TASTY CHINA

In-use utensils: properly stored — Inspector Note: 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

Adequate handwashing facilities supplied & accessible — Inspector Note: 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

Adequate handwashing facilities supplied & accessible — Inspector Note: 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

Food stored covered — Inspector Note: 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

Toxic substances properly identified, stored, used — Inspector Note: 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

Contamination prevented during food preparation, storage, display — Inspector Note: 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

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: 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.

Certified Food Protection Manager — Inspector Note: 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

Management knowledge, responsibilities, reporting — Inspector Note: 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.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: 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

Adequate handwashing facilities supplied & accessible — Inspector Note: 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

Adequate handwashing facilities supplied & accessible — Inspector Note: 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

Adequate handwashing facilities supplied & accessible — Inspector Note: 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

Response procedures for vomiting & diarrheal events — Inspector Note: 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

Food separated and protected — Inspector Note: 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

Food stored covered — Inspector Note: 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

Food-contact surfaces: cleaned & sanitized — Inspector Note: 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

Proper cold holding temperatures — Inspector Note: 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

Proper hot holding temperatures — Inspector Note: 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

Proper date marking and disposition — Inspector Note: 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