ASIA #1

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw open pork over cooked pork in walk in freezer. Operator reorganized food Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Cooking equipment stored in back hand sink. Operator removed Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at back hand sink. Operator provided paper towels Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while preparing food

Basic - Food stored on floor. Container of raw meat stored on floor. Operator elevated Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Frigidaire reach in freezer by triple sink, trays and containers of raw steak above bags of non commercially packaged raw pork dumplings. Employee began to rearrange items for proper separation. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In cookline Hotpoint refrigerator, containers of cooked ehg rolls, tempura chicken, and wontons missing date marks when prepared. Per employee prepared on 9-7. 2) In walk in cooler, containers of cooked egg rolls missing date mark. Per manager prepared on 9-7.

Basic - Bowl or other container with no handle used to dispense food. Plastic soup cup in bulk sugar container. Manager removed. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in freezer, bagged personal food on shelf with bagged food for public. Employee moved food away from public food items. Corrected On-Site

Basic - Food stored on floor. 1) Buckets of prepared food on floor in walk in freezer. 2) Containers of fryer oil on floor in kitchen. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Under prep table opposite cookline, fried wings 72F at 3:00pm (Cooked cooling since 12:00pm); crab rangoons 76F at 3:00pm (Cooked cooling since 12:00pm). Employee moved both items to reach in freezer to rapid cool to 71F. Corrective Action Taken

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, containers of raw shrimp and cut beef on shelf above container of portioned cooked noodles and bus pan of raw chicken above buckets of sauce. Employee began rearranging items for proper separation . Corrective Action Taken

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. In kitchen fliptop upper, raw shell eggs (41-52F - Ambient). Observed eggs over stacked above chill line. Per employee eggs in unit approximately 2.5 hrs. Employee removed over-stacked eggs and place in walk in cooler to rechill. Corrective Action Taken

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed water bottles on prep table by meat slicer.

Basic - Food stored on floor. Fryer oil containers on floor in kitchen.

Basic - Insect control device installed over food preparation area. Insect control device on top shelf above make table. Employee disconnected and moved from line. Corrected On-Site

Basic - Stored food not covered. In walk in cooler at proper temperature, cooked egg rolls and buckets of sauce not covered. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of water at cook line not labeled.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, container of raw chicken skewers above container of bagged cooked pork ribs. Neither in original commercial packaging. Employee began to rearrange items for proper separation. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker on hose bibb with attached hose under triple sink.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Trays of frozen prepped raw chicken in walk in freezer not date marked from when prepared.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging under triple sink.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table by meat slicer. Employee removed phone. Corrected On-Site

Basic - Food stored on floor. Containers of fryer oil on floor by back door.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Shelves inside fliptop unit at cook line are rusted.

Basic - Stored food not covered. In walk in cooler, container of krab rangoons at proper temperature not covered. Employee wrapped container. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork wontons inside black hot point refrigerator in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

High Priority - Raw chicken stored over bag of whole carrots inside walk in cooler. Operator moved raw chicken to bottom shelf and stored correctly Corrected On-Site

Basic - Bowl or other container with no handle used to dispense sugar in dry storage area. Operator removed Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. 1. Bucket with raw chicken wings on floor inside walk in freezer. 2. Containers of frying oil on floor in storage area. Operator elevated Corrected On-Site

Basic - Walk -in cooler interior/shelves have accumulation of soil residues.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. Sugar and salt container not labeled in dry storage area. Operator labeled sugar and salt on containers. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored over bag of whole carrots inside walk in cooler. Operator moved carrots and stored correctly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork wontons inside black hot point refrigerator in cook line. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shelled eggs inside all in cooler. Operator moved raw chicken to bottom shelf and stored correctly. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Fried rice in cook line held less than 4 hours using TPHC without time marking. Operator placed time mark on fried rice. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth above 200ppm chlorine, operator remade to 100ppm chlorine. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Operator put hat on Corrected On-Site Repeat Violation

Basic - Stored food not covered. 1.Rice in dry storage room not covered. 2. Cooked chicken inside walk in Cooler . Operator covered Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RIF-raw beef over dumplings, Employee placed raw beef under RTE food. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top in cook line. -shell eggs (43-50F - Cold Holding) -cut cabbage (39-52F - Cold Holding) Per employee food held less than 4 hours, observed food stored above the rim line, employee removed food out of temperature , placed on WIC for a quick chill Corrective Action Taken

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster emailed Corrective Action Taken

Basic - Employee with ineffective hair restraint while engaging in food preparation. 3 employees working on cook line without hair net Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Bowl containers stored wet, Employee removed to be dry. Corrective Action Taken

Basic - Food stored on floor. Container of soy sauce, inside WIC, Employee placed on shelf. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters along the cook line.

Basic - Stored food not covered. Dry goods storage, 2 bags of flour open, 3 containers of rice, Employee placed lids and tied bags. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Based on temperatures taken (fried rice 92-96F @ 3:20pm (cooling approximately 1.25 hrs) to 86-87F @ 3:50pm) rice will not reach 70F at 2 hrs. Employee spread rice onto sheet pans and placed in walk in cooler to rapid chill. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. On speed rack in walk in freezer, sheet pans of raw chicken mixed in above sheet pans of raw scallops and raw beef. Employee began to rearrange pans to properly separate. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop unit upper section cooked noodles (40-54F - Cold Holding). Noodles over stacked above chill line in container. Per employee in line less than 2 hrs. Over-stacked portions removed and placed in lower cooler to rechill. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket at 200ppm chlorine. Employee remade to proper 100ppm chlorine. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager unable to find original form. New form provided. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Plastic to go cup in container of sugar. Employee removed and cup and replaced w/ handled scoop. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employees on cook line at start of inspection. Employees put on hats. Corrected On-Site

Basic - Food stored on floor. Containers of fryer oil and buckets of soy sauce on floor in kitchen area. Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between fliptop unit and prep table. Manager removed knives to be cleaned. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior top of microwave has food debris. Employee cleaned. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Drink bottle in bottom of fliptop cooler unit. a manager removed bottle. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Three buckets of sugar, salt, and msg on shelf opposite cookline not labeled. Employee properly labeled. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed 2 containers of fried rice cooling with a cover plastic. Employee removed Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork made early morning on 11/30/21. Employee dated Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor.bag of rice. Employee removed and stored properly Corrected On-Site Repeat Violation

Basic - Food stored on floor. -Soy sauce- WIF -Cooking oil-storage area - bag of rice- storage area Employee moved to shelves Corrected On-Site Repeat Violation

Basic - Wet mop not stored in a manner to allow the mop to dry. Employee cleaned and stored properly Corrected On-Site

High Priority - Pesticide labeled for household use only present in establishment. Observed two cans of Ortho Home bug spray stored in dry storage. Cans removed by manager. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shell eggs in walk in cooler. Shell eggs moved to lowest shelf in separate part of walk in cooler. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken on steel pan covered in plastic wrap stored over raw beef co weed in plastic wrap in walk in freezer. Chicken moved to lowest rack by manager. Corrected On-Site Repeat Violation

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken and cooked noodles in walk in cooler cooling while covered in plastic wrap at 12:30PM. Cooling since 11AM. Plastics removed by manager. Corrected On-Site

Intermediate - Food thermometer not calibrated according to manufacturer's specifications. Provided instructions to calibrate thermometer but establishment lacked the tools to fix it while inspector was on site. Corrective Action Taken

Basic - Food stored on floor. Observed three large bags of rice, three buckets of soy sauce and two containers of oil on floor in kitchen. All items either moved to shelves or had an empty bucket placed under them. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth on prep table in kitchen. Cloth moved to sanitizer bucket by manager. Corrected On-Site Repeat Violation