TASTY RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cookline FLIPTOP UPPER - cooked shrimp (56°F - Cold Holding); cooked chicken (59°F - Cold Holding); cooked pork (57°F - Cold Holding); cut lettuce (57°F - Cold Holding) LOWER - butter (56°F - Cold Holding); rice noodles (57°F - Cold Holding). Per manager unit iced over in morning; ice removed and unit getting colder. Items in line approximately 2.5 hrs. Items removed and placed in ice bath to quick chill. DO NOT USE UNIT FOR TCS FOODS UNTIL TEMPERATURE CAN BE MAINTAINED AT 41F OR LOWER. Corrective Action Taken Repeat Violation Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Baffles in ice machine have mold like build up. Manager cleaned area. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in containers of rice in kitchen. Manager removed cups. Corrected On-Site Repeat Violation Warning

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at front counter cutting duck and ribs wearing bracelet. Reviewed policy with manager and employee removed bracelet. Corrected On-Site Warning

Basic - Employee with no hair restraint while engaging in food preparation. Employee in kitchen with no hair covering at start of inspection. Employee put on hat. Corrected On-Site Warning

Basic - Food stored on floor. Buckets of soy sauce in kitchen. Repeat Violation Warning