Tasty Pot

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): Pot of tofu in soybean sauce measured 48F while maintained out of temperature control on a cart to the right of the cook-line. Per the manager, employees had forgotten to put it back into the refrigerator after using it approximately 25 minutes prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Tofu in soybean sauce relocated to lower portion of nearby preparation refrigerator.
• Menor Problemas de agua, plomería o drenaje
  El negocio tenía problemas con el agua corriente caliente o fría, la plomería, los desagües, la prevención de reflujo o la eliminación de aguas residuales. Algunos, como no tener agua caliente, pueden obligar a un cierre temporal hasta que se reparen.
  Redacción oficial (en inglés): Hot and cold water available
  Nota del inspector (en inglés): Water measured at a maximum of 114F from the three compartment warewashing sink. Per the manager, the lowered water temperature was due to the staff using large amounts of water prior to measurement. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks. Ensure water heater is capable of accommodating all hot water demands of the facility while it is in operation.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Food separated and protected
  Nota del inspector (en inglés): Observed raw fish stored above vegetables in the walk-in cooler. Observed raw beef stored above noodles in the preparation refrigerator to the immediate right of the cook-line. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

No se registraron infracciones en esta inspección.

• Menor Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): Three dead german cockroaches (total) observed in two sticky traps in the dry storage room. *No other evidence of cockroaches observed* Reviewed pest control report from 10/10/2025 conducted by Clark, which noted german cockroach activity. Facility was treated as per the last routine inspection. [CA] Clean and sanitize area of dead cockroaches or old droppings. The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. Eliminate contributing factors, including the open sewer connection underneath the three compartment sink, the hole in the wall in the back area, the brick coving that is in disrepair behind the cook-line, and any other structural deficiencies that may allow for vermin harborage. [SA] PIC agreed to monitor sticky traps. If cockroaches are observed, he will call Clark to conduct another round of pest control treatment.
• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): Fried calamari measured 52F-58F while maintained out of temperature control at the dredging station. No active preparation observed for the span of 20 minutes. Per staff, they had taken it out less than 2 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Fried calamari relocated to walk-in cooler.
• Crítica Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
  Nota del inspector (en inglés): Handwash sink across from the cook-line observed to be completely obstructed by various boxes of food. Handwash sink in the back area next to the mechanical dishwasher lacked paper towels. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels. [COS] Obstructions removed. Paper towel dispenser restocked.
• Crítica Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Hands clean, properly washed; gloves used properly
  Nota del inspector (en inglés): Employee observed handling raw meat, cracked a raw shell egg into customer's order (to be served raw or undercooked), then walked over and poured a large container of tea for customer consumption while holding the inside/outside edges (food contact surfaces) of the container. [CA] Employees must change gloves and wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] Employee changed gloves and properly washed hands. Tea reheated to 165F.

• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper cooling methods
  Nota del inspector (en inglés): Bone broth measured 47F-59F while maintained in a large, uncovered, mostly-full stock pot located on the floor of the walk-in cooler. Per the PIC, it had been cooling for approximately 4 hours. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [COS] Bone broth separated into smaller portions to facilitate rapid cooling.
• Menor Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): Premises clean, in good repair; Personal/chemical storage; Adequate vermin-proofing
  Nota del inspector (en inglés): Front doors and back doors maintained open. [CA] Keep doors closed where possible to prevent the intrusion of vermin.
• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Consumer advisory for raw or undercooked foods
  Nota del inspector (en inglés): Consumer advisory on the menu contains a reminder (that states that consuming raw animal products may lead to increased risk of foodborne illness) , but lacks a disclosure (i.e. which specific dishes have food that is served raw or undercooked). [CA] Facility shall denote the three specific dishes that contain raw or undercooked food items (asterisk or other indicator referencing the reminder at the bottom of the menu is sufficient).
• Crítica Problemas de limpieza o desinfección
  Los platos, equipos o superficies que tocan los alimentos no se lavaban, enjuagaban y desinfectaban correctamente, o el desinfectante no tenía la concentración adecuada. Las superficies limpias ayudan a evitar que los gérmenes lleguen a la comida.
  Redacción oficial (en inglés): Food contact surfaces clean, sanitized
  Nota del inspector (en inglés): Employee observed spraying down dirty dishes with hot water, then stacking them to dry, thereby entirely skipping the sanitizing step. [CA] Dishes shall be cleaned via manual wash, rinse, sanitize in the three compartment sink, OR by running them through a mechanical dishwasher that can output chlorine sanitizer at 50 ppm or a sanitizing rinse that contacts utensils at a minimum of 160F. [COS] Employee ran dishes through the mechanical dishwasher (50 ppm chlorine). _____________ Minor violations: Employee washed dishes, then immediately stacked them up to dry. Multiple stacks of cleaned, wet dishes observed on storage rack across from the mechanical dishwasher. [CA] Clean, wet dishes shall be allowed to adequately air dry. Do not stack wet dishes. Employee observed opening a can of quail eggs with a table-mounted can opener. Table-mounted can opener blade and space behind observed to have large amount of brown/black buildup. [CA] Clean regularly to prevent buildup. Food contact surfaces shall be maintained clean. Heavy accumulation of black mold on the interior panels of the ice machine. No direct contamination observed. [CA] Clean regularly to prevent buildup. Food contact surfaces shall be maintained clean.
• Menor Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Approved thawing methods used; frozen food
  Nota del inspector (en inglés): Frozen, cooked clams thawing in a box full of standing water on a lower counter unit to the left of the ice machine. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.
• Menor Otro hallazgo
  Un problema que no encaja en las categorías comunes. Consulte la redacción oficial para ver los detalles.
  Redacción oficial (en inglés): Food separated and protected
  Nota del inspector (en inglés): Raw beef stored directly above vegetables in the walk-in cooler. [See K13M. Minor leading to Major violation]. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items. Various containers of food stored on the floor throughout facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.
• Crítica Señales de roedores o insectos
  El inspector encontró ratones, ratas, cucarachas, moscas o rastros de ellos (como excrementos) dentro del negocio, o condiciones que podrían atraerlos. Las plagas pueden propagar bacterias a los alimentos y superficies, por eso se considera uno de los hallazgos más graves.
  Redacción oficial (en inglés): No rodents, insects, birds, or animals
  Nota del inspector (en inglés): One live german cockroach observed in a sticky trap on the floor in the dry food storage room. *No other evidence of cockroaches observed* Pest control report from Clark from prior month reviewed. Report states that preventative treatment was applied, but no vermin observed. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. [SA] Cockroach abated. PIC agreed to have Clark Pest Control perform a service prior to the follow-up inspection.
• Menor Higiene o políticas de salud del personal
  Incluye cosas como el uso de redes para el cabello, joyas, ropa limpia, comer o beber en las áreas de preparación, tocar alimentos listos para comer con las manos descubiertas, o no tener una política para empleados enfermos.
  Redacción oficial (en inglés): Proper eating, tasting, drinking, tobacco use
  Nota del inspector (en inglés): Employee observed drinking in the kitchen area from an open-top water bottle. [CA] Employees may drink in the kitchen area from containers with tight fitting lids and straws (or small openings) in order to prevent contamination.
• Crítica Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Hands clean, properly washed; gloves used properly
  Nota del inspector (en inglés): Employee observed sneezing into hands (while using tissues) multiple times, then walked to the front service area and handled multiple types of clean utensils in the uncovered tubs of clean utensils maintained on shelving units near the front door. Employee observed collecting dirty dishes, then proceeded to handle clean dishes full of ready-to-eat food to serve customers. Employee observed cracking raw egg into curry flavor hot soup (to be served raw/undercooked), then proceeded to handle another customer-ordered dish that contained no raw items when served. [CA] Employees must wash their hands in all of the following scenarios: (1) Immediately before engaging in FOOD PREPARATION, including working with nonPREPACKAGED FOOD, clean EQUIPMENT and UTENSILs, and unwrapped single-use FOOD containers and UTENSILs. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a FOOD FACILITY pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled EQUIPMENT or UTENSILs. (7) During FOOD PREPARATION, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw FOOD and working with READY-TO-EAT FOOD. (9) Before initially donning gloves for working with FOOD. (10) Before dispensing or serving FOOD or handling clean TABLEWARE and serving UTENSILs in the FOOD service area. (11) After engaging in other activities that contaminate the hands. [COS] All employees properly washed hands. Affected utensils taken to be properly washed, rinsed, and sanitized in the three compartment dishwashing sink. PIC (person in charge) instructed employees on proper handwashing procedures.
• Crítica Alimentos a una temperatura insegura
  Los alimentos no se mantenían lo suficientemente fríos o calientes, no se enfriaban con la rapidez necesaria, o no se cocinaban o recalentaban a la temperatura correcta. Las bacterias crecen rápido en la "zona de peligro" entre 41 °F y 135 °F (5 °C a 57 °C), por lo que esta es una de las revisiones de seguridad alimentaria más importantes.
  Redacción oficial (en inglés): Proper hot and cold holding temperatures
  Nota del inspector (en inglés): The following potentially hazardous foods measured at improper holding temperatures: - Raw shell eggs (72F) on a cart across from the cook-line. Per an employee, they had been taken out 1 hour prior. - Various raw meats (beef, pork, etc.) and cheese (55F-62F) in the upper prep inserts of the prep unit to the right of the cook-line. All items in the lower portion of the unit measured in the range of 44F-50F. Ambient of the unit measured 45F-47F depending on location. Per the PIC, items had been placed into the upper prep inserts less than 1 hour prior. PIC stated that items had been moved into the lower prep unit 3 hours prior. - Raw, marinated chicken (64F) maintained in a metal insert on cart to the left of the cook-line next to flour intended for dredging. No active prep observed for 35 minutes. Per the PIC, chicken had been taken out 1 hour prior to the arrival of this division. - Flour observed to be used for dredging chicken. Small bits of chicken observed in flour. Presence of chicken in the flour renders the flour a potentially hazardous food. Per the PIC, the flour was used for dredging chicken yesterday, and was reused again today. - Cut tomatoes (64F) maintained in a bowl on a cart to the right of the cook-line. per the PIC, they had been taken out 2 hours prior. - Tomato sauce (61F) in a lid-covered pot on a lower shelf of a cart to the right of the cook-line. per the PIC, it had been taken out 2 hours prior. - Cut hot dogs, imitation crab, and pre-cooked vegetable tempura maintained out of temperature control (64F-72F) in plastic tubs on a shelf above and to the left of the ice machine. Per the PIC, they had been taken out of refrigeration 2.5 hours prior. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. Flour used for dredging chicken shall be discarded at minimum once every 4 hours, and the pan used for dredging shall be changed or washed at minimum once every four hours. [COS] All PHF's subsequently cooked within 4 hours of leaving temperature control, or relocated to the walk-in cooler. Flour used for dredging chicken discarded. Two hour window for prep allowance discussed with the PIC.
• Menor Problemas con equipos o utensilios
  Los equipos, utensilios, termómetros, tablas de cortar o artículos desechables no estaban en buenas condiciones, no eran del tipo adecuado o no se guardaban correctamente.
  Redacción oficial (en inglés): Equipment, utensils: Approved, in good repair, adequate capacity
  Nota del inspector (en inglés): Prep cooler to the right of the cook-line is unable to maintain potentially hazardous foods at or below 41F during times of operation. [CA] Refrigeration must be capable of maintaining potentially hazardous foods at or below 41F to prevent the growth of bacteria. Recommend calling a refrigerator technician.
• Crítica Alimentos no protegidos contra la contaminación
  Los alimentos se guardaban o manipulaban de una forma que podía permitir que les llegaran gérmenes u otros materiales, como carne cruda guardada encima de comida lista para comer o alimentos sin cubrir. La contaminación cruzada es una causa común de enfermedades transmitidas por alimentos.
  Redacción oficial (en inglés): Food in good condition, safe, unadulterated
  Nota del inspector (en inglés): Raw beef maintained on 5+ flat pans on a racked cart observed dripping directly onto uncovered cilantro and scallions in the walk-in. [CA] Food shall be stored separated and protected to prevent cross contamination. Store raw animal products underneath vegetables or ready-to-eat food. [SA] PIC agreed to cook scallions and cilantro to greater than 145F.
• Menor Problemas con el lavado de manos
  El personal no se lavaba las manos cuando debía, o un lavamanos estaba bloqueado, sin jabón ni toallas de papel, o se usaba para otra cosa. Las manos son una de las formas más comunes en que los gérmenes llegan a la comida.
  Redacción oficial (en inglés): Adequate handwash facilities supplied, accessible
  Nota del inspector (en inglés): Handwash station in the back kitchen area lacked paper towels. Note: Additional, properly stocked handwash station nearby. [CA] Single-use sanitary towels shall be provided in dispensers; heated-air hand drying device may be substituted for single-use towels.