IASIA RESTAURANT

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed an employee wash utensils in the three compartment sink without using sanitizer. The employee wash utensils directed to re-wash the utensils. Corrective Action Taken

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food for customers with an expired license. Observed the operating license expired 12/1/2025. Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw shrimp in the walk in cooler. The operator properly stored the raw chicken. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.Observed the chlorine wiping cloth solution exceeding 200ppm. The operator diluted the solution to 100ppm. Corrected On-Site

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Observed sushi rolls on the menu containing imitation crab not identified in the menu as imitation. Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Observed a sanitizer bucket stored inside of the handwashing sink behind the front counter. The operator removed the bucket. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for sushi rice held under time as public health control. The operator was emailed a written plan. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles. Observed walk in cooler and walk in freezer door handles soiled with an accumulation of food debris.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - No handwashing sign provided at a hand sink used by food employees in the men's restroom.

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. Observed a power drill stored on a shelf with dry goods in dry storage. The operator properly stored the drill. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed multiple dry foods removed from its original packaging and stored in containers with no labels identifying the foods.

High Priority - Employee washed hands with no soap. Observed employee washing hands without soap

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink.

Intermediate - Handwash sink used for purposes other than handwashing. Observed soap, scrubbing pads, etc in handwashing sink in kitchen. Observed operator remove items. Repeat Violation

Basic - Equipment in poor repair. Observed sushi cooler, reach in with torn gaskets. Repeat Violation

Basic - Stored food not covered. Observed in walk in freezer and walk in cooler, wontons, cut vegetables, cut raw chicken not covered. Observed employee covering products.

High Priority - Dented/rusted cans present. See stop sale. Observed 6 #10 cans Pineapple Chunks in heavy Syrup, United Friendship brand, stored on dry storage shelf. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at make table, cutting board with black mold, light substance on it Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink and sushi area with a clear plastic container, a sponge, and a fork in side sink. Observed employee removing items. Corrective Action Taken Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed food stains at table and kitchen area. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed to go containers not to open them down. Observed employee turning to containers to proper form. Repeat Violation

Basic - Stored food not covered. Observed rice noodles in a bucket stored in walk in cooler with no covering on container. Observed operator covering container. Corrected On-Site

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed to what sitting in the mop bucket not properly hung up to dry. Observed employee, removing mops and hanging dry properly. 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 walk in cooler with no date markings on any prepped food. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Observed plastic Togo containers being used to scoop rice in kitchen Repeat Violation

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed two wire whisk hanging on metal holder of fire extinguishers by three compartment sink. Removed whisk and put in dish Corrective Action Taken

Basic - Equipment in poor repair. Observed gaskets soiled with black mold like substance on reach in cooler at Sushi Bar.

Basic - Food stored on floor. Observed a case of whole fish on floor under storage shelf in walk in freezer. Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses. Observed three sets of tongs hanging on oven door. Observed operator removing

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket on walk-in freezer door at bottom - From follow-up inspection 2024-03-28: Observed torn gasket on walk in freezer during callback inspection. Time extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from hand washing sink at sushi station into a 5 gallon bucket. - From follow-up inspection 2024-03-28: Observed water dripping into 5 gallon bucket at hand washing sink at sushi station during call back inspection. Time Extended

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee going from taking food order and money to changing gloves and making sushi. No handwashing

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at sushi station and back hand wash sink with sponges and stainless steel pads in them. 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 multiple items in multiple coolers through out restaurant not date marked. IE: egg rolls, wontons, cooked chicken bites, lo mein. Repeat Violation

Basic - Food not stored at least 6 inches off of the floor. Observed buckets with duck sauce stored in freezer not 6 inches from floor Repeat Violation

Basic - Food stored on floor. Observed in walk in cooler food stored on floor. IE: 50 lb bag of Carrots

Basic - Wet mop not stored in a manner to allow the mop to dry. Observed the mops stored inside the mop bucket. Not stored hung up to dry.

High Priority - Nonfood-grade bags used in direct contact with food. Observed in walk in cooler non food grade bags with vegetables stored in them. Ie, Chinese cabbage, celery, cut cabbage during time of inspection.

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked with brooms by mop sink during inspection.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed egg rolls and crab ragoons with out any date marking on them. Repeat Violation

Basic - Food stored on floor. Observed brown sauce with green onions stored in a soy sauce container on the floor during time of inspection. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed rice not in original container with no label on container and.multiple items on cook line not identified.during time of inspection.Repeat Violation Repeat Violation

High Priority - Container of medicine improperly stored. Observed bottles of medicine Advil stored with can goods on can rack. The medicine was removed from can rack. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator wipe face then continue in food preparation.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and egg rolls not date marked.

Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in oiler.

Basic - Wood food-contact surface not properly sealed in walk-in cooler. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Observed containers of rice and flour not labeled. Repeat Violation

High Priority - Food-contact surfaces sanitized with a chlorine solution not exposed to the sanitizer solution for at least seven seconds. Operator pouring chlorinated solution from bucket. Not fully submerged in sanitizer.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in raw shrimp and chicken over uncooked noodles and sauce.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil held at 78°F. Operator move to cooks refrigerator.

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed chlorine solution at 200 ppm at 3 compartment sink.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed hand in 3 compartment sink

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice time marked no plan available. Emailed form to operator

Intermediate - Spray bottle containing toxic substance not labeled. Large pressure spray bottle unlabeled operator identified it a degreaser.

Basic - Bowl or other container with no handle used to dispense food. Using plastic container to scoop cooked rice Corrected On-Site

Basic - Cardboard used to line nonfood-contact shelves.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Pans over 3 compartment sink

Basic - Equipment in poor repair. Broken plastic container

Basic - Food stored on floor.

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ceiling fan soild

Basic - Wood food-contact surface not properly sealed. Wood shelves used on walk-in cooler floor to store food containers.

Basic - Working containers of food removed from original container not identified by common name. Several items on cooks line unlabeled.