New Asia Restaurant

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

FOUND FROZEN FOODS AND PRODUCE ALL STORED ON A GROCERY BAGS. INSTRUCTED TO STORE FROZEN FOODS AND PRODUCE ON FOOD SAFE STORAGE BAGS.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

MUST CLEAN AND REMOVE GREASE BUILD-UP ON THE EXTERIOR SIDES OF THE WOK IN THE COOK LINE AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

FOUND CLEANING EQUIPMENTS SUCH AS BROOMS,MOP, DUST PANS STORE BY THE PREP AREA. INSTRUCTED TO STORE CLEANING EQUIPMENTS IN DESIGNATED AREA BY THE MOP SINK.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

ICE SCOOP MUST BE STORED ON A SEPARATE CONTAINER TO PREVENT POSSIBLE CONTAMINATION NOT ON TOP OF THE ICE INSIDE THE ICE MAKER.

FOOD HANDLER REQUIREMENTS MET

NO FOOD HANDLER CERTIFICATE AVAILABLE AT THIS TIME. MUST PROVIDE.

ADEQUATE NUMBER, CONVENIENT, ACCESSIBLE, DESIGNED, AND MAINTAINED

INSTRUCTED TO INSTALL AN EXPOSED HANDSINK IN KITCHEN PREP AREA WITH HOT/COLD RUNNING WATER UNDER CITY PRESSURE, SOAP AND HANDPAPERTOWELS FOR HANDWASHING AND MAINTAIN.CRITICAL VIOLATION 7-38-030.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

DETAIL CLEAN KITCHEN EXHAUST HOOD TO REMOVE GREASE BUILD-UP AND MAINTAIN.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

INSTRUCTED TO REMOVE BROKEN/UNUSED REFRIGERATOR STORED AT REAR OF KITCHEN AND MAINTAIN.