ASIA VILLAGE RESTAURANT

Raw meats stored next to ready-to-eat food throughout facility. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Food stored on floor throughout facility. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Employees only rinsing hands with water. [CA] Properly wash hands with soap, warm water and dry using single use paper towels as required. [COS] Employee was asked to wash hands with soap and water.

Heavy food, grease and dust accumulation on floors, shelves, walls and food prep surfaces. [CA] Walls and/or floors in food preparation area shall be kept clean.

1. Observed Vermin: Documented in the following areas: Live roaches in food prep areas. Fresh rodent droppings on food shelves and food products. 2. Photographs: Taken for documentation purposes. 3. Supervisor Notified: S. Lew 4. Notification: The person in charge during inspection, Lim, has been informed that the facility must close immediately. [CA]: The premises of each food facility must be maintained free of vermin. A facility cannot operate if there is a vermin infestation that leads to contamination of food contact surfaces, packaging, utensils, food equipment, or adulteration of food. The facility is required to cease operations immediately and must remain closed until all corrective actions on the provided checklist are completed. Requirements Before Reopening: 1. Email the signed and completed Reopening Checklist to the assigned inspector. 2. Submit a copy of the pest control report from a licensed provider.

Employee chopping raw meat next to open door in back prep area. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin.

Handwash sink obstructed with pots and pans. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. [COS] Pots were removed.

Raw meat measured to be 52F. Per PIC it was taken out of the walk-in 1 hour prior to inspection. [CA] PHFs shall be held at 41°F or below. [COS] Meat was moved to walk-in cooler.

Raw chicken thawing in standing water in prep sink. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

*Repeat violation Back door to kitchen was opened at the time of inspection. [CA] Keep door closed at all times to prevent the entrance and harborage of vermin. Heavy grease and debris built up throughout facility. [CA] Clean and maintain

* Repeat violation Several food containers were stored directly on the floor. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

Uneven and broken wall near 3 compartment sink and hand wash sink corner. [CA] Repair the wall with a durable, smooth, nonabsorbent, and easily cleanable surface.

*Repeat violation Hand wash sink near three compartment sink is fully blocked with heavy equipment in front. Hand wash sink at the back of the facility is blocked with utensils in sink and soap dispenser is not operable. [CA] Handwashing facility shall be clean, unobstructed, and accessible at all times. Provide single use paper towels at all times. [COS] Hand wash sinks were made available and soap provided.

Accumulation of heavy food splashes on walls and floor throughout the kitchen area. Observed dust and dirt on floors and behind equipment throughout the facility. Accumulation of grease on floors near warewash area. [CA] Walls and/or floors in the facility shall be kept clean.

Accumulation of grease on ventilation hood, sides of the hood and walls. [CA] Clean mechanical exhaust hood and/or filters of grease accumulation.

Observed food containers stored on floor in walk in cooler, storage area and kitchen. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. Some open bulk food bags are open in storage area. [CA] Store open bulk foods in approved NSF containers with tight fitting lids.

Food handler cards for employees are expired. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed knives stored in the crevice between two prep tables. [CA] Multi-use utensils will be stored in a way that the working part of the utensil may not become contaminated.

*Repeat violation Observed both back doors to the facility propped open. [CA] Keep back door closed at all times to prevent the entrance and harborage of vermin. Janitorial sink in the facility is partially blocked with a prep unit and \equipment inside the sink. [CA] Ensure janitorial sink is available for use.

Accumulation of dust and dirt on walk in cooler fan guards and ceiling of walk in cooler. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Observed food contact surfaces not clean to sight or touch throughout the cook line area. [CA] Equipment food-contact surfaces and utensils shall be clean to sight and touch.

Observed container of chicken stored on a trash can. [CA] Food utensil (i.e. cutting board, baking pan, platters) shall not be used on top of a trash can to prevent cross contamination. Observed employee cutting produce in lobby. [CA] Food preparation shall be conducted inside the kitchen or approved food preparation area and not in the customer lobby.