Bon Asian Bistro

Inspector notes: Inspector observed raw chicken stored above raw beef. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. PIC relocated raw chicken.

Inspector notes: Establishment lacks approval to use time as a public health control for sushi rice. PIC to submit their written procedure to inspector.

Inspector notes: The hibachi stations are lacking a hand-washing sink. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.

Inspector notes: Various food items were observed stored on the floor in the walk-in freezer and walk-in cooler. Food must be stored at least 6 inches above the floor.

Inspector notes: The sushi table/counter located in the sushi area was not in good repair (laminate chipping with exposed wood). Establishment used duck tape to repair/protect the exposed areas. PIC informed not to use tape.

Inspector notes: Establishment lacks approval to use time as a public health control for sushi rice. PIC to submit their written procedure to RIDOH-CFP.

Inspector notes: Raw animal foods (such as chicken and pork) were observed stored above ready-to-eat foods (such as produce) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated raw meats.

Inspector notes: Food contact surfaces of equipment/utensils (mandolin and spiralizer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC washed/sanitized during inspection.

Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical. PIC labeled bottles during inspection.

Inspector notes: ROP fish and crab meat were observed thawing in lowboy sushi unit with an internal temperature between 41-45F. PIC discarded items.

Inspector notes: The hibachi stations are lacking a hand-washing sink. Hand-washing sinks must be located to allow convenient use by employees in food preparation, food dispensing, and ware-washing areas.

Inspector notes: Inspector observed containers of mayo and soy sauce stored in the bathroom. PIC relocated items.

Inspector notes: Sushi lowboy refrigerator door gaskets were observed in poor repair.

Inspector notes: Sushi tuna, spicy crab meat, and garlic were observed held between 45-48 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC discarded crab and moved garlic to cooler.

Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.

Inspector notes: The doors to the outside, located in the kitchen, back hibachi area, and front, are not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.

Inspector notes: Various food items were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.

Inspector notes: Wet wiping cloths are not stored in a chemical sanitizer between uses. Wet wiping cloths must be stored in a chemical sanitizer at the appropriate concentration.

Inspector notes: Bowls/containers are being used as scoops in containers of dry and liquid ingredients. Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.

Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice. PIC placed a perforated bowel of ice for beverages so that it is separate from tubing.

Inspector notes: Cardboard is used in the construction of shelf liners in the kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.

Inspector notes: Prep table/counter located in the sushi area was not in good repair (laminate chipping with exposed wood).

Inspector notes: The following non-food contact surfaces have an accumulation of dust, dirt, food residue, and other debris: - table under flat top grill - fryers - all refrigerator/prep units, - shelf plastic liners, - walk-in shelves, - ice machine.

Inspector notes: The floors and walls throughout the facility have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

Inspector notes: Employees' clothing or other personal belongings were observed stored in the food prep areas. Lockers or other suitable facilities shall be used for the orderly storage of employees' clothing and other possessions.

Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination and raw shelled eggs were observed being stored over produce. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arrranging each type of food in equipment so that cross contamination of one type with another is prevented.

Inspector notes: Observed staff drop a spatula on floor, rinse utensil, and put back on cart for use. Staff failed to wash, rinse and sanitized in the 3-bay-sink or dishwasher. PIC informed staff put utensil in dishwasher area to be cleaned and sanitized.

Inspector notes: Bowls are being used as scoops in containers of (dry food ingredients ). Utensils used to dispense non-time/temperature control for safety (TCS) foods such as sugar and flour must be stored in the food item with their handles above the top of the food within the container.

Inspector notes: All prep unit and lowboy door gaskets were observed in poor repair.

Inspector notes: The non-food contact surfaces of the (all prep units and beverage area shelves and counters ) have an accumulation of dust, dirt, food residue, and other debris.

Inspector notes: The (ceiling ) in the (back kitchen bathroom ) area is in poor repair. Observed missing tiles The physical facilities must be maintained in good repair.

Inspector notes: Lights in lowboys located in the sushi prep area area are in poor repair. Observed low intensity and/or lack of lighting. Equipment must be maintained in good repair.

Inspector notes: Raw animal foods (shelled eggs) were observed stored above ready-to-eat foods vegetables) in the cook prep line. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.

Inspector notes: Handsink in kitchen area is lacking hot water.

Inspector notes: ROP fish observed thawing with package still intact. PIC informed and cut opening in package.

Inspector notes: Inspector observed boxes of mayonnaise being stored on the floor in restroom. PIC informed and moved boxes to another location.

Inspector notes: Handwashing sink in bar area is lacking handwashing signage. A sign or poster must be available notifying food service employees to wash their hands.

Inspector notes: Inspector observed dead flies on glue trap in kitchen area. PIC removed.

Inspector notes: Inspector observed raw produce being stored in boxes that previously stored raw chicken. PIC informed and moved product to food grade containers.

Inspector notes: Inspector observed linens being used to cover raw produce in walk in cooler. PIC informed and removed.

Inspector notes: Observed knife being stored between cook line prep unit and freezer.

Inspector notes: (Handsink) located in the (sushi ) area was not in good repair. Observed duct tape on borders of sink.

Inspector notes: Beverage tubing was observed in contact with ice used for drinks at the bar. Beverage tubing and cold plate beverage cooling devices must not be in contact with stored ice.

Inspector notes: The following non-food contact surfaces have an accumulation debris: 1.All prep units observed with food and soil residue. 2.Food storage shelves in kitchen have soil, food residue, and other debris. 3.Food storage shelves in walk in cooler have an accumulation of dust, food residue, and other debris. 4.Food storage bins have dirt and other debris. 5.Conduit lines have an accumulation of dust. 6.Soap and paper towel dispenser, and hand sink in kitchen observed with an accumulation of soil residue and other debris. 7.pipes under hand sinks, dishwasher , and 3 bay sink observed with a buildup of soil residue, dust, and/or other debris. 8.shelves and counters in beverage station area have food residue and/or other debris. 9.fans in walk in cooler have an accumulation of dust. 10.Ice machine observed with black residue.

Inspector notes: Inspector observed the plumbing at handsink in the kitchen and pipes feeding into hot water heater observed with a leak.

Inspector notes: The (ceiling) in the (back kitchen) area is in poor repair. Missing tile. The physical facilities must be maintained in good repair.

Inspector notes: Unnecessary and/or non-functional equipment or items(clutter) were observed in the (back kitchen ) area. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.

Inspector notes: The floors and walls throughout the kitchen and walk in cooler have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.