Asia Star

*03 Food products not maintained at 135øF or above

Maintain food at least 136 F

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Do not store raw eggs above cooked foods

*10 Chlorine sanitizer concentration, minimum temp.

Maintain sanitizer at 50 ppm Cl

*14 Hands wash procedures-without soap

Wash hands with soap for 20 seconds between each task

*32 Equipment & Utensils smooth easily cleanable

Remove plastic film on equipment and replace broken utensils

*36 Cloths in-use for wiping between uses stored

Store wiping cloths in sanitizer

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

Cover food after cooling

*39 Store equipment & utensils - avoid contamination

Do not store knives between tables

*41 Food storage containers, identified with common name of food.

Label all bulk storage containers

*45 Drying Mops-air dry

Hang mop to dry

*18 Toxic items storage adjacent to food/utensils

Chemicals can not go above or next to or on food / utensils or prep surfaces

*31 No soap at handsink

provide soap at hand sink

*07 Food safe, good condition, unadulterated, and honestly presented

food containers sitting directly on top of mixed vegetables- cross contamination

*40 Reuse of single service articles

can not reuse single use containers

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

can not store utensils in standing water

*47 Conditions of Permit-in use of food equipment

provide sign about inspection report

*42 Dirty nonfood contact surfaces

clean coolers, freezers, gaskets

*14 When to wash hands before donning new gloves

wash hands before donning new gloves

*46 Covered waste receptacle for women's restroom

provide covered receptacle in restroom

*41 Food storage containers, identified with common name of food.

provide label for food storage containers

*39 Cutting surfaces.

resurface cutting boards

*36 Cloths in-use for wiping food spills used for no other purpose

observed wet cloths under cutting boards

*18 Unnecessary chemicals not allowed

raid not allowed

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

food containers with cooked food needs to be covered

*19 Water & Plumbing in good repair- per code

leaking faucet on mop sink

*03 Food products not maintained at 135øF or above

hot food products need to be 135 degrees f or above chicken 94, fried chicken 74.5 degrees f

*23 Does the establishment have sufficient capacity to meet peak hot water demands?

*32 Damaged Equipment

Damaged RIC door handles

*39 Store equipment & utensils in a clean, dry place

Store kitchen knives at a clean location

*45 Lockers to be used to store personal items

Store cell phones away from food prep

*22 Accredited food handler certificate - 60 days

must have food handler training

*41 Food Labeling - Bulk Food w/ Card or Sign

label bulk food containers

*47 OTHER VIOLATIONS

repair leak at 3 comp

*32 Equipment has cracks and corners

replace damaged lid on rice

*42 Nonfood-contact surfaces material

remove grease from vent a grease build up on side of the grill

*35 Eating food, chewing gum, drinking beverages, or using tobacco

properly store personal drinks and foods

*06 Discard if TCS is in container w/ no date or day

no time shown on the fried rice container time as a public health control

*28 Date marking > 24 hrs,on site,temp 41F

proper date marking

*10 Clean Sight and Touch

Observed dirty can opener.

*18 Toxic items stored above food/utensils

Observed hand sanitizer, cleaning spray, and medication stored over food products.

*34 Windows or doors protected against the entry criteria by effective meansWindows or doors protect

Do not prop open back door unless protected from insect entry.

*36 Dry wiping cloths and the chemical sanitizing solutions free of food debris and visible soil

Observed dirty [hand]towels on the stove top.

*39 Equipment in good repair and proper adjustment.

Repair cooler gaskets.

*45 Lockers to be used to store personal items

Store all personal items in appropriate place.

*03 Food products not maintained at 135øF or above

cooked chicken-111 degrees F; cooked beef-111 degrees F

*37 Food shall be protected from contamination by storing the food in a clean, dry location

stored on top of the mop sink

*39 Utensils, single serve items 6 inches off - floor

soy sauce on the floor on the kitchen floor

*02 Cold Hold (41øF/45øF or below)

raw chicken wings measured at 62 degrees F

*38 Thawing. under running water criteria - < 4 hours

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw egg yolk and raw shrimp stored on the top shelf inside the reach in cooler; raw

*36 Cloths in-use for wiping between uses stored

stored underneath cutting boards

*03 Food products not maintained at 135øF or above

BEEF 91, PORK 100

*18 Licensed pest control applicator only

*32 Maintain in Good Repair

REPLACE GASKETS

*38 Thawing. under running water criteria - < 4 hours

*37 Food protected from cross contamination by storing the food in packages, covered containers, or

*45 Lockers to be used to store personal items

*03 Food products not maintained at 135øF or above

fried rice measured at 102 degrees F; chicken measured at 120 degrees F

*36 Cloths in-use for wiping between uses stored

cloth towel placed underneath a cutting board

*37 Storing the food at least 15 cm (6 inches) above the floor

containers of sugar and flour stored on the floor inside the kitchen.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken stored on the top shelf inside the reach in cooler; raw eggs stored on the second shelf inside the reach in cooler

*41 Food storage containers, identified with common name of food.

*41 Food storage containers, identified with common name of food.

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw chicken stored adjacent to ready to eat vegetables

*34 Outer door: solid,selfclosing,tightfitting

*37 Storing the food at least 15 cm (6 inches) above the floor

containers of soy sauce and cooking oil stored on the floor in the food prep area

*36 Cloths in-use for wiping between uses stored

*29 Food thermometers provided and accessible

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

*21 A establishment shall have written procedures for employees to follow when responding to vomitin

*37 Preventing contamination from other sources. Miscellaneous sources of Contamination

uncovered chicken

*24 Food Labeling- with common name of the food

*35 Outer Clothing, Clean Condition

observed the cook wearing sandals. closed toe shoes must be worn at all times

*19 Water & Plumbing in good repair- per code

leaking pipe under the three-compartment sink

*37 Storing the food at least 15 cm (6 inches) above the floor

*36 Cloths in-use for wiping between uses stored

no cloth towels underneath the cutting boards

*37 Storing the food at least 15 cm (6 inches) above the floor

buckets of spy sauce on the floor inside the prep area

*03 Vending Machine. Hot Hold (135øF or higher)

chicken measured at 110 degrees F; beef measured at 110 degrees F

*36 Cloths in-use for wiping between uses stored

do not store cloth towels underneath cutting boards

*42 Dirty nonfood contact surfaces

dusty fan covers inside the reach in cooler

*35 Hair Restraints effective

*22 Handlers-Certificate Not On Site

*31 No soap at handsink

*02 Cold Hold (41øF/45øF or below)

*03 Food products not maintained at 135øF or above

*35 Hair Restraints effective

*29 Cold/hot hold unit thermometer easily viewable

*39 Keep utensils handles upright or protected