KANGS KITCHEN

3 findings recorded on Aug 25, 2026.

1. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed multiple food items on time control not discarded after the 4 hour time limit. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed multiple food items on time control not discarded after the 4 hour time limit. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: Employees discarded the food items.

   Official report · Item 6-1D ↗

   Correction status not recorded

2. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   1,2,4Observed clean knives stored in the gap between prep tables and prep coolers. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: Employees washed and sanitized the knives and stored them in a clean dry location.

   Inspector’s full note

   Inspection item: Inspection item 14B

   Code .05(10)(e)

   1,2,4Observed clean knives stored in the gap between prep tables and prep coolers. Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) in a clean, dry location; (ii) where they are not exposed to splash, dust, or other contamination; and (iii) at least 6 inches above the floor. (C) Corrective Actions: Employees washed and sanitized the knives and stored them in a clean dry location.

   Official report · Item 14B ↗

   Correction status not recorded

3. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed cardboard being used to line shelves in the kitchen prep area. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: PIC (Person in Charge) removed and discarded the cardboard.

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(1)(i)

   Observed cardboard being used to line shelves in the kitchen prep area. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: PIC (Person in Charge) removed and discarded the cardboard.

   Official report · Item 15A ↗

   Correction status not recorded

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