- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
- [2] Potentially hazardous food properly thawed
Observed tripe sitting out at room temperature. Thaw only under refrigeration; continuously cold running water; in the microwave; or as part of the cooking process. Corrected on site.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Dishwasher not sanitizing at proper levels. Ensure dishwasher sanitizes at 50 - 100 ppm chlorine. Instructed operator on how to set up three compartment sink.
- [5] Water sources: safe; hot & cold under pressure
Hot water at back handsink was turned off due to leak. Hot water must be available for handwashing at all times. Corrected on site.
- [1] Installed; maintained
Caulking on three compartment sink black and deteriorated. Caulking on back handsink not smooth and has deteriorated. Recaulk these sinks to ensure smooth easily cleanabe surface.
- [4] Presence of vermin; outer openings protected; no prohibited animals
Observed live cockroach run across table as inspector was typing inspection report. Observed dead cockroach in kitchen. Have licensed Pest Control Operator treat for cockroaches.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Observed medication stored on shelf with dishware. Ensure all employee items are stored in a designated area away from customer items. Corrected.
- General Comments that relate to this Inspection
Notes:Restrooms and other handsink properly stocked.Discussed importance of handwashing;Discussed no bare hand contact with ready to eat foodsDiscussed employee health. Ensure employees ill with gastrointestinal symptoms (vomiting and/or diarrhea) or sore throat with fever are excluded for at least 48 hours after symptoms stop.Walk-in cooler at 36 f-beef 38 f-cooked chicken 38 fReach in prep unit at 32 fitems on top:-shrimp 40 f-chicken 38 fitems in cooler:-chicken 34 f-shrimp 32 f-rice at 155 f-noodles 137 fFacility precooks large amounts of food. Observed all temperatures ok. Discussed cooling procdures. Per facility; they utilize ice baths for cooling. Also recommend cooling in shallow stainless steel pans; with food no more than 2 inches high; inside walk in cooler uncovered. Food must cool from 135 f to 70 f within 2 hours and 70 f to 41 f within an additional 4 hoursFacility only has one Certified Food Protection Manager. Per Washoe County Health District's new regulations; a CFPM must be on site at all times; Inspector will bring list of courses on reinspection.****Note that this is the second year in a row this facility has failed it's routine inspection. If further critical violations/failing scores are observed; Washoe County Health District may revoke the facilities' Permit to Operate.*****
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12/9/2015 | Routine Inspection 1st | 83 |
- [1] Original container; properly labeled
All product in freezer and walk in portioned and not labeled with date or time. Must begin labeling all product when removed from original labeling.
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Muliple violations: Cooling process 1. Observed large stock pot of beef on floor next to bicycle that had been cooked night before and left to cool without refrigeration at 80F. Product voluntarily discarded to dumpster. 2. Beef placed on wire rack to cool at90F. Must cool under refrigeration.Product voluntarily discarded on site. 3.Large quantity of beef placed in stainless pan to cool at 92F. Prepared at 10am. Placed product in shallow pans and placed in walkin. Abated on site. 4. Raw beef stored over pre-cooked product at both cook line and in walk in. All potentially hazardous food must be below cooked or non-potentially hazardous foods at all times. Abated on site.
- [4] Facilities to maintain product temperature
Multiple violations:No thermometors in any refrigerator or freezer. Must place free standing thermometer in all refrigerators and freezers.
- [2] Food protected during storage; preparation; display; service; transportation
Large quantity of Tripe placed in green laundry basket in walk in to cool.Must use food grade containers for all food service and preperation. Observed fly tape with dead fly carcass over cutting boards. Removed on site.Observed dirty and rusty knives placed on knife rack above three compartment sink.
- [2] Handling of food; ice; minimized
Keep ice scoop hand up for storge.
- [2] Potentially hazardous food properly thawed
Unlabeled product in walk in over pre-cooked product. Beef at 92 and voluntarily discarded.
- [1] Thermometers provided and conspicuous
No thermometers in facility. Must have in all walk in refrigerators; freezers and stem thermometer to check food service temperatures.
- [1] In-use food; ice dispensing utensils properly stored
Observed all utensils places in "home depot" bucket with tar around edges of bucket. Educated on three compartment sink and must use. Store ice scoop handle up to prevent cross contamination.
- [4] Sanitization rinse; clean; temperature concentration; exposure time; equipment; utensils sanitized
Verified dishwasher at 70pm with test strips on site.
- [2] Food (ice) contact surfaces: designed; constructed; maintained; installed; located
Repair coping to base of walk in refrigerator. Observed evidence of dripping blood at base of walk in refrigerator; reach in refrigerator and in freezer. Wash; rinse and sanitize all units in facility: inside and out.
- [1] Non-food contact surfaces: designed; constructed; maintained; installed; located
Observed fly paper with dead carcuss above prep cutting boards. Removed on site.
- [1] Non-food contact surfaces of equipment and utensils clean
Remove personal items from freezer.
- [1] Installed; maintained
Replace grate to floor sink and repair leak to hand wash sink next to three compartment sink. Observed soup ladel used as floor drain catch. Removed on site.
- [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods
Clean heavily soiled floors; flat surfaces; three compartment sink and flooring in walkin. Clean gasket and sides of free standing freezer.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Clean all walls where splashing of food product has occured.
- [1] Premises free of litter; unnecessary articles; equipment/personal articles properly stored; authorized personnel
Remove personal items from freezer. Remove personal items from dry storage. Heavily cluttered.
- [1] Raw / undercooked food advisory; liquor birth defect warning signs posted as required
NO signage in facility. Must place hand wash and advisory in plane view to consumer.
- SECTION XVI: GENERAL COMMENTS
Facility closed. Reinspection on 2/10/14.
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2/7/2014 | Routine Inspection 1st | 75 |
- General Comments that relate to this Inspection
Pending items from the reinspection conducted on 2/8/13 have corrected.Verified that proper food cooling practices are in place. Cooling time and temperatures being monitiored and recorded.One mannager has obtained the WCHD certificate. Currently only one CFPM is on staff; CFPM is present all hours of food operations; other manager to sign up for certification class soon.
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4/10/2013 | Routine Reinspection 2nd | 100 |
- [1] Installed; maintained
During this inspection observed ice machine's drain line sagging and going into floor sink. Adust drain line so that it has a constant fall to keep properly drained and so that the tip of drain line is one inch above the top of floor sink; recommend to replace flexible drain line with PVC pipe
- General Comments that relate to this Inspection
All items noted on the routine inspection conducted on 2/6/2013 have been corrected.Temperature of bags of cooked pork checked at 37 F and 40 F; tubs of fried battered chicken 35 F in 37 F in walk-in cooler; these products were cooled yesterday.Reviewed cooling procedures with manager again to ensure that all foods are cooled using fast cooling methods such as shallow containers; ice/water baths or ice bags; stirring and placing foods in same shallow containers and uncovered in walk-in cooler and stirring them frequently until temperature doprs to 40 F or less. All foods mnust be cooled from 140 F to 40 F within 6 hours and from 140 F to 70 F within first 2 hours of cooling.Due to the extensive amount of cooling; the risk category will be increased to level 4 as of today and therfore facility shall have Certified Food Protection Manager's coverage all hours during food preparation.Follow up on certifciation for manager to be conducted by 3/7/2012 to ensure that required coverage is provided.
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2/8/2013 | Routine Reinspection 1st | 99 |
- [5] Potentially hazardous food meets temperature requirements during storage; preparation; display; service; transportation
Observed cooked chunks of beef in two big tubs covered with plastic and cooling at room temperature; temperature of beef was between 130 F and 145 F and was cooked one hour earlier. One 2-inch pan of cooked pork at 62 F and one pan of beef at 70 F observed on shelf at room temperature which were cooked 3 hours earlier. All above cooked meats were placed in walk-in cooler and on ice for faster cooling. All foods must be cooled from 140 to 40 F within 6 hours and from 140 F to 70 F within first 2 hours of cooling.Observed one small pan of garlic in oil mixture kept on shelf at 70 F; product voluntarily discarded. One small pan of bean sprouts and one small tub of shredded lettuce kept on counter at 50 F to 54 F; products placed in refrigertaor at this time. Must keep all potentially hazardous food products refrigerated at 40 F or below.
- [1] Thermometers provided and conspicuous
No thermometer available to check temperature of foods. Operator to obtain one stemmed thermometer today.
- [1] Wiping clothes: clean; use restricted
Observed wiping cloths on prep tables not kept in sanitizing solution. Must provide sanitzer bucket to keep wipng cloths in when not in use.
- [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle
Observed front area hand sink without paper towles adn back area hand sink without soap and paper towels. Must keep boh hand sinks stocked with soap and paper towels at all times to ensure that employees follow proper hand washing practices and procedures.
- [1] Walls; ceilings: attached equipment constructed; good repair; clean surfaces; dustless cleaning methods
Observed build-up of grease on ceiling tiles in fornt of hood and around a/c grill. Clean ceiling more frequently to prevent build-up.
- [5] Necessary toxic items properly stored; labeled; used
Observed two spray bottles of chemicals not labeled in back room on mop sink wall; must keep all chemical containers labeled for proper identification of chemicals.
- General Comments that relate to this Inspection
Observed walk-in cooler at 35 F and prep unit at 36 F.Freezer at 0 F.The CFPM for this facility not acting on full time capacity as required. Restaurant manger is currently taking a on-ilne certtification course and will have exam administered by an approved instructor or proctor soon. Manager must take exam by 3/7/2013 after passing the on-line course.
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2/6/2013 | Routine Inspection 1st | 85 |
- General Comments that relate to this Inspection
All facility deficiencies noted on the previous inspection (dated 11-5-12) have been corrected.Post a copy of the Certified Food Protection Manager certificate once obtained.OK TO ISSUE PERMIT TO OPERATE
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11/13/2012 | Opening Reinspection 1st | 100 |
- General Comments that relate to this Inspection
Change in Ownership.The following facility deficiencies must be corrected within 7 days (by 11-13-12):- Caulk or seal the small countertop to the wall (under the radio).- Patch the hole in the wall (right hand side under 3-compartment sink) - Install a removable access panel in order to access the plumbing valve within the wall cavity.- Replace the burned out light (overhead) in the kitchen.- Provide a Certified Food Protection (CFPM) manager within 60 days (by 1-5-13). Once the certificate is obtained it must be posted within the facility.OK TO ISSUE PERMIT TO OPERATE WITH CONDITIONS LISTED.
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11/5/2012 | Opening Inspection | 100 |
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