Asiana

Year by year

Inspections

1. Mar 13, 2026 Routine · 3 priority, 3 priority foundation, 2 core, 4 repeat
   • Serious Priority Repeat

     WHEN TO WASH

     Employee observed not washing hands after moving product in and out of coolers and returning to food prep.

     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

     TCS FOOD - COLD HOLDING

     Sweet potato noodles on the counter observed to be stored at 46°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Action Taken: Noodles moved to the cooler during inspection.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Repeat Corrected on site

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

     The sanitizer concentration in the low temp dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Action Taken: Sanitizer line on the dish machine was primed, concentration corrected to 50ppm.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     No date marking system present in food operations.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink observed to be used as a warewashing sink.

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

     Code 5-205.11 (B)

   • Not serious Priority Foundation

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink in the kitchen.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE USE ARTICLES, LINENS - STORING PROHIBITIONS - CLEAN DRY LOCATION

     Ice scoop observed to be stored underneath paper towel dispenser at bar handwash sink.

     Correction: Clean equipment and utensils, laundered linens, single-use and single service articles shall be stored in a clean dry location, not exposed to contamination and off the floor.

     Code 4-903.11 (A)

   • Not serious Core

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     Void space observed in ceiling above food storage shelf.

     Correction: Provide floors, walls, and ceilings that are designed, constructed, and installed so they are smooth and easily cleanable.

     Code 6-201.11

2. Jul 2, 2025 Re-inspection · 1 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat

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

     The chlorine sanitizer in the low temp dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Manually wash dishes until dish machine is repaired.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Date marking system is not being utilized in the establishment.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Repeat Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Action Taken: Wet wiping cloths moved to sanitizer bucket during inspection.

     Code 3-304.14 (B) (1)

3. May 28, 2025 Routine · 2 priority, 5 priority foundation, 5 core, 1 repeat
   • Serious Priority

     WHEN TO WASH

     Employee observed not washing hands before handling ready to eat food.

     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

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

     The chlorine sanitizer in the low temp dish machine is not being used according to EPA registered label use instructions and is at 0 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Manually wash dishes until dish machine is repaired.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Vacuum sealed tuna is being improperly thawed inside reduced oxygen environment.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (E)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooked beef. Beef was observed to be cooling in a covered container in the single door cooler in the kitchen.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Action Taken: Cover was removed and placed back in the cooler to facilitate cooling process.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Date marking system is not being utilized in the establishment.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     CONSUMER ADVISORY - DISCLOSURE STATEMENT

     Consumer advisory is missing the disclosure statement on menu items containing raw tuna, and meals that can be served with raw egg.

     Correction: Properly identify those food items that require a consumer advisory.

     Code 3-603.11 (B)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - HANDWASHING ONLY

     Handwashing sink in kitchen observed to be utilized for food preparation during inspection and is unavailable for proper handwashing.

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

     Code 5-205.11 (B)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     1. Rice scoops observed to be stored in bucket filled with room temperature water on the prep counter. 2. Scoop for kimche observed to be stored in the container with hand contact area touching the food. 3. Ice scoop stored in ice maker with handle submerged in ice.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored on prep counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Action Taken: Wet wiping cloths moved to sanitizer bucket during inspection.

     Code 3-304.14 (B) (1)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     True 2 door cooler, coca cola cooler, and both prep coolers are not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Two refrigerators in back storage area are not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     DESIGNATED AREAS - EMPLOYEE ACCOMODATIONS

     Employee food items stored with other restaurant food items in back room cooler.

     Correction: Relocate employee food to prevent contamination of food. Clearly label what food is for employee use only.

     Code 6-403.11 (B)

4. Apr 6, 2024 Routine · 1 priority foundation, 2 core, 1 repeat
   • Not serious Priority Foundation Repeat

     CONSUMER ADVISORY - PROVIDED

     No consumer advisory provided on menu for raw tuna & beef tartar appetizers. No consumer advisory on online menu.

     Correction: Provide a consumer advisory for animal foods served in a raw or undercooked condition.

     Code 3-603.11 (A)

   • Not serious Core

     VARIANCE PROCEDURES

     Retail food establishment has no approved variance and HACCP plan for the process implemented at the food establishment. Kimchi is made onsite, fermented at room temperature for extended periods of time.

     Correction: Discontinue fermenting Kimchi onsite at room temperaure. Cut leafy greens kept under refrigeration are to be used or discarded within 7 days. Commercailly packaged Kimchi may be used. Submit a variance request following the procedures outlined under 1-105.12. Variance request to include a HACCP plan. Additional infomation emailed to operator.

     Code 1-105.12

   • Not serious Core

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Rice scoops stored in room temperature water.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12