SAMBONG SUWANEE

2 findings recorded on Sep 9, 2026.

1. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   Several soups and broths were hot holding below 135. See temperature log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Soups were discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   Several soups and broths were hot holding below 135. See temperature log. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Soups were discarded.

   Official report · Item 6-1B ↗

   Correction status not recorded

2. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed some items kept longer than 7 days. Container of kimchi dated 8/25/26 with cut cabbage and fish skate dated 8/30. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods discarded. ** 2nd repeat violation. If marked on the next routine permit may be suspended**

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(h)

   Observed some items kept longer than 7 days. Container of kimchi dated 8/25/26 with cut cabbage and fish skate dated 8/30. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. (P) Corrective Actions: Foods discarded. ** 2nd repeat violation. If marked on the next routine permit may be suspended**

   Official report · Item 6-2 ↗

   Correction status not recorded

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