Eest Asian Bistro

Inspector's notes

Observed two used containers stored in the hand wash sink in the food prep room and a large trash bin place in front of the sink. The hand wash sink was not accessible at time of inspection. All hand wash sink must be accessible at all times. Manager moved the containers and trash bin away from the hand wash sink. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw pork in open container stored above cooked beef and raw bean sprout in the prep cooler. Observed raw pork and raw beef in open containers stored above beverages and ready to eat sauces in glass door refrigerator. Observed raw shell eggs stored above cooked noodles and ready-to-eat sauces in walk-in cooler. 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. This is a repeat violation.

Inspector's notes

Observed food debris and liters accumulated in prep coolers and on the floor of walk-in freezer. Please clean and maintain. This is a repeat violation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw shell eggs stored above cooked pork and ready-to-eat sauces in the prep cooler, also observed raw shrimp and raw pork stored inside the same container. 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. PIC will cook the raw shrimp at or above 165*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed 5 containers of fried chicken in the walk-in refrigerator without date mark. Manager stated the fried chickens were prepared 2 days prior to 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). Manager put proper date mark on all fried chickens at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed grease and dust heavily accumulated on all handwash soap dispensers, faucet handles of handwash sinks and interior of microwave oven. Please clean and maintain. Corrective Action: Correct prior to next routine inspection. This is a repeat violation.

Inspector's notes

Observed chlorine concentration at ware washer less than 10 ppm at time of inspection. Reviewed the sanitizer concentration parameters with manager. Manager contacted the technician and set up 3-compartment sink for ware washing until ware washer repaired. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw cut and washed lettuce in the prep cooler with internal temperature of 65*F, the lettuce was not inside the cold holding well in the prep cooler, also observed raw washed cut Chinese cabbage stored on the food prep bench with internal temperature of 66*F. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager stated the lettuce and Chinese cabbage were placed out less than 1 hour prior to inspection. Manager moved the lettuce and Chinese cabbage to walk-in refrigerator for fast cooling at time of inspection. This is a repeat violation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Interior and exterior surfaces of equipment, food prep bench, shelves, handles of prep coolers have buildup of food debris and residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nonfood-contact surfaces at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection. This is a repeat violation.

Inspector's notes

Observed hand washing sinks in the kitchen and in the food prep room both blocked by large trash bins and boxes, also observed dirty utensils and containers stored in both hand washing sinks. All hand washing sink must be accessible at all times. Manager removed items blocking hand washing sinks at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken and raw pork stored in the same container and stored above raw shell eggs in the walk-in refrigerator. Also observed raw beef stored above raw shell eggs in the walk-in refrigerator. Provided and reviewed the food storage chart with manager. Manager relocated the raw shell egg, raw pork, raw beef and raw chicken according to food storage chart at time of inspection. Also instructed manager to cook the raw pork stored with raw chicken to 165*F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked rice with internal temperature of 65*F, raw cut Chinese cabbage with internal temperature of 72*F and Galic in oil with internal temperature of 79*F at wok station. Manager stated above food items were taken out from cold holding units less than one hour prior to inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. Manager moved above food items to walk-in refrigerator for fast cooling at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Interior and exterior surfaces of equipment, food prep bench, shelves, handles of prep coolers have buildup of food debris and residues. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Clean nonfood-contact surfaces at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed food debris and liters accumulated heavily under wok station, food prep benches and other equipment in the kitchen. Please clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Interior and exterior surfaces of equipment have buildup of food debris and residues.

Inspector's notes

Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Ceiling surfaces in food preparation area has build-up of residues.

Inspector's notes

Plastic bags of raw beef, raw chicken, and raw shrimp found in same bus tub in walk-in cooler. No signs of cross contamination witnessed at time of inspection.

Inspector's notes

Utensils (i.e. knives, spatulas, tongs etc.,) found stored between food prep cooler and prep table. Properly store food equipment in a manner to prevent food contact surface from becoming potentially contaminated. Food employee removed knife from service at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Door and equipment handles (i.e. - food prep cooler) of food equipment have build up residues.

Core-4-601.11, C: Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Food and residue build found on and around equipment surfaces (i.e. -grill area). Remove food and residue build up on equipment at a frequency to prevent build up. Correct By: Correct Prior To Next Routine Inspection

Repeat Violation Core-6-501.12, C: Cleaning, Frequency and Restrictions Structural surfaces (i.e. - Tile flooring and grout lines) have build up residues in food preparation and ware washing areas. Clean flooring at a frequency to prevent build up. Repeat Violations: 2nd,Correct By: Correct Prior To Next Routine Inspection

Core-6-501.12, C: Cleaning, Frequency and Restrictions Structural surfaces (floors, walls, and ceiling) have build of residues in some areas of food preparation/food storage areas. Clean structural surfaces at a frequency to prevent build up. Surfaces should be clean to sight and touch. Correct By: Correct Prior To Next Routine Inspection