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Health Inspection: Asian Gourmet

The following health inspection was performed on Dec. 30.

The following health inspection was performed at the Asian Gourmet on Dec. 30. 

#Violation 1 Certified manager as required; compliance with Code or correct responses. 

Inspector Comments 
The establishment does not employ a full-time, on site manager certified in food safety. Each food establishment where potentially hazardous foods are prepared shall employ at least one (1) full-time , onsite manager certified in food safety who is at least eighteen (18) years of age. Person certified works at establishment only one day a week.1Certified manager as required; compliance with Code or correct responses. 

Inspector Comments 
The Person in charge did not assure compliance with critical code requirements.6Hands clean & properly washed 

Inspector Comments 
Observed employee not washing hands between cleaning dirty dishes and working on the hot line. Employee was stopped and asked to wash hands.13Food separated & protected 

Inspector Comments 
Several raw animal foods were stored above ready-to-eat foods in the walk-in refrigerator such as raw chicken over sauce and rice. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage.14Food-contact surfaces: cleaned & sanitized 

Inspector Comments 
The food contact surfaces of the meat grinder, mixer, knives and cutting boards were not clean to sight and touch.18Proper cooling time & temperatures 

Inspector Comments 
Fried chicken, shrimp and egg rolls which was prepared yesterday and two day ago, were not cooled to 70 degrees in 2 hours and then to 41 degrees F within 4 hours. Foods were disposed of.20Proper cold holding temperatures 

Inspector Comments 
Foods located in the refrigerator were held between 43-49 degrees. Potentially hazardous food must be held at 41 degrees F. or below except during preparation, cooking or cooling. Refrigerator ambient temperature was 50 degrees. Foods were moved to different unit, or disposed of.21Proper date marking & disposition 

Inspector Comments 
Cooked chicken, egg rolls, shrimp, rice, and noodles located in the refrigerator, was not marked with the date of preparation. Ready-to-eat potentially hazardous food , prepared in the establishment and held for more than 24 hours, must be marked with the date of preparation.31Proper cooling methods used; adequate equipment for temperature control 

Inspector Comments 
Proper cooling methods were not used for potentially hazardous foods. Per interview of PIC chicken, shrimp, egg rolls, rice, and noodles were placed hot in the refrigerator in containers greater than 4 inches deep.33Approved thawing methods used 

Inspector Comments 
Shrimp was observed thawing on the counter in a bucket of water. Potentially hazardous foods must be thawed in one of the following ways: under refrigeration (41 degrees F or less), completely submerged under running water, as part of the cooking process, or in the microwave if cooked immediately after thawing.37Contamination prevented during food preparation, storage & display 

Inspector Comments 
Rice, and vegetables are stored on the floor in the kitchen and refrigerator. Food must be stored at least 6 inches above the floor.41In-use utensils: properly stored 

Inspector Comments 
Bowls and cups are being used as scoops in containers of flour, rice, and other dry ingredients. Utensils used to dispense non-potentially hazardous 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.45Food & non-food contact surfaces cleanable, properly designed, constructed & used 

Inspector Comments 
The cutting board on the hot line prep station is very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.46Warewashing facilities: installed, maintained & used; test strips 

Inspector Comments 
The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the 3-bay sink.46Warewashing facilities: installed, maintained & used; test strips 

Inspector Comments 
Observed employee washing equipment at the food prep sink. Employee was instructed to wash, rinse, and sanitize all equipment at the 3 bay sink or dish machine.

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