First Asia Express

Observed spray bottle containing red chemical without label stored near mop sink. 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. PIC needs to ensure each spray bottle is labeled with its contents.

Observed container with medicine bottles stored on shelf over prep area. 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 medicine away from food.

Observed metal bowls stacked while wet below rice cookers. Equipment and utensils shall be allowed to completely air dry before stacking or contacting food. COS: PIC separated bowls.

Observed multiple ceiling tiles in kitchen area have been replaced with pitted ceiling tiles. Ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. PIC needs to replace any pitted ceiling tiles in kitchen area with smooth easily cleanable ceiling tiles.

Observed black buildup on baffle wall of ice machine in kitchen. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC needs to increase cleaning frequency of ice machine.

Observed PIC did not have written notification of the presence of major food allergens available for customers. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. PIC needs to post a food allergy warning.

Observed scoop sitting in ice with handle touching the ice. In use utensils that are between uses, such as ice scoops, shall be stored on a clean, protected location if the utensils are used only with a food that is not time/temperature control for safety food. COS: PIC moved scoop.

Observed excessive buildup of grease and food debris along shelving and equipment throughout the facility. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC needs to deep clean facility.

Observed excessive buildup of food and grease debris throughout the facility. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. PIC needs to thoroughly clean floors, walls, and ceilings including behind equipment.

Observed brown buildup on soda drink nozzles in the lobby. Equipment food-contact surfaces and utensils shall be clean to sight and touch. PIC needs to ensure nozzles are cleaned every day.

Observed boxes of drink power stored on the floor in dry storage area. Observed onions stored on the floor in walk-in cooler. Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination and at least 6 inches (15 cm) above the floor. COS: PIC removed food items from the floor.

Observed buildup of food residue on shelving in walk in cooler. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. PIC needs to clean each rack.

Observed raw chicken above pork in the walk-in cooler. Foods shall be protected from contamination by arranging each type of food in equipment so that cross contamination of one type with another is prevented. COS: PIC rearranged items based on cook temp.

Observed multiple TCS food items held in the top of the prep top cooler in the main kitchen above 41F. Observed cooked rice being held at room temperature in front sushi area. PIC needs to store rice in the cooler. When being cold held, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: PIC discarded TCS food items above 41F. The cooler appears to be functioning properly, PIC just needs to make sure the lid is kept closed at all times.

Observed multiple pans and tubs wet stacked on shelves. Equipment and utensils shall be allowed to completely air dry before stacking or contacting food.

Observed multiple items in the Walk-in Cooler and in front of walk in cooler inside of large bowl (on stand) being stored above 41F. COS: Food items discarded.

Observed fried chicken being stored in small silver sauce pan (on the counter) below 135F. COS: Owner discarded of chicken.

Observed multiple food items in the walk in cooler and on a black push stand (located in front of stove) being stored with no covering. CA: All food items must be stored covered to prevent contamination.

Observed none of the food in the WIC had date marking. Food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date.

Observed large silver scoop sitting with the handle in the food. COS: PIC fixed scoop so that the handle was sitting above the food. PIC instructed employee to check all of the large bins in the back to ensure the scoops were facing upward.

Observed multiple food items (tuna, shrimp and beef) in the front food service area and main kitchen above 41F. CA: PIC discarded of all food items and instructed another employee to lower the temperature in the reach in cooler in front of grill.

511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P