Asahi Restaurant

Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.

• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked noodles stored in walk in cooler. Per operator, noodle cooked more than 24 hours.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from cooked noodles in flip top cooler.
  • Basic: Food stored on floor. -Observed various food items stored on walk in cooler and freezer floor. -Observed containers with sauces stored on kitchen floor.
• In-use utensils properly stored
  • Basic: In-use knife/knives stored in cracks between pieces of equipment.
• Clean clothes, hair restraints, jewelry
  • Basic: Employee with no hair restraint while engaging in food preparation. Observed 2 employees engaged in food preparation with no hair restraints.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler and freezer shelves with rust that has pitted the surface.
  • Basic: Can opener blade not readily removable for cleaning or replacement.
• Wiping cloths and linens
  • Basic: Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth at prep station not stored in sanitizer solution between use.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black substances and rust buildup on can opener and blade.
  • High priority: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine at 00 ppm . Operator replenished sanitizer. Final reads at 100 ppm.
• Single-service items
  • Basic: Reuse of single-service or single-use articles. Observed single use jug cut and used to dispense cooked rice
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. Observed container with rice blocking hand washing sink. Operator relocate container
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle with sanitizer at dishwashing area. Operator labeled bottle.

The inspector came back, found the problems fixed and allowed the business to reopen.

• Food protection and cross-contamination
  • Basic: Food stored on floor.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler and freezer shelves with rust that has pitted the surface.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times.
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust.

Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.

• Approved source; food safe and unadulterated
  • High priority: Food contaminated by live flying insects . See stop sale. Observed 4 live flying insects at food preparation station landing on precooked chicken.
• Labeling, date marking and consumer advisory
  • Intermediate: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on sauces stored in walk in cooler. Per operator, sauces prepared on 07/12/2026. Operator correctly date marked.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed egg rolls cold held at cook line at 46°F. Per operator, item removed from walk in cooler 40 minutes prior to the inspection. Operator removed egg rolls to walk in freezer for quick chill.
• Food protection and cross-contamination
  • High priority: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Observed raw chicken stored over cheese in Frigidaire freezer
  • High priority: Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs not vertical separated from cooked noodles in reach in cooler.
  • Basic: Food contaminated by live flying insects . See stop sale. -Observed 4 live flying insects at food preparation station landing on precooked chicken.
  • Basic: Food stored on floor. -Observed containers with soy sauces stored on kitchen floor. -Observed various food items stored on walk in cooler and freezer floor.
• In-use utensils properly stored
  • Basic: In-use knife/knives stored in cracks between pieces of equipment.
• Handwashing and hygienic practices
  • Intermediate: Employee washed hands in a sink other than an approved handwash sink. Observed employee wash his hands at dishwashing machine sprayer's and then continue to engage in food preparation without changing .
  • High priority: Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch gloves with mouth and continue to engage in food preparation without changing gloves . After brief education, employee then changed gloves and wash hands.
  • High priority: Employee washed hands with no soap.
• Food-contact surfaces designed and maintained
  • Basic: Walk-in cooler and freezer shelves with rust that has pitted the surface.
• Food-contact surfaces clean and sanitized
  • High priority: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -Observed cutting board contaminated by live flying insects. Operator clean and sanitized.
• Handwash sinks and supplies
  • Intermediate: Handwash sink not accessible for employee use at all times. -Observed handwash sink in kitchen blocked with rice container.
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed food container stored inside hand wash sink next to cook line. Operator removed container.
• Insects, rodents, pests and animals
  • High priority: Live, small flying insects found. -Observed 4 live flying insects at food preparation station landing on precooked chicken. -Observed approximately 10 live flying insects in dishwashing area landing on clean food containers and food preparation table. -Observed 5 live flying insects in storage area landing on container with cornstarch. -Observed 2 live flying insects at cook line landing on in-used cutting board.
  • Basic: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed accumulation of dead flying insects on fly traps in kitchen. Operator removed.
  • Basic: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
• Floors, walls, ceilings and ventilation
  • Basic: Wall soiled with accumulated grease, food debris, and/or dust. Observed walls throughout kitchen soiled with accumulation of black mold like substances and old food residues.
• Chemicals and toxic substances
  • Intermediate: Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with degreaser at dishwashing area. Operator labeled.