12 LUNAR

4 findings recorded on Sep 22, 2026.

1. Inspector observationItem 2-2A ↗

   Employee health reporting

   Person in charge could not locate the signed employee health policy agreements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health policy agreement provided.

   Inspector’s full note

   Inspection item: Inspection item 2-2A

   Code .03(2)(o)

   Person in charge could not locate the signed employee health policy agreements. Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf) Corrective Actions: Employee health policy agreement provided.

   Official report · Item 2-2A ↗

   Correction status not recorded

2. Inspector observationItem 6-1A ↗

   Cold holding

   Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were moved to the walk in cooler.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for less than 4 hours (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were moved to the walk in cooler.

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Inspector observationItem 6-1D ↗

   Time as a public health control

   Multiple TCS foods stored on a 4 hour time control and not marked with a start or discard time (cut tomatoes, 2 containers of cooked pepper sauce, chive sauce, tomato sauce, soy bean sauce). Per person in charge, foods had been on time control for more than 4 hours. 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…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Multiple TCS foods stored on a 4 hour time control and not marked with a start or discard time (cut tomatoes, 2 containers of cooked pepper sauce, chive sauce, tomato sauce, soy bean sauce). Per person in charge, foods had been on time control for more than 4 hours. 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: Foods discarded

   Official report · Item 6-1D ↗

   Correction status not recorded

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