TENMII

5 findings recorded on Oct 23, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed available chlorine sanitizer at 0 ppm in the mechanical dish machine. CA: Discussed with the person in charge that chlorine sanitizer should be at 50 ppm to 200 ppm to sanitize the dishes.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

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

   Observed available chlorine sanitizer at 0 ppm in the mechanical dish machine. CA: Discussed with the person in charge that chlorine sanitizer should be at 50 ppm to 200 ppm to sanitize the dishes. Advised the person in charge to use the 3-compartment sink for sanitizing dishes until the mechanical dish machine gets fixed. New Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Repeat violationItem 6-1A ↗

   Cold holding

   Observed time/temperature control safety food such as boiled egg, pork, raw chicken in the prep top cooler and also in the reach in cooler was holding above 41F. Pease see the temperature log for out of temperature food marked with asterisk.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed time/temperature control safety food such as boiled egg, pork, raw chicken in the prep top cooler and also in the reach in cooler was holding above 41F. Pease see the temperature log for out of temperature food marked with asterisk. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Person in charge replaced the food at different reach in cooler. Repeat Violation.

   Official report · Item 6-1A ↗

   Correction status not recorded

3. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   Observed one pan of vegetable curry was hot holding at the steam well at 124F. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 135°F (57°C) or above for hot holding.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

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

   Observed one pan of vegetable curry was hot holding at the steam well at 124F. CA: Discussed with the person in charge that time/temperature control for safety food shall be maintained at 135°F (57°C) or above for hot holding. COS: Person in charge reheated the curry. Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

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