TEA LAM'S CORNER

3 findings recorded on Aug 28, 2026.

1. Inspector observationItem 2-2D ↗

   Handwashing

   At time of inspection, observed a pan in the front handwashing sink and a colander in the back handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the handwashing sinks.

   Inspector’s full note

   Inspection item: Inspection item 2-2D

   Code .06(2)(o)

   At time of inspection, observed a pan in the front handwashing sink and a colander in the back handwashing sink. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Items were removed from the handwashing sinks.

   Official report · Item 2-2D ↗

   Correction status not recorded

2. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice was discarded. The interior of the ice machine was washed, rinsed, and sanitized.

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf) Corrective Actions: Ice was discarded. The interior of the ice machine was washed, rinsed, and sanitized.

   Official report · Item 4-2B ↗

   Correction status not recorded

3. Inspector observationItem 6-1A ↗

   Cold holding

   Multiple time/temperature control for safety (TCS) foods cold holding greater than 41F for more 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: Food discarded.

   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 more 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: Food discarded.

   Official report · Item 6-1A ↗

   Correction status not recorded

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