Lemongrass Asian Fusion

Year by year

Inspections

1. Jun 15, 2026 Routine · 2 priority, 3 priority foundation, 2 core
   • Serious Priority

     WHEN TO WASH

     Employees were observed not washing hands before starting food prep and in between changing gloves.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bar glass waher not providing proper concentration of sanitizer. Container empty. New container addded and dishwasher tested at 100 ppm chlorine.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - HANDWASHING

     The Person in Charge (PIC) is not monitoring the handwashing activities of employees. Perdson in charge must train staff.

     Correction: The person in charge shall ensure that employees are effectively cleaning their hands.

     Code 2-103.11 (D)

   • Not serious Priority Foundation Corrected on site

     PERSON IN CHARGE - SANITIZATION

     The Person in Charge (PIC) is not monitoring proper sanitization techniques in the food establishment. Dishwasher at bar out of sanitizer.

     Correction: The person in charge shall ensure that utensils and equipment are properly sanitized and that proper solution temperatures, chemical concentrations, pH and exposure times are being followed..

     Code 2-103.11 (K)

   • Not serious Priority Foundation

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. 90 days to get certified.

     Correction: Provide an approved certified food protection manager in the food establishment within [time period].

     Code 12-201.11 (A) (1)

   • Not serious Core

     PERSONAL CLEANLINESS - HAIR RESTRAINTS

     Employee noted working in food preparation/cooking area without a hair restraint.

     Correction: Provide employees working in food preparation and cooking areas with effective hair restraint (hat, hair net, beard restraint, etc.).

     Code 2-402.11

2. Apr 8, 2025 Routine · 3 priority foundation, 3 core, 3 repeat
   • Not serious Priority Foundation Repeat

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. Breaded chicken was placed into plastic bags and tied tight. Chicken needs to be down to 40 degrees before placing into bags.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation Corrected on site

     THAWING

     Tubs of beef and chicken were being thawed at room temperture. Must thaw in cooler. Product was placed back into the cooler>

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A chlorine test kit is not available for checking sanitizer concentrations.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Squeeze bottles of sauces on the cookline need to be labeled as to contents as well as the large contianers of flour, sugar in the storage room.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Store bags of onions off floor in the storage room.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     The breaded chicken needs to be to proper temperature before placing into plastic bags. Must be at 40 degrees.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

3. Feb 13, 2024 Re-inspection · 1 priority foundation, 1 repeat
   • Not serious Priority Foundation Repeat

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Facility needs to have enough capacity to properly cool product. Coolers are filled to capacity. Recommend getting more coolers on-site.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

4. Feb 6, 2024 Routine · 3 priority, 4 priority foundation, 4 core, 2 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed washing his gloved hands. Employee was instructed to remove gloves and wash hands properly.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw beef is stored over ready to eat food in the food prep cooler on the cookline. Store all raw product on the bottm of the prepcooler)

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Breaded chicken was not properly cooled. Product was still at 85 degrees after 2hrs. Product was discarded.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food. Tubs of breaded chicken were sitting out at room temperature. When placed in cooler they were then covered tight with lids. Chicken should be placed on sheet pans to cooler preperly.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed. Do not try to cool breaded chciken in plastic tubs with lids on. Product should be placed on a sheet pan then placed in a cooler until it reaches 41 degrees.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     ADEQUATE EQUIPMENT FOR TEMPERATURE CONTROL

     Facility needs to have enough capacity to properly cool product. Coolers are filled to capacity. Recommend getting more coolers on-site.

     Correction: Provide equipment in sufficient capacity to hold food at proper temperature. Reduce food inventory or provide additional approved equipment.

     Code 4-301.11

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Do not throw knives into the handwashing sink, handwashing sinks needs to be used only for handwashing.

     Correction: Keep handwashing sink free of obstructions at all times to allow for frequent handwashing.

     Code 5-205.11 (B)

   • Not serious Core

     OPEN DRINK CONTAINER

     Employee drinks were stored over food prep areas. Designate an area food drinks to be placed.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Label all storage containers on the cookline as to contents.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Store all food off floor by 6 inches in the cooler, freezer and storeroom.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Must provide scoops to dispense rice, do not use ceramic bowl.

     Correction: Discard food item.

     Code 3-307.11