Asian Chao

Basic – Dead roaches on premises. Approximately 20 dead in roach trap next to hot water heater – operator removed. 2 dead under the front counter Bain Marie – operator removed. Corrected On-Site Warning

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage at soda station – operator removed. Corrected On-Site Warning

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Operator removed cell phone from soda station. Corrected On-Site Warning

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hot line station build up of grease and food debris. Repeat Violation Warning

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Operator handled dead roaches and then handled clean kitchen utensils. Employee returned from bathroom proceeded to kitchen touched clean containers- operator instructed employees to rewash hands after returning from the bathroom – employee washed hands. Corrected On-Site Warning

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Operator removed handled pot from bucket of water on hot line. Corrected On-Site Warning

High Priority – Roach activity present as evidenced by live roaches found in the kitchen. One live on wall in mop sink. Three live under rice cooker prep table. Three live under grill station. One live behind fry station fryers. 5 live under wok station. 5 live inside electrical outlets above prep table. Warning

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler – cooked noodles (44F-45 – Cold Holding) not prepared today held overnight and more than 4 hours – see stop sale. Warning

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler – cooked noodles (44F-45 – Cold Holding) not prepared today held overnight and more than 4 hours – see stop sale. .nnHot line make table station -:cut cabbage (57F-62F);sitting out at room temperature- operator stated held under 4 hours – operator moved cabbage to walk in cooler. Corrective Action Taken Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Convection oven – cooked chicken (115F-118 – Hot Holding) held under 1 hour – operator added heat to reach 165F

nhot Bain Marie – French fries (118F-137 – Hot Holding); egg rolls (113F-140F) operator states held under 2 hours – both overfilled containers- operator split and moved to oven for reheat. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Reviewed and Emailed copy to operator to operator. Corrective Action Taken Warning

Intermediate – No soap provided at handwash sink. Operator:provided soap at the kitchen hand sink. Corrected On-Site Warning