Tasty China

"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 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"

"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 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"

"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 often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; P (vii) When switching between working with raw food and working with ready-to-eat food; P (viii) Before donning gloves to initiate a task that involves working with food; P and (ix) After engaging in other activities that contaminate the hands. P 2. All employees shall wash hands before leaving the restroom. All food employees leaving the restroom shall wash their hands again upon re-entering the food preparation area. P EHS instructed PIC when handwashing is required. Employees were instructed to wash their hands. | 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). CA: Food contact surfaces must be cleaned to sight and touch. PIC instructed staff to wash, rinse and sanitize equipment."