POP POT

4 findings recorded on Jun 18, 2026.

1. Inspector observationItem 2-2B ↗

   Eating, drinking and tobacco use

   &2Observed two employee beverages in multi-use containers stored on the in-use prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The beverages were relocated. //

   Inspector’s full note

   Inspection item: Inspection item 2-2B

   Code .03(5)(k)1

   &2Observed two employee beverages in multi-use containers stored on the in-use prep table. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: The beverages were relocated. //

   Official report · Item 2-2B ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Observed 4x pork/chicken bone soups of various sizes passively cooling on a cart at room temperature in the prep area. // 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: The soups were placed on ice baths and then moved into the walk-in cooler to cool. Discussed cooling methods…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Observed 4x pork/chicken bone soups of various sizes passively cooling on a cart at room temperature in the prep area. // 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: The soups were placed on ice baths and then moved into the walk-in cooler to cool. Discussed cooling methods (such as using smaller portions). //

   Official report · Item 11A ↗

   Correction status not recorded

3. Inspector observationItem 11C ↗

   Thawing methods

   Observed raw chicken thawing in the meat sink. The chicken was in the original shipping bag and box in the sink with no running water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The meat was placed into the walk-in cooler. //

   Inspector’s full note

   Inspection item: Inspection item 11C

   Code .04(6)(c)

   Observed raw chicken thawing in the meat sink. The chicken was in the original shipping bag and box in the sink with no running water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: The meat was placed into the walk-in cooler. //

   Official report · Item 11C ↗

   Correction status not recorded

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