Asian Garden

Year by year

Inspections

1. Mar 10, 2026 Routine · 4 priority, 3 priority foundation, 3 core, 5 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw shell eggs are above cabbage in the prep 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. Eggs were moved to the lower shelf during the inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The containers for in-use rice scoop and various tongs used with time/temperature controlled for safety food are not cleaned every 4 hours.

     Correction: Clean food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Containers were washed, rinsed, and sanitized during the inspection.

     Code 4-602.11 (C)

   • Serious Priority Corrected on site

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     There is an attachment on the drain of the prep sink so there is an improper air gap.

     Correction: Provide an air gap on water supply side to protect water supply. Attachment was removed during the inspection.

     Code 5-202.13

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - FIRST AID SUPPLIES - STORED

     First aid supplies not properly contained and are with food storage.

     Correction: First aid supplies shall be kept in a container and stored to prevent contamination of food and equipment. First aid supplies were moved to a different location during the inspection.

     Code 7-208.11 (B)

   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Chicken is being cooled down on prep table in cold water and is at 56 degrees.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Chicken was moved to the walk-in cooler during the inspection.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked chicken, egg rolls, and cooked noodles made on Sunday are not datemarked.

     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. Be consistent with date marking. Dates were added during the inspection.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is blocked by the storage of containers and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Items were moved during the inspection.

     Code 5-205.11 (A) and (C)

   • 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 surface at cookline.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Wiping cloths were moved to the bucket of sanitizer during the inspection.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sink.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees. Sign was ordered during inspection.

     Code 6-301.14

   • Not serious Core

     INTENSITY - LIGHTING

     Some of the light bulbs are burnt out underneath the kitchen hood.

     Correction: Provide the correct lighting intensity in all work and storage areas. Replace burnt out light bulbs.

     Code 6-303.11

2. Feb 25, 2025 Routine · 3 priority, 4 priority foundation, 7 core, 9 repeat
   • Serious Priority Corrected on site

     WHEN TO WASH

     Employee observed not washing hands after touching containers of raw chicken and then switching tasks and cooking an order.

     Correction: Employees shall wash their hands after engaging in any activity that may cause their hands to become contaminated. Hands were then washed during the inspection.

     Code 2-301.14

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     A bowl of raw pork is sitting on a container of gravy in the walk-in 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. Pork was moved to a different location in the cooler during the inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     There is much food out on prep tables such as pork, chicken, beef, cooked noodles, brown rice, and eggs. Temperatures are up to 58 °F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Take minimal food out of a refrigerator to do the prep and store in the refrigerator when not prepping. Foods were moved to the walk-in cooler during the inspection.

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

   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooked noodles and beef, as they are sitting out on a table in covered containers.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Foods were split into uncovered containers and moved to walk-in cooler during the inspection.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Containers of cooked beef and chicken that were made the previous day are not date marked.

     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. Dates added to items during the inspection.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     THERMOMETERS - AMBIENT AIR AND WATER - ACCURACY

     Thermometer for the walk-in cooler is broken and is not reading a temperature.

     Correction: Calibrate or replace thermometer. A thermometer was provided.

     Code 4-203.12

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is blocked by the storage of containers and supplies and is unavailable for proper handwashing.

     Correction: Keep handwashing sink unobstructed and in working condition at all times to allow for frequent handwashing. Buckets and supplies were moved during the inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat Corrected on site

     WASHING FRUITS AND VEGETABLES

     Broccoli is observed being prepared without being washed first.

     Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form. Broccoli and other produce is now being washed before prep and cook during the inspection.

     Code 3-302.15 (A)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Bowls are being used as rice scoops and and the handle of a scoop is laying down in a container of cooked chicken.

     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. Bowls were removed from the rice cookers and the scoop for the chicken was moved so that the handle was extended out of the food during the inspection.

     Code 3-304.12

   • Not serious Core Repeat

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

     Wiping cloth used for wiping surfaces stored on table tops and cutting boards.

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

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     A bowl of pork is stored on the floor in the kitchen and other foods are stored on the floor in the walk-in cooler.

     Correction: Store all food items 6 inches above the floor. All foods were moved off the floor during the inspection.

     Code 3-305.11 (A) (3)

   • Not serious Core Corrected on site

     PROPER COOLING METHODS - IN EQUIPMENT

     Cooked noodles that are going through the cooling process are in a deep, covered plastic container.

     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. Noodles were split into smaller portions with covers off during the inspection.

     Code 3-501.15 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The rinse and sanitize compartments of the warewashing sinks are draining water so that dishes and equipment are not being submersed during warewashing.

     Correction: Repair equipment to good condition or remove from premise. New sink stoppers were provided during the inspection for sinks to properly hold water.

     Code 4-501.11 (A)

   • Not serious Core Repeat

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Cans and other single service storage containers are observed being reused.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

3. Oct 31, 2023 Follow Up · No items found

   No violations cited.

4. Oct 24, 2023 Routine · 6 priority, 3 priority foundation, 12 core, 7 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling cooked eggrolls with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. During inspection, tongs will now be used all the time to handle cooked egg rolls.

     Code 3-301.11 (B)

   • Serious Priority Repeat Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw chicken is above onions and raw beef is above sauces in the walk-in 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. Raw meats were moved below vegetables and sauces during the inspection.

     Code 3-302.11 (A) (1)

   • Serious Priority

     TCS FOOD - HOT HOLDING

     Cooked egg rolls are at 110°F, crab rangoons are at 116 degrees F, and cooked chicken is at 103 degrees F.

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.Purchase hot holding equipment or find a means to properly hot hold food.Proper hot holding cannot be in the fryer basket without a heat source.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat Corrected on site

     TCS FOOD - COLD HOLDING

     Garlic and oil mix is at 55°F, cooked chicken in prep sink is at 65 degrees F, and raw shell eggs are at 53 degrees F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.Garlic and oil mix was put in a container of ice water to keep it cold during the inspection. Other foods were moved to a cooler during inspection.

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

   • Serious Priority

     PLUMBING - BACKFLOW PREVENTION - AIR GAP

     There is a can around funnel on prep sink, creating an improper air gap.

     Correction: Provide an air gap on water supply side to protect water supply. Remove can/attachment to create a proper air gap.

     Code 5-202.13

   • Serious Priority Corrected on site

     TOXIC SUBSTANCES - FIRST AID SUPPLIES - STORED

     First aid supplies not properly contained or improperly stored over clean dishes and prep cooler.

     Correction: First aid supplies shall be kept in a container and stored to prevent contamination of food and equipment. First aid supplies were moved to a different area during inspection.

     Code 7-208.11 (B)

   • Not serious Priority Foundation Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for cooked chicken and beef that are sitting out in prep sink and prep table..

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.Once temperatures reach 135 degrees F, food must be refrigerated or another means to cool foods down; foods cannot be left out at room temperature to continue cooling down. Foods were moved to a refrigerator during inspection.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Cooked chicken made the day before and other foods are not date marked.

     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. Date mark all potentially hazardous foods being kept more than 24 hours. Foods got date marked during the

     Code 3-501.17 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink is blocked by a rolling container of rice.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Keep area around hand sink open and accessible for hand washing. Container was moved during inspection.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in refrigerator above cooked chicken.

     Correction: Provide approved beverage container with cover in food preparation area. Beverage was moved during inspection.

     Code 2-401.11 (B)

   • Not serious Core

     WASHING FRUITS AND VEGETABLES

     Broccoli is observed being prepared without being washed first.

     Correction: Raw fruits and vegetables shall be thoroughly washed in water to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in READY−TO−EAT form.

     Code 3-302.15 (A)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Rice scoops are stored at room temperature.

     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 Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Bowls are being used as scoops for rice.

     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. Use a utensil that has a handle and store in the food with handle up. Scoops were replaced during the inspection.

     Code 3-304.12

   • Not serious Core Corrected on site

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

     Wiping cloths used for wiping surfaces stored on tables.

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

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION - FOOD PREPARATION

     Cooked spring rolls are sitting in a container with cardboard and paper towel to absorb grease.

     Correction: Disontinue storing foods on absorbable products that cannot be washed, rinsed, and sanitized. Cardboard and paper towel were discarded.

     Code 3-305.14

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Containers of vegetables and cooked meats are nesting on top of each other in the prep cooler while foods are uncovered.

     Correction: Discontinue placing containers of food directly on top of each other to prevent contamination. Foods were moved to different refrigerators during the inspection.

     Code 3-307.11

   • Not serious Core Corrected on site

     TCS FOOD - SLACKING

     Frozen pork is being improperly slacked. Pork is sitting on prep table in bag and parts of it are up to 48 degrees F.

     Correction: Adjust procedures or methods to properly slack food products before preparation. Pork moved to a refrigerator during the inspection.

     Code 3-501.12

   • Not serious Core Repeat Corrected on site

     EQUIPMENT AND UTENSILS - NONFOOD CONTACT SURFACES - CONSTRUCTED

     Cardboard is being reused throughout the establishment on top of containers of rice and freezers.

     Correction: Provide non-food contact surfaces that are constructed of a corrosion resistant, nonabsorbent, and smooth material. Discontinue reusing cardboard. Cardboard was discarded during the inspection.

     Code 4-101.19

   • Not serious Core

     SINGLE-USE AND SINGLE SERVICE ARTICLES - USE LIMITATIONS

     Pork is stored in a reused plastic shopping bag, cardboard and cans are being reused.

     Correction: Discard single-use and single service articles after initial use.

     Code 4-502.13 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The "rinse" compartment of warewashing sinks has pieces of rice in it.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.The "rinse" and "sanitize" compartments of warewashing sinks must be kept clean in order for clean dishes to not be contamtinated.

     Code 4-601.11 (C)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     There is a hole or gap in the back door which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

   • Not serious Core

     CLEANING VENTILATION SYSTEMS, NUISANCE AND DISCHARGE PROHIBITION

     Hood vents are soiled with grease accumulation.

     Correction: Clean ducts or replace filters. Air ducts and filters shall be cleaned as often as necessary to prevent contamination by dust, dirt and other materials.

     Code 6-501.14