Naga Restaurant

*38 Thawing. under running water criteria (70 degrees Fahrenheit) or below;

Frozen food must be thawed under refrigeration or submerged under running water.

*36 Cloths in-use for wiping between uses stored

Cloths must be stored in sanitizing solution when not in use. Approved solutions are: Chlorine, Quaternary Ammonium ('Quat'), or Iodine. Employee must be able to test sanitizing solution for effect

*34 Outer door: solid,selfclosing,tightfitting

Door does not self close, nor does it close completely on its own.

*42 Floors/walls/ceiling/nonfood dirty

Floors, walls, doors to RIC dirty.

*10 Sanitization after Cleaning

Food contact surfaces are not being cleaned and sanitized properly after use. See instructions below for sanitizing solution for in-use cloths.

*25 Controlling pests. The presence of insects, rodents, and other pests shall be controlled to elim

Roaches observed in kitchen. Advise cleaning all surfaces of food debris.

*32 Nonfood surfaces-design to be cleaned easily

Remove all plywood shelving from food preparation and dishwashing areas. All surfaces in kitchen must be smooth, nonabsorbent, and easily cleaned and sanitized.