TSING TAO

Order for delivery

Inspection history

1. Nov 7, 2025

   ✓
   6 violations

   • 08. Hands clean & properly washed Observed cook leave the kitchen food prep area and return to kitchen and continue preparing food without washing hands 8. 2-301.14 FOOD EMPLOYEES shall clean their hands immediately before engaging in FOOD preparation and after handling soiled EQUIPMENT or UTENSILS, during FOOD preparation, as often as necessary to remove soil and contamination when changing tasks that involves working with FOOD. Education provided to wash hands each time returning to kitchen to prepare food/when changing tasks.
   • 38. Insects, rodents and animals not present Observed evidence of pests within restarant storage areas and back rooms that could be areas of pest harborage, resaurant has traps and other means of prevention present but evidence of past infestation not removed. Per operator use of Orkin pest control management regularly but acknowledges has not cleaned facility from previous pest issues. 6-501.111 Controlling Pests.The PREMISES shall be maintained free of insects, rodents, and other pests. The presence of insects, rodents, and other pests shall be controlled to eliminate their presence on the PREMISES by: (A) Routinely inspecting incoming shipments of FOOD and supplies; (B) Routinely inspecting the PREMISES for evidence of pests; (C) Using methods, if pests are found, such as trapping devices or other means of pest control as specified under and (D) Eliminating harborage conditions. Education provided, operator agrees to clean areas of past evidence of pests and routinely monitor for any new pest issues, along with continued regular use of integrated pest managment system.
   • 28 - Toxic substances properly identified, stored & used Observed unlabeled working spray bottle stored with cleaning supplies. Common Name-Working Containers 7-201.11 Working containers used for storing POISONOUS OR TOXIC MATERIALS such as cleaners and SANITIZERS taken from bulk supplies shall be clearly and individually identified with the common name of the material. Operator removed working bottle and labeled with name of chemical in the bottle. education provided.
   • 22. Time/Temperature Control for Safety Food, Cold Holding Observed cut greens including leafy napa cabbage, cut bell pepers, sliced carrots in deli containers in food prep area holding at 52°F-56°F. 3-501.16(A)(2) Except during preparation, cooking, or cooling, TIME/TEMPERATURE CONTROL (TCS) FOR SAFETY FOOD shall be maintained a 41°F or less. Operator corrected on site by preparing an ice bath and placed deli containers in ice bath to be held at 41°F or lower. Encouraged use of probe thermometer to monitor temperature of foods. Education provided,
   • 5. Procedures for responding to vomiting and diarrheal events No written procedure available upon request 2-501.11 Clean-up of Vomiting and Diarrheal Events A FOOD ESTABLISHMENT shall have written procedures for EMPLOYEES to follow when responding to vomiting or diarrheal events... The procedures shall address the specific actions EMPLOYEES must take to minimize the spread of contamination and the exposure of EMPLOYEES, consumers, FOOD, and surfaces to vomitus or fecal matter. Inspector provided written procedures via email, education provided
   • 41. Wiping cloths; properly used and stored Observed 2 wet wiping clothes being used and stored on the counters in the kitchen prep areas. Wiping Cloths, Use Limitation 3-304.14 (B) (1) (C) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be held between uses in a chemical sanitizer solution at a concentration appropriate for chemical being used. Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. Operator prepared wiping cloths bucket with sanitizer solution containing chlorine at 200 PPM and removed wiping cloths and stored in sanitizer solution. Education provided.