ASIA CITY RESTAURANT: Inspection on September 23, 2014

Date: 
September 23, 2014
Location: 
ASIA CITY RESTAURANT
2905 WASHTENAW AVE.
YPSILANTI, MI 48197
Priority Violations: 
5
Priority Foundation Violations: 
7
Core Violations: 
8
Compliance: 
In Compliance
Details: 

ASIA CITY RESTAURANT

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
ASSORTED POTENTIALLY HAZARDOUS FOODS INCLUDING KRAB, SHRIMP, CHICKEN FOUND ON THE TOP RAIL IN THE PREP UNIT AT 50 - 71 DEGREES F. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41 DEGREES F. THE PREP UNIT IS NOT WORKING AND FOOD HAS BEEN PLACED ON TOP RAIL TO EXPEDITE LUNCH RUSH COOKING. SOME OF THE FOODS HAD JUST BEEN REMOVED FROM THE WALK IN COOLER AND WERE AT 41 DEGREES F OR BELOW. THESE FOODS WERE RELOCATED TO THE ADJACENT PREP UNIT. POTENTIALLY HAZARDOUS FOODS IN THE TEMPERATURE DANGER ZONE WERE DISCARDED. COMPRESSOR HAS BEEN ORDERED. THIS UNIT ORDER OUT OF SERVICE FOR THE STORAGE OF POTENTIALLY HAZARDOUS FOODS . YOU MAY KEEP THE NON POTENTIALLY HAZARDOUS FOODS INCLUDING SOME VEGETABLES AS DISCUSSED IN THIS UNIT IN ORDER TO HAVE ADEQUATE COLD HOLDING ROOM IN THE ADJACENT PREP UNIT. CORRECTED AS INDICATED ABOVE.,

ASIA CITY RESTAURANT

Violation: 
4-501.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Good Repair and Proper Adjustm
Comments: 
ASSORTED POTENTIALLY HAZARDOUS FOODS INCLUDING KRAB, SHRIMP, CHICKEN FOUND ON THE TOP RAIL IN THE PREP UNIT AT 50 - 71 DEGREES F. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED AT 41 DEGREES F. THE PREP UNIT IS NOT WORKING AND FOOD HAS BEEN PLACED ON TOP RAIL TO EXPEDITE LUNCH RUSH COOKING. SOME OF THE FOODS HAD JUST BEEN REMOVED FROM THE WALK IN COOLER AND WERE AT 41 DEGREES F OR BELOW. THESE FOODS WERE RELOCATED TO THE ADJACENT PREP UNIT. POTENTIALLY HAZARDOUS FOODS IN THE TEMPERATURE DANGER ZONE WERE DISCARDED. COMPRESSOR HAS BEEN ORDERED. THIS UNIT ORDER OUT OF SERVICE FOR THE STORAGE OF POTENTIALLY HAZARDOUS FOODS . YOU MAY KEEP THE NON POTENTIALLY HAZARDOUS FOODS INCLUDING SOME VEGETABLES AS DISCUSSED IN THIS UNIT IN ORDER TO HAVE ADEQUATE COLD HOLDING ROOM IN THE ADJACENT PREP UNIT. CORRECTED AS INDICATED ABOVE.,

ASIA CITY RESTAURANT

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
DUCK FOUND SITTING OUT AT ROOM TEMPERATUREAWAITING FURTHER PREP AND COOK. TEMPED AT 56 - 71 DEGREES F. AS PER THE PIC THE DUCK HAD BEEN OUT APPROXIMATELY 1 - 1 1/2 HOURS. THIS IS TOO A LONG A PERIOD FOR DUCK SITTING OUT AWAITING FURTHER PREP AND COOK AS IT ELEVATES IN TEMPERATURE INTO THE DANGER ZONE. CORRECTED BY IMMEDIATELY FINISHING PREP AND COOKING OFF. IN THE FUTURE IF THE PROCESS OF PREP TO COOK IS NOT COMPLETED CONTINOUSLY, THE CART IT IS ON IS TO BE ROLLED BACK INTO THE WALK IN COOLER TO KEEP COLD UNTIL COOKING.

ASIA CITY RESTAURANT

Violation: 
3-501.15
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Cooling Methods
Comments: 
BLACK SAUCE WITH GINGER (CHICKEN BROTH BASE) PLUS COOKED VEGETABLES FOUND AT ROOM TEMPERATURE SITTING OFF OF THE REAR PREP AREA COOLING IN 5 GALLON BUCKETS AT ONSET OF INSPECTION. TEMPED AT 74 DEGREES. PIC INDICATES SAUCE HAD BEEN REMOVED FROM TEMPERTURE CONTROL 1 1/2 HOURS PRIOR. POTENTIALLY HAZARDOUS FOODS MUST BE RAPIDLY CHILLED FROM 135 TO 70 DEGREES F IN THE FIRST 2 HOURS AND 70 - 41 DEGREES F IN AN ADDITIONAL 4 HOURS. PLACED INTO FREEZER TO EXPEDITE THE COOLING PROCESS. WITHIN A HALF HOUR SAUCE HAD DROPPED DOWN TO 68 DEGREES F. PROPER COOLING TECHNIQUE INCLUDES USES SHALLOW PANS, ICE BATH OR ICE WANDS TO EXPEDITE THE COOLING PROCESS AS REQUIRED FOR COOLING AS INDICATED ABOVE. TWO PANS OF DUCK SAUCE (MADE WITH CHICKEN BROTH) FOUND COOLING IN THE DIM SUM AREA AT ROOM TEMPERATURE IN SMALL PANS. TEMPED AT 68 DEGREES F AND 148 DEGREES F. THE DUCK SAUCE TEMPED AT 68 DEGREEES F WAS A SMALL QUANTITY AND MADE APPROXIMATELY 1/2 HOUR PRIOR TO TEMPING. THE DUCK SAUCE IN THE CONTAINER AT 148 DEGREES F HAD JUST BEEN REMOVED FROM COOKING. HOWEVER THIS IS AN IMPROPER COOLING METHOD AND SHOULD BE COOLED AS INDICATED ABOVE. DUCK SAUCE WAS MOVED INTO THE FREEZER FOR PROPER COOLING. APPROXIMATELY CHICKEN BROTH FOUND IN POT IN DIM SUM AREA NEXT TO THE WOK. TEMPED AT 125 DEGREES F. THIS IS AN IMPROPER COOLING TECHNIQUE. FOODS ARE NOT TO BE COOLED AT ROOM TEMPERATURE. CORRECTED BY DISCARDING THE CHICKEN BROTH. IT WAS UNCLEAR HOW LONG THE CHICKEN BROTH HAD BEEN SITTING THERE AS IT WAS REHEATED FROM PREVIOUS DAYS COOK AND WAS LEFT OUT TO COOL UNTIL READY TO USE TODAY. CORRECTED BY ALL FOODS WERE RELOCATED TO THE FREEZER AND HAD REACHING PROPER COOLING TEMPERATURES IN THE REQUIRED PERIOD OF TIME BY END OF INSPECTION.

ASIA CITY RESTAURANT

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
CHICKEN FOUND IN PREP SINK IN THE DIM SUM AREA THAWING UNDER COLD RUNNING WATER TEMPED AT 58 - 60 DEGREES F. AS PER PIC HAD BEEN UNDER COLD WATER APPROXIMATELY 1/2 - 1 HOUR. MAKE SURE FOOD ONCE THAWED IS PUT INTO COOLER IF NOT READY FOR PREP/COOK. CORRECTED BY FINISHING THE PREP PROCESS BY MARINATING AND PREPPING. PLACED INTO BAGS FOR INDIVIDUAL PORTIONING AND INTO THE FREEZER.

ASIA CITY RESTAURANT

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti

ASIA CITY RESTAURANT

Violation: 
3-501.17
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Ready-to-Eat, Potentially Haza
Comments: 
DATE MARKING IS NOT IN COMPLIANCE. ALL FOODS WERE DATEMARKED IMMEDIATELY PRIOR TO THE INSPECTION IN THE WALK IN COOLER WITH STICKY NOTES. ALL PREPARED POTENTIALLY HAZARDOUS FOODS, ALL READY TO EAT FOODS INCLUDING RAW FOODS FOR SUSHI ARE REQUIRED TO BE DATE MARKED ONCE FOOD IS PREPARED OR CONTAINER/PACKAGE IS OPENED. FOODS ARE TO BE DATEMARKED WITH A MAXIMUM CONSUME BY DATE NOT TO EXCEED 7 DAYS INCLUDING THE DAY THE FOOD IS PREPARED. RETRAIN EMPLOYEES ON PROPER DATE MARKING AND IMPLEMENT THE PROCESS IMMEDIATELY. CORRECTED BY DATE MARKING FOODS AT TIME OF INSPECTION AS INDICATED ABOVE. ROE IN THE SUSHI AREA IN OPEN CONTAINER IS NOT DATE MARKED. DATE MARK THIS ITEM WITH A MAXIMUM CONSUME BY DATE OF 7 DAYS ONCE CONTAINER IS OPENED. CORRECT BY IMPLEMENTING DATEMARKING AS INDICATED ABOVE. ,

ASIA CITY RESTAURANT

Violation: 
3-401.13
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Plant Food Cooking for Hot Hol
Comments: 
COOKED MUSHROOMS AT ROOM TEMPERATURE SITTING ON SHELF IN THE WOK AREA AWAITING RECOOK/REHEAT TEMPED AT 75 DEGREES. ONCE COOKED VEGETABLES MUST BE KEPT HOT AT 140 DEGREES F OR PLACED INTO COOLER TO MAINTAIN 41 DEGREES F OR BELOW. COOK INDICATS TOO MANY MADE TO GO ON BUFFET SO WAS SITTING OUT WAITING FOR ROOM ON BUFFET. CORRECTED BY REHEATING/REWOKING MUSHROOMS AND PLACING ON BUFFET.

ASIA CITY RESTAURANT

Violation: 
3-501.18
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Ready-to-Eat, Potentially Haza
Comments: 
GALLON OF MILK FOUND WITH A SELL BY DATE OF 9/19/2014 ALSO NOT DATEMARKED WITH A CONSUME BY DATE AND WHIPPED CREAM FOUND AT 8/16/14 IN THE BAR COOLER WITHOUT A CONSUME BY DATE. THESE DATES ARE EXPIRED. MAKE SURE FOODS ARE CHECKED FOR EXPIRATION DATES AND PROPERLY DATEMARKED ONCE OPENED. MAXIMUM 7 DAYS TO CONSUME OR DISCARD WHICH IS INDEPENDENT OF THE SELL BY/USE BY/BEST BY DATE. CORRECTED BY DISCARDING FOOD AT TIME OF INSPECTION.,

ASIA CITY RESTAURANT

Violation: 
6-202.13
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Insect Control Devices, Design
Comments: 
FLY STRIPS LOCATED IN THE REAR BY THE PREP AREA. THESE STRIPS ARE NOT APPROVED IN THIS LOCATION REMOVE AND OR RELOCATE TO APPROVED LOCATION NOT NEAR OR IN PREP AREAS OR FOOD/UTENSIL STORAGE RACKS. CORRECT AS DISCUSSED AND INDICATED ABOVE.,

ASIA CITY RESTAURANT

Violation: 
4-602.13
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Nonfood-Contact Surfaces
Comments: 
THE FOLLOWING NON FOOD CONTACT SURFACES NEED CLEANING: THE FRYER CABINETS, SIDES OF EQUIPMENT, HOOD FILTERS, HOOD CANOPY BY WOK, GRILL AND DIM SUM COOK AREAS, SHELVES IN THE DIM SUM AREA, SLIDING TRACKS OF THE TURBO AIR COOLER, INTERIOR OF THE TRUE FREEZER, REFRIGERATED SHELVES, , GASKETS ON THE COOLER DOORS IN THE DIM SUM AREA, THE TUBS FOR STORAGE NEAR THE RICE IN DIM SUM AREA. CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE. ,

ASIA CITY RESTAURANT

Violation: 
2-401.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Eating, Drinking, or Using Tob
Comments: 
OPEN CUPS FOUND ON SHELF IN THE COOK AREA. EMPLOYEES ARE PROHIBITED FROM DRINKING FROM OPEN CUPS WHILE COOKING. USE CUPS WITH LIDS AND STRAWS TO MINIMIZE POTENTIAL FOR HAND TO MOUTH CONTACT. CORRECTED BY DSICARDING WATER IN OPEN CUP AND REMOVING CUP FROM THE COOK LINE. ,

ASIA CITY RESTAURANT

Violation: 
6-501.12
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Cleaning, Frequency and Restri
Comments: 
FLOORS THROUGHOUT THE FACILITY ARE NOT CLEAN ESPECIALLY UNDER THE EQUIPMENT AND AT THE FLOOR WALL JUNCTURE. EXCESS WATER BUILD UP IN THE REAR PREP AREA. CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING AREA. ,

ASIA CITY RESTAURANT

Violation: 
4-903.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Equipment, Utensils, Linens, a
Comments: 
THE UTENSIL TUBS ON THE SHELVES UNDER THE REAR PREP WORK AREA ARE NOT CLEAN. CLEAN NOW AND PLACE ON AMORE FREQUENT CLEANING SCHEDULE. UTENSILS IN THE WAIT STATION FOUND WITH THE MOUTH END UP. INVERT UTENSILS TO MINIMIZE CONTACT WITH THE MOUTH END. CORRECT BY KEEPING HANDLES UP OUT OF THE CONTAINERS NOT THE MOUTH ENDS. ,

ASIA CITY RESTAURANT

Violation: 
4-202.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Food-Contact Surfaces
Comments: 
THE SCALE AND CLEAVER IN THE PREP AREA FOUND WITH EXCESSIVE RUST BUILD UP. THESE UTENSILS/EQUIPMENT ARE NOT LONGER USEABLE AS THEY ARE NOT CLEANABLE AND MAY IMPART RUST PARTICLES TO FOODS. DISCARD. CORRECTED BY DISCARDING SCALE AND CLEAVER. ,
Items: 
Food-contact surface(s)
Problems: 
Not easily cleanable
Corrections: 
Repair/replace to be easily cleanable.

ASIA CITY RESTAURANT

Violation: 
5-205.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Using a Handwashing Sink
Comments: 
AT ONSET OF INSPECTION, MAIN HANDSINK IN THE COOK LINE WAS FOUND BLOCKED BY 5 GALLON CONTAINER AND ANOTHER CONTAINER ON OP OF THAT DIRECTLY IN FRONT OF THE HANDSINK BLOCKING ACCESS TO IT. DO NOT PLACE ANYTHING IN FRONT OF THE HANDSINK TO ALLOW ACCESS FOR ROUTINE HANDWASHING. CORRECTED BY RELOCATING THE BUCKETS/CONTAINERS. ,

ASIA CITY RESTAURANT

Violation: 
3-302.12
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Food Storage Containers, Ident
Comments: 
SUGAR AND SALT IN BULK CONTAINERS UNLABELLED ON THE PREP LAINE. PROPERLY LABEL THE FOODS AS TO THEIR CONTENTS TO AVOID MIX UP. ,

ASIA CITY RESTAURANT

Violation: 
3-305.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Food Storage
Comments: 
ASSORTED FOODS FOUND UNCOVERED IN THE WALK IN FREEZER. ASSORTED FOODS FOUND STORED ON THE FLOOR IN THE WALK IN FREEZER AND WALK IN COOLER. KEEP ALL FOODS STORED A MINIMUM OF 6" ABOVE THE FLOOR AND COVERED FOR PROPER PROTECTION.,

ASIA CITY RESTAURANT

Violation: 
6-501.111
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Controlling Pests
Comments: 
SEVERE INFESTATION OF DRAIN FLIES FOUND THROUGHT THE FACILITY. OBSERVED IN BOTTLES AT BAR AND ELSEWHERE IN THE FACILITY. CALL EXTERMINATOR TO ELIMINATE DRAIN FLIES. ,

ASIA CITY RESTAURANT

Violation: 
4-601.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Equipment, Food-Contact Surfac
Comments: 
FOOD DEBRIS AND SPLASH FOUND ON CLEAN DISHES STORED ON SHELVES UNDER THE PREP AREA FOR THE DIM SUM PREP AREA. AS PER PIC THESE DISHES ARE STORED HERE AS BACK UP SUPPLIES AND ARE NOT REGULARLTY USED FOR FOOD SERVICE. ROUTINELY CLEAN AND INSPECT DISHES FOR FOOD SPLASH AND CLEAN. STORE IN A DIFFERENT LOCATION WHERE THE DISHES WOULD NOT BE SUBJECT TO SPLASH OR PROVIDE A COVER FOR THESE SHELVES THAT IT IS AN APPROVED MATERIAL THAT IS SMOOTH AND CLEANABLE. INTERIOR OF FLOUR CONTAINER HAS FOOD DEBRIS BUILD UP AND IS NOT BEING PROPERLY CLEANED. RETRAIN EMPLOYEES ON PROPER CLEANING TECHNIQUE. , FOOD DEBRIS AND SPLASH FOUND ON CLEAN DISHES STORED ON SHELVES UNDER THE PREP AREA FOR THE DIM SUM PREP AREA. AS PER PIC THESE DISHES ARE STORED HERE AS BACK UP SUPPLIES AND ARE NOT REGULARLTY USED FOR FOOD SERVICE. ROUTINELY CLEAN AND INSPECT DISHES FOR FOOD SPLASH AND CLEAN. STORE IN A DIFFERENT LOCATION WHERE THE DISHES WOULD NOT BE SUBJECT TO SPLASH OR PROVIDE A COVER FOR THESE SHELVES THAT IT IS AN APPROVED MATERIAL THAT IS SMOOTH AND CLEANABLE. INTERIOR OF FLOUR CONTAINER HAS FOOD DEBRIS BUILD UP AND IS NOT BEING PROPERLY CLEANED. RETRAIN EMPLOYEES ON PROPER CLEANING TECHNIQUE. ,