TASTY'S → 22.08.2024

Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

TASTY'S → 22.08.2024

Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.

TASTY'S → 22.08.2024

Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

TASTY'S → 22.08.2024

Live roaches in facility's food or non-food area.

TASTY'S → 22.08.2024

Evidence of mice or live mice in establishment's food or non-food areas.

TASTY'S → 22.08.2024

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

TASTY'S → 22.03.2024

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

TASTY'S → 22.03.2024

Hot TCS food item not held at or above 140 °F.

TASTY'S → 22.03.2024

Evidence of mice or live mice in establishment's food or non-food areas.

TASTY'S → 21.11.2022

Evidence of mice or live mice in establishment's food or non-food areas.

TASTY'S → 21.11.2022

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

TASTY'S → 21.11.2022

Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

TASTY'S → 26.07.2021

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

TASTY'S → 26.07.2021

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.