Fah Asian Bistro & Sushi Bar

Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package…tilapia thawing in vacuum package at reach in cooler . Operator removed package Corrected On-Site

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit…rice spoons , scoop stored at 120° F water, operator higher water temperature at 168° at time of inspection. Corrected On-Site

High Priority – Non-food grade paper used as liner for food container in tempura shrimp, garnishes , krab at reach in cooler , operator moved paper towel. Corrected On-Site

High Priority – Raw animal food stored over or with unwashed produce….raw beef , raw calamari above cabbage at walk in cooler . Operator properly stored. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food…raw sea food above tofu in reach in cooler at kitchen. Employee properly stored. Corrected On-Site

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit…..California roll 73°, fish eggs 71° on the prep table at sushi station at front line , food being held less than 4 hours . Operator moved food to cooler. Corrective Action Taken

Intermediate – Handwash sink used for purposes other than handwashing…container, spoon stored in handwashing sink at front line . Operator moved. Corrected On-Site