ASIAN HOUSE

High Priority - Employee dried hands on clothes/apron/soiled towel after washing. - educated employee. Employee rewashed hands, dried with paper towels. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over sauces at walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE: observed on counter at cookline. Operator states brought out during busy hours. Operator moved back to cooler - cut cabbage (56F - Cold Holding) - raw shell egg (80F - ambient cold holding) Corrective Action Taken

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 to operator via email.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - cutting board at cookline stained.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - breaded pork used for sweet and sour pork. - bourbon chicken Operator states made two days ago Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. - microwave door handle Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent over three comp sink dusty

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets soiled at cookline cooler

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. - tool bag and drill stored above bags of rice

Basic - - From initial inspection : Basic - Food containers in poor condition. -operator created openings/holes inside lid of thin plastic containers for use with seasoning. Advised of potential physical contamination/hazard Warning - From follow-up inspection 2025-04-30: Time Extended

High Priority - Raw animal food stored over unwashed produce. -raw beef stored above whole onions inside walk in Cooler Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken -cooked pork

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 55F, cream cheese stuffed rangoons, cooked pork 57F overnight inside small cooler across from fryers.

Basic - Employee eating in a food preparation or other restricted area. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee items stored on speed rack above sheet pans Corrected On-Site

Basic - Ice buildup in reach-in freezer.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of smoker inside kitchen

Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked noodles 57F, per operator less than 2 hours on prep table, operator relocated to reach-in cooler -cut cabbage 56F, per operator less than 2 hours on prep table, operator relocated to reach-in cooler Corrective Action Taken Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands under running water in triple sink

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 Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on top of reach-in cooler across from woks Repeat Violation

Basic - Ceiling tiles displaced over walk-in cooler.

Basic - Floor soiled/has accumulation of debris. -floor underneath shelf in walk-in cooler soiled

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -walk-in cooler door gasket soiled

Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label

High Priority - Raw animal food stored over or with unwashed produce. -raw chicken over unwashed onions in walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fried chicken 58F and egg rolls 60F, per operator less than 1 hour, operator relocated foods to reach in cooler Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -lighters stored on top of reach in cooler Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -floors soiled underneath cookline Repeat Violation

Basic - Hood filter missing from automatic fire suppression/exhaust system. -multiple hood filters missing over cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tops of fryers have an accumulation of grease -handle of can opener soiled -inside bottom of reach in freezer soiled with food debris -mop sink thoroughly soiled Repeat Violation

High Priority - Nonfood-grade containers used for food storage - direct contact with food. -grocery bags in walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tray of unwrapped raw chicken stored over open sauce buckets in walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained on reach in cooler

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in unisex restroom water only 86F Repeat Violation

Basic - Cardboard used to line nonfood-contact shelves. -cardboard on shelf with pots, operator discarded Corrected On-Site

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

Basic - Floor soiled/has accumulation of debris. -underneath triple sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink soiled -exterior of reach in freezer doors soiled

Basic - Single-service articles improperly stored. -case of hinged trays stored on floor

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic utensils in dining room Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained -can opener soiled

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

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -Restroom handwash sink only 81°F

Basic - Food stored on floor. -buckets of sauce stored on floor

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -accumulation of grease on fryers -Walk in cooler gasket

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