MING TASTY, LLC

1. Observed Vermin: 1 live juvenile cockroach observed in trap by handwash sink at front cookline. 2 dead cockroach near handwash sink by front cookline and near prep area in back. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: Calvin Hee. 4. Notification: The person in charge during inspection, Lisa Zhao, has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Can of raid observed in front facing cookline. [CA] Only those insecticides, rodenticides, and other pesticides that are necessary and specifically approved for use in a food facility may be used.

1. Live vermin observed: 2 live cockroaches observed: -1 underneath cookline on pipe -1 at water heater next to cookline Dead cockroaches observed around water heater next to cookline. 2. 1 video was taken for documenting live cockroach 3. Supervisor Notified: Calvin Hee 4. Notification: The person in charge during inspection, Lisa Zhao, has been informed that the facility must close immediately. [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. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Floors under cooklines, fish tanks, by waterheater, and under sinks observed to have built up food debris. [CA] Keep floors clean and free of food debris.

1) Found food boxes and containers on the floor inside the walk in freezer [CA] Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination. Food shall be stored at least 6 inches above the floor to prevent contamination. 2)Containers of bulk white powders observed to be missing label [CA] Label containers of bulk storage foods to allow for easy identification

1) Found knives stored between refrigerator and wall in an unsanitary manner as the wall was unclean [CA] Do not store knives in unsanitary locations. Recommend magnetic knife holder or other sanitary holder. 2) To-go container cups and bowls observed to be used as scoops in large bulk storage. Scoops with handles stored with handles in direct contact with food in dry bulk storage. [CA] Provide scoops with handles for use as inside bulk dry storage. Store scoops such that handles do not touch the food directly.

1)Back door observed kept open when not in use. [CA] Keep back door closed to prevent entry of vermin. 2)Extra boxes and garbage in back observed around back door. [CA] Remove trash and ensure trash is kept tidy to prevent attracting vermin.

Cookline prep cooler inserts measured to have: -Beef at 49F -Chicken at 52F -Pork at 51F -Shrimp at 52F -Squid at 52F -Pork stripes at 50F Per operator, items were stocked in prep cooler at the beginning of lunch about 4 hours prior. PHFs in reach in portion of cooler measured to be 41F and below. [CA] PHFs shall be held at 41°F or below for cold holding. [COS] Operator VC&D meats in prep cooler insert. Blanched bean sprouts recently cooked was moved into reach in portion of cooler. Employee demonstrated ice bath and shall use ice bath to keep PHFs cold inside prep cooler inserts until cooler is repaired.

MAJOR: 1) Roasted duck and pork belly measured to be 98F. Per operator both items were made about 1.5 hours prior and are hanging to drain fat and cool down to be packaged for to-go boxes kept inside cooler. Cooling meats were hung with roasted ducks measuring over 145F; per employee this batch of ducks were removed from oven about 15-16 minutes prior and will also be cooled. MINOR: 2) To-go containers on countertops by front server area measured to have: -Braised eggplant at 79F -Salt and pepper pork ribs at 93F -Braised pork at 90F Per employee Eggplant was made 1.5 hours prior and pork was made in the last hour. Containers were closed and stacked. [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] 1) Duck and roasted pork that were under 135F were reheated to 165F and chopped within 45 minutes of removal from oven and placed into smaller containers and placed into walk in cooler. Do not mix hot and cold items trying to cool to prevent heat transfer to cooling items and keep track of cooling times more easily. Operator shall label hot that hang meats to track time for cooling to keep track of time for cooling 2) To-Go containers were moved into walk in cooler and lids were removed to keep cooling foods.

1) Raw meats in walk in observed to be stored above produce. Raw bowl of chicken observed to be store above roasted peanuts and radish in front prep cooler. [CA] Store raw meats below ready to eat items and produce to prevent cross contamination.

meat cleaver stored between 2 door prep table cooler and work table [CA]properly store utensils to prevent contamination

soiled wiping clothes on food contact surface [CA]maintain wiping clothes in bleach water when not in use

dry dead cockroaches in dry storage area [CA]clean and sanitize pest affected area

rusted storage racks in walk in cooler [CA]maintain equipments in good repair

chlorine concentration in dishwashing rinse water around 25 ppm [CA]maintain chlorine concentration above 50 ppm

Found food boxes and containers on the floor inside the walk in freezer [CA] - Adequate and suitable space shall be provided for the storage of food, maintain storage area clean and dry to prevent contamination. Food shall be stored at least 6 inches above the floor to prevent contamination.

Found chemical spray bottle with no label [CA] Chemicals once removed from original container shall be labeled with common name.

Observed multiple light fixtures in food prep areas without covers or shields. [CA] - Light bulbs shall be shielded, coated or otherwise shatter-resistant in areas where there is unpackaged foods, clean equipment, utensils, linens, or unwrapped single use articles.

Found two dead cockroaches on the floor by the water heater [CA] - Remove any dead cockroaches, continue to work with your pest control company

Observed trays screwed into the floor causing a barrier around the water heater. Within the barrier, observed accumulation of debris, floors are stained black. [CA]- Remove barrier and clean the floors by the water heater. Also clean floors by 3-compartment sink and dishwasher.

Thermometer to walk in cooler is in inoperable, needle was pointing down and no numeric value [CA] - Provide accurate thermometers to all refrigerators.

Found knives stored between refrigerator and wall in an unsanitary manner as the wall was unclean [CA] - Do not store knives in unsanitary locations. Recommend magnetic knife holder or other sanitary holder.

Debris and food spills observed on bottom shelf of freezer [CA] - Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.