ASIAN HOUSE

High Priority - Metal stem-type thermometer soiled. Operator cleaned and sanitized thermometer. 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 beef portioned in Saran Wrap stored over open package of cream cheese wontons in reach in freezer on cookline. Operator moved raw beef to store below wontons. -raw pork removed from original packaging stored above noodles in reach in freezer across from 3 compartment sink. Operator separated items Corrected On-Site Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cooked shrimp and chicken in reach in cooler on cookline. -Raw beef above cooked shrimp in walk in cooler Operator put raw beef below cooked food. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator had shell eggs sitting out on cookline. Discussed option of using Time as a Public Health Control. Operator moved eggs to cold holding unit and says he will keep eggs cold rather than use Time. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler on cookline has staining Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. Operator has chlorine test strips but uses quaternary for warewashing.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand wash sink on cookline has no hot water. Temping 80F. -restroom sink has no hot water. Temping 80F. Operator turned hot water on in restroom. Corrective Action Taken Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. -microwave handle on cookline -hand wash sink faucet handle on cookline has accumulation of hard water deposit on it

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Repeat Violation

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Operator remade sanitize bucket with bleach and water only. Corrected On-Site

High Priority - Live, small flying insects found -1 live fly in dining area near entrance -1 live fly in hall outside walk in cooler

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm, diluted and retested at 50PPM) Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards on prep table next to kitchen exit heavily grooved and stained.

Intermediate - Handwash sink at end of cookline near register area not accessible for employee use at all times, blocked by chairs. Operator moved chairs to unblock sink. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cookline near register area. Operator put out paper towels. Corrected On-Site

Intermediate - No soap provided at handwash sink at end of cookline near register area. Operator put out soap. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at end of cookline near register area.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas. Repeat Violation

Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -grease dripping from hood system

Basic - Floors not constructed to be easily cleanable. -floor on cookline uneven and textured, causes buildup of grease and food debris and does not allow for easy cleaning. -some tiles broken in kitchen allowing for buildup of debris

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cook items in freezers. Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared from previous day needs date marking in walk in cooler Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Floor soiled by oven with grease debris.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has built grease debris Repeat Violation

Basic - Stored food not covered. Multiple stored food items not covered in walk-in cooler Repeat Violation

Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cook items in freezers. Warning - From follow-up inspection 2025-04-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All food prepared from previous day needs date marking in walk in cooler. Warning - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Warning - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Multiple stored food items not covered in walk-in cooler Repeat Violation Warning - From follow-up inspection 2025-04-07: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has built grease debris. Warning - From follow-up inspection 2025-04-07: Time Extended

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Ready-to-eat pasta and sausages stored in the same container with raw meat in reach-in freezer near walk-in cooler. Operator removed pasta and sausages. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From upright refrigerator on cooks line at 1:35pm. Operator placed in reach-in freezer and ice bath. Re temp at 2:10pm a. pork egg rolls (47F - Cold Holding); 40f b. fried chicken (46F - Cold Holding); 40f c. milk (46F - Cold Holding) 38f From cooks line at 1:35pm a. pasta rehydrating (73F - Cold Holding) 61f 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. Will email DBPR Form 5030-104. Cleanup Of Vomit and Diarrheal Events.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink n cooks line.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1. Tung Tran Will email DBPR Form 5030-103. Employee Health Food Reporting Agreement.

Intermediate - No soap provided at handwash sink on cooks line.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. From walk-in cooler a. Cooked rice b. Multiple containers of cooked chicken Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle on floor near three-compartment sink is not labeled.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink in cooks line when turning valve on.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Ceiling/ceiling tile shows damage or is in disrepair above cooks line and three-compartment sink.

Basic - Equipment in poor repair. Bottom shelf of prep table in kitchen is rusted.

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

Basic - Food stored on floor. Five gallon container of cooking oil stored on floor on cooks line. Repeat Violation

Basic - Ice buildup in reach-in freezer.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights not shielded in kitchen area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.

Basic - Reach-in cooler on cooks line interior have accumulation of soil residues.

Basic - Stored food not covered. From walk-in cooler items not covered. a. Cut carrots b. Peeled onions c. Cut cabbage

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