CHILISPOT

4 findings recorded on Sep 15, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Cooked veggies, pork fat, and pork cold holding on the top shelf of prep top cooler with temperatures greater than 41 deg F or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC elected to discard the products on the top shelf.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Cooked veggies, pork fat, and pork cold holding on the top shelf of prep top cooler with temperatures greater than 41 deg F or below. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC elected to discard the products on the top shelf.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   Tofu skin, glass noodles, butter, cut cabbage, soybean on time control without start and discard labels. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Tofu skin, glass noodles, butter, cut cabbage, soybean on time control without start and discard labels. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: PIC added labels to foods on time control. //SECOND CONSECUTIVE ROUTINE VIOLATION//

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 10D ↗

   Food labeling and containers

   Various food ingredients (oils, sauces, MSG, salt, sugar, corn starch) stored in working containers not labeled with their common food name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC added appropriate labels to working containers.

   Inspector’s full note

   Inspection item: Inspection item 10D

   Code .04(4)(d)

   Various food ingredients (oils, sauces, MSG, salt, sugar, corn starch) stored in working containers not labeled with their common food name. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC added appropriate labels to working containers.

   Official report · Item 10D ↗

   Correction status not recorded

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