Asiana Market

Inspector's notes

Observed 25+ flies on and around the onions (bagged, and unbagged: red, yellow, white). Observed several onions that were discolored, soft, and some with organic matter growth. Adulterated onions were voluntarily discarded. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 25+ flies around the onions in the produce department. Please have a certified pest control specialist come out and inspect/treat by re-inspection. Establishment must be maintained free of pests, and all pest control measures must be conducted by a licensed pest control specialist. Must eliminate current pest control problem and obtain pest control from a certified and licensed pest control specialist by re-inspection. Corrective Action: Correct prior to re-inspection. Re-inspection scheduled for 08/17/2026

Inspector's notes

Observed tomatoes in the produce department that had spots of dark organic matter growing on them. Person in charge (PIC) went through them and voluntarily discarded. See embargo form. All food must be in good condition, safe, and unadulterated. All adulterated food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cups of ice and various packaged rice cakes for retail sale without proper labeling. Observed the establishment name, address and ingredients labeled on most packages, but not all were observed with the approximate weight or date of preparation. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor sinks in the veggie prep area and under display coolers with a buildup of organic debris in the floor sinks. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed a knife stored in the handwash sink in the veggie and fruit prep area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw shelled eggs stored above sealed cartons of milk and whipped topping in the retail shelving areas. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed rice cakes from a third party food producer held at room temp with internal temperatures ranging from 68-85*F. at 10:30am, observed an employee label the foods with a timestamp stating 10am and todays date. An end time was not clearly labeled. A sign was observed on the shelf stating that the rice cakes are for sale from 1-5pm. Discussed that per the permit approvals, the rice cakes are to be cooled down and stored under refrigeration at 41*F or below, with proper labeling done by the manufacturer. Time as a Public Health Control requires written procedures detailing process for Time as a Public Health Control and time-stamping for items actively held under Time as a Public Health Control. Discontinue time control for these items and hold under refrigeration. A re-inspection will be conducted on 11/21/2025 to ensure the rice cakes are being properly maintained. Advised PIC that the manufacturer must provide lab testing or obtain a variance if they will to maintain at room temp. Advised PIC an employee from the manufacturer must be onsite if they will be monitored on time as a control and a policy must be provided. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed cups of ice and various packaged rice cakes for retail sale without proper labeling. Observed the establishment name, address and ingredients labeled on most packages, but not all were observed with the approximate weight or date of preparation. All packaged food labels must include the following items: (1) the common name of the food, or absent a common name, an adequately descriptive identity statement; (2) If made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight, including a declaration of artificial colors, artificial flavors and chemical preservatives, if contained in the food; (3) an accurate declaration of the net quantity of contents; (4) the name and place of business of the manufacturer, packer, or distributor; (5) the name of the food source for each major food allergen contained in the food unless the food source is already part of the common or usual name of the respective ingredient; (6) except as exempted in the Federal Food, Drug, and Cosmetic Act § 403(q)(3) -(5), nutrition labeling as specified in 21 CFR 101 -Food Labeling and 9 CFR 317 Subpart B Nutrition Labeling; and (7) for any salmonid fish containing canthaxanthin or astaxanthin as a color additive, the labeling of the bulk fish container, including a list of ingredients, displayed on the retail container or by other written means, such as a counter card, that discloses the use of canthaxanthin or astaxanthin. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed floor sinks in the veggie prep area and under display coolers with a buildup of organic debris in the floor sinks. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shelled eggs stored above sealed cartons of milk and whipped topping in the retail shelving areas. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sliced Korean melon and sliced watermelon stored in the display cooler with prep dates of 8/3 and 8/5 without proper discard dates. Also observed halved (sliced) napa cabbage in the display cooler without prep or discard dates. Per PIC, the cabbage was sliced yesterday. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). Corrective Action: Corrected at time of inspection.

Core-3-501.11, C: Frozen Food ------- Observed frozen fish products soft to the touch in the bunker cooler closest to the back door holding between 17-23*F when measured with a probe thermometer. Discussed frozen foods should be maintained frozen solid. Advised PIC to move foods to the walk in to re-freeze. Advised PIC to repair cooler before replacing foods. Correct By: Corrected At Time Of Inspection

PRIORITY VIOLATION-3-501.19 (B1,3-4; C1,4-5), P: Time as a Public Health Control; Temperature, Discarded. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4125/Food-SafetyOperator-Resources. ------- On the retail shelving endcap near the grab and go meals, observed RTE fresh rice cakes stored at room temperature measuring 68*F with a prove thermometer. At 10:30am, observed a time as a control sign indicating the rice cakes can be served from 11am-2pm. PIC stated these foods are served by another company which removed old rice cakes and replenishes with new product twice daily. PIC stated the company has not been onsite yet today and are leftover from the day before. Discussed that when time as a control is used, foods must be used or discarded within 4 hours and cannot be cooled down, reheated or otherwise repurposed. The manager discarded the rice cakes at the time of inspection (see embargo). Correct By: Corrected At Time Of Inspection