ASIAN FUSION

Observed raw eggs stored above coconut soup in prep cooler in main kitchen. Observed raw salmon and raw tuna stored above sauces and lettuce in reach in cooler in front food food service area.

C/A: C/A: Raw food must be stored below ready to eat food to prevent cross contamination. COS: PIC moved all raw items below ready to eat foods at time of inspection

Observed ice in handsink in main kitchen near ice machine. Observed bucket in hand sink in front food service area.

C/A: A handwashing facility may not be used for purposes other than handwashing. COS: items removed from hand sinks at time of inspection.

Observed black build up on interior of bulk ice machine in main kitchen. C/A: all food contact surfaces must be clean to sight and touch.

Observed chicken wings, chicken egg rolls, and sweet and sour chicken without a date mark in the reach in cooler in the main kitchen area.

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: Manager added date mark.

Observed containers of sauces, seasonings, and egg roll breading out of the original container without a label in main kitchen area.

CA: Food Storage Containers, Identified with Common Name of Food. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed cups without handles in sauce and oil containers in main kitchen area.

CA: Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored:

1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container.

2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon;

Observed chicken egg rolls, dumplings, and sweet/sour chicken without a date mark in reach in cooler and walk in cooler in main kitchen area. Observed lo mein without a date mark in prep top cooler bottom in main kitchen area.

CA: 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: PIC date marked all food items listed above.

Observed a bowl being used to scoop out raw chicken, raw beef, and raw shrimp, visible pieces of chicken inside, in prep top cooler stored directly on top of the raw shrimp in main kitchen area. Observed raw chicken stored directly on top of a bin of rice near the 3 compartment sink in the main kitchen. Observed raw salmon stored above artificial crab meat and vegetables; observed raw salmon stored above sauces all in the front food service reach in cooler.

CA: To prevent contamination, store cooked foods and raw proteins based on minimum required internal cooking temperatures.

COS: PIC removed bowl and placed it in warewashing area to be cleaned; raw seafood stored away from cooked ready to eat proteins.

Observed chef eating food from a table, plates of food and drink on top, in the main kitchen next to the prep top cooler and across from the grill.

CA: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

COS: Employees moved food to designated area away from food prep station.

Observed chicken egg rolls and pork dumpling in the reachin and walkin cooler of the main kitchen prepared Saturday, and artificial crab meat, smoked tuna, and smoked salmon prepared over 24 hours in the front food service reachin without date marking.

CA: 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.

CORRECT WITHIN 10 DAYS