Schofield Oriental Market

Year by year

Inspections

1. May 14, 2026 Routine · 1 priority foundation, 3 core, 1 repeat
   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. Train staff on propere cooling techniques.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Provide scoops to dispense food in storage bins.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     TCS FOOD - SLACKING

     Boxes of chicken and pork being held out at troom temperature.Product currently frozen. Product needs to be in a freezer or cooler.

     Correction: Adjust procedures or methods to properly slack food products before preparation.

     Code 3-501.12

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     When cooling shrimp. do not use the freezer, it is recommended to use the cooler which has more air flow allowing product to cool faster.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Do not wrap cooked shrimp in plastic wrap until product reaches proper cold holding temperature of 41 when placed in the cooler)

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

2. May 28, 2025 Routine · 1 priority, 2 priority foundation, 2 core
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Chicken in the deli counter case was at 115. Chicken must be held above 135 F. If unit can't maintain temperature then must use time as the control.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. The sinks in the kitchen were not set up in correct order. The sinks must be set up to wash, rinse then sanitize.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     WHERE TO WASH

     Employee observed washing hands in an unapproved sink. Please instruct staff to use correct sink for handwshing at the deli counter.

     Correction: Employees shall wash their hands in a designated handwash sink. Handwashing is prohibited in food preparation, warewashing and mop sinks.

     Code 2-301.15

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Provide scoops with handles to dispense ingredients.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     FOOD LABELS - PROVIDED

     Packages of fish in the reachin cooler did not have labels on them once theya re removed from the main shipping box. Either keep in the box or get individual labels from the manufacturer.

     Correction: Packaged foods shall be labeled as required by law.

     Code 3-602.11 (A)

3. Jun 19, 2024 Routine · No items found

   No violations cited.

4. Jun 5, 2023 Routine · No items found

   No violations cited.