Andaman Asian Bistro

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

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: Stop Sale issued due to food not being in a wholesome, sound condition. Observed chicken being ground in food grinder with active live roach activity present on grinder.
• Food out of temperature
  • High priority: Time/temperature control for safety food cold held at greater than 41°F. Observed tofu (57°F - Cold Holding); fully thawed duck (56°F - Cold Holding) tofu and duck left on counter. Person in charge placed both in reach in cooler. Observed tofu (45°F - Cold Holding); soup stock (44°F - Cold Holding); curry (45°F - Cold Holding); pork (56°F - Cold Holding) ambient air in walk-in cooler 47°F. Person in charge stated they increased temperature due to it freezing over. Person in charge dropped thermostat. Observed reconstituted noodles on ice (45-47°F - Cold Holding) on counter, person in charge added more ice.
• Food properly thawed
  • Basic: Time/temperature control for safety food thawed in an improper manner. Observed vacuum packaged duck, raw fish, and raw beef being thawed in ambient air conditions. Discussed with person in charge. Person in charge placed products in walk-in cooler.
• Employee health
  • High priority: Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Observed partially consumed over the counter medications for Diarrhea and bottles of water next to food employees actively engaging in food preparation. Discussed with food manager about food employee reporting. Establishment is under active Food born illness investigation involving diarrhea.
• Handwashing and hygienic practices
  • Basic: Employee eating in a food preparation or other restricted area. Observed employee fried rice on food preparation table actively being used in food preparation. Person in charge removed employee food from kitchen.
• Food-contact surfaces designed and maintained
  • Basic: Equipment in poor repair. Observed reach in cooler on cook line with torn gaskets. Observed reach in cooler on cook line with tape used to replace gasket. Observed tape used to repair sushi cooler plastic sliding doors. Observed tape used on ceiling above back door.
  • Basic: Cardboard used to line nonfood-contact shelves. Observed cardboard soiled with food stains lining wire racks in kitchen used to store dishes and single service items.
• Food-contact surfaces clean and sanitized
  • Intermediate: Food-contact surface soiled with food debris, mold-like substance or slime. Observed food grinder and food slicer heavily soiled with old food debris in crevices and under pieces of the equipment.
  • High priority: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chef knives washed in hand washing station and dried with cloth towel. No sanitization step occurred. Immediately discussed with person in charge. Person in charge placed knives in bleach water at 100ppm chlorine.
• Non-food contact surfaces clean
  • Basic: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple reach in coolers with gaskets soiled with black/green mold like substance and food debris.
• Clean equipment storage and air drying
  • Basic: Silverware/utensils dried with a towel/cloth. Observed chef knives washed in hand washing station and dried with cloth towel.
• Handwash sinks and supplies
  • Intermediate: Handwash sink used for purposes other than handwashing. Observed chef knives washed in hand washing station and dried with cloth towel.
• Insects, rodents, pests and animals
  • High priority: Roach activity present as evidenced by live roaches found. Observed approximately 8 live roaches crawling on and inside crevices of food grinder actively being used for processing chicken. Person in charge immediately brought machine outside back door.
• Employee personal belongings
  • Basic: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphones, keys, batteries, and tools stored above food prep table where food actively is being prepared. Person in charge removed all personal items from area.
• Chemicals and toxic substances
  • High priority: Container of medicine improperly stored. Observed over the counter anti Diarrhea medications, burn creams, hydrogen peroxides, and anti fungal creams stored above single service and food. Person in charge gathered all medications and took them out back.
  • High priority: Toxic substance/chemical improperly stored. Observed bleach stored over food and single service items in kitchen. Person in charge moved bleach to ware washing.