CHINA TASTE RESTAURANT

4 findings recorded on Aug 26, 2026. 3 marked corrected on site.

1. Violation recordedItem 4-2A ↗

   Food protection

   Observed several food items stored uncovered along push cart (spices, seasonining, sauces), counter (fresh broccoli and wonton chips), and inside lower compartment of prep cooler (sauce) in main kitchen. C/A: Unless cooling, all food must be stored covered.

   Inspector’s full note

   Inspection item: Food stored covered

   Code 511-6-1.04(4)(c)1(iv)

   Observed several food items stored uncovered along push cart (spices, seasonining, sauces), counter (fresh broccoli and wonton chips), and inside lower compartment of prep cooler (sauce) in main kitchen. C/A: Unless cooling, all food must be stored covered. COS: All food covered. Corrected On-Site. New Violation.

   Official report · Item 4-2A ↗

   Marked corrected on site

2. Repeat violationItem 6-1A ↗

   Cold holding

   Observed several TCS food items cold holding at above 41F in main kitchen (*see asterisks*). C/A: All TCS foods cold held must be maintained at 41F and below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   Observed several TCS food items cold holding at above 41F in main kitchen (*see asterisks*). C/A: All TCS foods cold held must be maintained at 41F and below. COS: All food placed on TPHC to be discarded at 3pm. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Repeat violationItem 6-1C ↗

   Cooling time and temperature

   Observed cooked rice cooling since 10:30am per PIC at 84F stored on crate in main kitchen at 12:30pm; food did not cool to 70F within 2-hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less.

   Inspector’s full note

   Inspection item: Proper cooling time and temperature

   Code 511-6-1.04(6)(d)

   Observed cooked rice cooling since 10:30am per PIC at 84F stored on crate in main kitchen at 12:30pm; food did not cool to 70F within 2-hours. C/A: Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Owner placed rice in freezer to rapidly cool to 41F in remaining hours. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.