Health Report #112174

Establishment Name: Asian Legend Inc
Report Date: 12/15/2014
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Potentially Hazardous Food (Ti Cold food item(s) cooking/preparation area prep unit(s) Stored above 41 degrees F Observed all phf (raw shrimp, raw chicken, raw beef, raw seafood, and cooked noodles) in top and bottom portions of prep unit cooler at end of cooking line with internal food temperatures of 48-55f (cooler coils are iced up and cooler not working properly). All phf must be cold held at 41f or below at all times. Do not use this cooler to store phf until properly repaired and then inspected by the washtenaw county health dept. Temporarily corrected violation by discarding all above mentioned foods. I will check this violation at follow up inspection. Correct within 10 days. , observed several gallons of rte milk and housemade beverages (dairy based) in ric in bubble tea bar area with internal food temperatures of 47-52f (cooler not functioning correctly). All phf must be stored at 41f or below at all times. Do not use this cooler until properly repaired and then inspected by the washtenaw county health dept. Pic temporarily corrected violation by discarding all above mentioned food items. I will check on this violation at follow up inspection. Correct within 10 days. ,
Critical Person in Charge Person-in-charge N/A Not ensuring compliance Observed 2 small children allowed to roam freely throughout kitchen prep area, bubble tea bar prep area and dining room. Pic must ensure that no unauthorized persons (including small children) are not allowed in food prep/cooking areas of kitchen. Corrected by educating staff on unauthorized persons/pic duties at time of inspection. Violation corrected
Critical Ready-to-Eat, Potentially Haza In house prepared ready-to-eat potentially hazardous food(s) display cooler Without date of consumption marking Observed no datemark labels on housemade rte beef to-go meals in display cooler in dining room (near front door). All potentially hazardous rte foods must be properly datemarked with a 7 days consume by datemark label (day 1 is prep date). I will check on this item at follow up inspection. Correct within 10 days. ,
Critical Using a Handwashing Sink Handwashing sink(s) front counter area handsink Not easily accessible Items stored In Observed handsink in bubble tea bar area not easily accessible for employee handwashing as there are several cleaning supplies stored inside handsink. All handsinks must be fully accessible at all times for proper employee handwashing. To correct, do not store any items in or around handsink at any time. I will check on this violation at follow up inspection. Correct within 10 days. ,
Critical Separation Poisonous/toxic material(s) prep area shelf Stored over/with Food Observed can of wd-40 and several disposable bic lighters stored over and with dry goods (spice containers, steak sauce) on shelf at end of cooking/prep line. All chemicals must be stored below and away from all food items to protect food from potential contamination. To correct, please organize this shelf as soon as possible. I will check on this violation at follow up inspection. Correct within 10 days. ,
Normal Cooking and Baking Equipment Microwave oven door seals and cavities prep area microwave Not cleaned Through out the day as necessary Observed interior of microwave oven on cooking line with a heavy accumulation of food debris (microwave not cleaned last night). To correct, please clean microwave oven now and on a more frequent schedule
Normal Equipment, Food-Contact Surfac Non-food contact surface(s) outsides of equipment Oven cooking/preparation area oven Soiled Observed interior of oven in cooking area soiled with a heavy accumulation of burnt on food and food debris. To correct, please clean now and on a more frequent schedule.
Normal Food Storage Food item(s) in storage walk in freezer floor Stored on floor or less than 6 inches above floor Observed several food items (stock pots, boxes and crates of food) stored on floor in wic and wif. All food must be stored in a clean, dry area and stored a minimum of 6 inches off of ground to protect food from potential sources of contamination. Need to purchase more dunnage/food storage racks as needed
Normal Good Repair and Proper Adjustm Equipment components cooking/preparation area reach in cooler broken Observed prep top cooler at end of cooking line and ric in bubble tea bar area not working properly (coils are iced up and units unable to cold hold at 41f or below). To correct, please repair both coolers as soon as possible. , observed heavy accumulation of ice in upright freezer (interior) in basement. To correct, please remove ice as soon as possible so all surfaces are smooth and cleanable.
Normal In-Use Utensils, Between-Use S Dispensing utensil(s) ice bin Improperly stored With handle in product Observed ice scoop in ice bin in bubble tea bar area laying on top of rte ice. Also observed several food scoops laying in bulk spice bins in basement dry storage area. To correct, please store all utensils in a clean, dry area or with the handle of scoop extended up and out of food product
Normal Warewashing Equipment, Cleanin Warewashing equipment dishmachine Dishwashing machine Not cleaned Through out the day as necessary Observed exterior surfaces of dishmachine (top, sides) with a heavy accumulation of scale and debris. To correct, please clean this area now and on a more frequent schedule
Normal Kitchenware and Tableware Kitchenware and tableware sanitized utensils cooking/preparation area utensil container Allows for contamination of food-contact/lip-contact surfaces During dispensing Observed several clean forks, spoons, knives and utensils (ladles, tongs) in utensil bins in cooking and prep areas stored with food contact portion of utensil pointing up. All clean tableware and utensils must be stored with the food contact portion of utensil pointing down (and handles up) to protect utensil from potential contamination (from employee hands)
Normal Nonfood-Contact Surfaces Nonfood contact surface(s) prep area shelves With accumulation of debris Observed the following areas in need of cleaning: *all shelves near cooking equipment in upstairs prep and cooking areas (accumulation of sticky food debris). *all wok cart surfaces (not cleaned from last night, accumulation of food debris). *all dry storage and spice shelves in cooking and upstairs prep areas (heavy accumulation of sticky debris). *interior of most upright coolers and freezer in basement prep area (accumulation of food debris). *non-food contact portions of upright mixer in basement (accumulation of food debris). To correct, please clean all these areas now and on a more frequent schedule.
Normal Wiping Cloths, Use Limitation Wiping cloth(s) wet throughout entire facility wiping cloth solution Stored on Counter Observed several wet wiping cloths stored on counters in prep and dining room areas. When not in use, all wet wiping cloths must be stored completely submerged in a wiping cloth bucket to avoid bacterial growth on wiping cloth. Also, wiping cloth bucket must be properly mixed to correct sanitizer concentration at all times