SUGARPHIN

2 findings recorded on Oct 27, 2026.

1. Inspector observationItem 6-1C ↗

   Cooling time and temperature

   Observed three containers of cooked mungbean that did not reach 41F after cooling overnight. (see temp log) Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Food items were discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1C

   Code .04(6)(d)

   Observed three containers of cooked mungbean that did not reach 41F after cooling overnight. (see temp log) Time/temperature control for safety food shall be cooled within 4 hours to 41°F (5°C) or less if prepared from ingredients at ambient temperature, such as reconstituted foods and canned tuna. (P) Corrective Actions: Food items were discarded.

   Official report · Item 6-1C ↗

   Correction status not recorded

2. Inspector observationItem 11A ↗

   Cooling methods and equipment

   Observed three containers of cooked mungebean that were cooled in a way that did not allow for proper cooling, two were large batches in upright cooler, covered, and all were stored at the bottom of the upright cooler. 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: Food was…

   Inspector’s full note

   Inspection item: Inspection item 11A

   Code .04(6)(e)

   Observed three containers of cooked mungebean that were cooled in a way that did not allow for proper cooling, two were large batches in upright cooler, covered, and all were stored at the bottom of the upright cooler. 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: Food was discarded and better cooling methods discussed with PIC.

   Official report · Item 11A ↗

   Correction status not recorded

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