ASIAN POP

High Priority - Container of medicine improperly stored. Bottle of Nexium stored above prep table across from cook line. Manager removed Nexium during inspection. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm. Warning

High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line sushi roll container in reach-in cooler across from cook line.

High Priority - Raw animal food stored over or with unwashed produce. Raw fish stored over cucumbers in reach-in cooler across from kitchen prep table. Manager removed fish during inspection. Shell eggs stored over lemons in reach-in cooler next to back door. Manager placed eggs on bottom shelf. 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. Raw beef stored over dough in reach-in freezer next to three compartment sink.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawing in reach-in cooler across from kitchen prep table.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in reach-in cooler at end of cook line: chicken (52F - Cold Holding); tofu (51F,52F,50F,51F - Cold Holding. Owner stated items stored in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in front counter cooler: tuna (45F - Cold Holding); salmon (46F - Cold Holding); cream cheese (45F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler across from front counter in sushi area: tuna (44F,45F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Items stored in reach-in cooler at end of cook line: chicken (52F - Cold Holding); tofu (51F,52F,50F,51F - Cold Holding. Owner stated items stored in cooler overnight. Items stored in reach-in cooler across from cook line grill: cabbage (47F - Cold Holding); shrimp (48F - Cold Holding). Owner stated items placed in cooler two hours prior to temperature being taken. Manager moved items to reach-in freezer to reduce temperature to 41F. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Ice bin in kitchen. Shelves in reach-in cooler across from dish machine.

Intermediate - Handwash sink used for purposes other than handwashing. Eel being thawed in front counter hand washing sink. Manager removed eel during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No hand towels at hand washing sink across from cook line. Manager pry and towels during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken stored in reach-in cooler across from cook line. Manager stated chicken was prepared the previous morning.

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar from container in dry storage room.

Basic - Cardboard used to line nonfood-contact shelves. Cardboard on shelf beneath cook line grill.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna thawing in reach-in cooler across from kitchen prep table.

Basic - Employee eating/drinking in a food preparation or other restricted area. Employee drinking in kitchen.

Basic - Equipment in poor repair. Microwave in kitchen rusty.

Basic - Food stored on floor. Plastic container of soy sauce stored on floor in dry storage room.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer across from cook line.

Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on cook line oven.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of dish machine next to three compartment sink. Can opener on kitchen prep table.

Basic - Single-service articles improperly stored. Chopsticks stored on floor behind front counter.

Basic - Single-service articles not stored inverted or protected from contamination. Aluminum to go pans stored in back of kitchen.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored above starch in dry storage room.

Basic - Stored food not covered. Sushi roll and chicken stored in reach-in cooler across from cook line. Dumplings stored in reach-in freezer across from cook line.

Basic - Time/temperature control for safety food thawed in an improper manner. Eel thawing in front counter hand washing sink without running water. Owner moved eel to kitchen prep sink and placed eel under running water. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers and lettuce stored over dressing in reach-in cooler across from kitchen prep table.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind dish machine.