CHOWOLOGY ASIAN KITCHEN

Intermediate - Handwash sink not accessible for employee use at all times. Cook line- wood chair in front of sink, employee removed. Corrected On-Site Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Front counter- plastic jar and lid inside sink, employee removed. Corrected On-Site

Intermediate - No soap provided at handwash sink.front counter sink, next to boba station. Employee provided. Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

Basic - Employee with no hair restraint while engaging in food preparation. Employee placed hat. Corrected On-Site

Basic - Equipment in poor repair. End of stove in cook line. Under shelf of rice pot table, substantial build up of rust.

Basic - Floor soiled/has accumulation of debris. Old food residues, inside walk in freezer. Repeat Violation

Basic - Food stored on floor. Two containers of soy sauce stored on floor, employee placed on shelf. Corrected On-Site

High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee came from outside, using back entrance and proceed to cook line without washing hands After mana instructed, employee washed hands. Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale, tapioca on time , since 12:00, actual time 4:00 pm. Employee discarded.

High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale, tapioca on time , since 12:00, actual time 4:00 pm. Employee discarded. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Cook line-wood chair in front of sink. Employee removed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Boba station- plastic containers and lids inside sink. Employee removed. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Two under shelves prep tables with substantial build up of rust.

Intermediate - No soap provided at handwash sink. Cook lib3, employee provided. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler-several containers of employee food. Employee removed. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Walk in freezer-old food residues under storage racks.

Basic - Food stored on floor. 3 containers of soy sauce , outside of walk in cooler floor.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hand wash sink, food spills inside sink. Employee cleaned. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm) employee empty compartment and made new chlorine sanitizer, 100 ppm. Corrected On-Site

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tapioca, per employee food on time at 3:30 pm. Label placed on container Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to reach in cooler in front counter, employee provided Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. Front counter, next to reach in cooler in front counter, employee provided. Corrected On-Site Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard on shelve for storage of to go food containers in kitchen area.

Basic - Food stored on floor. -Two gallons s of cooking oil by cook line floor below cooking equipment, -two gallons s of soy sauce, under hand wash sink floor in cook line . -Three boxes and containers of food inside walk in cooler Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Two cans of tomatoes used to store cooking sauces in cook line, employee removed and placed sauces in food grade containers Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between two flip tops, employee removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter, left side of cook line. Repeat Violation

Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Front counter, next to reach in cooler. Employee provided. Corrected On-Site Warning - From follow-up inspection 2024-11-20: Observed same Time Extended

Intermediate - - From initial inspection : Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Cook line Warning - From follow-up inspection 2024-11-20: Observed same Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. -Several containers of cooking oil on floor under cooking woks in cook line. - two boxes and 1 container of food on floor inside walk in freezer -two containers of food on floor inside walk in cooler. Repeat Violation Warning - From follow-up inspection 2024-11-20: Observed not containers of cooking oil on floor. Food boxes and food containers still on floor inside walk in cooler/ walk in freezer Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled with grease, hood filter- left side of cook line. Warning - From follow-up inspection 2024-11-20: Observed partially clean Time Extended

Intermediate - Handwash sink not accessible for employee use at all times. Cook line- chair and container in front of sink, employee removed Corrected On-Site

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer compartment set up inn the middle of 3 compartments sink Employee placed on proper order, Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -Loose food debris, under storage racks floor inside walk in freezer. -soiled floor entrance of walk in cooler.

Basic - Food stored on floor. -3 containers of food under storage rack floor, inside walk in cooler. -4 gallons of cooking oil under cooking equipment in kitchen area. Repeat Violation

High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Tapioca boba, per operator made two hours ago, Employee placed a time label. Corrected On-Site

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. Poster emailed. Corrective Action Taken

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line-right side of hood filters

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth hanging on HWS- front counter . Employee removed. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Front Counter- tapioca boba (70F- Hot Holding). Observed food on counter, per operator food needs to be at ambient temperature , and it only last for couple hours. TPHC form provided and explained Corrective Action Taken

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. "big 6" poster provided Corrective Action Taken

Basic - Food stored on floor Kitchen area: -under HWS, next to ice machine , soy sauce container -under cooking stove, two gallons of cooking oil. Employee removed and placed on shelves. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Inside mop sink

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cook line lower cooler, employee drink and several containers of employee food not separate from customers food items. Manager removed all employee's food items. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on top of lower cooler, front counter, employee removed Corrected On-Site

High Priority - Dented/rusted cans present. Observed 1 can of dented water chestnuts in dry storage area. See stop sale.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of cooked shrimp stored next to container of raw beef in walk in cooler. Operator removed and stored properly. Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked diced pork (46°F - Cold Holding) at 11:40am. Per operator, about 1 hr. Operator discarded. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked dumplings (67°F-Cooling) at 11:42am. Per operator, 1 hr Retest items at 12:21pm at 54-65°F. Observed dumplings stored in deep container. Educated operator. Operator divided container and placed in cooler to quick chill. Corrective Action Taken

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available for triple sink.

Basic - 1.) Food stored on floor. Observed buckets of sauce, box of fryer oil and various seasonings stored on kitchen floor. Advised and educated operator. 2.) Observed food stored on floor in walk in cooler. Advised operator that foods need to be elevated at least 6 inches off the floor. Repeat Violation

Basic - 1.) Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled hood/ hood filters. Operator stated cleaning scheduled. Corrective action taken. Repeat violation. 2.) Observed soiled walk in cooler gaskets. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook engaging in food preparation without hair restraint. Advised and educated operator.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between flip top and prep table. Operator removed and sent to wash. Corrected On-Site