ASAIN GRILL

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over cooked pork in flip top cooler. Operator relocate eggs Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken hot held at 111 degrees Fahrenheit in kitchen. As per operator, chicken had cooked 30 minutes prior to the inspection. Advice operator to reheat chicken to 165 degrees Fahrenheit. Corrective Action Taken

Basic - Food stored on floor. -Observed container with cooking oil stored on kitchen floor.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside walk in freezer.

Basic - Time/temperature control for safety food thawed in an improper manner. -Observed duck meat thawing at room temperature in prep sink.

Intermediate - Handwash sink not accessible for employee use at all times. Blocked by plastic keg

Intermediate - Handwash sink used for purposes other than handwashing. Used to store scouring pad

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.vound flip top two door cooler at cabbage, pork (45-46°F - Cold Holding), chef setting was hit by mistake and lowered setting to colder setting.

Basic - Buildup of food debris/soil residue on equipment door handles.