CHEN’S RESTAURANT

1 finding recorded on Jul 2, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed multiple time/temperature control for safety foods that were cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food from the top of each container was moved to the walk-in cooler to cool back to 41F or below. Remaining food left in prep cooler. Foods left in prep cooler were reassessed and were at proper cold holding temperatures.

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed multiple time/temperature control for safety foods that were cold holding above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Food from the top of each container was moved to the walk-in cooler to cool back to 41F or below. Remaining food left in prep cooler. Foods left in prep cooler were reassessed and were at proper cold holding temperatures.

   Official report · Item 6-1A ↗

   Correction status not recorded

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