ASIAN FUSION

2-2B: .03(5)(j)1&2Observed employee drinks stored on the food prep table for orders and with the hot sauce and to-go sauces.// Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Person in charge removed the drinks from the counter and placed them below any food or single use items.//

8-2B: .07(6)(l)Observed a can of Residential Raid Pest Control in the kitchen below the microwave.// Poisonous or toxic materials shall be used according to: (i) Law; (ii) Manufacturer's use directions included in labeling, and, for a pesticide, manufacturer's label instructions that state that use is allowed in a food service establishment, (P) (iii) The conditions of certification, if certification is required, for use of the pest control materials. (P) Corrective Actions: The can of Raid was discarded.//

10D: .04(4)(d)Observed multiple containers of food that were not labeled with the common name ( butter, terryaki sauce, water, sesame, flour, soy sauce, sugar, oil, garlic, salt, chicken seasoning, and red pepper.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: Person in charge labeled the food containers with the common food name.//

13A: .02(1)(d)Observed that the most recent inspection report was not displayed to the public. The most recent inspection report was put up during the inspection.// The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: The person in charge displayed the most recent inspection report to the public.//

14A: .04(4)(k)Observed that the in-use knives were being stored in-between the open top prep cooler and the prep table. Also observed containers with no handles being used in the food containers for dispensing.// During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 3. in a clean, dry container; or 4. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: The person in charge removed the in-use knives and had them cleaned/sanitized. All containers with no handles were removed from the food containers.//

15A: .05(1)(a)Observed cardboard being used as shelf liner in the upright refrigerator, cardboard used as shelf liner under the rice cooker, and cardboard being used to line the pan under the squeeze bottles.// Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material. (C) Corrective Actions: Person in charge removed all the cardboard from the kitchen.//

18: .07(2)(m)Observed that the back door was open during the inspection and the screen door has large entry points where the outer opening is not protected.// Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: Person in charge closed the back door.//

1-2B: .03(3)(a)Observed that the CFSM certificate onsite has expired.// Within ninety days of the expiration of the CFSM certificate, the CFSM shall enroll in an approved food safety training course, pass an approved exam and obtain a new certificate. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored behind raw eggs, raw shrimp, Hoisin Sauce, and raw beef in the open top prep cooler. Raw beef was stored behind raw eggs in the open top prep cooler. Raw chicken was stored above raw vegetables in the two door upright cooler.SECOND CONSECUTIVE VIOLATION OF THE CODE PROVISION// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: Person in charge rearranged the raw chicken, raw shrimp, raw beef and raw eggs according to cook temperature. The raw chicken was stored in the front while the raw shrimp and eggs were stored in the back behind the raw beef in the open top prep cooler. The raw chicken was relocated to another upright refrigerator away from the raw produce.//

10D: .04(4)(d)Observed multiple containers of food that were not labeled with the common name ( butter, terryaki sauce, water, sesame, flour, soy sauce, sugar, peppercorn, oil, garlic, salt, chicken seasoning, and red pepper).// Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

17D: .07(4)(b)Observed employee food stored over consumer food in the two door upright cooler.// Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. (C) Corrective Actions: Person in charge relocated the employee food to a lower shelf away from consumer food.//

11C: .04(6)(c)Observed a tray of raw chicken wings being thawed at room temperature on a rolling cart. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: //Frozen chicken wings were placed inside a reach-in cooler.//

13A: .02(1)(d)The most current inspection report was not posted in public view. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: //Today's inspection was posted in public view.//

2-2E: .03(6)Facility does not have an approved disinfectant for cleaning vomit or diarrheal incidents. A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf)

4-1A: .04(4)(c)1(i)(ii)(iii)(v) (vi)(vii)(viii)Observed raw chicken stored behind raw eggs and sauces in the prep top cooler. Observed raw chicken removed from its original package stored above raw beef also removed from its original packaging inside an upright freezer. Observed raw chicken stored above raw beef in another upright cooler. Observed raw beef stored above french fries inside a deep chest freezer.// Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, (P) and (II) Cooked ready-to-eat food; and (P) (III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, (P) or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, (P) and (III) Preparing each type of food at different times or in separate areas; (P) (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food. Corrective Actions: //Food items were rearranged by their internal cooking temperatures.//

6-1A: .04(6)(f)Observed time/temperature control for safety (TCS) food items holding temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: //Food items were discarded.//

11C: .04(6)(c)Observed a tray of raw chicken being thawed at room temperature on a rolling cart. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: //Frozen chicken was placed back inside a reach-in cooler.//

15A: .05(6)(a)Observed a prep cooler holding temperatures above 41F. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

15C: .05(7)(a)2,3Observed two deep freezers and an upright freezer with ice build-up on the internal walls and shelves. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. (C) Corrective Actions: //

18: .07(2)(m)Observed screened door actively in use with a gap at the bottom between the floor and the existing weather strip. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by:

1. filling or closing holes and other gaps along floors, walls, and ceilings; (C)
2. closed, tight-fitting windows; (C) and
3. solid self-closing, tight-fitting doors. (C) Corrective Actions: //