Masterpiece

5 findings recorded on Jul 15, 2026.

1. Inspector observationItem 6-1A ↗

   Cold holding

   Observed several time/temperature control for safety foods cold holding above 41F in prep cooler directly across from cooking area. (see temperature log)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

   Inspector’s full note

   Inspection item: Inspection item 6-1A

   Code .04(6)(f)

   Observed several time/temperature control for safety foods cold holding above 41F in prep cooler directly across from cooking area. (see temperature log)// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods were discarded.//

   Official report · Item 6-1A ↗

   Correction status not recorded

2. Inspector observationItem 6-2 ↗

   Date marking and disposition

   Observed several whole ducks, cooked chicken, and cut cabbage prepared more than 24 hours ago not marked with a date. Observed several open containers of tofu that were labeled with an incorrect open date.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge knew when foods were prepared or opened. Accurate date mark labels were added.//

   Inspector’s full note

   Inspection item: Inspection item 6-2

   Code .04(6)(g)

   Observed several whole ducks, cooked chicken, and cut cabbage prepared more than 24 hours ago not marked with a date. Observed several open containers of tofu that were labeled with an incorrect open date.// Refrigerated, ready-to-eat, time/temperature control for safety foods prepared and held in a food establishment for more than 24-hours shall be clearly marked to indicate the date of prep or the date by with the food shall be consumed, sold, or discarded when held at 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. (Pf) Corrective Actions: Person in charge knew when foods were prepared or opened. Accurate date mark labels were added.//

   Official report · Item 6-2 ↗

   Correction status not recorded

3. Inspector observationItem 14B ↗

   Utensil, equipment and linen storage

   1,2,4Observed several bowls and metal containers stacked wet while stored as clean. ***SECOND CONSECUTIVE VIOLATION***.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

   Inspector’s full note

   Inspection item: Inspection item 14B

   Code .05(10)(e)

   1,2,4Observed several bowls and metal containers stacked wet while stored as clean. ***SECOND CONSECUTIVE VIOLATION***.// Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

   Official report · Item 14B ↗

   Correction status not recorded

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