SILK THE RESTAURANT

3 findings recorded on Jun 25, 2026. 1 marked corrected on site.

1. Repeat violationItem 4-2B ↗

   Food-contact surfaces: cleaned & sanitized

   Observed the interior of slushy dispenser with buildup. CA: Food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(b)

   Observed the interior of slushy dispenser with buildup. CA: Food and non food contact surfaces shall be cleaned regularly and by sight and touch to prevent build up. COS-PIC stated slushy machine will be cut off and cleaned and sanitized. Repeat Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Violation recordedItem 11C ↗

   Approved thawing methods used

   Observed raw chicken thawing in stagnant water in the 3 compartment sink. CA: 511-6-1.04(6)(c) - Thawing (C) (c) Thawing.

   Inspector’s full note

   Inspection item: Approved thawing methods used

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

   Observed raw chicken thawing in stagnant water in the 3 compartment sink. CA: 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; 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 (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF; 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) or 5(e) of this Rule PF, or (ii) Thawed in a microwave oven and immediately transferred to conventional cooking equipment, with no interruption in the process PF; 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. COS- PIC turned on cool water the thaw meat properly. Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

3. Violation recordedItem 15C ↗

   Equipment cleanliness

   Observed interior of deep freezers with food debris near to lid. Observed deep freezer lid in disrepair.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(a)2,3

   Observed interior of deep freezers with food debris near to lid. Observed deep freezer lid in disrepair. Discussed with PIC that all equipment shall be in good repair and cleaned by sight and touch. New Violation.

   Official report · Item 15C ↗

   Correction status not recorded

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