HOUSE GRILL TERIYAKI

2 findings recorded on Jul 31, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   TCS (Time/temperature control for Safety) foods observed in cooler not cooling at a fast enough rate to reach 41 deg F within 4 hours. 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: PIC (Person in charge) relocated TCS foods into another cooler to rapidly cool.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   TCS (Time/temperature control for Safety) foods observed in cooler not cooling at a fast enough rate to reach 41 deg F within 4 hours. 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: PIC (Person in charge) relocated TCS foods into another cooler to rapidly cool.

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Foods in cooler that were unable to cool at a fast enough rate. Foods stored in plastic pans which are placed in other outer pans. Cool air from the cooler is unable to reach the food at a fast enough rate to facilitate active cooling. 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:…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Foods in cooler that were unable to cool at a fast enough rate. Foods stored in plastic pans which are placed in other outer pans. Cool air from the cooler is unable to reach the food at a fast enough rate to facilitate active cooling. 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 with PIC about using metal pans to facilitate cooling, keeping the foods covered while in use and other approved methods. Outer pans removed.

   Official report · Item 11A ↗

   Correction status not recorded

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