Chopsticks Asia Taste

Year by year

Inspections

1. Sep 2, 2026 Re-inspection · No items found

   No violations cited.

2. Aug 24, 2026 Routine · 4 priority, 1 priority foundation, 2 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the walk in cooler: cooked chicken is stored under raw chicken. In the turbo air cooler: cooked breaded chicken is stored under raw beef skewers.

     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 Repeat

     TCS FOOD - COLD HOLDING

     Chopped cabbage was kept in a tub at room temperature and was at 52°F.

     Correction: Cut leafy greens need to be maintained cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Serious Priority

     DATE MARKING - DISPOSITION

     Cut veggies in tubs and buckets in walk in cooler is not provided with a date mark. Homemade sauces in buckets in walk in cooler is not provided with a date mark. Scallops in prep cooler is not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Serious Priority Corrected on site

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

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at above 200 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Sanitizer sink was diluted to 100PPM. Discussed properly traning staff to make sanitizer and to regularly test sanitizer solution.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Sanitizer bucket is kept in hand wash sink.

     Correction: Keep handwashing sink empty to allow for frequent hand washing. Keep sanitizer bucket on shelf by hand wash station.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Chopped veggies in the walk in cooler; bulk flour, corn starch bins were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Flour in bulk bin is stored in unlabeled container; other white powder in bulk bin is stored in unlabeled container; home made sauces are stored in reused soy sauce buckets and need to be labeled with the common name; cut veggies are stored in reused soy sauce buckets and need to be labeled with common name.

     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

3. Jan 3, 2025 Re-inspection · No items found

   No violations cited.

4. Dec 27, 2024 Routine · 3 priority, 1 priority foundation, 1 core, 3 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw chicken fillets and raw beef sticks were stored above chopped onions in the Walk in Cooler. Raw chicken and raw beef was being stored over ragoons in Turbo Air front cooler.

     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 Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Cooked chicken and noodles in Walk In Cooler had plastic wrap over the bins and filled too deep. This prevents the food from properly cooling. Noodles were observed to be at 53 degrees from Thursday 12/26.

     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. Noodles were discarded.

     Code 3-501.14 (A)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Multiple items of chicken, breaded chicken, cabbage are being kept at room temperature. Inspection was completed at 1:15 and while employees were not cooking, potentially hazardous food was not under refridgeration.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

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

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for sweet and sour chicken in Walk In Cooler. Food is being covered before the food reaches temperature.

     Correction: Do not cover the food with Syran Wrap/ plastic until it is 41 degrees or below. Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Chicken pieces in large strainers was being stored on the 3 compartment ledge after it was rinsed with water.

     Correction: Store food in areas not exposed to splash, dust, or other contamination. Do not store any food to be consumed on the 3 compartment sink ledges.

     Code 3-305.11 (A) (2)

5. Sep 18, 2023 Re-inspection · No items found

   No violations cited.

6. Sep 11, 2023 Routine · 3 priority, 2 core, 3 repeat
   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk in cooler. Ready to eat cooked chicken stored under raw beef.

     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

     Cooked breaded chicken in walk in cooler at 44 degrees F has not cooled within 6 hours

     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)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Cooked bins of breaded chicken in walk in cooler is cold held at 44°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Turn temperature of Walk in cooler down if needed.

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

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Flour and other dry products that are not easily identifiable is stored in unlabeled container.

     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

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

     Wiping cloth used for wiping surfaces stored on stainless steel food prep tables.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)