TASTY K-POT

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 12 on top of dishwasher 26 on floor throughout kitchen 7 on top of walk-in cooler 7 on bus tub rack and bus tubs 4 on dry storage shelves behind walk-in cooler Admin Complaint

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked noodles at buffet placed at 11am not discarded at 3. In reach-in cooler on cook line cream cheese (47F - Cold Holding); krab (47F - Cold Holding); cut cabbage (47F - Cold Holding).

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler on cook line cream cheese (47F - Cold Holding); krab (47F - Cold Holding); cut cabbage (47F - Cold Holding). SEE STOP SALE Warning

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi at buffet placed at 12 are listed to be discarded at 5

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Cooked noodles at buffet placed at 11am not discarded at 3

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Operator not tracking times for multiple foods at buffet Repeat Violation Admin Complaint

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips

Intermediate - No soap provided at handwash sink. Next to dishwasher

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter for ice machine last serviced 2/15/25

Basic - Building components, attachments or fixtures in poor repair. Electrical room has no ceiling. Able to see holes in fire wall Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Rear exit in behind interior walk-in cooler. Exit door at end of restroom hallway

Basic - Iced tea dispenser not cleaned at least once every 24 hours. Tea spouts are soiled at service station

Basic - Stored food not covered. Flour and cut lettuce under prep table

Basic - Time/temperature control for safety food thawed in an improper manner. Cooked shrimp and Krab sticks being thawed on countertop. Operator moved to reach-in cooler Corrected On-Site

Basic - Utility lines are unnecessarily exposed. Multiple pipes going into ceiling have large holes at entry point in kitchen

High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 25ppm Warning - From follow-up inspection 2025-06-06: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 25ppm Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler raw beef stored above mussels. Operator moved Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At buffet raw fish (67F - Cold Holding); raw chicken (58F - Cold Holding); cooked noodles (76F - Cold Holding); raw beef (68F - Cold Holding); cut watermelon (76F - Cold Holding); tofu (78F - Cold Holding). In reach in cooler on cook line nearest lobby doors bean sprouts (53F - Cold Holding); tofu (53F - Cold Holding); garlic in oil (54F - Cold Holding); calamari (68F - Cold Holding); cooked shrimp (54F - Cold Holding); spring rolls (57F - Cold Holding) Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet cooked chicken (88F - Hot Holding); wings (91F - Hot Holding); cooked rice (107F - Hot Holding); potstickers (97F - Hot Holding); dumplings (120F - Hot Holding) Warning

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled identifying liquid contents.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates, bowls, sauce containers and utensils not stored in protected manner. Food contact surfaces facing upwards at buffet. Operator inverted Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on shelves over prep areas and on prep tables. Operator moved Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddles in standing water at 87°F. Operator discarded Corrected On-Site

Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in multiple cold holding units Warning - From follow-up inspection 2025-04-22: Time Extended

Basic - - From initial inspection : Basic - Waste line missing at soda gun holster. At bar behind host stand Warning - From follow-up inspection 2025-04-22: Time Extended