ASIAN POP

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook not wearing gloves wiped hands on T-shirt, then handled raw vegetables, then handled serving takeout tray, did not wash hands or put on gloves.

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. Cook not wearing gloves wiped hands on t-shirt then handed frying pan to serve food being cooked to place in take out tray and used bare hand to move food from pan to take out tray.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Box of raw shelled eggs stored above cooked shrimp and avocados in reach in cooler. Manager moved raw shelled eggs to bottom shelf. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper town dispenser not operating at front hand wash sink. Manager brought towels to hand wash sink Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( sanitizer ).

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food (Sugar, rice ). Repeat Violation

Basic - Cardboard used to line food-contact shelves. Cardboard used on shelves where food is stored

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Gasket in Reach in freezer in kitchen torn and disrepair.

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. Commercially processed reduced oxygen packaged fish (tuna ) labeled indicating product to remain frozen until time of use not open or removed from package. Thawing for 4 hours. Repeat Violation

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cut stored on prep table in kitchen.

Basic - Employee with no hair restraint while engaging in food preparation. Employee on cook line preparing food not wearing a hair restarint

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle in kitchen Repeat Violation

Basic - Interior of ice machine/bin with rust that has pitted the surface. Interior of ice machine has rust on cooling equipment and rust drain stain on the wall going into ice.

Basic - Light shield damaged/in disrepair. Light shield cracked in back kitchen area Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls in kitchen and reach in cooler handles soiled with food particles and grease. Repeat Violation

Basic - Reuse of single-service or single-use articles. Juice container with hollow handle reused for Bobba tea

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools stored on shelf above Potato starch, flour and sugar

Basic - Stored food not covered. Rangoon's in reach in freezer not covered. Repeat Violation

Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Chicken thawing in standing water. employee turned on water

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on shelf under prep table

Basic - Working containers of food removed from original container not identified by common name. Container of food removed ( sugar, rice ) from original container not labelled with name of contents.

Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand wash sink by sushi station. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( Flour ). Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on top of flip-top make table cooler in kitchen

Basic - Ice scoop handle in contact with ice. Ice scoop handle touching ice under soft drink dispenser in kitchen

Basic - In-use tongs stored on equipment door handle between uses. Tong stored on oven door handle.

Basic - Light shield damaged/in disrepair. Two light shields are in disrepair and are missing corner sections.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of crock pot in kitchen soiled with sauce

Basic - Stored food not covered. Dumplings not covered in reach in cooler Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( peppers ) stored over ready-to-eat food (milk) in reach in cooler. Manager placed milk on top shelf. Corrected On-Site Repeat Violation

High Priority - Container of medicine improperly stored. Container of Tylenol stored on shelf next to cans of condensed milk in dry storage closet. Manager removed Tylenol. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over green onions in reach-in cooler next to back door. Manager placed eggs on bottom shelf. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee was sweeping floor then proceeded to handle ready to eat food without washing hands and changing gloves. Manager had employee wash hands and change gloves. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line: krab (53F - Cold Holding). Manager stated item placed in cooler one hour prior to temperature being taken. Manager moved krab to reach-in freezer to reduce temperature to 41F. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from cook line. Interior of kitchen microwave. Ice bin for kitchen ice machine. Blade of can opener on kitchen prep table. Cutting board on prep table across from three compartment sink. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher stored in kitchen hand washing sink. Container and steel wool stored in front counter hand washing sink. Repeat Violation

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in reach-in cooler next to back door. Manager stated item prepared the previous morning.

Basic - Accumulation of debris inside warewashing machine. Dish machine next to three compartment sink.

Basic - Bowl or other container with no handle used to dispense food. Bowls used to scoop flour and sugar from bins in dry storage closet. Repeat Violation

Basic - Equipment in poor repair. Gasket of reach-in cooler next to three compartment sink torn.

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on shelf above ice machine. Ice Manager washed scoop in dish machine and placed scoop in pan for storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Black mold-like substance in mop sink. Outside of microwave on prep table next to cook line. Top of reach-in cooler next to cook line greasy. Gasket of reach-in cooler next to three compartment sink. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Bus tubs stored over three compartment sink.

Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored in dry storage closet. Manager turned containers over. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Container of dumplings in reach-in freezer along wall on cook line.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed heads of napa cabbage stored above containers of dipping sauce in reach-in cooler next to three compartment sink.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on counter next to sushi prep area.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Male employee at the prep area cutting broccoli with his bare hands. Inspector instructed to washed hands and use gloves, Employee started to wearing gloves and no hand washed occurred, Manager addressed situation with employee. Corrective Action Taken

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. Male employee at the prep area cutting broccoli with his bare hands. Inspector instructed to washed hands and use gloves. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler near back door (small soda cooler) Raw shell eggs 51F, with a ambient air temperature of 51.2F. Raw shell eggs stored over night in cooler. Stop sale. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near back door (small soda cooler) Raw shell eggs 51F, with a ambient air temperature of 51.2F. Raw shell eggs stored over night in cooler. Stop sale. Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the cook line used to stored small pot, Manager moved. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Multiple bowls no handles inside seasoning containers, flour bins and rice container.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Small reach-in cooler near back door, a,Brent temperature of 51.2F.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items above dry goods at the dry storage room.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour scoop handle indirect contact with the flour.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoon in 77F water, Manager discarded the water. Spoon brings out at 11:00am. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. At the prep area, observed wet wiping cloth under in use cutting board.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in coolers exterior soiled, also rice warmer soiled. Repeat Violation

Basic - Old labels stuck to food containers after cleaning. In used container with old sticker residue, Manager moved to dish machine. Corrective Action Taken

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler at the cook line heavily soiled, also reach-in cooler shelves (near back door). Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Multiple containers and plates not inverted during storage time. Manager inverted the togo containers. Corrected On-Site Repeat Violation

Basic - Stored food not covered. Krab Rangoon container not cover inside freezer, Manager covered Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Multiple bins not identified (flour, sugar or salt ). Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Freezer at the prep area, observed raw chicken stored in direct contact with thank you bags.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler near back door, raw shell eggs 69F, per manager cooler was unplugged.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler near back door, raw shell eggs 69F, per manager cooler was unplugged. Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, cooked shrimp 83F, manager voluntarily discarded.

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. Inspector provided a digital copy. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided a digital copy. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Reach-in cooler at the prep area, employee food stored above customers food, manager moved. Corrected On-Site

Basic - Food stored on floor. At the cook line, vinegar gallon and sauce gallon on floor.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At the cook line, rice spoon handle touching the rice, employee moved. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers and handles heavily soiled. Reach-in cooler gaskets soiled Handwash sink knobs at the cook line heavily soiled. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers at the cook line and prep area with shelves heavily soiled also with mold like substance. Observed interior of microwave soiled. Also interior of the ice machine with mold like substance

Basic - Single-service articles not stored inverted or protected from contamination. Multiple containers stored not inverted, Manager inverted. Corrected On-Site Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths on prep tables. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Multiple containers with powder substance not labeled.

High Priority - Container of medicine improperly stored. Children's medicine in door of reach in cooler over dishes with tofu. Moved during this inspection. Corrected On-Site Repeat Violation

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cookline: raw fish on shelf over tofu. Also, raw beef stored on shelf over raw shrimp. All were moved during this inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 73F cooked three hours prior. Manager added to Time as a Public Health Control (TPHC) and will discard after 4 hours. Corrected On-Site Repeat Violation Admin Complaint

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. Inspector provided form to operator. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside ice machine has black substance. Interior of reach in make table on cookline soiled with food debris. Interior of reach in make table on cookline soiled with food debris. Interior of reach in salad cooler soiled with food debris. Interior of microwave on cookline soiled with food debris.

Intermediate - Handwash sink not accessible for employee use at all times. Pans in sink on cookline. Pans in sink at sushi bar. All were removed during this inspection. Corrected On-Site Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment is using Time as a Public Health Control (TPHC) for sushi rice. Time marked on sushi rice. Provided operator Time as a Public Health Control (TPHC) form, operator filled out form for sushi rice and shrimp firing this inspection. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several bottles of water on prep table in back kitchen area. Moved during this inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table at sushi bar. Moved during this inspection. Corrected On-Site Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Near fans on r triple door reach in freezer in back kitchen area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 74F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all hot holding containers on cookline have food debris and grease build up. Exterior of all each in coolers and reach in freezers on cookline have food debris and grease build up. Gaskets of all reach in coolers in back kitchen area have food debris. Hood filters soiled with grease build up. Exterior of ice machine soiled with food debris. Around nozzles of fountain machine heavily soiled. Hand sink in kitchen area heavily soiled. Repeat Violation

Basic - Old food stuck to clean dishware/utensils. Build up on several clean dishes.

Basic - Single-service articles not stored inverted or protected from contamination. White foam trays near back door not inverted. Manager flipped during this inspection. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler in back kitchen area: unwashed lettuce and celery stored on shelf over sauce and ready to eat food.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall on cookline soiled with food debris and grease. Wall in ware wash area soiled with black substance.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several towels in kitchen area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in Reach in Cooler with coke label next to back door. 10 trays of eggs at 76F. Manager advised that eggs had been in the Reach in Cooler overnight and that the Reach in Cooler was not operating this morning.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in Reach in Cooler with coke label next to back door. 10 trays of eggs at 76F. Manager advised that eggs had been in the Reach in Cooler overnight and that the Reach in Cooler was not operating this morning.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed microwave on cook line soiled inside and on the exterior.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink on cook line filed with dirty pots and other equipment blocking use of hand wash sink.

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical substance in dining area

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle in a food container used to dispense soup and condiments Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored above prep table in kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like substance on the underside of the non food contact surface of the nozzles on the soda dispensing machine in the kitchen, also observed gaskets on Reach in Freezer soiled. Also Observed Reach in Cooler in kitchen soiled on the top exterior of the unit. Repeat Violation

High Priority - Container of medicine improperly stored. At the server area, medicine containers stored above soda machine with ice bin. Repeat Violation Admin Complaint

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Female employee working with dirty utensils and containers at the prep sink, and then continue working with cooked shrimps, inspector addressed situation, employee stopped, washed her hands and continued working with ready to eat food. Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Raw frozen chicken bones stored in thank you bags

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At the prep area, raw beef bag (opened) stored on top of tray of shrimp

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. At the cook line and sushi area, cooked shrimps no time marked, per employee, shrimps were cooked 20-30 minutes ago. Repeat Violation Admin Complaint

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute with mold like substance, also nozzle soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink at the cook line, pots, trays and utensils inside sink, Employee moved all. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on the to go menus located at the sushi bar area (20menus) Manager removed all togo menus. Corrective Action Taken

Basic - Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside flour container.

Basic - Buildup of food debris/soil residue on equipment door handles. All equipment doors and handles heavily soiled Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Closed to back door, multiple CO2 tanks not secured. Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public. At the prep area, employee person food stored above customer food.

Basic - Floor soiled/has accumulation of debris. Under equipment and shelves. Repeat Violation

Basic - Food stored on floor. At the dry storage area, bags of flour and cornstarch on floor, also juice containers.

Basic - In-use tongs stored on equipment door handle between uses. At the cook line, tongs on ovens handles.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach-in coolers and freezers heavily soiled. Repeat Violation

High Priority - Container of medicine improperly stored. Observed container of cough syrup and anti acid on bottom prep shelf located next to single service cups. Manager removed during inspection. 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. Manager stated rice was placed in sushi bar at 11:00am. Time mark added. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed buckets of water in hand sinks located in both the sushi bar area and back of house prep area in kitchen. Manager removed due inspection. Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed two containers of cooked chicken in reach in cooler across from cook line prepared 11.29 according to manager with no date mark. Date added during inspection. Also observed no date marks on sushi items in sushi bar: salmon, tuna, krab sticks, eel. Manager added date during inspection Corrected On-Site Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled debris on handles of freezers and reach in coolers throughout cook line. Also observed old food and debris on and under cooking equipment on cook line. Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Observed carbon dioxide tanks not secured in back of house kitchen prep area . Repeat Violation

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not properly sanitizing dish ware, output at 0 ppm. Manager called Eco Lab for maintenance request during inspection. Corrective Action Taken

Basic - Floor soiled/has accumulation of debris. Observed old food, spills and debris on floor throughout kitchen and prep area.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler and reach in freezer shelves throughout kitchen heavily soiled with old spills and food debris. Repeat Violation