ASIAN GARDEN CHINESE FOOD AND SUSHI BAR
2451 W 68 ST
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
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).