ASAIN WOK

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed cooked chicken and egg rolls being stored in card board box next to stove.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of various ready to eat foods in reach in cooler.

Basic - Cardboard used to line food-contact shelves. Observed card board lining reach in cooler.

Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 72°F and located next to rice cooker.

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water. Located in 3 compartment sink.

High Priority - Nonfood-grade bags used in direct contact with food. Observed various foods being stored in non food grade bags. Located in reach in cooler and freezer.

High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 10/1/21.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken being stored on top of various ready to eat foods in reach in cooler.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice, egg rolls and chicken not date marked. As per manager all were prepared on site more than 24 hours ago. Manager added date marking.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of rice. Chef removed. Corrected On-Site

Basic - Cardboard used to line food-contact shelves. Located in reach in cooler.

Basic - Food stored on floor. Observed various cases of oil being stored on floor under stove.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 67°F and located next to rice cooker.

Basic - In-use wet wiping cloth/towel used under cutting board.

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

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink being stored in reach in cooler next to customer food.

Basic - Reach-in cooler/ freezer interior/shelves have accumulation of soil residues.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw chicken thawing at room temperature. Chicken was located on prep table.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked rice stored in reach in cooler at 53°F - Cooling. As per manager rice was cooked the day before and placed in cooler for overnight cooling. Rice never reached temperature. Manager discarded.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee walk outside then come back into restaurant put on gloves without washing hands. Coached employee and instructed him to wash hands.

High Priority - Nonfood-grade bags used in direct contact with food. Observed various meats being stored in non food grade bags in reach in cooler.

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 and the time removed from temperature control cannot be determined. Observed cooked chicken and egg rolls with no time marking. All where located on side of stove. As per manager restaurant opened at 11:00am and Food food had only been out for about 30 mins. Manager filled out chart.

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of cooked rice.

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining various shelves in dry storage area.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 81°F and located next to steam table.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water in 3 compartment sink.