ASIAN GARDEN CHINESE FOOD AND SUSHI BAR

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Warning - From follow-up inspection 2026-04-23: Still observed Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation Warning - From follow-up inspection 2026-04-23: Still observed Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2026-04-23: Still observed Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over cooked rice in the reach in cooler located at cook line.

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

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean containers stored by the hand wash sink at cook line exposed to splash.

Basic - Food stored in a location that is exposed to splash/dust. Observed rice cooker with cooked rice stored by the hand wash sink at cook line exposed to splash.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knifes stored between the preparation table and wall at cook line.

Basic - No handwashing sign provided at a hand sink used by food employees at front counter. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand wash sink at cook line soiled. Observed exterior of reach in cooler, chest freezer, rice cooker soiled. Observed exterior of microwave soiled.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach in cooler across from the wok soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall along the cook line soiled. Repeat Violation

Basic - Wet wiping cloth used to wipe tableware or carry-out containers.

Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a clean rice cooker, clean plastic food storage containers stored underneath the hand wash sink located in the kitchen exposed to splash. - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed upright glass door cooler located at kitchen entrance has the door soiled. Observed exterior of microwave located in the kitchen soiled. - From follow-up inspection 2025-12-10: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed on prep area at front counter. Repeat Violation - From follow-up inspection 2025-12-10: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed employee using paper towel in containers with sliced green onions to absorb moisture.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the prep cooler located at cook line cooked beef (55F - Cold Holding), stored in a double insert, as per employee less than 2 hours. Employee removed it and placed it inside the cooler to rapidly cool. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored in the hws located at cook line. Employee removed it. Corrected On-Site

Intermediate - No hot running water at three-compartment sink. Observed hand wash sink at cook line at back kitchen water turned off. Operator opened water hot valve under the sink. Observed hot running water at 117F. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach coolers door soiled, all reach in coolers at kitchen area. Repeat Violation

Basic - Cardboard used to line food-contact shelves. Observed a cardboard box used as a food container instead the reach in cooler located across from the wok.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean trays wet nesting stored on drain board above the three compartment sink.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed clean knives stored between the wall and the prep table at cook line. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At front counter.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of hws at kitchen soiled. Observed exterior of microwave soiled. Observed reach in cooler gasket soiled, reach in cooler across from the wok.

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water hws at cook line slow draining.

Basic - Wet wiping cloth used to wipe tableware or carry-out containers. At front line on the counter. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee began to work with food without washing hands. Instructed employee on proper handwashing procedure.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed non paper towel at kitchen area. 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 cooked chicken with no date marked for more than 24 hours at reach in cooler at kitchen.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout the equipment doors at establishment. Repeat Violation

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair by the back of the establishment.

Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area at kitchen.

Basic - Ice scoop handle in contact with ice. Observed Ice scoop handle in contact with ice at ice machine at the entrance of the kitchen.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives behind preparation table across from cook line. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at kitchen area soiled. Observed small oven at front counter of the establishment soiled.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed No ambient thermometer at reach in cooler by cook line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers at kitchen soiled. Observed reach in freezers throughout the establishment soiled. Observed gasket at reaching coolers soiled throughout the kitchen. Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled throughout the kitchen. Observed wall soiled throughout the front counter of the establishment.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment. Repeat Violation

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. Provided form to operator. Operator printed and posted.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler interior soiled.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator. Operator printed and staff signed. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled. Observed exterior of reach in cooler doors soiled in kitchen. Observed reach in cooler gasket soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

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.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with cooked breaded chicken , cooked pork , cooked shrimp according to manager prepared two days ago no date labeled. Repeat Violation

Basic - Ceiling tile missing. Observed by bathrooms.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles on hallway by bathrooms.

Basic - Food stored on floor. Observed cooking oil containers and soy sauce bucket stored on the floor. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at kitchen area. Repeat Violation

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed containers with cooked pork, cooked chicken, cooked shrimp according to manager prepared the day before no date labeled. Repeat Violation Warning - From follow-up inspection 2022-10-14: food prepared onsite and held more than 24 hours not properly date marked. Time Extended

Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Observed on shelves at kitchen cardboard used as liner Warning - From follow-up inspection 2022-10-14: Observed cardboard on shelves at kitchen. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled. Repeat Violation Warning - From follow-up inspection 2022-10-14: During call back inspection observed hood filters soiled Time Extended

Basic - - From initial inspection : Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed refrigerators with frozen fish, frozen beef and vegetables on hallway to the bathroom, units with no locks on it. Warning - From follow-up inspection 2022-10-14: Observed refrigerators with frozen fish, frozen beef and vegetables on hallway to the bathroom, units with no locks on it. Time Extended

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper dispenser not workin by ice machine.

Basic - Bowl or other container with no handle used to dispense food. O plastic cups used to dispense flour. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. Observed on shelves next to hand wash sink at kitchen area.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed at kitchen area wall soiled with food splash.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager put wet clothes inside sanitizer bucket. Corrected On-Site Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed in use to dispense flour. Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Manager inverted containers to properly dry. Corrected On-Site

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 scoops buried inside flour containers. Manager removed scoops and stored them with handles upwards. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Observed a container with frozen chicken wings on top of counter. Manager put container with chicken wings inside reach in cooler. Corrected On-Site