NEW BUN KEY RESTAURANT - 2023-04-27 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
General housekeeping is satisfactory Ensure every room in the premise is kept in a sanitary condition to prevent contamination of food	No	No
Every operator of a food service premise ensures that there is at least one food handler or supervisor on the premise who has completed food handler training during every hour in which the premise is operating Ensure there is at least one certified food handler on site during every hour in which the premise is operating	No	No
Food is held at 4°C (40°F) or less or 60°C (140°F) or higher Potentially hazardous food must not reach an internal temperature above 4°C (40°F) or below 60°C (140°F) for more than two hours Keep potentially hazardous foods at an internal temperature of 4°C (40°F) or less	No	Yes
Thermometers used to verify food preparation and storage temperatures Provide probe thermometer to measure internal temperature of potentially hazardous foods	No	No
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are readily cleanable and non-absorbent	No	No
Mechanical ventilation operable where required Ventilation system requires thorough cleaning	No	No