TEA LAM'S CORNER

6-1D: .04(6)(i)Observed 2 containers of cooked noodles stored on a 4 hour time control and not marked with a start or discard time. Per person in charge foods had been on time control for less than 4 hours. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION 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) Corrective Actions: Foods were marked with the start and discard times.

6-1C: .04(6)(d)Multiple time/temperature control for safety (TCS) foods did not cool to 41F in 6 hours (see temperature log). REPEAT VIOLATION Cooked time/temperature control for safety food shall be cooled: 1) from 135°F (57°C) to 70°F (21°C) within 2 hours; and 2) from 70°F (21°C) to 41°F (5°C) or below within 4 hours (provided the food met the first limit). (P) Corrective Actions: Foods discarded.

11A: .04(6)(e)Facility using improper methods for cooling TCS foods. Foods cooling in deep, plastic containers while covered and stacked in standing cold hold units. REPEAT VIOLATION Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Discussed with person in charge that since facility is limited in space, they will have to limit the quantities of food they are trying to cool at a time. Recommended purchasing ice wands and cooling foods in ice baths in the vegetable sink. Recommended cooling foods in thinner portions and in metal containers.

13A: .02(1)(d)The most current inspection report from 10/14/25 was not on display (the inspection report from 2/26/25 was on display). The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: Instructed person in charge to remove the inspection report from 2/26/25 that was on display. Today's inspection report was provided to be placed on display.

1-2A: .03(2)(a)-(l), (n)Person in charge not demonstrating active managerial control. . Multiple critical violations were observed during today's routine inspection. 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)

2-2B: .03(5)(j)1&2At time of inspection, observed employee eating in front of the 3 compartment sink and beside a prep cooler. 2nd CONSECUTIVE VIOLATION FOR THE SAME CODE PROVISION ON A ROUTINE INSPECTION 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: Employee stopped eating.

3-1A: .04(2)(a)Owner could not provide the invoice for more than 20 packages of tiramisu (no manufacturers label present on packages). Per owner, the liquid yogurt was prepared at his house. Food shall be obtained from sources that comply with law. (P) Corrective Actions: Owner volunteered to discard packages of tiramisu. Tiramisu and liquid yogurt discarded.

4-2B: .05(7)(a)1Observed black mold like substance in the interior of the ice machine. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

6-1C: .04(6)(d)Cooked chicken and cooked beef not cooling at a fast enough rate to reach 41F in 6 hours. Cooling Rate: TCS foods being cooled from 135°F to 70°F in 2 hours MUST cool 0.54°F per minute (roughly 32.5°F per hour). To successfully cool from 135°F to 70°F within two hours, the food must be cooled at a rate of approximately 0.54°F per minute (135°F -70°F = 65°F total divided by 120 minutes = 0.54°F per minute) or 32.5°F per hour. TCS foods being cooled from 70°F to 41°F MUST cool 7.25°F per hour (29°F in 4 hours). To successfully cool from 70°F to 41°F within 4 hours, the food must be cooled at a rate of 0.121°F per minute (70-41 = 29°F total divided by 240 minutes = 0.121°F per minute) or 7.25°F per hour. Corrective Actions: Approved cooling methods were provided.

6-1D: .04(6)(i)Observed cooked noodles and cooked tapioca stored on a 4 hour time control and marked with times that exceeded 4 hours. When using 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; (P)
2. the food items shall be labeled with a start and discard time, not to exceed 4 hours; (Pf)
3. foods not consumed before the discard time shall be discarded; (P)
4. when combining ingredients, the start/discard time for the foods shall reflect the start/discard time of the earliest ingredient placed on time control; {P)
5. food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P)
6. written procedures TPHC shall be created in advance and made available upon the Health Authorities request. (Pf) Corrective Actions: Per person in charge, foods had been on time control for less than 4 hours. Foods were marked with the proper 4 hour time frame.

11A: .04(6)(e)Facility using improper methods for cooling cooked chicken and cooked beef. Foods cooling in deep, plastic containers, while covered and stacked in the 2 door standing prep cooler. Foods shall be cooled using one or more methods approved by the health authority (i.e., small batches, thinner portions, ice wands, blast chillers, ice as an ingredient, placing in the walk-in cooler or walk-in freezer uncovered (or partially uncovered) as long as the food is protected from overhead contamination). (Pf, C) Corrective Actions: Foods were placed in thin portions and stored uncovered on the top shelf of the reach in freezer and top shelf of 2 door standing prep cooler to rapidly cool. Discussed with owner that facility is limited to how much food they can cool at a time since they are limited with space.

12A: .04(4)(q)At time of inspection, observed a container of shredded carrots and a container of peeled radishes stored on the floor. Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C) Corrective Actions: Food removed from the floor.

2-2B: .03(5)(j)1&2Observed multiple employee beverages in prep areas. 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: Employee items were moved to a designated area.

6-1A: .04(6)(f)Observed sweetened condensed milk, whole milk, and an ube foam with temperatures stored in a fridge above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) SECOND CONSECUTIVE VIOLATION Corrective Actions: Milks were discarded.

11C: .04(6)(c)Observed broth defrosting at room temperature, and raw meats thawing in still water in the meat sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Raw meat began thawing under cold running water, and the broths were moved to the fridge.

14A: .04(4)(k)Brown sugar, salt, and sugar containers had scoops with the handles stored improperly. 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 running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. 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: Handles were stored up, and outside of the containers.

15A: .05(6)(a)Observed ice buildup in a fridge under their bar which caused the temperature of the fridge to be calibrated improperly. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

6-1A: .04(6)(f)Observed three cartons of eggs, milk, half and half, butter, and a pitcher of sea cream that were all stored above 41° F.// Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: The eggs, milk, half and half, butter and the pitcher of sea cream were discarded by the person in charge.//

10D: .04(4)(d)Observed working containers of cumin, garlic salt, red pepper sauce, starch, and mushroom seasoning with no labels.// 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) Corrective Actions: Person in charge labeled the working containers with the vietnamese and english names of each food item.//

12A: .04(4)(r)Observed Strawberry, Lychee, Peach, Mango, Passion Fruit, Dragon Fruit, Orange, Guava, Brown Sugar syrups stored under plumbing.// Food shall be protected from contamination by storing the food:

1. in a clean dry location; (C)
2. where it is not exposed to splash, dust, or other contamination; (C) and
3. at least 6 inches (15 cm) above the floor. (C)

17D: .07(4)(b)Observed employee food stored above consumer food in the prep area ( across from stove), in the prep unit ( to the left of the stove), in the reach cooler next to the ice machine.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in charge relocated the employee food to a separate shelf away from consumer food.//

18: .07(2)(m)Observed the back door was propped open in the kitchen.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Person in charge closed the door in the kitchen.//