TUM POK POK

4 findings recorded on Sep 22, 2026. 3 marked corrected on site.

1. Repeat violationItem 6-1A ↗

   Cold holding

   Observed eggs and tofu stored in two reach-in coolers in the back room of the main kitchen at 56°F and 53°F, respectively. Raw pork and bean sprouts were observed in the walk-in cooler at 53°F and 52°F, respectively.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed eggs and tofu stored in two reach-in coolers in the back room of the main kitchen at 56°F and 53°F, respectively. Raw pork and bean sprouts were observed in the walk-in cooler at 53°F and 52°F, respectively. Additionally, pork sausage was observed in the bottom portion of the middle prep-top cooler at 44°F. See temperature log for specific temperatures. 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 PIC voluntarily discarded the raw pork, bean sprouts, shelled eggs, and tofu, stating that these had been held in these coolers since the day prior. The PIC stated that the pork sausage had been prepared around 11am, so it was moved to a working cooler for rapid cooling. Corrected On-Site. Repeat Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

2. Violation recordedItem 11C ↗

   Thawing methods

   Observed raw squid thawing inside of the 4 compartment sink in sitting water. Thawing (C) (c) Thawing.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(c)

   Observed raw squid thawing inside of the 4 compartment sink in sitting water. 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; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, 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 PF, or PIC instructed the food service employee to clean and sanitize the first compartment of the four-compartment sink, move the squid to that compartment, and turn on the water to properly thaw the squid. Discussed with PIC and food service employee that the water was to be maintained at a sufficient flow rate so that it continuously flows over each portion of the frozen food, ensuring proper thawing and preventing the food from remaining in stagnant water. Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

3. Violation recordedItem 12A ↗

   Food storage and contamination

   Observed raw squid thawing in the second compartment of a four-compartment sink, directly adjacent to the third compartment containing unclean dishes. Food Preparation (C) (t) Food Preparation.

   Inspector’s full note

   Inspection item: Contamination prevented during food preparation, storage, display

   Code 511-6-1.04(4)(t)

   Observed raw squid thawing in the second compartment of a four-compartment sink, directly adjacent to the third compartment containing unclean dishes. Food Preparation (C) (t) Food Preparation. During preparation, unpackaged food shall be protected from environmental sources of contamination. PIC instructed the food service employee to clean and sanitize the first compartment of the four-compartment sink and move the raw squid to that compartment for thawing. The employee was also instructed to move the unclean dishes to the designated dirty dish rack and to refrain from washing dishes in the sink while raw foods are being thawed. Corrected On-Site. New Violation.

   Official report · Item 12A ↗

   Marked corrected on site

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