CHOPT

3 findings recorded on Nov 10, 2026.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed quat sanitizer, not dispensing at the three compartment sink and sanitizer bucket in the main kitchen during the time of inspection. CA: (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed quat sanitizer, not dispensing at the three compartment sink and sanitizer bucket in the main kitchen during the time of inspection. CA: (n) Manual and Mechanical Warewashing Equipment, Chemical Sanitization - Temperature, pH, Concentration, and Hardness. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; P Concentration Range Minimum Temperature MG/L PH 10 or less oF (oC) PH 8 or less oF (oC) 25-49 120 (49) 120 (49) 50-99 100 (38) 75 (24) 100 55 (13) 55 (13) 2. An iodine solution shall have a minimum temperature of 68°F (20°C)P minimum concentration between 12.5 ppm and 25 ppm, P and pH of 5.0 or less or a pH no higher than the level for which the manufacturer specifies for the solution to be effective; P 3. A quaternary ammonium compound solution shall have a minimum temperature of 75ºF (24ºC), P have a concentration as specified in DPH Rule 511-6-1-.07(6)(g) and as indicated by the manufacturer’s use directions included in the labeling, P and be used only in water with 500 ppm hardness or less or in water having a hardness no greater than specified by the EPA-registered label use instructions; P 4. If another solution of a chemical specified under paragraphs 1 through 3 of this subsection is used, the permit holder shall demonstrate to the Health Authority that the solution achieves sanitization and the use of the solution shall be approved; P 5. If a chemical sanitizer other than chlorine, iodine, or a quaternary ammonium compound is used, it shall be applied in accordance with the EPA-registered label use instructions ;P and 6. If a chemical sanitizer is generated by a device located on-site at the food service establishment, it shall be used as specified in 1-5 of this subsection and shall be produced by a device that: (i) complies with law as specified in sections 2(q)(1) and 12 of the Federal Insecticide, Fungicide, and Rodenticide Act (FIFRA), P (ii) complies with 40 CFR 152.500 Requirement for Devices and 40 CFR 156.10 Labeling Requirements, P (iii) displays the EPA device manufacturing facility registration number on the device, Pf and (iv) is operated and maintained in accordance with manufacturer’s instructions. Pf. 7. On-site chemical sanitizer generating equipment with active ingredients, such as copper, must be registered as pesticides. The active ingredient may be part of the equipment or separately added. Advise person in charge to ensure sanitizer is properly dispense at the three compartment sink and sanitizer buckets are maintained at the required concentration of 200 to 400 ppm quat. New Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Repeat violationItem 6-1B ↗

   Hot holding temperatures

   Observed cooked chicken, hot holding at 125F in the front food service area during time of inspection. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   Observed cooked chicken, hot holding at 125F in the front food service area during time of inspection. CA: (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P Advise PIC to ensure all TCS foods are maintained at 1:35F or above during hot holding to prevent bacterial growth Repeat Violation.

   Official report · Item 6-1B ↗

   Correction status not recorded

3. Repeat violationItem 13A ↗

   Required permits and notices

   Observed 2023 permit posted during time of inspection. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers Advise PIC to post permit in a visible location for the public to see at all times Repeat Violation.

   Inspector’s full note

   Inspection item: Posted: Permit/Inspection/Choking Poster/Handwashing

   Code 511-6-1.02(1)(f)(1)

   Observed 2023 permit posted during time of inspection. CA: Post the permit in a location in the food service establishment that is conspicuous to consumers Advise PIC to post permit in a visible location for the public to see at all times Repeat Violation.

   Official report · Item 13A ↗

   Correction status not recorded

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