ASIAN GARDEN CHINESE FOOD AND SUSHI BAR
2451 W 68 ST
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/19/2025
High Priority
1
Intermediate
2
Basic
6
Total
9
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed fried tempura chicken stored in a cardboard box. Instructed employee to remove the chicken and transfer it to a food graded container.
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed a clean rice cooker, clean plastic food storage containers stored underneath the hand wash sink located in the kitchen exposed to splash.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave located in the kitchen soiled. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed upright glass door cooler located at kitchen entrance has the door soiled. Observed exterior of microwave located in the kitchen soiled.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed on prep area at front counter. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the prep cooler across from the fryers at kitchen raw shrimp (50 F - Cold Holding); cooked chicken (55F - Cold Holding); spring rolls (49F - Cold Holding); cooked shrimp (48F - Cold Holding), manager stated that she had transfer all the food to the prep cooler 3 hours ago. Instructed manager to removed the food from cooler and transfer it to another cooler to rapidly cool. Operator stated removing the food immediately. **Corrective Action Taken** Repeat Violation
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed a large floor blocking the access to the hand wash sink located in the kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing a whisk at hand washing located at front counter.
Food safety inspection conducted on 2/19/2025 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).
Inspection on 10/31/2024
High Priority
2
Intermediate
2
Basic
10
Total
14
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed all reach coolers door soiled, all reach in coolers at kitchen area. Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Observed a cardboard box used as a food container instead the reach in cooler located across from the wok.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed clean trays wet nesting stored on drain board above the three compartment sink.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed clean knives stored between the wall and the prep table at cook line. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At front counter.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of hws at kitchen soiled. Observed exterior of microwave soiled. Observed reach in cooler gasket soiled, reach in cooler across from the wok.
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed water hws at cook line slow draining.
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. At front line on the counter. Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed employee using paper towel in containers with sliced green onions to absorb moisture.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the prep cooler located at cook line cooked beef (55F - Cold Holding), stored in a double insert, as per employee less than 2 hours. Employee removed it and placed it inside the cooler to rapidly cool. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a container stored in the hws located at cook line. Employee removed it. Corrected On-Site
- 27-06-4:Intermediate - No hot running water at three-compartment sink. Observed hand wash sink at cook line at back kitchen water turned off. Operator opened water hot valve under the sink. Observed hot running water at 117F. Corrected On-Site
Food safety inspection conducted on 10/31/2024 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).
Inspection on 5/15/2024
High Priority
1
Intermediate
2
Basic
12
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed throughout the equipment doors at establishment. Repeat Violation
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at cook line.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles in disrepair by the back of the establishment.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at preparation area at kitchen.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed Ice scoop handle in contact with ice at ice machine at the entrance of the kitchen.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives behind preparation table across from cook line. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed at cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave at kitchen area soiled. Observed small oven at front counter of the establishment soiled.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed No ambient thermometer at reach in cooler by cook line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers at kitchen soiled. Observed reach in freezers throughout the establishment soiled. Observed gasket at reaching coolers soiled throughout the kitchen. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed Wall soiled throughout the kitchen. Observed wall soiled throughout the front counter of the establishment.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout the establishment. Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee began to work with food without washing hands. Instructed employee on proper handwashing procedure.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed non paper towel at kitchen area. Repeat Violation
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked chicken with no date marked for more than 24 hours at reach in cooler at kitchen.
Food safety inspection conducted on 5/15/2024 revealed 15 total violations (1 high priority, 2 intermediate, 12 basic).
Inspection on 10/12/2023
High Priority
0
Intermediate
5
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled. Observed exterior of reach in cooler doors soiled in kitchen. Observed reach in cooler gasket soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 11-27-4: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. Provided form to operator. Operator printed and posted.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed reach in cooler interior soiled.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator. Operator printed and staff signed. Corrected On-Site
Food safety inspection conducted on 10/12/2023 revealed 10 total violations (0 high priority, 5 intermediate, 5 basic).