Snow's Asian Grill

Ventilation hood heavily covered in a buildup of grease. Grease buildup beginning to come out from under the hood and accumulating other places (walls next to and piping next to the cooking area). Frequency of cleaning is not as it should be. CA: Ventilation hood shall be adequate in size and capacity to prevent the buildup of grease and condensation. System need to be professionally cleaned and calibrated to prevent the buildup of grease and condensation outside the cooking area. Fix within 2 weeks.

Observed bag containing an unidentified meat with no date marker on it. CA: Except when packaging food using a reduced oxygen packaging method, and except as specified in paragraphs 5 and 6. of this subsection, refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Food voluntarily discarded.

Bag of meat in the reach in freezer had no label identifying the contents. CA: Food packaged in a food service establishment that is not provided by a food service employee upon consumer request, shall be labeled as specified in law, including 21 CFR 101 -Food labeling and 9 CFR 317 - Labeling, Marking Devices, and Containers. 2. Label information shall include: (i) The common name of the food, or if there is no common name, an adequately descriptive identity statement COS: Food voluntarily discarded.

Steady leak noticed from the bottom of the 3 compartment sink going directly onto the floor. CA: Plumbing shall be maintained in good repair against damage and leaks. Fix the leak asap.

Observed buildup of mold-like substance along various parts of the walls and around the walls of the walk in cooler and the edges of the door on the walk in freezer. Some of the racks in the walk in cooler are also covered in a buildup of either grime or rust. CA: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. The substance on the walls of the walk in may need to be professionally cleaned, and the racks may need replacing if they are rusted through.

Ventilation hood heavily covered in a buildup of grease. Grease buildup beginning to come out from under the hood and accumulating other places (walls next to and piping next to the cooking area). Frequency of cleaning is not as it should be. CA: Ventilation hood shall be adequate in size and capacity to prevent the buildup of grease and condensation. System need to be professionally cleaned and calibrated to prevent the buildup of grease and condensation outside the cooking area. Fix within 2 weeks.

Observed no soap at handwash sink in the kitchen at time of inspection. Handwash sink shall be properly supplied with soap and paper towel s to allow and encourage proper handwashing to take place. COS: Sink restocked.

Observed bottles for wiping tables and equipment with no label on them. Working containers like spray bottles shall have a proper common name label when filled with a chemical from a bulk container. COS: Bottles labeled.

Observed scoop for marinated meat in the walk in cooler sitting on top of the container lid while soiled. In-Use utensils that are for TCS food may be stored in the food in between uses with the handle out of the container and the food within it. Other acceptable alternative methods may be found on page 70 of the Food Manual, but storing the soiled utensil atop the container is not approved for in between use utensil storage. COS: Utensil removed and lid changed.

Observed yum yum sauce and boba pearl marked with incorrect dates in the walk in cooler. Discussion with the PIC determined dates were not updated when containers were restocked. Time/temperature control for safety food prepared and held for 24 hours or more shall be clearly marked to indicate the date or day by which the food shall be consumed/discarded, held at 41 degree or below for a max of 7 days. COS: PIC relabeled items to correct date.