ASIAN INVASION AND SAKE BAR

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sprouts 51° operator placed in cooler with ice for quick chill.

Intermediate - No probe thermometer provided to measure temperature of food products.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Floors not constructed to be easily cleanable.

Basic - No copy of latest inspection report available.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over vegetables.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over wait station soda machine.

Basic - Floor area(s) covered with standing water. Under cookline equipment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Middle black refrigerator in sushi area.

Basic - No handwashing sign provided at a hand sink used by food employees. Mens bathroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach in freezer gasket soiled.

Basic - Stored food not covered. -Shrimp in freezer by ice machine.

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -operator plating sushi with bare hands

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - restrooms

Basic - Accumulation of black mold-like substance in the interior of the ice machine.

Basic - Carbon dioxide/helium tanks not adequately secured. -tanks in rear storage area Corrected On-Site

Basic - Current Hotel and Restaurant license not displayed.

Basic - Dead roaches on premises. - 2 on the floor below ice machine Corrected On-Site

Basic - Food stored on floor. -jug of vegetable oil

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks soiled - freezer door handles soiled

Basic - Objectionable odors in bathroom or other areas of the establishment. - back storage room. Observed apparent package of meat on the floor below ice machine Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -accumulation of grease on walls above cookline

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over edamame in rear freezer across from ice machine.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over leafy greens.

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.

Basic - Carbon dioxide/helium tanks not adequately secured. Under soda station.

Basic - Food stored on floor. Cooking oil under cookline.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. In refrigerator in side wait station.

Basic - Ripped/worn tin foil used as shelf cover. On shelf by prep cooler.