QIAO LIN HOTPOT

2-2B: .03(5)(k)1&2Observed 2 employee drinks in single-use water bottles stored on prep counters in the kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Bottles were discarded.

6-1C: .04(6)(d)Observed cooked root fungus, cooked bean curd, and cooked seaweed that did not cool to 41 F degrees from the previous night. 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: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling Time/temperature control for safety foods (TCS). Observed foods cooling in deep plastic containers while covered in a standing prep cooler. Managers could not provide cooling logs indicating that food cooled to 41 F within 6 hours. 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 proper cooling methods with managers (cooling foods in metal containers, in ice baths, and also can cool foods in ice water, and recommended keeping cooling logs of foods to ensure they cool properly.

13A: .02(1)(f)(1)Facility did not have its most recent inspection posted from 5/7/26. The inspection report on display was from 3/11/26. The permit holder shall post the permit as in a location in the food service establishment that is conspicuous to consumers. (C) Corrective Actions: The most recent inspection report was posted.

14B: .05(10)(e) 1,2,4Observed multiple clean dishes 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: Dishes were taken to the dish machine to be washed, rinsed, and sanitized.

1-2A: .03(2)(a)-(n),(p)Several risk factor violations were observed during today's inspection resulting in an unsatisfactory score as a result of an overall lack of active managerial control. It is the responsibility of the person in charge to ensure compliance with the food code by demonstrating active managerial control within their facility. (Pf)

2-2D: .06(2)(o)Container of food stored in front handwashing sink; employee washing dishes in the handwashing sink next to dish machine; employee using handwashing sink to fill food container in front. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: Handwashing sinks cleaned and sanitized. Employees discontinued using handwashing sinks for other operations.

12A: .04(4)(u)Garnishes kept on counter in open containers in front of meat slicer exposed to customers passing by. All food, whether on display, being prepared for service or placed for consumer self-service shall be protected from contamination from consumers standing or sitting within eight feet of the food. (P) Corrective Actions: Garnishes moved back to prep area.

12C: .04(4)(m)Wiping cloth stored in quat sanitizer solution observed at a concentration of 0ppm. Cloths in-use for wiping counters and other equipment surfaces shall be stored in sanitizer of the appropriate concentration in-between uses and laundered daily. (C) Corrective Actions: New sanitizer solution made.

14A: .04(4)(k)Bowls being used as scoops in dry foods; handle touching food in dry food container; stirring spoons stored in room temperature water at drink prep area. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Bowls removed; handle placed upright; spoons put in dry container.

14B: .05(10)(e) 1,2,4Several food containers stored as clean stacked together wet. Clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. (C)

15A: .05(1)(a)Facility using bamboo steamer baskets and wood planks that are split. Utensils and food-contact surfaces of equipment shall be made of materials that do not allow the migration of deleterious substances or impart colors, odors, or tastes to food and under normal use conditions, and shall be: (P) safe (P), durable, corrosion-resistant, and nonabsorbent. In addition, materials shall be sufficient in weight and thickness to withstand repeated warewashing and shall be finished to have a smooth, easily cleanable surface. Materials shall be resistant to pitting, chipping, crazing, scratching, scoring, distortion and decomposition. (C) Corrective Actions: Utensils discarded.

15A: .05(1)(i)Plastic film remaining on shelves; shelving lined with a metal piece that is not easily cleanable due to the sides not being solid; cardboard lining shelf in front area. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C)

15B: .05(3)(h),(i)Facility does not have quat test strips. A test kit or other device that accurately measures the concentration in mg/L (or ppm) of sanitizing solutions shall be provided. (Pf)

3-1C: .04(1)Several dented cans. Food shall be safe, unadulterated, and honestly presented. (P) Corrective Actions: Cans discarded.

3-1D: .04(5)(f)The parasite destruction letter provided for the snakehead, frog legs, and shrimp paste states freezing time and temperatures are not sufficient for parasite destruction. Before service or sale in ready-to-eat form, raw, raw-marinated, partially cooked, or marinated-partially cooked fish shall be:

1. Frozen and stored at a temperature of -4°F (-20°C) or below for a minimum of 7 days (168 hours) in a freezer; (P)
2. Frozen at -31°F (-35°C) or below until solid and stored at -31°F (-35°C) or below for a minimum of 15 hours; (P) or
3. Frozen at -31°F (-35°C) or below until solid and stored at -4°F (-20°C) or below for a minimum of 24 hours. (P)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw duck above raw beef skewers in the stand-up cooler. Observed duck intestines above carrots, raw beef above parsley, and raw duck above raw fish and beef in the open top cooler. Observed unwashed vegetables above the ready-to-eat tofu in the walk-in cooler. Observed raw duck above fish, raw duck intestines above carrots, and raw chicken outside of the original container above beef in the walk-in freezer. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of below, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Fruits and vegetables before they are washed; (P) (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Food was rearranged.

4-1A: .04(4)(n)1Employee handling raw pork kidney with gloves then touched carrots. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. (P) Corrective Actions: Employee removed gloves and washed hands. Carrots discarded.

4-2B: .05(7)(a)1Several plates, bowls, and cooking vessels observed with debris on food contact surface. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1A: .04(6)(f)Several Time/Temperature Control for Safety foods (TCS) (beef, duck intestines, duck gizzards, etc.) in the open-top cooler in front prep area not maintaining 41F or below. Several TCS foods on the prep counter not maintaining 41F or below. See temp log. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Foods discarded.

6-1D: .04(6)(i)Facility uses time control for soups for self-service, but not listed in the time control procedures. Timers used for time control only count down from 90 minutes. Time control procedures state that timers need to count down for 4 hours. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours:

1. hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P)
2. the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf)
3. foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P)
4. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
5. written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf)

10D: .04(4)(d)Several seasonings and sauces by cooking area in working containers not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)