Jan 23, 2025

Routine

4 minor violations. 1 corrected on site.

View 4 violations

Utensils, equipment & linens: properly stored, dried, & handled (corrected on site)

Inspector notes: Clean aprons and uniforms observed stored in the employee's bathroom. 6-403.11 Designated Areas. Lockers or other suitable facilities shall be located in a designated room or area where contamination of FOOD, EQUIPMENT,UTENSILS, LINENS, and SINGLE-SERVICE and SINGLE-USE ARTICLES can not occur. -Staff removed the clean aprons and uniform from the bathroom during this inpection.

4-801.11

Nonfood-contact surfaces not cleaned at required frequency

Inspector notes: The non-food contact surfaces of the area underneath the stove have an accumulation of dust, dirt, food residue, and other debris. The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.

4-602.13

Lighting not sufficient for food or utensil handling areas

Inspector notes: Inadequate lighting observed in the walk-in cooler. Brighter bulb shall be installed.

6-303.11

Outer openings not protected against pests

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

6-202.15

82

Jan 9, 2025

Routine

3 critical violations. 8 major violations. 8 minor violations. 10 corrected on site.

View 19 violations

Raw and ready-to-eat foods not properly separated (corrected on site)

Inspector notes: Raw animal foods (such as bag raw shrimp) were observed stored with ready-to-eat foods (such as cooked Tempura) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. -Raw fish observed stored above ready to eat foods (cooked sushi and RTE veggies) three door sushi lowboy. -Proper raw storage reviewed, staff removed the raw items and stored them under TCS foods during this inspection.

3-302.11

Adequate ventilation & lighting; designated areas used

Inspector notes: Food contact surfaces of equipment/utensils (slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.

4-501.111

Sewage backflow not prevented

Inspector notes: The sink used for food preparation is lacking an air gap. A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.

5-402.11

No soap available at handwashing sink (corrected on site)

Inspector notes: Soap was not available at the hand-washing sink in the kitchen next to cook line. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap. PIC restocked soap during the time of inspection.

6-301.11

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: The 3 door refrigerator was observed held at 44-50 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. -Seaweed salad observed at 49 degrees F. were voluntarily disposed by staff. -Establishment shall not store TCS foods in the 3 door refrigerator until it can consistently maintain an ambient temperature of 41 degrees F. or below.

3-501.16(A)

Food label missing or inaccurate (corrected on site)

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. PIC added labels during time of inspection.

3-602.11

No written procedures for vomiting or diarrheal events

Inspector notes: Establishment does not have clean up procedure for vomit and diarrhea. Procedures were printed for establishment.

2-501.11

Person in charge not controlling unsafe operations

Inspector notes: The Person in charge did not assure compliance with critical code requirements.

2-103.11

Adequate handwashing sinks properly supplied and accessible (corrected on site)

Inspector notes: Cleaned aprons and uniform observed stored in the employee's bathroom. -Staff removed the uniform and apron during this inspection.

4-903.12

Handwashing done in improper location

Inspector notes: An employee was observed washing their hands at the 3-bay sink. Food employees shall clean their hands in a designated hand-washing sink and not in a food preparation, mop, or ware-washing sink. -Reviewed where to wash hands at time of inspection.

2-301.15

No soap available at handwashing sink (corrected on site)

Inspector notes: The hand-washing sink was observed in the kitchen with paper bags and blocked by a drying rack. A hand-washing sink shall be accessible at all times for employee use. PIC moved drying rack and paper bags from hand washing sink.

6-301.11

Equipment not in good repair or proper adjustment

Inspector notes: Refrigerator door gaskets were observed in poor repair at the 3 door refrigerator.

4-501.11

Employee eating, drinking, or using tobacco in food area (corrected on site)

Inspector notes: An open employees' beverage container was observed stored in a food preparation area. Employees shall not drink from open beverage containers in order to prevent contamination of their hands, the container, and exposed food. PIC moved open beverage to designated area.

2-401.11

Outer openings not protected against pests

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

6-202.15

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: Knives observed stored in unclean surfaces between equipment. Proper knife storage reviewed. -Staff removed the knives to wash, rinse, and sanitize during this inspection.

3-304.12

Single-use articles reused (corrected on site)

Inspector notes: Observed single-use containers for tufu being reused to hold cooked dumplings. PIC removed dumplings and placed them in a plastic container. 4-502.13 Single-Service and Single-Use Articles, Use Limitation. Articles that are not constructed of multiuse materials may not be reused as they are unable to withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing.

4-502.13

Equipment not in good repair or proper adjustment (corrected on site)

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. -Staff separated the ice with a temporary divider during this inspection.

4-501.11

Nonfood-contact surfaces not cleaned at required frequency

Inspector notes: The non-food contact surfaces of the areas underneath/behind all kitchen equipment have a large accumulation of dust, dirt, food residue, and other debris. -The non-food contact surfaces of the ice machine observed with pink residue. -The non-food contact surfaces shall be cleaned as often as necessary to prevent buildup of residue.

4-602.13

Lighting not sufficient for food or utensil handling areas

Inspector notes: Inadequate lighting observed in the walk-in cooler. Brighter light bulb must be installed.

6-303.11

19

May 10, 2023

Routine

1 critical violation. 1 minor violation. 1 corrected on site.

View 2 violations

Raw and ready-to-eat foods not properly separated (corrected on site)

Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. 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, rearranged foods in walk-in. Proper storage methods reviewed with PIC.

3-302.11

Outer openings not protected against pests

Inspector notes: The door to the outside, located in the kitchen, is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors. PIC installed a home made door sweep on the door that needs to be lowered slightly.

6-202.15

82

Apr 25, 2023

Routine

2 critical violations. 8 major violations. 5 minor violations. 4 corrected on site.

View 15 violations

Raw and ready-to-eat foods not properly separated

Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. 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. Food storage sheet provided for PIC.

3-302.11

Non-food contact surfaces clean

Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was (0) parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm. PIC to call for dish machine to be serviced. Establishment to use 3-bay to sanitize all dishes.

4-501.114

Hot or cold food held at improper temperature

Inspector notes: Oyster sauce was observed held at 99 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be maintained at 135 degrees Fahrenheit or above except during preparation, cooking, or cooling. PIC elected to dispose of food.

3-501.16(A)

Hot or cold food held at improper temperature (corrected on site)

Inspector notes: Food and various sauces labeled "refrigerate after opening" were observed held above 46 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, all food in prep unit was moved from the walk-in 2.5 hours earlier. Food was moved back to walk-in. Sauces were voluntarily disposed of.

3-501.16(A)

Working containers of toxic materials not identified

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

7-102.11

Food thawed using improper method (corrected on site)

Inspector notes: Chicken and beef were observed thawing on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Food was 44 degrees and moved back to walk-in. Proper thawing procedures reviewed with PIC.

3-501.13

Proper hot holding temperatures

Inspector notes: Thermometers are lacking in the refrigeration units. Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.

4-203.12

Sanitizer test kit not available

Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay/dish washer.

4-302.14

Person in charge not present

Inspector notes: The Person in charge did not assure compliance with critical code requirements.

2-101.11

Handwashing sink blocked, inaccessible, or used improperly

Inspector notes: The hand-washing sink in the kitchen and employee bathroom was blocked by containers/items. A hand-washing sink shall be accessible at all times for employee use.

5-205.11

Nonfood-contact surfaces not cleaned at required frequency

Inspector notes: The non-food contact surfaces of the equipment have an accumulation of dust, food residue, and other debris.

4-602.13

Outer openings not protected against pests

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

6-202.15

Food stored improperly or exposed to contamination (corrected on site)

Inspector notes: Chicken was observed cooling in a strainer stored on top of a tall bucket sitting in the mop sink. ONLY Prep sink shall be used for thawing/cooling. Chicken was moved.

3-305.11

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: A knife was observed stored between the prep unit and table. Knife was relocated to 3-bay sink.

3-304.12

Equipment not in good repair or proper adjustment

Inspector notes: The prep unit was observed with an ambient temperature of 49 degrees. All food was placed in unit 2.5 hours prior and moved. Unit to not be used until serviced/repaired.

4-501.11

26

New Asia House