE DELIVERED THIS MORNING AND HAVE TAGS ATTACHED TO BOX, PREVIOUSLY BOUGHT OYSTERS ARE NOT IN FACILITY. C/A: The identity of the source of molluscan shellfish that are sold or served shall be maintained by retaining product tags or labels for 90 calendar days from the date that is recorded on the tag label, or invoice as specified under paragraph 2. of this subsection, by: (i) Using an approved record keeping system that keeps the tags, labels, or invoice in chronological order correlated to the date when, or dates during which, the molluscan shellfish are sold or served; and (ii) If molluscan shellfish are removed from their tagged or labeled container the source identification will be preserved by using a record keeping system as specified under paragraph 3(i) of this section EHS INFORMED PIC THAT TAGS SHALL REMAIN WITH OYSTERS UNTIL BOX IS COMPLETELY EMPTY, THE TAGS ARE TO BE KEPT ON FILE FOR 90 DAYS IN CHRONOLOGICAL ORDER AND AVAILABLE UPON REQUEST FROM HEALTH AUTHORITY.

OBSERVED EMPLOYEES WASHING/RINSING OUT EQUIPMENT IN 2 SEPARATE HAND SINKS IN THE MAIN KITCHEN. OBSERVED PERSON RINSING OFF APPLE AT BAR HAND SINK. C/A: A HAND SINK SHALL BE USED FOR NO PURPOSE OTHER THAN WASHING HANDS COS: EHS INFOMRED PIC TO INSTRUCT HIS EMPLOYEES TO WASH/RINSE/SANITIZE EQUIPMENT IN 3-COMPARTMENT SINK.

NO HANDWASHING CLEANSER OBSERVED AT HAND SINKS IN MAIN KITCHEN. C/A: THERE SHALL BE HANDWASHING CLEANSER AVAILABLE AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY COS: SOAP PROVIDED.

NO HAND DRYING PROVISIONS OBSERVED AT HAND SINKS IN MAIN KITCHEN C/A: HAND DRYING PROVISIONS SHALL BE PROVIDED AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY COS: PAPER TOWELS PROVIDED.

NO DISINFECTANT OBSERVED FOR EMPLOYEES TO USE WHEN FOLLOWING PROCEDURES FOR THE CLEAN UP/DISINFECTING OF VOMIT/FECAL INCIDENTS TO KILL THE NOROVIRUS C/A: A FOOD SERVICE FACILITY SHALL HAVE DISINFECTANT ONSITE FOR EMPLOYEES TO USE WHEN IMPLEMENTING PROCEDURES FOR VOMIT/FECAL INCIDENTS COS: BLEACH WAS OBTAINED AFTER INSPECTION.

OBSERVED 2 PANS OF CUT EGGPLANT AND CRIPSY CHICKEN STORED UNCOVERED AND UNPROTECTED IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED CONTAINERS OF PORK, BEEF AND CILANTRO STORED UNCOVERED AND UNPROTECTED COOLER IN MAIN KITCHEN. OBSERVED PORK SLICES AND FISH ROLLS STORED UNCOVERED AND UNPROTECTED IN REACH IN FREEZER. OBSERVED MULTIPLE SPICES AND OILS STORED UNCOVERED AND UNPROTECTED ON CART NOT IN USE IN MAIN KITCHEN. C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS: FOOD COVERED.

OBSERVED WIPING CLOTHS STORED IN "SANITIZING WATER" WITH NO SANITIZER C/A: WIPING CLOTHS SHALL BE STORED IN SANITIZING SOLUTION AT THE PROPER CONCENTRATION RECOMMENDED BY MANUFACTURER COS: SANITIZER RE-MADE AT 100PPM (CHLORINE SOLUTION).

OBSERVED GROUPER BEING OFFERED ON MENU BUT WHEN ASKED TO VERIFY, EHS WAS TOLD THE FISH GIVEN TI CUSTOMERS IS SWAI C/A: FOOD SHALL BE HONESTLY PRESENTED COS: MENU ITEM MARKED OUT.

OBSERVED 2 PANS OF RAW CHICKEN STORED IMPROPERLY BEHIND RAW SHRIMP IN PREP TOP COOLER 2 IN MAIN KITCHEN C/A: ALL FOOD SHALL BE PROTECTED FROM CROSS CONTAMINATION BY SEPARATION/SEGREGATION. RAW ANIMAL PROTEINS SHALL BE STORED ACCORDING TO THEIR MINIMUM REQUIRED COOK TEMPERATURE. RAW POULTRY SHALL NOT BE STORED ABOVE OR BEHIND RAW SEAFOOD COS: FOOD REARRANGED.

OBSERVED GEN CHICKEN 1 & 2 HOT HOLDING BELOW 135F IN FRY STATION C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: FOOD DISCARDED.

OBSERVED FRIED RICE IN LARGE BOWL ON COUNTER/STAND NOT COOLING AT PROPER RATE; EHS TOOK 1ST TEMPERATURE AT 2:18PM (112F) AND 3RD TEMPERATURE AT 4:18PM (84F-79F). FRIED RICE DID NOT COOL FROM 135F TO 70F WITHIN 2 HRS C/A: COOKED/HEATED TCS FOODS SHALL COOL FROM 135F TO 70F WITHIN 2 HRS COS: FOOD DISCARDED.

OBSERVED EQUIPMENT/DISHES BEING WASHED/SANITIZED IN DISH MACHINE WITH NO SANITIZER C/A: IN MECHANICAL WAREWASHING WHERE SANITIZER IS USED, SANITIZER SOLUTION SHALL BE AT REQUIRED CONCENTRATION FOR SANITIZING AND USED IN ACCORDANCE WITH THE MANUFACTURER (CHLORINE) COS: SANITIZER WAS OBTAINED AND DISHES WERE WASHED/SANITIZED.

OBSERVED EMPLOYEE WASHING TEA NOZZLES IN HAND SINK BEHIND BAR. OBSERVED EMPLOYEE FILL SANITIZING BUCKET IN HAND SINK IN MAIN KITCHEN C/A: A HAND SINK SHALL BE USED FOR NO PURPOSES OTHER THAN WASHING HANDS COS: PIC INSTRUCTED EMPLOYEES TO ONLY WASH HANDS IN HAND SINK.

NO HAND CLEANSER OBSERVED AT ANY OF THE HAND SINKS IN KITCHEN AREA C/A: THERE SHALL ALWAYS BE HAND CLEANSER AVAILABLE AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY COS: SOAP PROVIDED.

NO HAND DRYING PROVISIONS OBSERVED AT WITHER HAND SINK IN MAIN KITCHEN C/A: THERE SHALL ALWAYS BE HAND DRYING PROVISIONS AT ALL HAND SINKS WITHIN A FOOD SERVICE FACILITY COS: PAPER TOWELS/NAPKINS PROVIDED.

NO DISINFECTANT OBSERVED FOR EMPLOYEES TO USE WHEN FOLLOWING PROCEDURES FOR THE CLEAN UP/DISINFECTING OF VOMIT/FECAL INCIDENTS TO KILL THE NOROVIRUS C/A: A FOOD SERVICE FACILITY SHALL HAVE DISINFECTANT ONSITE FOR EMPLOYEES TO USE WHEN IMPLEMENTING PROCEDURES FOR VOMIT/FECAL INCIDENTS FACILITY HAS 72 HRS TO OBTAIN PROPER DISINFECTANT TO KILL THE NOROVIRUS (INSPECTION PUT IN AFTER JULY 14, 2025; 72 HRS).

OBSERVED BULK ICE MACHINE FOOD CONTACT SURFACE CONTAINING A BUILD UP OF SLIMY SUBSTANCE. OBSERVED FOOD CONTACT SURFACES OF NUMEROUS PLATES/BOWLS THAT WERE STORED AS CLEAN AND READY TO USE WITH FOOD DEBRIS. OBSERVED SODA NOZZLES AT SODA MACHINE IN MAIN KITCHEN AS WELL AS SWEET TEA NOZZLES CONTAINING A BUILD UP OF DEBRIS C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH AND FREE OF ACCUMULATIONS/DEBRIS NOZZLES WERE REMOVED TO BE WASHED, RINSED, SANITIZED; BULK ICE MACHINE IS BEING EMPTIED TO BE CLEANED AND SANITIZED AT TIME OF INSPECTION.

OBSERVED POWERADE BOTTLES STORED ABOVE FOOD PREP AREAS AND ON FOOD PREP SURFACES IN MAIN KITCHEN C/A: EMPLOYEES SHALL EAT/DRINK IN DESIGNATED AREAS. FOOD EMPLOYEES SHALL DRINK FROM A DISPOSABLE CUP WITH A LID AND A STRAW AND HANDLED IN A MANNER THAT DOESN'T CONTAMINATE HANDS/FOOD/FOOD CONTACT SURFACES COS: ITEMS DISCARDED.

Observed employees were not washing their hands at appropriate times: 1) Employees handling soiled equipment and/or trash can then handled clean equipment without removing gloves and washing their hands. 2) Employees picking up equipment from floor, then continued prepping food at wok without removing gloves and washing hands first. 3) Employee touching raw meat water than touching clean equipment and food containers without removing gloves and washing hands first. 4) Employee re-entered kitchen from rear door, then handled food equipment at prep table. 5)Employees touching face, hands, eyeglasses, then continued to prep food and/or touch clean equipment without removing gloves and washing their hands. c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a closed beverage container and the container is handled to prevent contamination of the hands; P (v) After handling soiled equipment or utensils; P (vi) During food preparation, as of.

Observed food equipment washed in dishmachine temperature below 120*f. [110*f].

Observed chlorine sanitizer in wiping cloth buckets above concentration level of 100 ppm [200 ppm].

Observed utensils and food equipment with food debris (on storage shelves near warewashing area; above and below raw meat prep tables -main kitchen, knives on magnetic plate in warewashing area).

Observed wash/rinse cycle temperature of dishmachine at 110*f.

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