Mesun Health & Rehabilitation Center

3 findings recorded on Oct 1, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed kimbap (cooked beef with steamed vegetables) sitting on the prep table with the intention to be kept at room temperature. Per person in charge (PIC), the kimbap had been sitting out at room temperature for less than 4 hours. ***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION*** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The kimbap was placed on time control.//

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed kimbap (cooked beef with steamed vegetables) sitting on the prep table with the intention to be kept at room temperature. Per person in charge (PIC), the kimbap had been sitting out at room temperature for less than 4 hours. ***SECOND CONSECUTIVE VIOLATION OF THE SAME CODE PROVISION*** Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The kimbap was placed on time control.//

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed steamed broccoli, boiled napa cabbage, two containers of rice, one container of cooked chicken, and miso soup with cut cabbage that did not cool at a fast enough rate. (See temperature log).// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The two containers of rice and one container of cooked chicken was discarded. The person in charge (PIC) placed the steamed broccoli, miso soup, and boiled napa cabbage in an ice bath after the first temperature. After the second temperature, the items were placed in the walk in…

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed steamed broccoli, boiled napa cabbage, two containers of rice, one container of cooked chicken, and miso soup with cut cabbage that did not cool at a fast enough rate. (See temperature log).// Cooked time/temperature control for safety food shall be cooled: 1) within 2 hours from 135°F (57°C) to 70°F (21°C); and 2) within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or below. (P) Corrective Actions: The two containers of rice and one container of cooked chicken was discarded. The person in charge (PIC) placed the steamed broccoli, miso soup, and boiled napa cabbage in an ice bath after the first temperature. After the second temperature, the items were placed in the walk in freezer. //

   Official report · Item 6-1C ↗

   Correction status not recorded

3. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Facility using improper methods for cooling for time/temperature control foods. Foods were cooling in plastic containers filled to the top in the walk in cooler. After the initial cooling temperature, the foods were cooling in an improper ice bath (the ice did not cover all portions of the container).// 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…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Facility using improper methods for cooling for time/temperature control foods. Foods were cooling in plastic containers filled to the top in the walk in cooler. After the initial cooling temperature, the foods were cooling in an improper ice bath (the ice did not cover all portions of the container).// 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 cooling foods in shallow pans, cooling foods with the lid uncovered where no cross contamination can occur or items can be placed in the walk in freezer.//

   Official report · Item 11A ↗

   Correction status not recorded

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