Asian Fusion Cafe

Inspector's notes

Observed no certified food protection manager at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed spray container of "bug stop" pesticide underneath the prep sink at the time of inspection. All pest control for the establishment must be performed by a certified pest control specialist and chemicals for pest control must not be stored onsite. PIC removed pest control chemicals from premises at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a knife between uses wedged between the prep table and cold table with visible debris in-between the equipment at the time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed build up of residue on soap and paper towel dispenser at the time of inspection. Also observed build up of dark organic matter on the sauce containers in the walk-in cooler at the time of inspection. Nonfood-contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Nonfood-contact surfaces shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw vegetables stored below raw marinated chicken and raw beef in the prep table reach in fridge. 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 moved the raw meats below the raw vegetables at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed knife stored as clean with food debris at the time of inspection. All food-contact surfaces must be cleaned to sight and touch.

Inspector's notes

Observed no ambient air thermometers inside the prep tables at the time of inspection. Thermometers must be in refrigeration or freezer units and readily accessible if storing TCS food products within. Corrective Action: Correct prior to next routine inspection.