Asian Garden

OBSERVED MADE-IN-HOUSE HOT CHILI OIL MIXTURE ON COUNTER ABOVE 41F (OBSERVED AT 64F). CA: TCS FOODS BEING COLD HOLD MUST REMAIN AT 41F OR BELOW AT ALL TIMES. COS: DISCUSSED WITH PIC THAT HOT CHILI OIL MUST REMAIN IN COOLER, OR IF LEFT OUT DURING LUNCH RUSH, MUST USE TIME AS PUBLIC HEALTH CONTROL (4 HOURS MAXIMUM, MUST BE LABELED WITH TIME, AND DISCARDED AFTER 4 HOURS, WRITTEN PROCESS KEPT IN FACILITY). PIC DISCARDED HOT CHILI OIL MIXTURE.

OBSERVED COOKED BROCCOLI AND CHILI/OIL MIXTURE USING TIME AS PUBLIC HEALTH CONTROL WITHOUT LABEL SHOWING START TIME AND END TIME. CA: TCS FOODS USING TPHC MUST HAVE LABEL ON/NEXT TO ITEM INDICATING THE START TIME OF THE 4 HOURS AND END TIME OF THE 4 HOURS WHEN IT IS DISCARDED. CA: DISCUSSED TIME AS PUBLIC HEALTH CONTROL REQUIREMENTS WITH PIC. PIC DISCARDED FOODS.

OBSERVED CONTAINERS OF TCS FOODS (CABBAGE, COOKED CHICKEN, EGG ROLLS, HOT OIL) ON COUNTER TOP/TABLES THROUGHOUT FACILITY NOT BEING HELD AT 41F OR BELOW. CA: PIC EXPLAINED THAT THEY REMOVE THE CONTAINERS FROM THE COOLERS DURING BUSY TIMES AT LUNCH FOR 1 HOUR AND THEN RETURN THEM TO THE COOLERS. FOOD ITEMS HAD BEEN REMOVED FROM COOLERS LESS THAN 1 HOUR AGO, RETURNED THEM TO COOLERS TO COOL BACK DOWN TO 41F. DISCUSSED WITH PIC THAT TCS FOODS MUST REMAIN AT 41F OR BELOW AT ALL TIMES, UNLESS USING TPHC. EXPLAINED THE OPTIONS OF TPHC OR ICE BATHS.

OBSERVED TCS FOODS COLD HOLDING ABOVE 41F IN PREP TOP COOLER AND REACH IN COOLER BELOW(SEE TEMPERATURE LOGS). CA: PIC STATED ALL ITEMS WERE PUT THERE FROM WALK IN COOLER ABOUT 1 HOUR AGO. PIC RETURNED ITEMS TO WALK IN COOLER TO COOL BACK DOWN TO 41F WITHIN 3 HOURS.

OBSERVED EMPLOYEE USE UTENSILS WITH TCS FOODS, RINSE UTENSILS IN MEAT SINK, AND RETURN UTENSILS BACK TO CLEAN UTENSIL STORAGE. CA: DISCUSSED WITH PIC THAT UTENSILS MUST BE WASHED, RINSED, AND SANITIZED IN 3 COMPARTMENT SINK BEFORE BEING PLACED BACK IN CLEAN STORAGE. HAD PIC PLACE UTENSILS IN DIRTY DISHES.

OBSERVED SOIL RESIDUE ACCUMULATION IN DRINK NOZZLES ON SODA MACHINE. CA: PIC WILL HAVE ALL PARTS OF DRINK NOZZLES CLEANED TO SIGHT AND TOUCH.

Observed Time/Temperature Control for Safety (TCS) foods (raw chicken-46F, raw beef-45F, and cooked noodles-44F) reading above 41F in the Prep Top refrigerator. CA: CFSM stated that the TCS items were just put in the prep-top refrigerator at 11am, so he placed them in the walk in cooler to cool to 41F. He will have the refrigerator serviced prior to using it for TCS food items. Follow-up on 1/30/2024: Prep-top refrigerator was in working order, the raw chicken and beef were reading at 35F.

Observed wet wiping cloths stored on the counter. CA: Had CFSM discard old wiping clothes and discussed storing wet wiping clothes in a sanitation solution to prevent contamination.

Observed cooked beef and chicken being stored in the reach in refrigerator with no date label. CA: CFSM discarded items without date label and we discussed date marking requirements.

Observed an accumulation of soil residue on inside of prep top refrigerator lid. CA: CFSM will have until 7/20/23 to have the equipment cleaned to sight and touch.

Follow-up on 7/20/23: the inside of the prep top cooler was cleaned to sight and touch at visit.

Observed employee frozen food stored with food for the restaurant. CA: CFSM moved employee items to a bottom shelf in the walk in freezer where it can't contaminate restaurant food.