ASIA CITY RESTAURANT: Inspection on February 23, 2016

Date: 
February 23, 2016
Location: 
ASIA CITY RESTAURANT
2905 WASHTENAW AVE.
YPSILANTI, MI 48197
Priority Violations: 
5
Priority Foundation Violations: 
5
Core Violations: 
7
Compliance: 
In Compliance
Comments: 
Routine Inspection:
Details: 

ASIA CITY RESTAURANT

Violation: 
5-103.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Capacity
Comments: 
HOT WATER WAS NOT SUPPLIED TO ONE END OF THE FACILITY INCLUDING THE PUBLIC RESTROOMS, WAIT STATION AND SUSHI HANDSINK. HOT WATER WAS EITHER NOT PROVIDED OR DID NOT REACH MINIMUM OF 100 DEGREES F AT THESE HANDSINKS. ONE HOT WATER HEATER WAS RECENTLY REPLACED AND THE SECOND WAS FOUND TO NOT HAVE PILOT ON AND HAD RECENTLY BEEN SERVICED ALSO. CALL FOR REPAIR OR REPLACEMENT OF THE SECOND HOT WATER HEATER TO PROVDE ADEQUATE CAPACITY OF HOT WATER AS REQUIRED AT ALL TIMES INCLUDING PEAK DEMAND TIME. HOT WATER IS REQUIRED FOR PROPER HANDWASHING ETC. CORRECT AS INDICATED. ,
Items: 
Hot water supply
Locations: 
hot water heater
Problems: 
Insufficient to meet demands
Corrections: 
Provide sufficient supply if hot water such as a larger or additional hot water heater.

ASIA CITY RESTAURANT

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
LARGE TUB OF CUT CABBAGE FOUND SITTING OUT ON CART AT ROOM TEMPERATURE. ONCE CABBAGE IS CUT IT IS POTENTIALLY HAZARDOUS AND MUST BE KEPT COLD AT 41 DEGREES F AND MAY NOT BE STORED ON A CART SITTING OUT AT ROOM TEMPERATURE. MAINTAIN 41 DEGREES F OR BELOW TO MINIMIZE POTENTIAL FOR BACTERIAL GROWTH AND TOXIN PRODUCTION. CORRECTED BY DISCARDING CABBAGE. PIG EAR FOUND IN STANDING WATER AFTER THAWING AT 71 DEGREES F. PIC INDICATES HAD JUST THAWED OUT WITHIN 1/2 HOUR. ONCE THAWED PLACE BACK INTO COOLER UNTIL READY TO COOK OR CONTINUE THE COOKING PROCESS. MAINTAIN PROPER TEMPERATURE CONTROL OF 41 DEGREES F OR BELOW. CORRECTED BY BOILING PIG EAR IMMEDIATELY AND FINISHING COOK PROCESS WITHIN AN ADDITIONAL 15 MINUTES. ,
Items: 
Cold food item(s)
Locations: 
prep area Alto-Shamm oven
Problems: 
Stored above 41 degrees F
Corrections: 
Store below 41 degrees F.

ASIA CITY RESTAURANT

Violation: 
3-501.17
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Ready-to-Eat, Potentially Haza
Comments: 
DATEMARKING WAS NOT IN COMPLIANCE AT TIME OF INSPECTION. SUSHI BAR AREA DID NOT DATEMARKING ON ANY SUSHI FOODS. IN ADDITION EMPLOYEE WAS OBSERVED TO IMMEDIATELY GO INTO THE WALK IN COOLER AT ONSET OF INSPECTION WITH STICKY PAD AND DATEMARK NUMEROUS FOODS. UPON ENTERING WALK IN COOLER FOODS REQUIRING DATEMARKING WERE ALL FOUND TO JUST HAVE BEEN DATEMARKED AND NUMEROUS FOODS REQUIRING DATEMARKING WERE STILL NOT DATEMARKED. DATEMARKING IS REQUIRED ON ALL READY TO EAT POTENTIALLY HAZARDOUS FOODS HELD COLD IN EXCESS OF 24 HOURS THAT ARE COMMERCIAL OR IN HOUSE PREPARED. DATEMARKING IS REQUIRED TO MINIMIZE POTENTIAL FOR BACTERIAL GROWTH. MAXIMUM CONSUME BY DATE IS 7 DAYS INCLUDING THE DAY THE FOOD IS PREPARED OR OPENED. FOOD MUST BE CONSUMED OR DISCARDED BY THAT CONSUME BY DATE. CORRECT BY PROPERLY DATEMARKING FOODS AS INDICATED ABOVE. ,
Items: 
In house prepared ready-to-eat potentially hazardous food(s)
Locations: 
walk in cooler, self service area
Problems: 
Without date of consumption marking
Corrections: 
Provide proper date marks as stated above.

ASIA CITY RESTAURANT

Violation: 
4-602.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Equipment Food-Contact Surface
Comments: 
NUMEROUS FOOD CONTACT SURFACES WERE FOUND SOILED AND NOT BEING CLEANED AT THE PROEPR REQUIRED CLEANING FREQUENCY, INCLUDING THE SLICER, DOUGH MIXER AND ATTACHMENTS, CUTTING BOARDS, KNIVES, HOOKS FOR SMOKING DUCK, NOODLE TONGS FOR DIM SUM, TONGS, STRAINERS, THE UNDERSIDES OF ALL PREP UNIT LID COVERS IN BOTH MAIN KITCHEN AND DIM SUM AREA, FOOD THERMOMETER STEM, CLEAN DISHES ON DIM SUM SIDE ON SHELF. ALL FOOD CONTACT SUFACES USED FOR POTENTIALLY HAZARDOUS FOODS MUST BE CLEANED A MINIMUM OF ONCE EVERY FOUR HOURS TO REDUCE POTENTIAL FOR CONTAMINATION OF FOODS. TO CORRECT RETRAIN EMPLOYEE ON PROPER CLEANING FREQUENCIES AS INDICATED ABOVE. ALL SOILED FOOD CONTACT SURFACES WERE SENT TO DISHROOM FOR IMMEDIATE CLEANING AT TIME OF INSPECTION. ,
Items: 
Food-contact surface(s) used for nonpotentially hazardous food(s)
Locations: 
cooking/preparation area
Problems: 
Not cleaned when contaminated
Corrections: 
Clean properly when contaminated.

ASIA CITY RESTAURANT

Violation: 
3-401.13
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Plant Food Cooking for Hot Hol
Comments: 
COOKED CABBAGE AND SPINACH CHEESE CASSEROLE FOUND ON THE HOT BUFFET AT 100 DEGREES F AND 115 DEGREES F RESPECTIVELY. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED HOT AT 135 DEGREES F OR ABOVE TO MINIMIZE POTENTIAL FOR BACTERIAL GROWTH AND TOXIN PRODUCTION. THESE FOODS WERE FOUND DOUBLE PANNED TO PREVENT DRYING OUT AND THEREFORE WERE UNABLE TO MAINTAIN 135 DEGREES F. ALL OTHER FOODS ON THE BUFFET WERE ABOVE 135 DEGREES F. DISCONTINUE DOUBLE PANNING OR MAKE SURE THERE IS HOT WATER IN THE LOWER PAN TO KEEP FOODS AT 135 DEGREES F. CORRECTED BY DISCARDING FOOD AT TIME OF INSPECTION. ,
Locations: 
self service area hot holding unit

ASIA CITY RESTAURANT

Violation: 
3-501.16
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Potentially Hazardous Food (Ti
Comments: 
COOKED CABBAGE AND SPINACH CHEESE CASSEROLE FOUND ON THE HOT BUFFET AT 100 DEGREES F AND 115 DEGREES F RESPECTIVELY. POTENTIALLY HAZARDOUS FOODS MUST BE MAINTAINED HOT AT 135 DEGREES F OR ABOVE TO MINIMIZE POTENTIAL FOR BACTERIAL GROWTH AND TOXIN PRODUCTION. THESE FOODS WERE FOUND DOUBLE PANNED TO PREVENT DRYING OUT AND THEREFORE WERE UNABLE TO MAINTAIN 135 DEGREES F. ALL OTHER FOODS ON THE BUFFET WERE ABOVE 135 DEGREES F. DISCONTINUE DOUBLE PANNING OR MAKE SURE THERE IS HOT WATER IN THE LOWER PAN TO KEEP FOODS AT 135 DEGREES F. CORRECTED BY DISCARDING FOOD AT TIME OF INSPECTION. , HOUSE PREPARED MOLD KIMCHEE FOUND IN THE WALK IN COOLER. ALL FOOD IS TO BE INSPECTED ROUTINELY FOR MOLD, SPOILAGE ETC. ANY FOODS FOUND IN THIS CONDITION ARE TO BE DISCARDED. CORRECTED BY DISCARDING FOOD AT TIME OF INSPECTION. SEE COMMENT SECTION REGARDING HOUSE PREPARED KIM CHEE. ,
Items: 
Hot food item(s)
Locations: 
hot holding
Problems: 
Stored above 41 degrees F
Corrections: 
Store above 135 degrees F.

ASIA CITY RESTAURANT

Violation: 
3-101.11
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Safe, Unadulterated, and Hones
Comments: 
HOUSE PREPARED MOLD KIMCHEE FOUND IN THE WALK IN COOLER. ALL FOOD IS TO BE INSPECTED ROUTINELY FOR MOLD, SPOILAGE ETC. ANY FOODS FOUND IN THIS CONDITION ARE TO BE DISCARDED. CORRECTED BY DISCARDING FOOD AT TIME OF INSPECTION. SEE COMMENT SECTION REGARDING HOUSE PREPARED KIM CHEE. , COOKED POTATOES WRAPPED IN ALUMINUM FOIL FOUND ON A SHEET TRAY IN THE PREP UNIT ON THE MAKE LINE AT 53 - 55 DEGREES F WHICH HAD BEEN COOKED AND COOLED FROM PREVIOUS NIGHT. POTENTIALLY HAZARDOUS FOOODS ARE REQUIRED TO GO THROUGH THE TEMPERATURE DANGER ZONE WHILE COOLING RAPIDLY FROM 135 - 70 DEGREES F IN TWO HOURS AND FROM 70 - 41 DEGREES F IN AN ADDITIONAL 4 HOURS. THE POTATOES DID NOT MEET THIS REQUIREMENT FOR RAPID COOLING. CORRECTED BY DISCARDING POTATOES AT TIME OF INSPECTION.,
Locations: 
walk in cooler

ASIA CITY RESTAURANT

Violation: 
3-501.14
Violation Type: 
Primary Violation
Critical: 
Y
Violation Category: 
Cooling
Comments: 
COOKED POTATOES WRAPPED IN ALUMINUM FOIL FOUND ON A SHEET TRAY IN THE PREP UNIT ON THE MAKE LINE AT 53 - 55 DEGREES F WHICH HAD BEEN COOKED AND COOLED FROM PREVIOUS NIGHT. POTENTIALLY HAZARDOUS FOOODS ARE REQUIRED TO GO THROUGH THE TEMPERATURE DANGER ZONE WHILE COOLING RAPIDLY FROM 135 - 70 DEGREES F IN TWO HOURS AND FROM 70 - 41 DEGREES F IN AN ADDITIONAL 4 HOURS. THE POTATOES DID NOT MEET THIS REQUIREMENT FOR RAPID COOLING. CORRECTED BY DISCARDING POTATOES AT TIME OF INSPECTION., NUMEROUS FOODS FOUND IN THE WALK IN FREEZER STORED ON THE FLOOR UNDER SHELVES AND UNCOVERED. KEEP ALL FOODS COVERED AND STORED A MINIMUM OF 6" ABOVE THE FLOOR TO ALLOW ACCESS FOR ROUTINE CLEANING. CORRECT AS INDICATED ABOVE.
Items: 
Cooked food(s) cooled
Problems: 
From 70 degrees f to 41 degrees F for more than 4 hours
Corrections: 
Utilize shallow pans, ice baths, agitation, or quick chilling to cool food items.

ASIA CITY RESTAURANT

Violation: 
3-305.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Food Storage
Comments: 
NUMEROUS FOODS FOUND IN THE WALK IN FREEZER STORED ON THE FLOOR UNDER SHELVES AND UNCOVERED. KEEP ALL FOODS COVERED AND STORED A MINIMUM OF 6" ABOVE THE FLOOR TO ALLOW ACCESS FOR ROUTINE CLEANING. CORRECT AS INDICATED ABOVE. , AT ONSET OF INSPECTION RAW PIG EAR AND CHICKEN WERE FOUND IN STANDING WATER THAWING IN THE 3C SINK. LATER ON DURING THE INSPECTION BEEF TENDERLOINS WERE FOUND THAWING IN STANDING WATER. WHEN THAWING USE COLD RUNNING WATER TO DISPERSE FOOD PARTICLES FOR PROPER THAWING TECHNIQUE. DO NOT PLACE FOOD INTO WARM STANDING WATER AS THIS IS AN IMPROPER THAWING TECHNIQUE. ONCE THAWING IS COMPLETED, PLACE FOODS BACK INTO COOLER OR CONTINUE PROPER PREP COOK PROCEDURES TO REDUCE TIME THE FOODS IN THE TEMPERATURE DANGER ZONE TO MINIMIZE POTENTIAL FOR BACTERIAL GROWTH.
Items: 
Food item(s) in storage
Locations: 
walk in freezer floor
Problems: 
Stored on floor or less than 6 inches above floor
Corrections: 
Store at least 6 inches above the floor.

ASIA CITY RESTAURANT

Violation: 
3-501.13
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Thawing
Comments: 
AT ONSET OF INSPECTION RAW PIG EAR AND CHICKEN WERE FOUND IN STANDING WATER THAWING IN THE 3C SINK. LATER ON DURING THE INSPECTION BEEF TENDERLOINS WERE FOUND THAWING IN STANDING WATER. WHEN THAWING USE COLD RUNNING WATER TO DISPERSE FOOD PARTICLES FOR PROPER THAWING TECHNIQUE. DO NOT PLACE FOOD INTO WARM STANDING WATER AS THIS IS AN IMPROPER THAWING TECHNIQUE. ONCE THAWING IS COMPLETED, PLACE FOODS BACK INTO COOLER OR CONTINUE PROPER PREP COOK PROCEDURES TO REDUCE TIME THE FOODS IN THE TEMPERATURE DANGER ZONE TO MINIMIZE POTENTIAL FOR BACTERIAL GROWTH., NUMEROUS NON FOOD CONTACT SURFACES FOUND TO BE IN NEED OF CLEANING, THE FRYER CABINETS, HOOD FILTERS, PIPING INCLUDING FIRE SUPPRESSION IN COOK AREA, SIDES OF EQUIPMENT, INTERIOR OF PREP UNITS, SLIDING DOOR TRACKS OF DISPLAY CASE, THE INTERIOR OF THE UPRIGHT FREEZERS AND INSIDE LEDGES, TOPS OF PINEAPPLE CANS HAD RICE WATER SPILL ON THEM, SHELVES IN THE PREP AREA, DISH RACKS FOR THE DISHMACHINE. CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE.
Items: 
Frozen food(s) for thawing
Locations: 
prep sink
Problems: 
Stored in water That is standing
Corrections: 
Use cool, running water with enough flow to remove particles.

ASIA CITY RESTAURANT

Violation: 
4-602.13
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Nonfood-Contact Surfaces
Comments: 
NUMEROUS NON FOOD CONTACT SURFACES FOUND TO BE IN NEED OF CLEANING, THE FRYER CABINETS, HOOD FILTERS, PIPING INCLUDING FIRE SUPPRESSION IN COOK AREA, SIDES OF EQUIPMENT, INTERIOR OF PREP UNITS, SLIDING DOOR TRACKS OF DISPLAY CASE, THE INTERIOR OF THE UPRIGHT FREEZERS AND INSIDE LEDGES, TOPS OF PINEAPPLE CANS HAD RICE WATER SPILL ON THEM, SHELVES IN THE PREP AREA, DISH RACKS FOR THE DISHMACHINE. CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE., THE FLOORS UNDER THE COOKING EQUIPMENT ARE SOILED AND GREASY WITH EXCESS FOOD DEBRIS. KEEP FLOORS ROUTINELY CLEANED TO MINIMIZE HARBORAGE CONDITIONS FOR INSECTS AND RODENTS. TO CORRECT CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE.
Items: 
Nonfood contact surface(s)
Locations: 
Numerous locations
Problems: 
Soiled
Corrections: 
Keep clean.

ASIA CITY RESTAURANT

Violation: 
6-501.12
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Cleaning, Frequency and Restri
Comments: 
THE FLOORS UNDER THE COOKING EQUIPMENT ARE SOILED AND GREASY WITH EXCESS FOOD DEBRIS. KEEP FLOORS ROUTINELY CLEANED TO MINIMIZE HARBORAGE CONDITIONS FOR INSECTS AND RODENTS. TO CORRECT CLEAN NOW AND PLACE ON A MORE FREQUENT CLEANING SCHEDULE., THE INTERIOR OF THE RICE WARMER IN THE COOK AREA WAS FOUND TO HAVE THE INTERIOR COATING PEELING AND DISINTEGRATING WITH POTENTIAL FOR THIS COATING TO GET INTO THE FOOD. THIS IS A FOOD CONTACT SURFACE AND IS NO LONGER SMOOTH AND CLEANABLE AND MUST BE REPLACED. TO CORRECT REPLACE THE INTERIOR OF THE RICE WARMER WITH A NEW INSERT. LOOK AT THE OTHER RICE WARMERS AND DETERMINE IF CONDITION WARRANTS REPLACEMENT. SOME WILL REQUIRE REPLACEMENT ALSO IN THE NEAR FUTURE. CORRET AS INDICATED ABOVE. ,
Items: 
Physical facilities/structures
Locations: 
prep area
Problems: 
Not clean
Corrections: 
Keep clean

ASIA CITY RESTAURANT

Violation: 
4-202.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Food-Contact Surfaces
Comments: 
THE INTERIOR OF THE RICE WARMER IN THE COOK AREA WAS FOUND TO HAVE THE INTERIOR COATING PEELING AND DISINTEGRATING WITH POTENTIAL FOR THIS COATING TO GET INTO THE FOOD. THIS IS A FOOD CONTACT SURFACE AND IS NO LONGER SMOOTH AND CLEANABLE AND MUST BE REPLACED. TO CORRECT REPLACE THE INTERIOR OF THE RICE WARMER WITH A NEW INSERT. LOOK AT THE OTHER RICE WARMERS AND DETERMINE IF CONDITION WARRANTS REPLACEMENT. SOME WILL REQUIRE REPLACEMENT ALSO IN THE NEAR FUTURE. CORRET AS INDICATED ABOVE. , NUMEROUS MAINTENANCE TOOLS AND CASE FOUND ON THE SHELF WITH FOODS AND FOOD CONTACT SURFACES IN THE DIM SUM PREP AREA. DO NOT STORE MAINTENANCE EQUIPMENT WITH FOODS IN PREP AREA TO MINIMIZE POTENTIAL FOR CONTAMINATION OF FOODS AND FOOD CONTACT SURFACES. CORRECTED BY REMOVING THE MAINTENANCE TOOLS AND RELOCATING THESE TO AN APPROVED LOCATION.
Items: 
Food-contact surface(s)
Problems: 
Not easily cleanable
Corrections: 
Repair/replace to be easily cleanable.

ASIA CITY RESTAURANT

Violation: 
6-501.113
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Storing Maintenance Tools
Comments: 
NUMEROUS MAINTENANCE TOOLS AND CASE FOUND ON THE SHELF WITH FOODS AND FOOD CONTACT SURFACES IN THE DIM SUM PREP AREA. DO NOT STORE MAINTENANCE EQUIPMENT WITH FOODS IN PREP AREA TO MINIMIZE POTENTIAL FOR CONTAMINATION OF FOODS AND FOOD CONTACT SURFACES. CORRECTED BY REMOVING THE MAINTENANCE TOOLS AND RELOCATING THESE TO AN APPROVED LOCATION., THE COOLER DOOR FOR THE REACH IN COOLER IN THE SUSHI SELF SERVICE PREP AREA FELL OFF ITS HINGES WHEN DOOR WAS OPENED. REPAIR OR REPLACE SO THAT THE DOOR IS PROPERLY ALIGNED AND SECURED TO MAINTAIN UNITS TEMPERATURES AND IS NOT LOOSE ON THE HINGE. NOTE THAT ALL FOODS IN THIS COOLER WERE AT PROPER TEMPERATURE AT TIME OF INSPECTION.
Items: 
Maintenance tool storage
Locations: 
prep area
Problems: 
Contaminates Food
Corrections: 
Relocate to a designated area that does not contaminate items or surfaces.

ASIA CITY RESTAURANT

Violation: 
4-501.11
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Good Repair and Proper Adjustm
Comments: 
THE COOLER DOOR FOR THE REACH IN COOLER IN THE SUSHI SELF SERVICE PREP AREA FELL OFF ITS HINGES WHEN DOOR WAS OPENED. REPAIR OR REPLACE SO THAT THE DOOR IS PROPERLY ALIGNED AND SECURED TO MAINTAIN UNITS TEMPERATURES AND IS NOT LOOSE ON THE HINGE. NOTE THAT ALL FOODS IN THIS COOLER WERE AT PROPER TEMPERATURE AT TIME OF INSPECTION. , CUTTING BOARDS FOUND IN THE PREP AREA THAT ARE NO LONGER SMOOTH AND CLEANABLE WITH DEEP GROOVES AND SEVERE STAINING. TO MINIMIZE POTENTIAL FOR BACTERIAL GROWTH REPLACE CUTTING BOARDS. CORRECT AS INDICATED ABOVE.
Items: 
Equipment
Locations: 
self service area cooler
Problems: 
In poor repair broken
Corrections: 
Repair/replace.

ASIA CITY RESTAURANT

Violation: 
4-501.12
Violation Type: 
Core Violation
Critical: 
N
Violation Category: 
Cutting Surfaces
Comments: 
CUTTING BOARDS FOUND IN THE PREP AREA THAT ARE NO LONGER SMOOTH AND CLEANABLE WITH DEEP GROOVES AND SEVERE STAINING. TO MINIMIZE POTENTIAL FOR BACTERIAL GROWTH REPLACE CUTTING BOARDS. CORRECT AS INDICATED ABOVE. , THE HANDSINK IN THE COOKING AREA WAS BLOCKED FOR ACCESS FOR ROUTINE HANDWASHING BY BUCKET AND POT STORED DIRECTLY IN FRONT OF THE HANDSINK. THE HANDSINK AT THE BAR WAS BLOCKED FOR ACCESS FOR ROUTINE HANDWASHING BY LOTS OF MISCELLANEOUS ITEMS STORED IN FRONT OF THE HANDSINK. HANDSINKS MUST BE ACCESSIBLE FOR ROUTINE HANDWASHING AT ALL TIMES WITH NOTHING STORED IN FRONT OF THE HANDSINKS OR IN THE SINK BASIN. CORRECTED BY RELOCATING THE ITEMS STORED IN FRONT OF THE HANDSINKS TO ALLOW ACCESS FOR ROUTINE HANDWASHING.,
Items: 
Cutting surface(s)
Locations: 
prep area cutting board
Problems: 
With deep cuts/grooves
Corrections: 
Repair/replace to provide smooth cutting surface.

ASIA CITY RESTAURANT

Violation: 
5-205.11
Violation Type: 
Primary Foundation Violation
Critical: 
Y
Violation Category: 
Using a Handwashing Sink
Comments: 
THE HANDSINK IN THE COOKING AREA WAS BLOCKED FOR ACCESS FOR ROUTINE HANDWASHING BY BUCKET AND POT STORED DIRECTLY IN FRONT OF THE HANDSINK. THE HANDSINK AT THE BAR WAS BLOCKED FOR ACCESS FOR ROUTINE HANDWASHING BY LOTS OF MISCELLANEOUS ITEMS STORED IN FRONT OF THE HANDSINK. HANDSINKS MUST BE ACCESSIBLE FOR ROUTINE HANDWASHING AT ALL TIMES WITH NOTHING STORED IN FRONT OF THE HANDSINKS OR IN THE SINK BASIN. CORRECTED BY RELOCATING THE ITEMS STORED IN FRONT OF THE HANDSINKS TO ALLOW ACCESS FOR ROUTINE HANDWASHING.
Items: 
Handwashing sink(s)
Locations: 
cooking area, bar handsink
Problems: 
Not easily accessible Items stored In front of
Corrections: 
Remove items from handsink. Do not store items at handsink.