Asian Station

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Label dry food containers in storage area with a common name

Wiping cloths weren’t used or stored properly.

Inspector’s note: Must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross contamination. Instructed to maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Must not store clean cooking utensils on the back-splash of the three compartment sink.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Both cutting boards in the kitchen with dark stains and deep cuts at prep cooler(accross from cooking equipment),must refinish or replace said cutting boards

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use plastic grocery bags as food containers inside the reach-in freezers and coolers. Must use washable containers or food grade disposable plastic bags

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed interior of microwave with food splatters. Must clean and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Label dry food containers in storage area with a common name

Wiping cloths weren’t used or stored properly.

Inspector’s note: Must store wiping cloths in prep areas in sanitizer bucket between uses to prevent cross contamination. Instructed to maintain.

Clean utensils, equipment, or linens weren’t stored and handled properly.

Inspector’s note: Must not store clean cooking utensils on the back-splash of the three compartment sink.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Must not use plastic grocery bags as food containers inside the reach-in freezers and coolers. Must use washable containers or food grade disposable plastic bags.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed interior of microwave with food splatters. Must clean and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Both cutting boards in the kitchen with dark stains and deep cuts at prep cooler(accross from cooking equipment),must refinish or replace said cutting boards

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations not corrected from 6-3-2024,report# 2595586 #49)4-602.13: excess grease at interior of unused oven,clean and maintain #55)6-201.12: observed excessive grease buildup on flooring under/behind the cookline area. The facility must be clean and maintained. #55)6-201.11: applied cement on wall and floor under the three compartment sink not easily cleanable.surface must be smooth cleanable and non-absorbent surface. #55)6-201.11: broken caulking between wall and three compartment sink.repair issue.easily cleanable priority foundation violation:7-42-090.citation issued.

Equipment and surfaces were dirty.

Inspector’s note: Excess grease at interior of unused oven,clean and maintain

Plumbing problems, or missing protection against backflow.

Inspector’s note: Three compartment sink slowly draining.repair issue.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Broken caulking between wall and three compartment sink.repair issue.easily cleanable

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive grease buildup on flooring under/behind the cookline area. The facility must be clean and maintained.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Applied cement on wall and floor under the three compartment sink not easily cleanable.surface must be smooth cleanable and non-absorbent surface.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Plastic cups without a handle are used as a scoop in dry storage food containers. The facility must provide scoops with a handle.

Wiping cloths weren’t used or stored properly.

Inspector’s note: In-use wiping cloths are not stored properly. Found on prep-counter next to hand sink. Cloths used to wipe surfaces and equipment shall be held in a proper sanitizer solution. Cloths in-use for wiping surfaces in contact with raw animal foods shall be kept separate from cloths used for other purposes. In-use clothes must be laundered daily.

In-use utensils weren’t stored properly.

Inspector’s note: Utensils food contact surface is facing up and exposed to touch in the dish area. Discussed inverting all utensils facing down and handle facing up.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Foil and cardboard are used as lining on shelves in the kitchen, and cardboard is used as lining on the floor in the cookline area. The facility must remove and ensure that flooring is smooth, easily cleanable, and non-absorbent. The mulch must be removed.

Equipment and surfaces were dirty.

Inspector’s note: Exterior kitchen equipment throughout the facility such as stand-up freezers and in-between cookline equipment is not clean to sight and touch. The facility must be clean and maintained.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive grease buildup on flooring under/behind the cookline area. The facility must be clean and maintained.

Ventilation or lighting was inadequate.

Inspector’s note: Excessive grease buildup was found on the wall and ceiling surfaces adjacent/next to the exhaust hood. The facility must be clean and maintained.

Equipment and surfaces were dirty.

Inspector’s note: Found following not clean: exterior of large dry food bins, stove, and hood exhaust. Must clean.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Found clutter stored on shleving units.(toys). Must be removed.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Noted assorted food items inside refrigeration units not properly labeled. Instructed to properly label all food items with product name including bulk food containers.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Noted some use of milk crates for elevation at the rear dry storage area. Instructed not to use milk crates for elevation to prevent hiding places for pest. Must provide appropriate shelving for storage. All food items must also be stored 6" away from the wall

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to detail clean and maintain floors along wall base and underneath shelving with grease, dirt and food particles throughout.

Ventilation or lighting was inadequate.

Inspector’s note: Noted heavy dirt and grease accumulation inside, on pipes/conduits and on edges of the exhaust hood and filters above cooking equipment. Instructed to detail clean and maintain hood, filters and pipes/conduits.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Additional cleaning is needed at grease trap lids(under three compartment sink and under the wok unit) and paint. Milk crates used to store stock instructed to remove and provide a raised shelf,

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Replace one stopper that not able to use at three compartment sink,do not fit at drain to seal.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: A lid is needed at receptacle inside staff washroom.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Cement floor under and around hot water tank no cleanable,rough surface,also seal floor under coving/baseboard at wok area.surface must be smooth,cleanable and non-absorbent surface