ASIAN STAR

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using wrong kind of bleach. * Operator went to store and purchased correct bleach. Corrected On-Site** Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over krab rangoon. Raw pork over cooked pork. Operator reorganized Corrected On-Site** Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Outside of bulk flour, cornstarch containers has debris Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop general tos chicken

Basic - Food not stored at least 6 inches off of the floor. Cases of pork kept on walk in cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers close to hand sink in kitchen entrance . Outside of three compartment sink A/c vents over three compartment sink

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over cooked pork in walk in freezer. Raw chicken stored over wonton wrappers in walk in freezer.

High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed onions.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked bourbon chicken and cooked general tos chicken in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yellow rice 108 F and white rice 72F reheating for 2.5 hrs .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork kept in cook line for 2.5 hrs with temperature of 50F, book choy kept in cook line for 2.5 hrs with temperature of 63F. Inspector ask manager to place in cooler for rapid cooling. Corrective Action Taken

High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.Yellow rice 108F, white rice 72F reheating for two hours with temperature of 72F.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers kept by three bay sink have debris in the outside. Outside of three bay sink

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at kitchen entrance blocked by stool, hand sink located by three bay sink blocked by boxes.

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drink stored over make table in cook line. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone and wallet stored over reach in cooler in cook line. Corrected On-Site Repeat Violation

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Owner cooking while wearing a watch. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk behind three bay sink

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operas using bleach not approved for food contact surfaces

Intermediate - Handwash sink used for purposes other than handwashing. Plate in hand sink on cook line Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone and wallet on prep table and shelf above prep table Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents -Exterior of microwave -Under microwave and shelf above prep cooler -Gaskets in freezer and prep cooler -Prep table not in Use that is used for storage is heavily soiled inside and out

High Priority - Metal stem-type thermometer soiled. Corrected On-Site

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Underneath prep table soiled with debris

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

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork stored over vegetables in reach in freezer. Corrected On-Site Repeat Violation

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 chicken stored over raw pork in walk in freezer. Corrected On-Site

Intermediate - Microwave missing fan guard cover/splatter shield. Microwave rusted inside.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.Pork removed from freezer yesterday with no date.

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

Basic - Floor soiled/has accumulation of debris.Debris on floor under fryers.

Basic - Food not stored at least 6 inches off of the floor.Chilis bucket kept directly on floor. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Outside of three bay sink have debris and stains. Table under rice warmer have debris.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in coolers on cook line have debris.

Basic - Single-service articles not stored inverted or protected from contamination.To go containers kept on cook line. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.Slow drain on hand wash sink located in cook line. Corrected On-Site

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

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

High Priority - Raw animal food stored over or with unwashed produce.Raw chicken stored over onions on walk in cooler. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over ready to eat sauces on walk in cooler. Evidence of liquid coming out of chicken package dripping into bag that chicken was stored. 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.Raw chicken stored over raw pork in walk in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked diced pork kept on reach in cooler across from woks for less than 4 hrs with temperature of 46F. Corrected On-Site Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Open can of energy drink stored on prep table that had cabbage and broccoli. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Owner wearing a smart watch, ring and bracelet while cooking.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler shelve has mold like substance.

High Priority - Raw animal food stored over or with unwashed produce.Raw pork stored over onions in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored over cooked beef in walk in cooler.

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 chicken stored over raw pork in walk in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cooked pork stored in reach in cooler across from woks for less than 4 hrs with temperature of 47F. Ask manager to change locations. Corrective Action Taken Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler across from woks have debris.

Basic - Screening is not 16-mesh to the inch.Screen on back exit door.

Basic - Standing water in floor drain/floor drain draining very slowly.Clogged drain under woks in cook line. As I was washing my hands in hand sink located in cook line the water was coming out of drain. Inspector opened the sinks and flush bathroom to make sure it was not sewage back up.

Basic - Time/temperature control for safety food thawed in an improper manner.Chicken been thawed in standing water.

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

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Allreach in coolers have food debris. - From follow-up inspection 2022-02-17: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation - From follow-up inspection 2022-02-17: Time Extended

High Priority - - From initial inspection : High Priority - Chlorine sanitizer in bucket not at proper minimum strength. Sanitizer reading less than 10ppm. Remade to reach 50ppm. Corrected On-Site - From follow-up inspection 2021-09-22: Observed on 9-21-21 Chlorine use not at proper minimum strength Time Extended Corrected On-Site - From follow-up inspection 2021-09-24: Observed 9-24-21 Use chlorine and was not at proper minimum strength. Time Extended Corrected On-Site

Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Repeat Violation - From follow-up inspection 2021-09-22: Observed on 9-21-21 Hood system still dirty per manager last time that was clean was June. Time Extended - From follow-up inspection 2021-09-24: Observed on 9-24-21 Hood still dirty Time Extended

Basic - Exterior door has a gap at the threshold that opens to the outside.

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