The Taste Factory

The three (3) display coolers at the front display area were measured above 9°C, and the internal temperatures of the food were also measured between 9-10°C. High-risk food items, including desserts, were stored in the cooler. The inspector informed the operator that all high-risk food items must be stored at or below 4°C. The unit-in-question must not be used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below., , The two walk-in coolers were noted above 4°C (left walk-in cooler was measured at 8°C; right walk-in cooler was measured at 7°C). The internal temperatures of the food items in the cooler were also measured as such. High-risk food items, including raw chicken meat and dessert trays, were stored in the cooler. The inspector informed the operator that all high-risk food items must be stored at or below 4°C. The units-in-question must be monitored and not used for storing high-risk food items until fixed or able to maintain a temperature of 4°C or below.

At the time of inspection, no thermometer was available at the facility. Please acquire thermometer., **OUTSTANDING (2025-06-12)., **OUTSTANDING (2025-07-30). There was no probe thermometer available on site during the inspection for checking the safe internal temperatures of food during cooking. Please obtain a probe thermometer that is able to measure a temperature between 0-100°C.

An improper thawing practice was observed during the inspection. Frozen raw meat products were found stored in room temperature. The staff mentioned that they were trying to thaw/defrost the meat. The inspector discussed the proper thawing procedures with the operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins.

The three-compartment sink was unable to hold water. The first sink (biggest/left compartment) had a leak on the right-side metal divider that releases water to the other compartment. The removable compartment (third/right) compartment) was also unable to water and not able to be plugged since the drain was not properly attached/secured to the sink, completely draining the water after filling. Thus, manual dishwashing of dishwares, utensils, and tools cannot be conducted on site as these items cannot be fully submerged in an approved sanitizer solution for at least 2 minutes. There were no other available sinks on site for dishwashing purposes.

The staff and the operator were not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, they were not sanitizing dishwares after washing with soap and water, as required. The inspector walked through with the staff and the operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration.

A cellphone was noted being stored on top of the food preparation table. The inspector informed the staff and the operator that all personal items and belongings must be stored away from food and food-contact surfaces to prevent cross-contamination. Please educate all staff regarding the proper use and storage of personal belongings, such as cellphones, while working and handling food.

At the time of inspection, no chlorine test strips were available on-site to check sanitizer concentration. Operator instructed to acquire test strips to check concentration of dishwashing and spray bottle (surface) sanitizers., **OUTSTANDING (2025-06-12)., **OUTSTANDING (2025-07-30). The chlorine test strips available on site were expired in July 2024. Please obtain new test strips and ensure to educate staff on the proper use of test strips.

One of the doors of the left-most (customer-facing) display cooler at the front display area was broken and covered in cling wrap. Please fix the cooler door to ensure that all surfaces remain smooth and easily cleanable.

***Ongoing Violation***, , 1. Floor in the area leading to the walk-in freezer was observed to be damaged, with large sections of missing tiles and exposed subfloor. Metal sheet was used to cover damaged floor at the freezer entrance., - Repair or replace the damaged flooring to ensure it is smooth, non-absorbent, durable, and easily cleanable., , 2. The walk-in cooler fan was observed dripping water directly into an open bucket resulting in splashing in the surrounding area., - Install proper drainage system.

Scoops for dry products were stored inside the bulk bin food containers with the scoops covered in the food products. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients.

The cutting board on top of the prep table had deep punctures (assumingly from the skewers) and deep grooves that had an accumulation of grease and food debris. Please resurface or repair the cutting board so it remains smooth and easily cleanable.

Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Floors behind the kitchen cooking equipment in the kitchen, - Floors underneath the shelving units in the dry storage area, **PLEASE CLEAN THE AFOREMENTIONED AREAS.

***Ongoing Violation***, , At the time of inspection, no chlorine test strips were available on-site to check sanitizer concentration., - Operator instructed to acquire test strips to check concentration of dishwashing and spray bottle (surface) sanitizers.

***Ongoing Violation***, , 1. Floor in the area leading to the walk-in freezer was observed to be damaged, with large sections of missing tiles and exposed subfloor. Metal sheet was used to cover damaged floor at the freezer entrance., - Repair or replace the damaged flooring to ensure it is smooth, non-absorbent, durable, and easily cleanable., , 2. The walk-in cooler fan was observed dripping water directly into an open bucket resulting in splashing in the surrounding area., - Install proper drainage system.

***Ongoing Violation***, , Paper towel dispensers were not installed at either of the hand sinks located in the back kitchen., - Please install appropriate paper towel dispensers at all hand sinks., - Ensure all hand wash sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply.

1. The dry bulk foods room near dishwashing area was unclean and had food debris around the floors. Dry foods are stored without cover. , - Staff informed to clean this area and store all open foods in a container or in a sealed manner. , , 2. The walk-in cooler contained several food items (produce, meat) stored without cover. , - As discussed, cover all foods in storage., , 3. Various items were observed stored directly on the floor throughout the facility including but not limited to food buckets near walk-in cooler, pots, trays, and water bottles in the dry storage areas., - Operator was informed to keep food and food related items atleast 6 inches from the floor.

1. An opened metal can of food was stored in the walk-in cooler. Operator transferred the food products to a food grade container during inspection., - Make sure once canned food item is opened, food should then be transferred to a food-grade container., , 2. Scoops for bulk items were stored inside the containers, with handles covered in product., - Operator ensured that scoops are removed from product., - Ensure to use scoops with handles and store them away from the food product or in a separate food-safe container.

At the time of inspection, no chlorine test strips were available on-site to check sanitizer , concentration., - Operator instructed to acquire test strips to check concentration of dishwashing and spray bottle (surface) sanitizers.

1. Cardboard reused as liner behind the prep line cooler was visibly dirty and stained., - Operator is to remove cardboard liners to make sure food surfaces are smooth, durable, easily cleanable, and impervious to moisture., , 2. Floor in the area leading to the walk-in freezer was observed to be damaged, with large sections of missing tiles and exposed subfloor. Metal sheet was used to cover damaged floor at the freezer entrance., - Repair or replace the damaged flooring to ensure it is smooth, non-absorbent, durable, and easily cleanable., , 3. The walk-in cooler fan was observed dripping water directly into an open bucket resulting in splashing in the surrounding area., - Install proper drainage system.