NEW BUN KEY RESTAURANT - 2022-04-28 | EOHU

Facility Information

Result	Compliant	Corrected During Inspection
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
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 Provide adequate refrigerated space for hazardous food storage
Thermometers used to verify food preparation and storage temperatures Provide refrigeration units with accurate indicating thermometers that may be easily read
Non-food contact surfaces, shelves, furniture, equipment and appliances maintained in sanitary condition Ensure all surfaces are readily cleanable and non-absorbent