EOMMA CHANS CATERING

2 findings recorded on Nov 13, 2026.

1. Inspector observationItem 11C ↗

   Thawing methods

   Observed frozen fish being thawed at room temperature.***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***// 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: Person in charge moved the frozen fish under running water in the sink.//

   Inspector’s full note

   Inspection item: Inspection item 11C

   Code .04(6)(c)

   Observed frozen fish being thawed at room temperature.***SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION***// 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: Person in charge moved the frozen fish under running water in the sink.//

   Official report · Item 11C ↗

   Correction status not recorded

2. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   1,2,4Observed pans that were identified as clean stored on the rack that were stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet stacked pans. The pans were recleaned and sanitized. The pans were then allowed to dry completely before stacking.//

   Inspector’s full note

   Inspection item: Inspection item 14B

   Code .05(10)(e)

   1,2,4Observed pans that were identified as clean stored on the rack that were stacked wet.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C) Corrective Actions: Person in charge removed the wet stacked pans. The pans were recleaned and sanitized. The pans were then allowed to dry completely before stacking.//

   Official report · Item 14B ↗

   Correction status not recorded

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