Asia's Best

2085 Myrtle AVE 8 #, Eureka

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Measured ambient air of refrigerator holding potentially hazardous food (PHF) item (commercially prepared, prepackaged yakisoba noodles that specify to keep frozen or refrigerated) at 67F. Operator adjusted temperature gage on unit; ambient air measured 46F by the end of the inspection. Continue to monitor holding temperatures of all refrigerators holding PHF to ensure they are holding at/below 41F at all times.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

Routine Inspection

ROACHY SAYS:

“Wow! Roachy can see himself in your butterknives! Way to go, Asia's Best!!”

Routine Inspection
08. Proper hot and cold holding temperatures.

Conditions Observed: Observed 2 packages of quail eggs held out of temperature control. Manufacturer label states, “keep refrigerated.” The quail eggs require refrigeration, maintain at or below 41F at all times for food safety. 2 packages of quail eggs were discarded, thank you for correcting this major violation.

ROACHY SAYS:

“Except during preparation, cooking, cooling, transportation to or from a retail food facility for a period of less than thirty minutes, when time is used as the public health control, or as otherwise specified, potentially hazardous foods shall be maintained at or below 41F or at or above 135F. The following foods may be held at or below 45F: raw shell eggs, unshucked live molluscan shellfish, pasteurized milk and pasteurized milk products in original sealed containers, potentially hazardous foods held during transportation. Potentially hazardous foods held for dispensing in serving lines and salad bars may be held at 45F, not to exceed 12 hours in a 24 hour period, if unused portions are discarded. Food preparation shall not exceed two cumulative hours without a return to the required holding temperatures. (113996, 113998, 114037, 114343(a))”

CP - New Facility Inspection

ROACHY SAYS:

“Take a victory lap, Asia's Best! In the race that is maintaining a clean and healthy establishment you've earned Roachy's gold medal! Eat here today, everyone!!”

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