NAN XIANG SOUP DUMPLINGS

6 findings recorded on Aug 13, 2026.

1. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   Observed garlic and oil and several containers of cooked pork wantons stored at room temperature. Per managers, the garlic and oil and pork wantons were intended to be kept hot. Garlic and oil and pork wantons hot holding less than 135F for less than 2 hours (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Manager decided to discard garlic and oil. Pork wantons were reheated to 165F. Foods will now be placed on a 4 hour time control since foods are used so quickly. Time control procedures reviewed and provided.

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   Observed garlic and oil and several containers of cooked pork wantons stored at room temperature. Per managers, the garlic and oil and pork wantons were intended to be kept hot. Garlic and oil and pork wantons hot holding less than 135F for less than 2 hours (see temperature log). Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Manager decided to discard garlic and oil. Pork wantons were reheated to 165F. Foods will now be placed on a 4 hour time control since foods are used so quickly. Time control procedures reviewed and provided.

   Official report · Item 6-1B ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Multiple time/temperature control for safety (TCS) did not cool properly or cool at a fast enough rate to reach 70F in 2 hours or 41F in 4 hours (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods that did not cool properly were discarded. Approved cooling methods were provided for foods that were still in the cooling process. Also discussed storing foods that will be used very quickly on a 4 hour time control. Time control procedures reviewed and provided.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Multiple time/temperature control for safety (TCS) did not cool properly or cool at a fast enough rate to reach 70F in 2 hours or 41F in 4 hours (see temperature log). TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (0.121°F per min or 29°F in 4 hours). Corrective Actions: Foods that did not cool properly were discarded. Approved cooling methods were provided for foods that were still in the cooling process. Also discussed storing foods that will be used very quickly on a 4 hour time control. Time control procedures reviewed and provided.

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in thin pans on the top shelf of the walk in cooler or walk in freezer.…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Facility using improper methods for cooling TCS foods. Foods cooling in prep coolers where high levels of worker activity are occurring. Foods shall be cooled using one or more methods approved by the health authority (e.g., smaller batches, thinner portions, using rapid cooling equipment, stirring food in containers placed in an ice water bath, using containers that facilitate heat transfer and ice as an ingredient; placing items in the walk-in cooler or walk-in freezer partially or completely uncovered as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed cooling foods in thin pans on the top shelf of the walk in cooler or walk in freezer. Facility has a second walk in cooler that is not being used as a cold holding space. Recommended repairing the second walk in cooler so that cooler can be used for cooling TCS foods. Also recommended storing foods that will be used very quickly on a 4 hour time control. Time control procedures reviewed and provided.

   Official report · Item 11A ↗

   Correction status not recorded

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