DUMPLING CROWN

4 findings recorded on Oct 8, 2026. 4 marked corrected on site.

1. Violation recordedItem 4-1A ↗

   Food separation and protection

   Observed raw chicken stored above raw beef and raw chicken above raw pork in main kitchen walk in cooler. C/A: Food items shall be stored horizontally and vertically according to their minimum internal cooking temperatures.

   Inspector’s full note

   Inspection item: Food separated and protected

   Code 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii)

   Observed raw chicken stored above raw beef and raw chicken above raw pork in main kitchen walk in cooler. C/A: Food items shall be stored horizontally and vertically according to their minimum internal cooking temperatures. COS Items were rearranged according to minimum internal cooking temperature. Corrected On-Site. New Violation.

   Official report · Item 4-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed several cold held TCS food items holding above 41F in main kitchen prep top cooler and walk in cooler. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed several cold held TCS food items holding above 41F in main kitchen prep top cooler and walk in cooler. C/A: Cold held TCS items shall be maintained at 41F or below except during preparation, cooking, cooling, or when time is used as a public health control. COS: All items discarded. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-1C ↗

   Cooling time and temperature

   Observed cooked shrimp in main kitchen walk in cooler not cooling at a rate to reach 41F within 4 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); P 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 shrimp in main kitchen walk in cooler not cooling at a rate to reach 41F within 4 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); P and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. COS: Shrimp discarded Corrected On-Site. New Violation.

   Official report · Item 6-1C ↗

   Marked corrected on site

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