TASTY CHINA

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: THE REACH IN COOLER BASES ARE DIRTY AND FULL OF DEAD ROACH BODIES AND FOOD BUILDUP, CLEAN OUT THE COOLER BASES.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: THE FRAMES OF THE PREPARATION TABLES ARE GREASY AND FULL OF FOOD, CLEAN THE ABOVE AREAS IN DETAIL.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: THE FLOORS ARE DIRTY UNDER THE SODA CASES AND THREE COMPARTMENT SINK, CLEAN THE FLOORS FROM CORNER TO CORNER.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: THE KITCHEN WALLS ARE DIRTY AND FULL OF FOOD , CLEAN THE WALLS FROM TOP TO BOTTOM.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: THE REAR KITCHEN LIGHT SHIELDS HAVE DEAD INSECTS INSIDE, CLEAN OUT THE LIGHT SHIELDS.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL AND DATE ALL PREPARED FOODS STORED INSIDE COOLERS

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN VENTS ABOVE COOKING EQUIPMENT, AND TOPS AND SIDES OF COOKING EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST DETAIL CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AREA, ESPECIALLY BY COOKING EQUIPMENT, AND MUST RESTRICT STORING FOODS ON FLOOR OF COOLERS AND FREEZERS, MUST BE ELEVATED 6 INCHES FROM FLOOR

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. MUST CLEAN TOPS AND SIDE OF COOKING EQUIPMENT

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MUST CLEAN FLOORS UNDER AND BEHIND ALL EQUIPMENT IN KITCHEN AREA

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED - Comments: All rooms in which food or drink is prepared, or in which utensils are washed, shall be lighted so that a minimum of 50-foot candles of light is available on all work surfaces. MUST PROVIDE LIGHT INSIDE 2 DOOR REACH-IN COOLER

PREVIOUS MINOR VIOLATION(S) CORRECTED 7-42-090 - Comments: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority.PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION REPORT#62227 10/22/09 30 All food not stored in the original container shall be stored in properly labeled containers. 30 DRY FOOD NOT PROPERLY LABELED. INSTRUCTED TO LABEL WITH NAMES OF FOOD ITEMS. 31 Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. SINGLE SERVICE ITEMS NOT PROPERLY STORED TO PREVENT CONTAMINATION INVERTED WITH CUPSIDE DOWN.ALSO, FOOD STORED IN CANS IN COOLER. INSTRUCTED MANAGEMENT TO STORE INVERTED CUPSIDE DOWN. ALSO INSTRUCTED TO EMPTY CAN FOODS INTO PROPER STORAGE CONTAINER MADE OF PLASTIC, GLASS OR STAINLESS STEEL BEFORE ST0RING IN COOLER. 32 All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. SHELVES COVERED WITH A MATERIAL THAT PREVENTS AIR CIRCULATION. INSTRUCTED TO REMOVE COVERING ON WALK-IN COOLER SHELVES FOR PROPER AIR FLOW AND CIRCULATION. 33 All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. INSIDE OF HOODS, WALLS AND FILTERS ON HOOD NOT CLEAN. 3 COMPARTMENT SINK, EXPOSED HAND SINK AT FRONT AND REAR PREP AREAS, OUTSIDE WALL OF ICE MACHINE, AND WALL AT 3 COMPARTMENT SINKS NOT CLEAN. INSTRUCTED TO CLEAN THE ABOVE AREAS. 34 The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOORS AT 3 COMPARTMENT SINK AND SMOOTHIE AREA IN FRONT PREP AREA NOT CLEAN. INSTRUCTED TO CLEAN AREAS. 35 The walls and ceilings shall be in good repair and easily cleaned. WATER DAMAGED CEILING TILES IN TOILET ROOM. NOTED CARDBOARD COVERING ON CEILING AT 3 COMPARTMENT SINK AREA. INSTRUCTED TO REMOVE. 41 All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. CLUTTER NOTED ON TOP OF ICE MACHINE. INSTRUCTED TO REMOVE CLUTTER AND CLEAN TOP OF ICE MACHINE. MUST CORRECT ALL NOTED HEALTH CODE VIOLATIONS BY 1/13/11.

APPROPRIATE METHOD OF HANDLING OF FOOD (ICE) HAIR RESTRAINTS AND CLEAN APPAREL WORN - Comments: All employees shall be required to use effective hair restraints to confine hair.Food handlers must have hair restraints when working around open food.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED - Comments: Between uses and during storage ice dispensing utensils and ice receptacles shall be stored in a way that protects them from contamination.Wiping cloths must be stored in sanitizing solution.