SO GONG DONG TOFU & BBQ

5 findings recorded on Jul 14, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed multiple time/temperature control for safety foods held above 41°F (5°C) in the walk-in cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods held above 41°F (5°C) in the walk-in cooler. See temperature log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   Observed facility using time control without written procedures in the establishment. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety (TCS) food, or a ready-to-eat hermetically sealed food that upon opneing becomes a TCS food may start at 70°F (21°C) or less; (P) 2) the food does not exceed 70°F (21°F) within a maximum time period of 4 hours from the time it was rendered TCS; and (Pf) 3) the food items shall be labeled with a time that is 4 hours past the point in time the food was rendered TCS, not to exceed 4 hours; (Pf) 4) foods not consumed…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Observed facility using time control without written procedures in the establishment. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) a ready-to-eat fruit or vegetable that upon cutting is rendered a time/temperature control for safety (TCS) food, or a ready-to-eat hermetically sealed food that upon opneing becomes a TCS food may start at 70°F (21°C) or less; (P) 2) the food does not exceed 70°F (21°F) within a maximum time period of 4 hours from the time it was rendered TCS; and (Pf) 3) the food items shall be labeled with a time that is 4 hours past the point in time the food was rendered TCS, not to exceed 4 hours; (Pf) 4) foods not consumed before the discard time shall be discarded; (P) 5) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 6) written procedures 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: Written procedures were written during the inspection.

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed newspaper being used as lining on prep surfaces in the kitchen (under the fryer and on the bottom of the cooler under raw meat). 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: The newspaper was removed and discarded.

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(1)(i)

   Observed newspaper being used as lining on prep surfaces in the kitchen (under the fryer and on the bottom of the cooler under raw meat). 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: The newspaper was removed and discarded.

   Official report · Item 15A ↗

   Correction status not recorded

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