CHAI HONG CHINESE RESTAURANT

2 findings recorded on Aug 28, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods cold holding above 41F (see temp log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (Person in Charge) discarded the food items.

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 15A ↗

   Equipment design and condition

   Observed walk-in cooler unable to maintain a temperature of 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Inspector’s full note

   Inspection item: Inspection item 15A

   Code .05(6)(a)

   Observed walk-in cooler unable to maintain a temperature of 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C)

   Official report · Item 15A ↗

   Correction status not recorded

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