POLITAN ROW- GEKKO

3 findings recorded on Sep 8, 2026. 2 marked corrected on site.

1. Repeat violationItem 1-2A ↗

   PIC present, demonstrates knowledge, performs duties

   There must be a person in charge on the premises of the food service establishment at all times. Observed no designated person in charge .

   Inspector’s full note

   Inspection item: PIC present, demonstrates knowledge, performs duties

   Code 511-6-1.03(2)

   There must be a person in charge on the premises of the food service establishment at all times. Observed no designated person in charge . Owner is advised to designate a person in charge in the absence of the Certified Serve Safe manager to ensure compliance with DPH Food service rules and regulations and to email information to inspector by 08/15/2026 Repeat Violation. Correct By: 09/15/2026

   Official report · Item 1-2A ↗

   Correction status not recorded

   Correct by Sep 15, 2026

2. Violation recordedItem 11C ↗

   Approved thawing methods used

   Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1.

   Inspector’s full note

   Inspection item: Approved thawing methods used

   Code 511-6-1.04(6)(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; 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 (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. At the time of inspection one bag of frozen corn and two packets of frozen crab meat were observed being thawed on rolling table in the food preparation area. Corrected on Site: Food worker removed said food items and placed into two door reach in cooler. Corrected On-Site. New Violation.

   Official report · Item 11C ↗

   Marked corrected on site

3. Repeat violationItem 14A ↗

   Utensil storage

   Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

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

   Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container. Observed rice scoop handle stored in direct contact with white rice and fried rice for customer consumption in two separate rice warmers, respectively in food preparation area. COS: Said utensil was removed by food worker, wash, rinse and sanitized and properly stored with handle above rice . Corrected On-Site. Repeat Violation.

   Official report · Item 14A ↗

   Marked corrected on site

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