Tian Tian Market, Inc.

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114063, 114065, 114089.1 - Discontinue offering raw, non-prepackaged food of animal origin (i.e. beef, lamb, pork, poultry, eviscerated fish) for consumer self service

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

113953, 113953.1, 113953.2, 114067(f) - Provide soap and single-use towels in dispensers, or a drying device at each handwash sink at all times. Maintain all handwash sinks unobstructed and accessible

114171, 114189.1, 114190, 114192, 114193, 114193.1, 114199, 114201, 114269 - Protect the potable water supply with a backflow protection device, as required by applicable plumbing codes. All plumbing,

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

113947.1-113947.6, 113948 - Obtain a state approved food safety certification course within 60 days of operation or when a Food Safety Manager has left the facility. Maintain copies of food safety cer

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

Food contact surfaces: clean and sanitized

Food Safety Manager Certification and Food Handler Card

No insects, rodents, birds or nonservice animals

Adequate hand washing facilities; supplied and accessible

Nonfood contact surfaces clean

Permit & License Certificate available

Food storage; food storage containers identified

Food contact surfaces: clean and sanitized [ date violation corrected: 4/6/2022 ]

No insects, rodents, birds or nonservice animals [ date violation corrected: 4/6/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/6/2022 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 4/6/2022 ]

Floors, walls and ceiling: build, maintianed & clean [ date violation corrected: 4/6/2022 ]

Food separated and protected [ date violation corrected: 4/6/2022 ]

Permit & License Certificate available [ date violation corrected: 4/6/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 3/8/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 3/8/2022 ]

Food separated and protected [ date violation corrected: 3/8/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 6/9/2021 ]

Permit & License Certificate available [ date violation corrected: 6/9/2021 ]

Inadequate and inaccessible handwashing facilities

Inadequately cleaned or sanitized food contact surfaces

Unapproved or unmaintained equipment or utensils

Moderate risk food holding temperature

Improper food storage

Unclean or degraded floors walls or ceilings

Improper thawing methods

Inadequate and inaccessible handwashing facilities

Wiping cloths not clean or properly stored or inadequate sanitizer

Improper thawing methods

Unclean nonfood contact surfaces

Unapproved or unmaintained equipment or utensils

Improper storage use or identification of toxic substances

Low risk vermin infestation

Wiping cloths not clean or properly stored or inadequate sanitizer

Unclean nonfood contact surfaces

Unclean or degraded floors walls or ceilings

Unapproved or unmaintained equipment or utensils

Inadequate dressing rooms or improper storage of personal items

Inadequate ventilation or lighting