ASIAN HOUSE RESTAURANT

Basic - Bowl or other container with no handle used to dispense food. Spoon handle in contact with chicken base in dry storage. Operator moved spoon to proper storage. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler gasket is soiled. Employee cleaned gasket during inspection. Also, food debris build up on underside of handles to 2 door reach-in cooler by fryers. Employee cleaned handles during inspection. Corrected On-Site Repeat Violation

Basic - Equipment in poor repair. Two torn gaskets on flip top reach in cooler in kitchen.

Basic - Unclean building components, attachments or fixtures. Fan guards in walk-in cooler have debris/dust.

Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelf holding raw chicken in walk-in cooler. Employee removed and discarded cardboard and added a plastic shelf liner. Corrected On-Site

Basic - Garbage can soiled. Garbage can in prep area with heavy build up. Employee cleaned garbage can during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler gasket is soiled. Employee cleaned gasket during inspection. Corrected On-Site Repeat Violation

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Very slow draining at handwash sink by fryers.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in sushi area tested at 0ppm chlorine. Employee remade solution to 50ppm chlorine. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Glass cleaner over soy

Intermediate - Handwash sink used for purposes other than handwashing. Rinsing knife and washcloth in hand sink in sushi bar.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Food in white coolers

Basic - Equipment in poor repair. Gaskets on reach in cooler on cook line torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of squeeze bottle lids soiled, walk in cooler gaskets soiled. Exterior of bus tubs soiled.

Basic - Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before being cut.

Basic - Reuse of single-use articles. Water chestnut can reused to store mushrooms. Mushrooms put in proper container. Chicken and fish boxes reused to store portioned foods.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Bags of jalapeños over prepped salads in door of black reach in cooler

High Priority - Roach activity present as evidenced by live roaches found. One large live roach on floor next to mop sink. Operator killed and discarded live roach. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Package of completely thawed tuna in reach in cooler at kitchen entrance. Package states to remove from packaging before thawing.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with yellow liquid on chemical shelf outside back exit. Operator identified as degreaser and labeled. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Handles of flip top reach in cooler doors have build up of food debris. Operator cleaned during inspection. Corrected On-Site Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Package of completely thawed tuna in reach in cooler at kitchen entrance. Package states to remove from packaging before thawing.

Basic - Floor/wall soiled/has accumulation of debris. Floor and wall at/around handwash sink at kitchen entrance is soiled. 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. Operator holding fresh garlic and oil mixture on time as a public health control. Time not marked. Operator added correct time placed under control. Also, fresh garlic and oil mixture not recorded on current written procedures. Operator properly added to existing written plan. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Door handles of stand up refrigerator behind front counter, microwave by fryer and flip top reach in cooler in kitchen have soil residues. Employees cleaned all during inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Multiple shelves in walk in cooler have cardboard lining the shelving. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Employee eating meal at end of kitchen prep table. Employee meal moved to appropriate location. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Floor at hand wash sink by fryers and in walk in cooler is soiled. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Left side of fryer and fronts of grill/wok area has grease build up. Walk in cooler gasket is soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of flip top reach in cooler in kitchen is soiled. Employee began to clean during inspection. Corrective Action Taken

Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor at the three compartment sink. Employee elevated bucket. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple grocery bags used in walk in cooler with food in contact with bags.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In flip top reach in cooler top reach in cooler, raw chicken and pooled shell eggs stored under flip top lid directly over shelf with ready to eat sauces. Operator rearranged cooler to proper storage. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil in container on counter in front of wok station at 57F. Per operator, garlic left out of refrigeration for approximately 30 minutes. Operator moved garlic/oil to reach in cooler. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket at sushi area tested at 200+ppm chlorine. Operator remade solution to 50ppm chlorine. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid on shelf under hand wash sink in sushi area. Operator labeled during inspection. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelving in walk in cooler.

Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Floor and wall behind and around hand wash sink at kitchen entrance is soiled.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed two packages of thawed tuna in reach in cooler by fryers with packaging stating to remove before thaw.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fronts of wok station are soiled. Middle hood filters have grease build up. Repeat Violation

Basic - Ripped/worn tin foil used as shelf cover. Ripped foil lining shelf under prep table in kitchen.

High Priority - Container of medicine improperly stored. Medicine container stored on shelf above cookline. Person in charge moved to appropriate location.

High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap. Spoke to employee during inspection. 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. No written plan observed during inspection, person in charge printed and posted during inspection. Corrected On-Site

Intermediate - Identity of food or food product misrepresented. Under sushi bar appetizers #14 indicated white tuna is being served, person in charge states is serving escolar as white tuna. All other white tunas have been replaced with escolar on the menu. Repeat Violation Admin Complaint

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. Thawed pork in reach in cooler from frozen with no date mark. Person in charge marked appropriately. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Missing at hand wash sink in sushi bar.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in walk in cooler with debris buildup. Repeat Violation

High Priority - Dented/rusted cans present. See stop sale. One dented can of oyster sauce and soy sauce on rack by triple sink. Repeat Violation Admin Complaint

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple boxes, sheet pans, and bags of raw animal products are stored with and above various boxes and bags of ready to eat items in walk in freezer, not all products are in original packaging.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over asperges in reach in cooler at sushi bar, employee rearranged during inspection. Corrected On-Site

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Markings next to raw animal products on menu lead to same making that tells the consumer that they are raw but same markings do not go to consumer advisory, employee marked consumer advisory on all menus with same markings for raw animal products. Corrected On-Site

Basic - Food stored on floor. Multiple boxes of raw animal products stored in walk in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over woks on cook line. Lower shelve of prep table in kitchen by reach in cooler. Exterior and top of single burner stove on cook line.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths throughout kitchen, employee corrected during inspection. Corrected On-Site