CONDITIONAL
Taishoken Gets Conditional Pass on Reinspection
September 26, 2025
2:00 PM - 3:40 PM
Reinspection Inspection
3
Total Violations
2
Major
1
Minor
2
Corrected On Site
Inspector's Report
Reinspection found improper cooling of pork broth and pork belly at 60°F after two hours, requiring immediate correction with ice baths and shallow pans. Black mold-like substance discovered inside ice machine chute requires cleaning by September 15th. Floor debris behind bar was corrected on site.
Violations Cited
3
#14
MAJOR
Food Contact Surfaces: Clean and Sanitized
Why This Matters
Dirty cutting boards and utensils cause 76% of cross-contamination. Biofilms protect bacteria from cleaning. One contaminated surface spreads pathogens to dozens of foods.
What Was Observed
Black mold-like substance observed on interior surface of ice machine chute. Ice deflector panel cleaned but interior still requires cleaning and sanitizing.
CA Retail Food Code: Section 114099, 114099.6, 114117
#9
CORRECTED
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
Large pot of cooked pork broth and deep container of pork belly measured at 60F after 2 hours of cooling in reach-in cooler. Foods must cool from 135°F to 70°F within 2 hours, then 70°F to 41°F within 4 hours. Corrected by placing broth in ice bath and transferring pork belly to shallow metal trays.
CA Retail Food Code: Section 114002, 114002.1
#9
CORRECTED
MAJOR
Proper Cooling Methods
Why This Matters
Improper cooling is the #1 cause of restaurant foodborne illness. Clostridium perfringens spores germinate and multiply rapidly during slow cooling.
What Was Observed
Large pot of cooked pork broth and deep container of pork belly measured at 60F after 2 hours of cooling in reach-in cooler. Foods must cool from 135°F to 70°F within 2 hours, then 70°F to 41°F within 4 hours. Corrected by placing broth in ice bath and transferring pork belly to shallow metal trays.
CA Retail Food Code: Section 114002, 114002.1