TAN'S ASIAN CAFE

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles in kitchen with dust/debris build up above prep and kitchen line. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen ceiling tiles/vents has grease/dust build up over kitchen equipment and prep area.

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed DM with 0ppm chlorine reading. Operator properly set up triple sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Chicken 47F Beef 48F Pork 52F Shrimp 47F held less than 4 hours. Operator placed food items in walk in freezer to cool during time of call back. New temperature: Beef 42F Shrimp 41F Chicken 43F Pork 39F Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at food prep table in kitchen area. Employee went to designated eating area during time of inspection. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

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. Observed employee touch ready to eat broccoli with bare hands.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork at 45F held less than 4 hours. Operator placed pork in cooler during time of inspection. New temperature 40F. Corrected On-Site

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed noodles at 58F for more than 4 hours.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed noodles at 58F for more than 4 hours. General Tso chicken 53° less than 4 hours. Operator cooled chicken to 42F within 4 hours.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed standing water at 72F. Operator dumped water to add more during time of inspection. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. Observed a clear container containing rice located in the dry storage area with a cup with no handle being used as a scoop. Observed the manager remove the cup and place a scoop with a handle. Corrected On-Site

Basic - Dishmachine not washing/rinsing/sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed the dish machine not sanitizing properly. Observed manager set up the three compartment sink. Sanitizer was tested. (100ppm) Corrective Action Taken

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed a white container containing flour located in the dry storage area with the handle touching the flour. Observed the manager remove the handle from the flour. Corrected On-Site