Chamoy's Restaurant

6 findings recorded on Sep 4, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed multiple time/temperature control for safety foods in the prep cooler not held at 41°F (5°C). Time/temperature control for food safety shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The amount of food in each metal pan was split in half, and Items were allowed to cool down in the walk-in cooler/freezer.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods in the prep cooler not held at 41°F (5°C). Time/temperature control for food safety shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The amount of food in each metal pan was split in half, and Items were allowed to cool down in the walk-in cooler/freezer.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 8-2B ↗

   Toxic substance storage and use

   Observed lighters stored on the microwave above the prep table in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighters were moved to the bottom prep shelf.

   Inspector’s full note

   Inspection item: Inspection item 8-2B

   Code .07(6)(c)

   Observed lighters stored on the microwave above the prep table in the kitchen. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: The lighters were moved to the bottom prep shelf.

   Official report · Item 8-2B ↗

   Correction status not recorded

3. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   1,2,4Observed metal pans and cups stored clean, stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans and cups were separated to air-dry.

   Inspector’s full note

   Inspection item: Inspection item 14B

   Code .05(10)(e)

   1,2,4Observed metal pans and cups stored clean, stacked wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Pans and cups were separated to air-dry.

   Official report · Item 14B ↗

   Correction status not recorded

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