DUMPLING MASTER

2 findings recorded on Aug 17, 2026.

1. Inspector observationItem 6-1B ↗

   Hot holding temperatures

   ******SECOND CONSECUTIVE REPEAT VIOLATION********Observed rice hot holding in a rice cooker at 101F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Rice discarded.

   Inspector’s full note

   Inspection item: Inspection item 6-1B

   Code .04(6)(f)

   ******SECOND CONSECUTIVE REPEAT VIOLATION********Observed rice hot holding in a rice cooker at 101F. Time/temperature control for safety food shall be maintained at 135°F (57°C) or above. (P) Corrective Actions: Rice discarded.

   Official report · Item 6-1B ↗

   Correction status not recorded

2. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   ******SECOND CONSECUTIVE REPEAT VIOLATION********Observed cleaned cups stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Cups moved to warewashing to be re-cleaned.

   Inspector’s full note

   Inspection item: Inspection item 14B

   Code .05(10)(a)

   ******SECOND CONSECUTIVE REPEAT VIOLATION********Observed cleaned cups stacked wet. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; (C) and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry. (C) Corrective Actions: Cups moved to warewashing to be re-cleaned.

   Official report · Item 14B ↗

   Correction status not recorded

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