Asian Cafe

Inspector notes: Observed raw fish stacked directly above ready to eat vegetables inside of the reach in cooler of the front food service area. Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P COS: PIC restacked fish so that they were now below the ready to eat...

Inspector notes: Observed a rice cooker actively hot-holding rice while stored on top of a chair located inside the mop sink area. Food Storage, Prohibited Areas (C) (r) Food Storage, Prohibited Areas. Food may not be stored in the following areas: 1. Locker rooms; 2. Toilet rooms; 3. Dressing rooms; 4. Garbage rooms; 5. Mechanical rooms; 6. Under sewer lines that are not shielded to intercept potential drips; 7. Under leaking water lines, including leaking automatic fire sprinkler heads, or under lines on which water has condensed; 8. Under open stairwells; or 9. Under other sources of contamination. COS: PIC unplugged the rice cooker, placed it on the center kitchen prep table, where it was plugged back in to continue to hot hold. Discussed with PIC that the mop sink area is a prohibited location to s...

Inspector notes: Observed raw beef was stored next to the cooked shrimp in the reach in cooler near the fryers. CA: Discussed with the person in charge that raw animal foods must need to be separated from the cooked foods. COS: Person in charge moved the shrimp and placed on the top shelf, and the beef was in the bottom shelf.

Inspector notes: Observed interior of ice machine has accumulated black like organic matter. CA: Discussed with the person in charge that equipment food-contact surfaces and utensils shall be clean to sight and touch.

Inspector notes: Observed none of the time/temperature control safety food such as cooked noodles , cooked shrimp , cooked tofu etc. prepped on site has date and time of preparation. CA: Discussed with the person in charge that refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1.