Asiana Market

Inspector notes: Observed two employee drinks on the cutting board on the fish slaughter side. Discussed the risk of contamination with person in charge (PIC). PIC moved the drinks to an area away from the food and food prep areas at time of inspection. To ensure food safety, prevent physical contamination and the transmission of disease; employee eating, drinking, beverage storage, and using tobacco must be done in an approved area

Inspector notes: Observed an employee handling the trash, then to the counter Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed a netted bag of fish tank rocks in the hand sink near the fish slaughter side of the market. Person in charge (PIC) stated that the rocks are for the fish tank's filtering system. The rocks were moved at time of inspection. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: The person in charge (PIC) was not able to provide parasite destruction paperwork or any information that the sushi and sashimi was exempt at time of inspection. PIC stated they will look for it and call the distributer if they are unable to find it. Please provide paperwork by re-inspection. Parasite destruction records or letter from supplier are required for all non-exempt fish served raw or undercooked at establishment. Must provide parasite destruction letter from supplier prior to re-inspection

Inspector notes: Observed a knife being stored in the knife holder on the wall above the cutting board. The knife had both dried and fresh, raw meat and fat debris on the blade, and near the handle. Only clean knives can be stored in the knife holder. Person in charged (PIC) moved the knife to the three-compartment sink at time of inspection and discontinued use of the knife holder until it can be properly cleaned. PIC relocated all food-contact surfaces to warewashing area to be washed, rinsed, and sanitized at the time of inspection. Food-contact surfaces were properly sanitized at time of inspection

Inspector notes: Observed employee's personal prescription medications, employee's vitamin C, two first aid kits, and a bottle of rubbing alcohol on the counter above food and food storage items. Person in charge (PIC) moved the items to another location at time of inspection. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection

Inspector notes: There were no logs filled out for cleaning the live fish tanks. There were also no logs available for discarding the dead fish. Please provide the logs by re-inspection. All procedures in approved variance/HACCP plan must be conformed to at all times. Documentation for critical control points in approved variance/HACCP must be completed, available for review, and retained as required by approved variance/HACCP plan

Inspector notes: Observed frozen squid thawing at a prep table in ambient air. Discussed approved thawing methods with person in charge (PIC). PIC moved the squid to the walk-in. Also observed ROP tuna being thawed without exposure to air. PIC had employee cut the ROP open at time of inspection. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. All ROP fish labeled "Keep Frozen" must be removed completely from reduced oxygen packaging (ROP) prior to thawing under refrigeration or immediately after thawing under cold running water. All ROP fish was removed from ROP packaging at time of inspection

Inspector notes: Observed accumulation of food debris throughout the meat market, prep areas, floors, and walk-ins. Observed pooling liquid under the meat-cutting area and prep table. Equipment, walls and floors should always be clean to sight and touch. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection