Dao's Tai Pan's Restaurant

Violations (2)

• 4f6dff17-b576-4b4e-b5b4-33294d71cc44Corrected on site

  Proper cooling methods used; adequate equipment for temperature control

  3-501.15 (A) Cooling shall be accomplished in accordance with the time and temperature criteria specified under § 3-501.14 by using one or more of the following methods based on the type of FOOD being cooled: (1) Placing the FOOD in shallow pans; (2) Separating the FOOD into smaller or thinner portions; (3) Using rapid cooling EQUIPMENT; (4) Stirring the FOOD in a container placed in an ice water bath; (5) Using containers that facilitate heat transfer; (6) Adding ice as an ingredient; or (7) Other effective methods. FOODS PREPARED AND PLACED IN REACHIN ON COOKLINE foods not cooled to 41F after preparation 3/27/2026 11:28:36 AM -07:00 - fried tofu: 67 °F 3/27/2026 11:28:38 AM -07:00 - garlic in oil: 72 °F 3/27/2026 11:28:38 AM -07:00 - sprouts: 70 °F

  Food Temperature Control

• 0e17818e-7dc1-451d-afd9-2e6f7567fd80

  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). RICE SCOOP STORED rice spoon in standing room temperature water

  Proper Use of Utensils