ASIAN GARDEN RESTAURANT INC.
FAILWednesday, July 28, 2021 at 6:17 PM
Violations Cited
590.002/2-301.12-P
Cleaning Procedure (P)
Witnessed an employee handle raw chicken with a gloved hand and then go to the sink and rinse off gloved hands with no soap. Properly remove gloves and wash hands after handling raw food. (gloves were removed and hands properly washed)
Why This Matters
This violation directly contributes to foodborne illness risk
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002. Implement proper cleaning & sanitization procedures. Train all staff. Document corrective actions taken.
590.003/3-501.14-P
Cooling (P)
The chicken is boiled in the morning and then cooled in the reach-in the chciken was originally 78F and after 15 minutes there was no drop in the temperature of the chicken. Be sure employees are properly cooling the chicken and it dropping from 140F to 70F in two hours and then again from 70F to 41F in an additional four hours. (The manager had the employees reheat the chicken to 165F and then cool it down quickly with running cold water)
Why This Matters
TOXIN FORMATION: Clostridium perfringens spores survive cooking and germinate during slow cooling. Produce toxin that causes violent illness. Responsible for 1 million illnesses annually. Large batches can take 24+ hours to cool unsafely.
Code Requirements
Cool rapidly using: Shallow pans (2 inches max), Ice baths with stirring, Blast chiller, Cut large items into portions, Add ice as ingredient. NEVER cool at room temp. NEVER stack hot containers. Monitor with thermometer. Document cooling times.
590.003/3-501.16-P
(A)(2) and (B) Time/Temperature Control for Safety Food Hot and Cold Holding (P)
Baby sprouts and other sliced produce observed being left out at room temperatrue (58F) Discontinue and store all TCS foods at below 41F. Foods were removed at the time of the inspection.
Why This Matters
RAPID BACTERIAL GROWTH: At 50°F, E. coli doubles every 30 minutes. At 70°F, it doubles every 20 minutes. After 4 hours above 41°F, bacteria can reach dangerous levels causing severe illness. Common result: 24-72 hours of diarrhea, vomiting, fever, potential hospitalization.
Code Requirements
Immediately discard foods held above 41°F for over 4 hours. Rapidly cool foods above 41°F if less than 2 hours. Check ALL cooler temps every 2 hours with calibrated thermometer. Repair/adjust refrigeration immediately. Never store food in non-refrigerated areas.
590.002(B)/2-102.11-PF
(A) (B) and (C)(1) (4)-(16) Demonstration (Pf)
There is no record of training employees in illness policy. Train all employees so they know what symptoms they need to report and stay home from work (information provided to the manager)
Why This Matters
This violation supports conditions that may lead to foodborne illness
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.002(B). Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.006/6-501.111-PF
Controlling Pests (Pf)
Evidence of live roach activity in the main kitchen area. Address. Evidence of what appears to be rodent droppings in the basement storage room. Clean to remove.
Why This Matters
SEVERE CONTAMINATION: Rodent droppings carry 35+ diseases including Hantavirus (36% mortality rate), Salmonella (20% of cases from rodents), Leptospirosis (kidney/liver failure). Mice contaminate 10 times more food than they eat through urine and droppings.
Code Requirements
IMMEDIATE ACTION: Clean/sanitize all affected areas with 10% bleach solution. Discard ALL exposed food. Seal holes over 1/4 inch (mice) or 1/2 inch (rats). Remove food sources. Install bait stations. Professional extermination within 24 hours.
590.003/3-304.14-C
Wiping Cloths Use Limitation (C)
Soiled wiping cloths observed being left out on counter tops. Discontinue and provide a proper sanitzing solution.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.003. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-202.16-C
Nonfood-Contact Surfaces (C)
Several ceiling tiles in the basement storage area with what appears to be water damage replace and make any necessary repairs.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-501.12-C
Cutting Surfaces (C)
Cutting board being used in the first floor kitchen heavily scoared and visibly soiled. Clean to remove resurface or replace.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.004/4-602.13-C
Nonfood Contact Surfaces (C)
Lower shelf of the deli style cooler near the fryer station with excess moisture. Clean to remove and make any necessary repairs. All other foods inside of the unit were at below 41F. Door handles to the deli style coolers with cacked on foods. Clean to remove. Floor of the walk-in cooler visibly soiled and with food debris. Clean to remove.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.004. Implement proper food safety procedures. Train all staff. Document corrective actions taken.
590.005/5-205.15-C
System Maintained in Good Repair (C)
Pipe under the hand sink next to the dish machine not connected and leaking. Address adn make any necessary repairs. Additional hand sink is to be used until repairs have been made.
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section 105 CMR 590.005. Implement proper food safety procedures. Train all staff. Document corrective actions taken.