Asia Chinese Restaurant, Inc

Observed multiple medicine bottles stored on top shelf of prep tables in kitchen area above food prep surface. Medicines that are in a food service establishment for the employee’s use shall be labeled with a legible manufacturer’s label and located to prevent the contamination of food, equipment, utensils, linens, and single-service and single-use articles. COS: PIC moved medications.

Observed spray bottle containing blue chemical stored below handwashing sink near kitchen entrance without a label. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. COS: PIC labeled spray bottle.

Observed gaps around screen door at back of kitchen large enough to allow the entry of pests. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. PIC needs to install weather stripping/seal around door.

Observed food and grease debris build up along the cooking line. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC needs to deep clean kitchen area.

Observed excessive grease buildup in cooking area on floors and walls. All physical facilities shall be maintained in good repair and shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC needs to deep clean floors and walls to prevent buildup of grease and food debris.

Observed excessive grease build up on hood above cooking areas with grease hanging from the hood. Exhaust ventilation hood systems in food preparation and warewashing areas, including components such as hoods, fans, guards, and ducting shall be designed to prevent grease or condensation from draining or dripping onto food, equipment, utensils, linens, and single-service and single-use articles. PIC needs to have hood cleaned to prevent dripping of grease onto food items.

Observed raw pork on shelf with vegetables above raw broccoli in walk in cooler. Food items shall be arranged in equipment so that cross contamination of one type with another is prevented with food items having the highest cook temp at the bottom. COS: PIC rearranged items by cook temp.

Observed pot used as scoop in container of dry rice with handle touching the rice. Utensils stored in food that is not time/temperature control for safety food when not in use shall be kept 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. COS: PIC repositioned scoop.

Observed multiple outside dumpsters open at time of inspection. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.

Observed raw chicken stored above raw beef in the walk-in cooler. Observed raw shell eggs stored above noodles and cooked shrimp in the walk-in cooler. Food items shall be arranged in equipment so that cross contamination of one type with another is prevented with food items having the highest cook temp at the bottom. COS: PIC rearranged items by cook temp.

Observed bags of cooked pork partially frozen thawing at room temperature. TCS foods shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less, completely submerged under running water at a water temperature of 70°F (21°C) or below, as part of a cooking process, or using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. COS: The bags of pork were moved to the walk-in cooler.

Observed multiple wet wiping cloths upon beginning inspection stored throughout the facility on prep surfaces while not being used. COS: The rags were placed in a sanitizer solution.

Observed the inspection report posted was not the most recent inspection. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. COS: The report was changed during the inspection process.

Observed scoops in container of corn starch with handles touching food. Utensils stored in food that is not time/temperature control for safety food when not in use shall be kept 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. COS: PIC removed the scoops.

Observed metal strainers and plastic tubs stacked while wet above three compartment sink. Equipment and utensils shall be allowed to completely air dry before stacking or contacting food.

Observed all outside dumpsters open at time of inspection. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.

Observed raw chicken wings in walk in cooler stored above broccoli and cut lettuce. Food items should be arranged with those having the highest cook temperature at the bottom to prevent contamination. COS: Items were arranged by cook temp.

Observed multiple TCS food items in prep top cooler stored above 41F. TCS foods being cold held shall be maintained at 41F or below. COS: Items in top of prep top were cooled in another cooler to 41F and items in the bottom of the prep top were discarded.

Observed raw chicken being thawed in a tub on the prep counter at room temperature. TCS foods shall be thawed under refrigeration that maintains the food temperature at 41°F (5°C) or less, completely submerged under running water at a water temperature of 70°F (21°C) or below, as part of a cooking process, or using any procedure if a portion of frozen ready-to-eat food is thawed and prepared for immediate service in response to an individual consumer's order. COS: Chicken was moved to walk in cooler.

Observed outside dumpsters open at time of inspection. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered.

Observed floor jack stored on shelf next to clean utensils. Maintenance tools shall be stored so they do not contaminate food, equipment, utensils, linens, and single-service and single-use articles. COS: Jack was moved away from clean utensils.

Observed items stored in prep top cooler above 41F. Corrected on site by discarding cooked TCS foods. Raw meats were moved to another unit. Ice was placed in cooler for non-TCS foods. EH will follow-up on 04/15/2024.

Observed employee wash cutting board in prep sink and place the cutting board on a clean storage shelf.

Observed kimichi and shrimp sauce in reach-in cooler with no date marking on the containers. A date label with March 16 on the shelf in front of the kimchi and march 18 on the next to the shrimp sauce. food items prepared by the facility may only be kept for seven days after the oldest ingredient is prepared.

Observed tools and other items stored on shelves with food items and clean utensils.

Observed accumulation of food residue on floors walls and ceilings through out the facility.

Observed raw eggs, beef, and chicken placed above ready to eat items in walk in cooler. COS items were rearranged according to cook temp.

Observed cooked/prepared food and food that has been removed from the original container for over 24 hours not date marked. Discussed with owner about date marking items.

Observed dumpsters open at time of inspection. COS dumpsters were closed.

Observed broken equipment, chemical sprayers, and trash stored behind facility. Owner stated that area would be cleaned and equipment would be removed.