C & B Super Market

Year by year

Inspections

1. Jun 18, 2026 Routine · 2 priority, 3 priority foundation, 2 core, 3 repeat
   • Serious Priority

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Do not store personal food in the walk in cooler.

     Correction: Discard foods from unapproved source.

     Code 3-201.11 (A)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - HOT HOLDING

     All food items in the glass hot holding unit and the steamwell were below 135 degrees. All food items were pulled from the units and discarded. All product must maintain a temperature of 135 degrees or higher.

     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 Repeat

     PERSON IN CHARGE - HOT AND COLD HOLDING

     The Person in Charge (PIC) is not monitoring the food temperatures for foods during hot and cold holding. The personin charge needs to train staff in proper procedures for hot holding.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     All ready to eat foods held in cooler longer than 24 hrs need to be date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     The automatic paper towel dispenser is not working. Replace battery.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     TCS FOOD - SLACKING

     Sausage being thawed at room temperature. Thaw in refrigerator or start the cooking process.

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

     Code 3-501.12

   • Not serious Core

     MAINTAINING PREMISES, UNNECESSARY ITEMS AND LITTER

     The main kitchen prep area needs to be organized and cleaned. Remove a lot of the personal items from the kitchen.

     Correction: Items that are unnecessary to the operation of the food establishment shall be removed from the premise.

     Code 6-501.114

2. Aug 13, 2024 Routine · 3 priority, 3 priority foundation, 1 core
   • Serious Priority

     COMPLIANCE WITH FOOD LAW - UNAPPROVED SOURCE

     Pickled greens observed for sale without proper label and without obtaining proper approval.

     Correction: Jars of pickled greens removed from sale. Must submit paperwork to state - contact me for help with this when you are ready.

     Code 3-201.11 (A)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Food items for sale in both hot cases were improperly hot-held between 100 and 120°F, including marinated spicy pork, bamboo pork, cooked mushrooms, and sausage. Items able to be reheated within safe timeframe.

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

     Code 3-501.16 (A) (1)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Kitchen prep cooler found to be malfunctioning and not able to provide cooling. All nonshelf-stable food items were at room temperature for extended period of time and were discarded during the inspection, including lettuce, bubble tea topping, garlic sauce, house-made chili pepper sauce, cilantro, house-made fish sauce, onion, jalapeno pepper, Hmong-style sausage, and banh mi vegetables (pickled carrot and radish) which had developed numerous areas of mold due to insufficient cold-hold temperatures.

     Correction: All TCS items were discarded during the inspection. Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Monitor cold-hold temperatures regularly.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HOT AND COLD HOLDING

     Staff members are not monitoring cold-hold and hot-hold food temperatures.

     Correction: The person in charge shall ensure that routine temperature monitoring is conducted on foods during hot and cold holding.

     Code 2-103.11 (I)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Numerous nonshelf-stable food items found lacking datemarking, including sliced jalapeno peppers, house-made fish sauce, house-made chili pepper sauce, pickled greens, and minced ginger.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometers for ambient air monitoring in main deli hot case and kitchen prep table found not to be functional and unable to be read.

     Correction: Calibrate or replace thermometer.

     Code 4-203.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     A number of food items were found stored on the floor of the walk-in cooler, including a case of pad thai noodles, a case of pho noodles, and a case of whole garlic cloves.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

3. Aug 16, 2023 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no current certified food manager for this establishment. Lao's certificate has expired.

     Correction: Provide an approved certified food protection manager in the food establishment by July 10, 2023.

     Code 12-201.11 (A) (1)