Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
ASIAN HOUSE RESTAURANT
License Number:
SEA1501854
Rank:
Seating
License Expiration Date:
04/01/2025
Primary Status:
Current
Secondary Status:
Active
Location Address:
407 CHENEY HWY TITUSVILLE, FL 32780
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
10/04/2018
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
1
1
10
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. Interior top **Warning** - From follow-up inspection 2018-10-04: **Time Extended**
Basic - - From initial inspection : Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.
Grease accumulation on sides of all cookline equipment
Reach in cooler gaskets- all
Walk in cooler gaskets
Exterior of food container buckets on dry storage shelves, and soy sauce squeeze bottles on cookline cart
All shelves under prep tables in back area, all wire shelving in back storage area **Repeat Violation** **Warning** - From follow-up inspection 2018-10-04: **Time Extended**
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Also at top **Warning** - From follow-up inspection 2018-10-04: **Time Extended**
Basic - - From initial inspection : Basic - Grease accumulated on kitchen floor and/or under cooking equipment under cookline equipment , and food debris under shelving throughout front line **Repeat Violation** **Warning** - From follow-up inspection 2018-10-04: **Time Extended**
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. Stainless 3 door and white reach in freezers **Warning** - From follow-up inspection 2018-10-04: **Time Extended**
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Fryer area reach in cooler **Repeat Violation** **Warning** - From follow-up inspection 2018-10-04: **Time Extended**
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on expo line counter **Warning** - From follow-up inspection 2018-10-04: Observed At sushi bar on cutting board **Time Extended**
High Priority - - From initial inspection : High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit.
Fryer prep cooler sweet sour chicken 50°, bourbon chicken 46°, in cooler since 11:30 per operator . Recommend rapid chill . Moved to freezer rechecked sweet sour chicken 46°, cooked pork 43°
Wok station prep cooler sprouts 50°, bbq pork 52°, cooked shrimp45°, cooked chicken 55°. All items put in cooler today at 11 am except vegetables per manager.
Recommend rapid chill on all but sprouts. Stop sale sprouts, in cooler over 4 hours.
Chicken chunk in breading 84° **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2018-10-04: Cookline cooler lift top
Cooked shrimp 49°, cooked chicken 48°, cooked beef 48°, cooked pork 49°, pooled egg 55°, raw shell eggs 57° ambient temperature in lift top portion. Operator states he stocked this cooler today at 11 am. All items must be rapid chilled to 41° by 3 pm . Rechecked at 2:20 found chicken 42-47, cooked shrimp 47°, cooked beef 43-47°, cooked pork 43°
Fry area cooler top not in use, on lower portion observed batter 40°, cooked bbq pork 40°, raw beef 37°,
**Admin Complaint** **Corrective Action Taken**
Intermediate - - From initial inspection : Intermediate - Accumulation of food debris/grease on food-contact surface.
Interior all reach in coolers
Can opener
Spiralizer,
Cutting boards stained
Sifter soiled with old food debris
Interior surfaces of ice machine including door and deflector panel
Interior lid of rice cooker holding fried rice **Repeat Violation** **Admin Complaint** - From follow-up inspection 2018-10-04: Ice machine clean, sifter clean,
Reach in cooler shelving and fried rice warmer still soiled **Time Extended**
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
