TASTE OF ASIA

High Priority - Operating with an expired Division of Hotels and Restaurants license./license expired 4/1/2024. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles, walk in freezer. Raw fish over cut cabbage, walk in cooler. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut roast pork 44F, prep table less than 4 hours. Raw chicken wings 45F, glass reach in cooler for less than 4 hours.

Intermediate - Establishment advertised scallops on the menu/menu board but served imitation scallops/seafood nuggets./advertised fried scallops on menu but served scallop flavored nuggets. Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times./both kitchen hand sinks blocked by food cart/ 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./steamed shrimp, steamed chicken, egg rolls, fried rice in walk in cooler.

Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop fried rice, walk in cooler. Bowl used to scoop cooked chicken, cook line glass reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on kitchen prep table Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bag on food storage shelf, outside walk in cooler. Repeat Violation

Basic - Equipment in poor repair./reach in chest freezer door broken/back dining room.

Basic - Floor soiled/has accumulation of debris. Floor under deep fryers soiled. Walk in cooler floor soiled. Repeat Violation

Basic - Food stored on floor./a bucket of sauce on walk in cooler floor.

Basic - Ice buildup in reach-in freezer/back dining room.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket soiled. Sugar and flour containers exterior soiled.

High Priority - Container of medicine improperly stored. Bottle of advil stored over prep table in kitchen area. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. 4-1-24.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw chicken over cooked pork and mushroom in reach in cooler in the kitchen. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu 57F cold holding overnight in glass reach in cooler, discarded by manager immediately.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (70F - Cold Holding); Noodles (66F - Cold Holding) Less than 4 hours per operator moved to walk in freezer. temperature rechecked noodles 41F, cut cabbage 41F Fried rice 75F in room temperature less than 4 hours per manager time control form provided and filled. Time mark put on fried rice. Tofu 57F cold holding overnight in glass reach in cooler, discarded by manager immediately. Corrective Action Taken Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with food processor in the kitchen area. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter Corrected On-Site Repeat Violation

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Clean utensils stored between equipment and wall. Between fryer and wok station. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hand bag, cell phone and coat on dry storage rack. Corrected On-Site

Basic - Employee preparing food in customer section of dining area. Making Wonton in dining room. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Two employees on cooks line.

Basic - Floor soiled/has accumulation of debris. Through back kitchen area.

Basic - Food not stored at least 6 inches off of the floor. Buckets of sauces in Walk in cooler.

Basic - Ice scoop handle in contact with ice. In ice machine in the kitchen Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers Repeat Violation

Basic - Single-service articles improperly stored. Boxes of untensils on floor in dining area.

Basic - Single-service articles not stored inverted or protected from contamination. Container with single serve forks in kitchen area. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken, Raw pork, Raw Chicken wings in standing water. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fry station. Walk in cooler wall soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen area.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm rechecked 50 ppm. Corrected On-Site

Basic - Wiping cloth sanitizing solution stored on the floor. At front counter. Corrected On-Site Repeat Violation

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried rice 54F, noodles 53F, cut cabbage 53F/all less than 4 hours per manager, kitchen/moved to walk in cooler for temperature recovery/rechecked noodles 43F, cut cabbage 43F. Corrective Action Taken - From follow-up inspection 2024-03-29: Time Extended

Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. - From follow-up inspection 2024-03-29: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers. - From follow-up inspection 2024-03-29: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers/dining room. - From follow-up inspection 2024-03-29: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen hand sink soiled. Ice machine exterior soiled. Deep fryer panel with grease build up. Dining room reach in freezer gaskets soiled. - From follow-up inspection 2024-03-29: Time Extended

Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched./spoons and forks at to go station. - From follow-up inspection 2024-03-29: Time Extended