Asian Palace

Item 2C- Critical Violation [RED] Cooked or prepared foods are subject to cross-contamination from raw foods.; Item 5C- Critical Violation [RED] Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).; Item 8D- Single service items reused, improperly stored, dispensed, not used when required; Item 8E- Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures; Item 10A- Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces); Item 10B- Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish); Item 11A- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions; Item 11B- Wiping cloths dirty, not stored properly in sanitizing solutions; Item 11D- Non food contact surfaces of equipment not clean; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces;