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Findings include handwashing practices before food prep, cross-contamination prevention through proper separation of raw foods, cleaning of food-contact surfaces, correct time/temperature control for cold holding, dating requirements after thawing, and sanitizer compliance. Additional observations address storage protection from contamination, wiping cloth laundering, fruit and vegetable washing, and utensil storage and handling.",{"@graph":69,"@context":122},[70,84,105],{"@type":71,"itemListElement":72},"BreadcrumbList",[73,77,79,82],{"item":74,"name":75,"@type":76,"position":8},"https://docshare.wps.com","Home","ListItem",{"item":78,"name":9,"@type":76,"position":14},"https://docshare.wps.com/document/",{"item":80,"name":35,"@type":76,"position":81},"https://docshare.wps.com/document/healthcare/",3,{"item":83,"name":65,"@type":76,"position":19},"https://docshare.wps.com/document/asian-bistro-food-service-inspection-report-09182025/402980/",{"url":83,"name":65,"@type":85,"image":86,"author":91,"headline":65,"publisher":94,"fileFormat":97,"inLanguage":63,"description":67,"dateModified":98,"datePublished":99,"encodingFormat":97,"isAccessibleForFree":100,"interactionStatistic":101},"DigitalDocument",{"url":87,"@type":88,"width":89,"height":90},"https://docshare.wps.com/thumbnails/asian-bistro-food-service-inspection-report-09182025/402980.png","ImageObject",300,407,{"name":92,"@type":93},"CatatanPagi","Person",{"url":74,"name":95,"@type":96},"DocShare","Organization","application/pdf","2026-10-29","2026-09-27",true,{"@type":102,"interactionType":103,"userInteractionCount":52},"InteractionCounter",{"@type":104},"ViewAction",{"@type":106,"mainEntity":107},"FAQPage",[108,114,118],{"name":109,"@type":110,"acceptedAnswer":111},"What were the key handwashing and food-prep compliance findings?","Question",{"text":112,"@type":113},"Employees entering the kitchen and heading to food prep required immediate cleaning of hands and exposed arms before touching items involved in food preparation. During the inspection, CDI-PIC spoke with employees and hands were washed.","Answer",{"name":115,"@type":110,"acceptedAnswer":116},"How did the inspection address cross-contamination risks?",{"text":117,"@type":113},"Raw chicken and raw broccoli were found on the same prep table, and raw meats in the walk-in freezer were not properly separated. Food was rearranged correctly to separate animal foods from fruits and vegetables and to prevent cross contamination.",{"name":119,"@type":110,"acceptedAnswer":120},"What temperature and dating issues were noted for cold and ready-to-eat foods?",{"text":121,"@type":113},"Cold foods in prep coolers initially ranged 42–45°F and were adjusted so foods were 41–43°F by inspection end, meeting the 41°F or below requirement for TCS cold holding. Multiple containers of eggrolls and bags of cooked pork were not dated, and foods were dated after correcting the thaw-date requirement.","https://schema.org",{"og:url":83,"og:type":124,"og:title":65,"og:site_name":95,"og:description":67},"article",{"robots":126,"canonical":83},"index,follow",{"doc_id":128,"site_id":62},402980,1790650192,{"code":4,"msg":5,"data":131},{"doc_id":128,"user_id":132,"nickname":92,"user_avatar":133,"doc_module":4,"category_id":34,"category_name":35,"doc_title":65,"doc_description":67,"doc_content":134,"file_id":135,"file_url":136,"file_type":137,"file_size":138,"view_count":52,"is_deleted":4,"is_public":8,"is_downloadable":8,"audit_status":8,"page_count":19,"language":139,"language_code":63,"site_id":62,"html_lang":63,"table_of_contents":140,"faqs":141,"seo_title":142,"seo_description":67,"update_tm":143,"read_time":52,"preview_page_count":4},962090894170,"https://ap-avatar.wpscdn.com/davatar_6f874abed73319feea01a86fa6f0fab8","ASIAN BISTRO  \n7736 NORTHPOINT BLVD SUITE 200 WINSTON SALEM  \n27106 34 Forsyth JQ PEACE FAMILY INC.  \n(336) 896-1525  \nX  \nX  \nX  \nXX  \nX  \nXX  \nXX  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX X  \nX X  \nX  \nX  \nX  \nX  \nX  \nX  \nX X  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX X  \nX X  \nX  \n92  \n3034012758  \n09/18/2025 11: 10 AM  \nIV  \nA  \n2 :00 PM Full-Service Restaurant  \n6  \n0  \nX  \nX  \nX X  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX X  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX X  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nX  \nASIAN BISTRO  \n7736 NORTHPOINT BLVD SUITE 200  \nWINSTON SALEM NC  \n34 Forsyth 27106 X  \nx  \nJQ PEACE FAMILY INC.  \n(336) 896-1525  \n3034012758  \nX  \ngreekju785@gmai[l.com](l.com)  \n09/18/2025 A  \nX IV  \nsteamed chicken/walk-in cooler 41  \neggrolls/walk-in cooler 41  \neggroll/2 door work top cooler 41  \ncooked pork/2 door work top cooler 41  \nhibachi rice/rice pot 160  \nraw steak/hibachi prep cooler 38  \nsteamed broccoli/hibachi prep cooler 39  \nsteamed chicken/prep cooler (end of inspection) 41  \ntofu/prep cooler (end of inspection) 41  \nhot water/3 comp sink 155  \nCl sanitizer/3 comp sink 100 ppm hibachi chicken/FINAL COOK 190  \nXiu Juan  \nAubrie  \n2519-Welch, Aubrie  \n(336) 703-3131  \nLin  \nWelch  \nEstablishment Name: ASIAN BISTRO Establishment ID: 3034012758  \nDate: 09/18/2025 Time In: 11: 10 AM Time Out: 2 :00 PM  \nCertifications  \nName  \nShangCheng Qiu  \nCertificate \\#  \nType  \nFood Service  \nIssue Date  \n05/27/2021  \nExpiration Date  \n05/27/2026  \nObservations and Corrective Actions  \nViolations cited in this report must be corrected within the time frames below, or as stated in sections 8-405.11 of the food code.  \n8 2-301.14 When to Wash ( P) 2 employees entered kitchen from back door and headed straight to the food prep area, 1 preparing to touch handle of fryer basket. Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles. CDI -PIC spoke to employees and hands were washed.  \n15 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation ( P) At beginning of inspection, box of raw chicken was on same prep table as box of broccoli. In walk-in freezer, sheet pan of raw ground pork was under sheet pan of raw chicken. Food shall be protected from cross contamination by separating types of animal foods from each other and separating raw animal foods during storage, prep, holding, and display from fruits and vegetables. CDI -foods rearranged correctly.  \n16 4-601.11 (A) Equipment , Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils ( Pf) food debris on metal and plastic containers stored as clean on shelf over 3 comp sink. Food contact surfaces shall be clean to sight and touch. CDI -placed in sink for re-cleaning.  \n22 3-501.16 (A) (2) and (B) Time / Temperature Control for Safety Food, Hot and Cold Holding ( P) At beginning of inspection, foods in prep cooler were 42-45F; ambient air temp in base of unit was 39-42F. Time/temperature control for safety (TCS) food held cold shall be maintained at 41F or below. CDI -PIC adjusted temperature of unit , by end of inspection foods were 41-43F.  \n23 3-501.18 Ready-To-Eat Time / Temperature Control for Safety Food, Disposition ( P) Multiple containers of eggrolls and bags of cooked pork were not dated; per employee, they had been removed from freezer yesterday. When ready to eat food is removed from the freezer, you must write the thaw date. CDI -dates placed on foods.  \n28 7-202.12 Conditions of Use (P) Clorox cleaner with bleach was being used as sanitizer. This chemical is not approved for use on food contact surfaces. Poisonous or toxic materials shall be used according to Law and Food Code and applied so that a hazard to employees or other persons is not constituted. CDI -bleach approved for use as a food contact surface sanitizer was obtained during the inspection. ","cbCaiayJ41SSGIKL","https://ap.wps.com/l/cbCaiayJ41SSGIKL","pdf",671762,"English","# Observations and Corrective Actions\n## When to Wash\n## Food Separation and Segregation\n## Equipment and Food-Contact Surface Cleaning\n## Time/Temperature Control for Safety (Cold Holding)\n## Ready-to-Eat Dating After Thawing\n## Sanitizer Chemical Use\n## Food Storage to Prevent Contamination\n## Wiping Cloth Use Limitations\n## Washing Fruits and Vegetables\n## In-Use Utensils Storage Between Uses","[{\"question\":\"What were the key handwashing and food-prep compliance findings?\",\"answer\":\"Employees entering the kitchen and heading to food prep required immediate cleaning of hands and exposed arms before touching items involved in food preparation. During the inspection, CDI-PIC spoke with employees and hands were washed.\"},{\"question\":\"How did the inspection address cross-contamination risks?\",\"answer\":\"Raw chicken and raw broccoli were found on the same prep table, and raw meats in the walk-in freezer were not properly separated. Food was rearranged correctly to separate animal foods from fruits and vegetables and to prevent cross contamination.\"},{\"question\":\"What temperature and dating issues were noted for cold and ready-to-eat foods?\",\"answer\":\"Cold foods in prep coolers initially ranged 42–45°F and were adjusted so foods were 41–43°F by inspection end, meeting the 41°F or below requirement for TCS cold holding. Multiple containers of eggrolls and bags of cooked pork were not dated, and foods were dated after correcting the thaw-date requirement.\"}]","ASIAN BISTRO - Food Service Inspection Report - 09/18/2025 | PDF",1790535940]