Asian Paradise, 1131 Steamboat Pkwy, Reno, NV - inspection findings and violations

Business Info

Name: ASIAN PARADISE
Address: 1131 Steamboat Pkwy, Reno, NV
Total inspections: 5
Last inspection: 4/17/2015

Score
100

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Inspection findings	Inspection date	Type	Score
General Comments that relate to this Inspection The items noted on the previous routine inspection conducted on 4/9/2015 have been corrected.	4/17/2015	Routine Reinspection 1st	100
[2] Food protected during storage; preparation; display; service; transportation [2] Food protected during storage; preparation; display; service; transportation Noted boxes of produce and eggs on floor in walk-in cooler; boxes and one bag of food products on floor in walk-in freezer. Must keep all boxes and bags on shelves off the floor. Operator will provide an addtional tear of shelving in cooler and freezer to increase storage space in these units.Noted one large bowl of raw chicken placed on top of open garbage can while raw chicken being sliced on cutting boards. Discontinue placing bowl on top of garbage can to prevent potential cross-contamination. Ensure that chicken is kept at room temperature for slicing for short time periods to minimize microbial growth. [2] Potentially hazardous food properly thawed [2] Potentially hazardous food properly thawed Noted raw chicken being thawed in standing water in sink; ensure to thaw chicken submerged under cold running water and thaw rapidly to minime growtth. Corrected while on site. [1] Thermometers provided and conspicuous [1] Thermometers provided and conspicuous Stemmed food thermometer does not have proper temeprature range; thermometer must be scaled between 0 F and 220 F minimum; Provide an adequate stemmed food thermometer. [5] Hands washed and cleaned; good hygienic practices [5] Hands washed and cleaned; good hygienic practices Observed employee rinse hands in prep sink after handling bowl with raw shrimp and return to cook line to continue with other food prep tasks. Employee went to hand sink and washed hand properly after being told by operator. Ensure that employees observe always proper hand washing practices to prevent cross-contamination of food and utensils. [1] Installed; maintained [1] Installed; maintained Waitress station hand sink has hot water shut off due to leak. Repair leak to keep sink supplied with hot water. Other nearby hand sink is available and properly functioning for wait staff. General Comments that relate to this Inspection No violations noted.Noted alcohol sign posted as required.Noted hand sink stocked and functional. General Comments that relate to this Inspection Walk-in cooler at 40 FWalk-in freezer at 6 F.Final cooking temperature of chicken checked at 165 F to 170 F.Food products in refrigeration untis chcked at 40 F or below.Chopped garlic kept in small amount in cook station; garlic does not contain oil therefore ok to keep at room temperature.Dish washer checked at 120 F and 100 ppm chlorine concentration.Common trash enclosure for strip mall noted clean.	4/9/2015	Routine Inspection 1st	89
General Comments that relate to this Inspection The items noted on the previous routine inspection conducted on 3/21/2014 have been corrected. General Comments that relate to this Inspection The items noted on the previous routine inspection conducted on 3/21/2014 have been corrected.Reviewed with owner employee health policy to ensure that employees are notified of requirements of exclusion during illness and return to work 48 hours after symptoms of vomiting or diharrea stop.Trash compactor serves all tenants in strip mall. Compactor enclosure is ok at this time but requires periodic cleaning; ensure that compactor enclosure is kept clean. Notify lthe landlord who's in charge of cleaning the enclosure when in need of cleaning.	4/2/2014	Routine Reinspection 1st	100
[1] Thermometers provided and conspicuous No thermometers found in two refrigerated prep units. Provide these units with hanging thermometers. [1] Non-food contact surfaces of equipment and utensils clean Clean shelves and counter under rubber matts for glass storage of dust build-up. [2] Toilet rooms: self closing doors; fixtures maintained; clean; hand soap/drying devices provided; proper waste receptacle Soap dispensers for prep area and men's restroom's hand sink not functioning properly; dispensing outlets clogging up; service or replace these soap dispensers.. [1] Floors; constructed; drained; clean; good repair; covering installation; dustless cleaning methods Grease and debris build-up noted on floor at back end of fryers and under drain pipe on floor under wok range. Some spots of grease noted on floor under refrigerated prep tables. Ensure to clean floor under equioment more frequently to prevent build-up.Some debris build-up noted on walk-in freezer floor; some food boxes noted on floor. keep boxes on shelves and clean freezer floor more frequently. General Comments that relate to this Inspection Noted bar hand sink stocked and functional.Noted alcohol warning sign posted as required. General Comments that relate to this Inspection Proper temperatures checked in refrigerators and hot holding equipment.Frozen meat and poultry is slacked at room temperature before slicing and cutting; this is ok but ensure that products are never left out too long at room temperature as to get warm.Dishwasher checked at 100 ppm chlorine concentration and 120 F.Noted all other hand sinks stocked and functional.Small amount of garlic in oil mix kept at room temperature only during the lunch and dinner rush not longer than 1.5 hours and any remaining product discarded after.Pot and rice paddles are cleaned in dish washer every 2 hours. paddles kept in water in pot.	3/21/2014	Routine Inspection 1st	95
[2] Food protected during storage; preparation; display; service; transportation Observed one box of napa cabbage and two plastic sacks of carrots on floor in walk-in cooler; observed several boxes of meat products on floor in walk-in freezer Must keep all produce and meat boxes on shelves as the packaging may be permeable and cross contamination from floor may occur. Corrected while on site. [1] Wiping clothes: clean; use restricted Observed wiping cloth on prep surfaces not kept in sanitizer. Provide sanitizer bucket to keep wiping cloths in when not used. Make up sanitzer at 100 ppm chlorine concentration. Corrected while on site. [1] Installed; maintained Observed standing dirty fluid and molld build-up in floor sink under bar. Must clean floor sink frequently to keep clean and properrly drained. Floor sink being cleaned at this time. General Comments that relate to this Inspection Noted bar hand sink stocked and functional.Noted alcohol warning sign posted as required.Observed bottles of wine immersed in ice in ice bin; per owner and staff; ice in ice bin never served to customers; ice for customers is obtained from ice/soda dispenser at service station close to the bar.Ensure all employees follow this practice. General Comments that relate to this Inspection Pan of tofu at 37 F; and tray of pot stcikers at 38 F found in refrigerated prep units at cook line.Walk-in cooler at 48 F. Walk-in freezer at 5 F.Dish washer observed at 125 F and 100 ppm chlorine concentration.Noted hand sinks in perp areas ad restrooms stocked and functional.Do not leave pan of garlic in oil mixture out at room temperature; this item must be refrigertaed to keep at 40 F or less.Ensure to keep spray bottles of windex and degreaser labeled or marked as to their contents.Reviewed with operator proper cleaning and sanitizing of meat slicer. Reviewed with operator hand washinjg requirements and sick employee exclusion policy Foods in tin cans must be transferred to NSF rated food containers if not used up with 24 hours.	2/7/2013	Routine Inspection 1st	96

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