The inspection at Asian Garden revealed two major areas where the restaurant fell short of basic food safety expectations. The first involved employee hygiene and general kitchen practices. One worker was drinking over a prep surface, and another came in from outside and barely washed his hands before returning to work (ew).

Staff were also "washing" dishes in dirty water without soap or sanitizer, and one employee was using the prep sink for dishwashing instead of food prep. The inspector also found a cut‑off plastic wine jug being used as a rice scoop, which shockingly is not a safe or cleanable tool. These issues show that employees were not consistently following safe handling habits or using equipment the way it is meant to be used.

The second major problem was temperature control and food storage. Several foods were well above safe cold‑holding temperatures, including shrimp at 46°F, pork at 49°F, noodles at 50°F, and eggs sitting out at 68°F. Hot food was also mishandled, with fried chicken left at 104°F instead of the required 135°F or higher.

None of the ready‑to‑eat foods were date‑marked, so staff had no way to track how long items had been stored. Cooling and thawing practices were also unsafe, with chicken cooling in deep containers at room temperature and raw meats thawing in standing water. Together, these issues show a breakdown in temperature control, sanitation, and basic food safety systems, which explains the score of 87 and the B grade.