Azian

Violations (7)

• d9d7eb8a-7c50-4819-9200-d4680e45cacdCriticalCorrected on site

  Management and food employee knowledge, and conditional employee; Knowledge, responsibility and reporting

  2-201.11(A) The PERMIT HOLDER shall require FOOD EMPLOYEES and CONDITIONAL EMPLOYEES to report to the PERSON IN CHARGE information about their health and activities as they relate to diseases that are transmissible through FOOD. A FOOD EMPLOYEE or CONDITIONAL EMPLOYEE shall report the information in a manner that allows the PERSON IN CHARGE to reduce the RISK of foodborne disease transmission, including providing necessary additional information, such as the date of onset of symptoms and an illness, or of a diagnosis without symptoms, if the FOOD EMPLOYEE or CONDITIONAL EMPLOYEE: (1) Has any of the following symptoms: (a) Vomiting, (b) Diarrhea, (c) Jaundice, (d) Sore throat with fever, or (e) A lesion containing pus such as a boil or infected wound that is open or draining and is: (i) On the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a SINGLE-USE glove is worn over the impermeable cover, (ii) On exposed portions of the arms, unless the lesion is protected by an impermeable cover, or (iii) On other parts of the body, unless the lesion is covered by a dry, durable, tight-fitting bandage; PIC could not locate documentation that employees have been trained in on employee illness reporting requirements of the 5 reportable symptoms and 6 illnesses that restrict/exclude a food worker.

  Employee Health

• b1d62620-85c0-4d33-a2f6-edb108e28b21CriticalCorrected on site

  Adequate handwashing sinks, properly supplied and accessible

  5-205.11 (B) A HANDWASHING SINK may not be used for purposes other than handwashing. Observed bowl of washed vegetables draining into the handwashing sink.

  Preventing Contamination by Hands

• 8a2cb416-c0fc-4faa-a11f-a117dea2ac0cCorrected on site

  Proper date marking and disposition

  3-501.17 (B) Except as specified in (E) -(G) of this section, refrigerated, READY-TO-EAT TIME/TEMPERATURE CONTROL FOR SAFETY FOOD prepared and PACKAGED by a FOOD PROCESSING PLANT shall be clearly marked, at the time the original container is opened in a FOOD ESTABLISHMENT and if the FOOD is held for more than 24 hours, to indicate the date or day by which the FOOD shall be consumed on the PREMISES, sold, or discarded, based on the temperature and time combinations specified in (A) of this section and: (1) The day the original container is opened in the FOOD ESTABLISHMENT shall be counted as Day 1; and (2) The day or date marked by the FOOD ESTABLISHMENT may not exceed a manufacturer’s use-by date if the manufacturer determined the use-by date based on FOOD safety. Behind sushi bar Observed multiple containers of imitation crab dish prepped and placed in cold holding in undercounter make-unit without proper date marking. PIC stated the food were prepped a few days ago on Wednesday and don't last more than 3-4 days but the new food employee forgot to marked the prep and use by date.

  Time Temperature Control for Safety Food (TCS Food)

• b5ebe9ed-ed71-4776-90fb-d8aa2cc7bb47Corrected on site

  Approved thawing methods used

  3-501.13 Except as specified in (D) of this section, TIME/TEMPERATURE CONTROL FOR SAFETY FOOD shall be thawed: (E) REDUCED OXYGEN PACKAGED FISH that bears a label indicating that it is to be kept frozen until time of use shall be removed from the reduced oxygen environment: (1) Prior to its thawing under refrigeration as specified in (A) of this section; or (2) Prior to, or Immediately upon completion of, its thawing using procedures specified in (B) of this section. Behind sushi bar Observed multiple packets of tuna being thawed inside its reduced oxygen packaging (ROP). Packing stated to remove fish from packaging prior to thawing.

  Food Temperature Control

• 0e17818e-7dc1-451d-afd9-2e6f7567fd80

  In-use utensils; properly stored

  3-304.12 During pauses in FOOD preparation or dispensing, FOOD preparation and dispensing UTENSILS shall be stored: (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7). beside rice cookers Observed rice scoop and other in use utensils sitting in water at 79F. PIC stated they replace the water container with hot water every 2 hours.

  Proper Use of Utensils

• c771d664-4402-48c6-9159-5f86ae53598f

  Food and non-food-contact surfaces cleanable, properly designed, constructed and used

  4-501.11 (A) EQUIPMENT shall be maintained in a state of repair and condition that meets the requirements specified under Parts 4-1 and 4-2. Refrigerator in kitchen by rice cookers Observed reach refrigeration maintaining a temperature of 42F measured with min/max ambient thermometer. Thermometer was left in refrigerator for at least 10 minutes.

  Utensils, Equipment and Vending

• b066089f-47ff-442a-b804-595cc8e1de9f

  Non-food-contact surfaces clean

  4-602.13 NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed dark colored mold-like soil accumulation on the interior of the ice machine near the chute. PIC stated the ice machine are serviced and maintained periodically.

  Utensils, Equipment and Vending