Asian Taste INC

Observed large containers of raw chicken, raw shrimp, and raw beef stored on the same shelves.

CA: PIC moved items to correct shelves to create separation.

Observed foods held in preptop cooler temp'd at 46F and above. Ambient temperatures inside the cooler indicate that the cooler is not functioning properly. Hazardous foods were voluntarily discarded.

Observed multiple TCS food items stored uncovered throughout the facility (broccoli and raw chicken in the Walk In Cooler, RTE beef and RTE chicken in the Reach In Freezer).

CA: PIC covered all items.

Observed multiple bins and bottles, with food contents in them, not labeled with the name of the contents on the item.

CA: PIC labeled some items while I was in the facility.

Observed multiple cold holding units throughout the facility with either missing or non-functional thermometers in them.

Observed multiple TCS and Non-TCS food items stored on the floor throughout the facility:

1. Cooking oils and sauces (soy) under the grill.
2. Onions on the floor in the Walk In Cooler.
3. Container with clean utensils on the floor in the cook area.

CA: PIC placed all items on shelves or empty containers.

Observed cups and pans, with no handles, being used as scoops and stored within food products throughout the kitchen.

CA: Items were removed from the containers and placed at the dish sink.

Observed multiple TCS food items stored uncovered throughout the facility.

CA: PIC covered food items.

RCA: Food items not in use must be covered when stored.

Observed the back door cracked for the entirety of the inspection. Observed screen door not light-tight at the backdoor.

All openings to the outside of the facility should be protected at all times.

Observed multiple TCS food items stored uncovered throughout the facility:

1. RTE Lo mein, vegetables (onions, broccoli), cooked chicken in the Walk In Cooler.
2. Cooked chicken, cooked pork, vegetables, and sauces in the Reach In Cooler and Prep Top Cooler.
3. Cooked shrimp and beef in Reach In Freezer.

All items that are stored and not actively in use MUST BE COVERED.

Observed multiple TCS and Non-TCS food items stored on the floor throughout the facility:

1. Cooking oils and sauces (soy) under the grill.

All food items MUST BE ATLEAST 6 INCHES OFF OF THE GROUND.

Observed the back door cracked for the entirety of the inspection. Observed screen door not light-tight at the backdoor.

All openings to the outside of the facility should be protected at all times.

Observed current inspection report not posted in public view.

Observed the bottom of bowls stored atop RTE vegetables in a Roll Top Prep Cooler.

CA: PIC removed items and placed at 3 compartment sink.

Observed cardboard being re-used as shelf liner throughout the kitchen area.

Observed clean rags stored in the rear hand sink near the back of the kitchen area. Observed a scrub pad and a rag stored in the hand sink in the front of the house, near the cashier area.

Hand sinks must be fully stocked (hand soap, paper towels, warm available water) and accessible at all times.

CA: Items were removed from the sinks.

Observed multiple TCS food items stored uncovered throughout the facility:

1. RTE Lo mein, vegetables (onions, broccoli), cooked chicken in the Walk In Cooler.
2. Cooked chicken, cooked pork, vegetables, and sauces in the Reach In Cooler and Prep Top Cooler.

All items that are stored and not actively in use MUST BE COVERED.

Observed multiple TCS food items, prepped or removed from their original containers for over 24 hours, not date marked:

1. Cooked chicken, RTE Egg rolls in the Walk In Cooler.
2. RTE Egg rolls, cooked pork, cooked chicken in the Reach In Cooler and Prep Top Coolers.

All food items that are prepped or removed from their original containers and will remain in the facility for over 24 hours, MUST BE DATE MARKED AND DISCARDED 7 DAYS FROM PREP DATE OR THE DATE THAT THEY WERE REMOVED FROM THEIR ORIGINAL PACKAGING.

Observed multiple TCS and Non-TCS food items stored on the floor throughout the facility:

1. Cooking oils and sauced under the grill.
2. Raw chicken and sauced in the Walk In Cooler and Walk In Freezer.

All food items MUST BE ATLEAST 6 INCHES OFF OF THE GROUND.

Observed the back door cracked for the entirety of the inspection.

All openings to the outside of the facility should be protected at all times.

Observed current inspection report not posted in public view.

Observed cups being used as scoops and stored within flour and rice bins in the rear of the facility.

CA: Cups were removed and placed at the three-compartment sink.

Observed heavy food debris build up in the inside of the microwave, which had not been used today.

Observed a mop, not actively in use, not hung to dry at the mop sink.

Observed heavy grease drippage from the hood vents above the grill.

Observed large containers raw chicken and raw beef next to each other on shelf in reach-in cooler. CA: PIC moved raw chicken on bottom shelf to prevent cross-contamination.

511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation.

1. Food shall be protected from cross contamination by:

(i) Except as specified in paragraph (i)(III) of this subsection, separating raw animal foods during storage, preparation, holding, and display from:

(I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and

(II) Cooked ready-to-eat food; and P

(III) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food.

(ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by:

(I) Using separate equipment for each type, P or

(II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and

(III) Preparing each type of food at different times or in separate areas; P

(iii) Cleaning and sanitizing equipment and utensils;

(v) Cleaning hermetically sealed containers of food of visible soil before opening;

(vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened;

(vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or

(viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Observed multiple items in reach in coolers, a stand-up freezer, fridge, and walk-in cooler uncovered and subject to contamination. RCA: Educate PIC to cover containers of food cooked or raw to prevent contamination.

Observed multiple items in walk-in cooler that were on floor. RCA: Move items on shelf to be at least 6" off the floor. Observed bowls on top of raw seafood, meats, and non-TCS items subject to contamination. CA: PIC removed bowls off of raw food. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage.

1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food:

(i) In a clean, dry location;

(ii) Where it is not exposed to splash, dust, or other contamination; and

(iii) At least 6 inches (15 cm) above the floor.

2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts.

3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture.