Asian House

Year by year

Inspections

1. Apr 3, 2026 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice Corrected on site

     CLEANABLE - NONFOOD SURFACE

     Cardboard is used to line some shelves used to store food.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials.

     Code WFC 4-101.19

   • Serious Priority (CDC risk factor) Corrected on site

     COOLING METHODS

     Cooked noodles and cooked chicken were observed to be cooling in dense containers and covered in the walk-in cooler.

     Correction: Adjust methods to assure that food is rapidly cooled from 135 degrees F to 41 degrees F or less within six hours, provided the food cools from 135 degrees F to 70 degrees F within two hours. TCS foods prepared from ambient temperature ingredients shall be cooled within four hours to 41 degrees F or less. Use one or more of the following methods based on the type of food being cooled: (1) Placing t

     Code WFC 3-501.15

   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Food is not protected from cross contamination. In the walk-in cooler raw meat and raw shrimp were stored over tofu.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Not serious Good Retail Practice Corrected on site

     EQUIPMENT - NSF/ANSI

     Tabletop glass door cooler does not meet ANSI standards for food service equipment. Operator unable to show proof this piece of equipment is a commercial grade unit and there is not indication on the unit that it is of commercial grade.

     Correction: Replace with only ANSI accredited equipment in the facility, or submit to the Department for evaluation and approval of non-ANSI equipment.

     Code WFC 4-205.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink near the kitchen entrance was wrapped in plastic wrap and the other handsink in the facility had a garbage can stored in front of it. These handsinks were not accessible for handwashing.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     MATERIAL - FOOD CONTACT SURFACE

     Operator is using non-food grade bags (clean, unused garbage bags) to store food.

     Correction: Provide a food grade contact surface that designed to prevent the migration of deleterious substances, will not impart colors, odors or tastes to food, and is smooth, durable, nonabsorbent, corrosion-resistant, and easily cleanable. Alternately, provide a food grade bag, insert, or liner that will protect the food from the unapproved material.

     Code WFC 4-101.11

   • Serious Priority (CDC risk factor) Corrected on site

     RESPONDING TO CONTAMINATION EVENTS

     The food establishment does not have procedures for employees to follow when responding to vomiting or diarrheal events.

     Correction: Provide procedures for employees to follow when responding to vomiting or diarrheal events.

     Code WFC 2-501.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     glass door tabletop cooler: crab rangoon 50F, cooked chicken 45F, air temp 50F

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for cooked eggs.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

2. Feb 13, 2025 Routine Inspection · No Reinspection Required
   • Not serious Good Retail Practice

     CLEAN - NON-FOOD SURFACES

     Non-food contact surfaces of bottom shelf of 2 door upright freezer are soiled and unclean.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code WFC 4-601.11(C)

   • Not serious Good Retail Practice

     CLEANABLE - NONFOOD SURFACE

     Pieces of cardboard present on shelves by cookline that is exposed to splash, spillage, or other food soiling are not easily cleanable. Wrapping covering controls on pipe beside BBQ roaster is not easily cleanable.

     Correction: Provide non-food contact surfaces that are constructed of corrosion resistant, nonabsorbent, and smooth materials. Remove cardboard and replace wrapping with material that is easily cleanable.

     Code WFC 4-101.19

   • Not serious Good Retail Practice Corrected on site

     FOOD - CONTAMINATION

     Containers of soy sauce being prepared in buckets on the floor below the handwash sink near the 3 compartment sink are subject to potential contamination if sink above is utilized for handwashing. In the walk-in cooler, noodle product with cheese on trays are being held in clean un-used garbage bags.

     Correction: Change methods or procedures to protect foods from contamination.

     Code WFC 3-307.11

   • Serious Priority (CDC risk factor) Corrected on site

     HANDSINK - ACCESSIBLE/CONVENIENT

     Handsink near 3 compartment sink in the kitchen is not accessible due to blockage by trash can, and buckets of soy sauce on the floor.

     Correction: Provide an accessible handsink to facilitate handwashing by food employees.

     Code WFC 5-203.11; 5-204.11; 5-205.11

   • Not serious Good Retail Practice

     PHYSICAL FACILITY - CLEAN

     Debris is present on the floor under the BBQ roaster, on the pipes beside the BBQ roaster and on the hood vents above the cookline.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code WFC 6-501.12

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     Egg rolls being held in container on the counter top by the deep fryers at 61 F for 1 hour. Eggs being held in trays on lower shelf of counter across from the cookline at 59 F for about 1 hour.

     Correction: Maintain cold TCS foods at or below 41 degrees F.

     Code WFC 3-501.16

   • Serious Priority (CDC risk factor) Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL

     Operator has no written plan for using time as a public health control for the fried eggs being held at ambient air temperatures above the woks on the cookline for a few hours before leftovers are discarded.

     Correction: Create a written plan for time as a public health control and maintain the documentation onsite.

     Code WFC 3-501.19

   • Not serious Good Retail Practice

     TOILET ROOM - SELF-CLOSING DOORS

     Toilet room in establishment is not provided with a tight fitting, self-closing door.

     Correction: Provide a self- closing door mechanism on bathroom door to provide a tight fitting, self closing door.

     Code WFC 6-202.14

3. Apr 7, 2023 Routine Inspection · No Reinspection Required
   • Serious Priority (CDC risk factor) Corrected on site

     CROSS CONTAMINATION

     Containers of celery stored below raw chicken in the walk in cooler.

     Correction: During storage, preparation, holding, and display, keep raw animal foods separate from each other and from ready-to-eat foods so that cross contamination is prevented. Unwashed fruits and vegetables have to be separated from raw animal ready-to-eat foods and washed produce. If there is question of possible contamination, discard ready-to-eat foods.

     Code WFC 3-302.11

   • Serious Priority (CDC risk factor) Corrected on site

     TEMPERATURE - COLD HOLDING

     1. Operator setting containers of frequently used ingredients on counter during busy times including the following: cooked noodles, shell eggs, chopped cabbage, cooked chicken and eggrolls. 2. Air temperature in countertop cooler > 41 degrees F. Cooked chicken 48 degrees F.

     Correction: Maintain cold TCS foods in regrigeration at or below 41 degrees F. "Time as a public health control" policy may be written and implemented for use to keep limited items on counter during busy times.

     Code WFC 3-501.16

4. Feb 24, 2020 Re-Inspection · No Reinspection Required

   No violations cited.

5. Jan 29, 2020 Routine Inspection · Reinspection Required

   No violations cited.

6. May 9, 2018 Routine Inspection · No Reinspection Required

   No violations cited.

7. Apr 21, 2017 Re-Inspection · No Reinspection Required

   No violations cited.

8. Apr 14, 2017 Re-Inspection · Reinspection Required

   No violations cited.

9. Apr 7, 2017 Routine Inspection · Reinspection Required

   No violations cited.

10. May 5, 2016 Routine Inspection · No Reinspection Required

    No violations cited.

11. May 22, 2015 Re-Inspection · No Reinspection Required

    No violations cited.

12. May 11, 2015 Routine Inspection · Reinspection Required

    No violations cited.

13. Jun 6, 2014 Routine Inspection · No Reinspection Required

    No violations cited.

14. May 31, 2013 Routine Inspection · No Reinspection Required

    No violations cited.

15. Jun 30, 2012 Pre-inspection · Reinspection Required

    No violations cited.