Asian Pop

Basic – Bowl or other container with no handle used to dispense food

Multiple bowls no handles inside seasoning containers, flour bins and rice container.

Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired

Small reach-in cooler near back door, a,Brent temperature of 51.2F.

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items

Employee items above dry goods at the dry storage room.

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container

Flour scoop handle indirect contact with the flour.

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit

At the cook line, rice spoon in 77F water, Manager discarded the water. Spoon brings out at 11:00am. Corrected On-Site

Basic – In-use wet wiping cloth/towel used under cutting board

At the prep area, observed wet wiping cloth under in use cutting board.

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust

Reach-in coolers exterior soiled, also rice warmer soiled. Repeat Violation

Basic – Old labels stuck to food containers after cleaning

In used container with old sticker residue, Manager moved to dish machine. Corrective Action Taken

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Reach-in cooler at the cook line heavily soiled, also reach-in cooler shelves (near back door). Repeat Violation

Basic – Single-service articles not stored inverted or protected from contamination

Multiple containers and plates not inverted during storage time. Manager inverted the togo containers. Corrected On-Site Repeat Violation

Basic – Stored food not covered

Krab Rangoon container not cover inside freezer, Manager covered Corrected On-Site

Basic – Working containers of food removed from original container not identified by common name

Multiple bins not identified (flour, sugar or salt ). Repeat Violation

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food

Male employee at the prep area cutting broccoli with his bare hands. Inspector instructed to washed hands and use gloves, Employee started to wearing gloves and no hand washed occurred, Manager addressed situation with employee. Corrective Action Taken

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure

Male employee at the prep area cutting broccoli with his bare hands. Inspector instructed to washed hands and use gloves. Corrective Action Taken

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse

Reach-in cooler near back door (small soda cooler) Raw shell eggs 51F, with a ambient air temperature of 51.2F. Raw shell eggs stored over night in cooler. Stop sale. Repeat Violation Admin Complaint

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit

Reach-in cooler near back door (small soda cooler) Raw shell eggs 51F, with a ambient air temperature of 51.2F. Raw shell eggs stored over night in cooler. Stop sale. Repeat Violation Admin Complaint

Intermediate – Handwash sink used for purposes other than handwashing

Handwash sink at the cook line used to stored small pot, Manager moved. Corrected On-Site