Asian Express

Inspector notes: Observed the ice machine with a pink substance on the ice board in direct contact with ready to eat ice. COS: Ice was discarded while inspector was onsite. Ice board and inside ice machine was cleaned and sanitized. Advised to increase cleaning frequency. C/A:511-6-1.05(7)(b) - Food Contact Surfaces and Utensils - Cleaning Frequency (P, C) (b) Equipment Food-Contact Surfaces and Utensils. (ii) At least every 24 hours for iced tea dispensers including nozzles and consumer self-service utensils such as tongs, scoops, or ladles;

Inspector notes: Observed employee rinse wiping cloth at hand sink near front service area. C/A:511-6-1.06(2)(o) - Using a Handwashing Sink- Operation & maintenance (Pf) (o) Using a Handwashing Sink. 2. A handwashing facility may not be used for purposes other than handwashing. Pf COS: Employee was educated on proper hand sink use. Advised employee that only handwashing shall be completed at hand sink.

Inspector notes: Observed wet wiping cloths on prep top counter and front service area not stored in sanitizer solutions. C/A: 511-6-1.04(4)(m) - Wiping Cloths, Use Limitation (C) (m) Wiping Cloths, Use Limitation. 2. Cloths in-use for wiping counters and other equipment surfaces shall be: (i) Held between uses in a chemical sanitizer solution at a concentration specified under DPH Rule 511-6-1-.05(6)(n); and (ii) Laundered daily. 3. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. 4. Dry wiping cloths and the chemical sanitizing solutions in which wet wiping cloths are held between uses shall be free of food debris and visible soil. 5. Containers of chemical sanitizing solutions in which wet wiping cloths are held between use...

Inspector notes: Observed employee handle money with gloved hands and proceed to prepare ready to eat food without washing hand and changing gloves. Corrective Action: 511-6-1.03(5)(c) - When to Wash (P) (c) When to Wash. 1. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; P (ii) After using the toilet room; P (iii) After caring for or handling service animals or aquatic animals; P (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking, except for drinking from a clo...

Inspector notes: Observed employee return to main kitchen and wash hands at vegetable sink. Corrective Action: 511-6-1-.03(5)(d) - Where to wash (Pf) (d) Where to Wash. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf Corrected onsite: Educated employee on the proper location to wash hands and instructed employee to wash hand at hand sink. Employee complied and properly washed hand at hand sink and sanitized the vegetable sink.

Inspector notes: Observed raw beef and cooked noodles in walk in cooler cooling with plastic wrap covered tightly. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food.

Inspector notes: Observed pan stored as clean stacked wet. Shall be air-dried or used after adequate draining before contact with food. COS- pans were moved to drain board to dry.

Inspector notes: Observed leak at hot water pipe under 3 compartment sink. Water has a continuous drip. System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair. Advised to have repaired.

Inspector notes: Observed cell phones stored on prep top. Areas designated for employees to eat, drink, and use tobacco shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. COS- cell phones were moved to personal storage area.