Ding Tea McDonough LLC

6-1A. Observed TCS food cold held at temperature above 41 degrees Fahrenheit.The manager discarded all products into garbage during the inspection.

4-2B.observed discolored mold-like substance on the interior surfaces of the ice machine. Clean and sanitize surfaces.

10D.Several food storage containers were not indentified with the common of food item.

16B. Observed leaking water line underneath the three-compartment sink.

Observed cooked noodles stored at 63 degrees f in the reach in cooler. The noodles were cooked on 7/13/25 according to the PIC- CA- The noodles were discarded by the PIC. PIC advised that all TCS foods must maintain a temperature of 41 degrees or below.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

Observed the kitchen handsink was blocked and not accessible. CA- PIC corrected on site by removing items blocking the sinks.

511-6-1.06(2)(l) - Handwashing Sinks Location/Placement (Pf) (l) Handwashing Sinks, Location and Placement. A handwashing sink shall be located:

1. To allow convenient use by employees in food preparation, food dispensing, and warewashing areas; Pf and

2. In, or immediately adjacent to, toilet rooms. Pf

Observed samples being offered to customers on the front counter not covered or protected from contamination. CA- PIC corrected on site by covering unprotected offerings.

511-6-1.04(4)(u) - Food Display (P) (u) Food Display.

1. Except for nuts in the shell and whole, raw fruits and vegetables that are intended for hulling, peeling, or washing by the consumer before consumption, food on display shall be protected from contamination by the use of packaging; counter, service line, or salad bar food guards, display cases, or other effective means. P

2. Protective devices for counters, serving lines, salad bars and other similar food displays in food service establishments shall be designed and constructed so as to intercept contaminants which may be expelled from the customer's mouth or nose.

3. All food, whether on display, being prepared for service or placed for consumer self-service must be protected from contamination from consumers standing or sitting within eight feet of the food, except that table side finishing as approved by the Health Authority and hibachi grills will be allowed when food preparation is for immediate service.

Observed a staff member with painted/false nails in the food preparation area. Also observed employees wearing jewelry. CA- PIC corrected on site by have the employees to remove jewelry. Staff members with painted/false fingernails were advised to wear gloves.

511-6-1.03(5)(f) - Fingernails (Pf) (f) Fingernails. Employees shall keep their fingernails clean and trimmed to no longer than the tips of the fingers. Pf Unless wearing gloves in good repair, a food employee may not wear fingernail polish or artificial fingernails when working with exposed food. Pf

511-6-1.03(5)(i) - Hair Restraints (C) (i) Hair Restraints.

1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch.

2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Observed nonfood contact surfaces dirty. Build up observed in cabinets behind the front counter. Also observed dirty shelving in the kitchen area.

511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations.

3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Observed floors throughout the kitchen area in need of cleaning. Build up accumulating on the floors. CA- PIC advised to clean floors on a daily basis.

511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation.

(a) Good Repair. All physical facilities shall be maintained in good repair.

(b) Cleaning, Frequency and Restrictions.

1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

PIC was unable to provide documentation that employees are informed of report duties.511-6-1.03(2)(m) - Person-in-Charge Duties (Pf) Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food; Pf and

Observed black mold-like accumulation on deflector (white component) of ice machine. Employees were advised the clean the machine biweekly.

Observed raw chicken, placed out the night before, being thawed on the drain board of sink. Employees threw away chicken.511-6-1.04(6)(c) - Thawing (C) (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed:

1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

2. Completely submerged under running water:

(i) At a water temperature of 70°F (21°C) or below,

(ii) With sufficient water velocity to agitate and float off loose particles in an overflow, and

(iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or

(iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including:

(I) The time the food is exposed to the running water and the time needed for preparation for cooking, or

(II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C);

3. As part of a cooking process if the food that is frozen is:

(i) Cooked as specified under subsections (5)(a)1 or 2 or (5)(b) of this Rule, or

(ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process; or

4. Using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order.

5. Reduced oxygen packaged fish that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment:

(i) Prior to its thawing under refrigeration that maintains the food temperature at 41°F (5°C) or less; or

(ii) Prior to, or immediately upon completion of its thawing, using procedures to completely submerge in running water as specified in paragraph 2 of this subsection.

Observed frying oil and fructose stored directly on the floor in kitchen area, and creamer- that contained a hole- stored directly on floor by back door. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

Observed previous food inspection report not posted. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C)

1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away.

Observed single use item stored directly on floor by back door.

Observed curtains used to access the kitchen area with excessive staining.

Observed trash accumulation around the outside dumpsters.

Observed dust accumulation on ceiling tiles around AC vent in front service area. Also, observed floors under sink in kitchen area in need of cleaning and water accumulation on the floor.

Observed raw chicken stored next to rice noodles in the reach in cooler.

Observed back wall of ice bin with a mold-like build-up. Employee removed ice and clean ice bin.

Observed frying oils stored on the floor in kitchen area and in front of storage area. Owner moved items and elevated items in kitchen area.

Observed previous food inspection report not posted.

Observed single use containers stored directly on the floor in kitchen prep area.

Observed boba pearls being cooled in the rise compartment of the 3-component in the sink.

Observed curtains in the storage area contained excessive staining.

Observed employee drink stored on prep area in the main kitchen. Employee threw out items.

Observed raw chicken stored with shelled eggs and vegetables, and raw chicken stored above carrots.

Observed pork, chicken, pork pate, and lettuce above 41°F.

Observed no thermometers located in the warmest part of the reach-in coolers.

Observed hair not properly restrained.

Observed gloves not properly changed when changing tasks and gloves contaminated when employee touched nose.

Observed cardboard used for storage.

Observed no QAC test strips when QAC sanitizer was used for wiping clothes stored in sanitizer buckets.

Observed multiple areas that contained build-up on them including the curtains in the kitchen and storage area.

2-2b. Observed food employees eating food and drinking from open cups in the food preparation area. The PIC corrected during the inspection and all food were discarded.

12B. Observed food employee with no hair restraint.