ASIAN PEARL Restaurant

Reusable cloths and linens aren't being properly cleaned or handled.

Non-food surfaces like shelving, counters, or equipment weren't being cleaned often enough.

IN USE UTENSIL STORAGE

The bathroom was dirty, lacked a proper trash can, or the door doesn't close properly.

The walls and ceilings were dirty, damaged, or not up to health code standards.

Equipment and utensils that touch food were not being cleaned properly or often enough.

PLUMBING/GREASE TRAP

Clean equipment or single-use items (like plates or cups) were not being stored properly to keep them sanitary.

FOOD CONTACT SURFACES CONSTRUCTION

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

Prepared or opened food items were missing labels showing when they were made or when they expire.

FOOD STORAGE – 6” OFF FLOOR, DRY, COVERED

GARBAGE RECEPTACLES

CROSS CONTAMINATION – FOOD TO FOOD

NON-FOOD CONTACT CONSTRUCTION

HAND WASH SUPPLIES – CLEAN, ACCESSIBLE

Food items that are packaged, sold in bulk, or stored in containers are not properly labeled with required information.

Some kitchen equipment is broken, damaged, or wasn't built to food-safe standards.

Some kitchen equipment is broken, damaged, or wasn't built to food-safe standards.

The walls and ceilings were dirty, damaged, or not up to health code standards.

Staff were not maintaining proper personal cleanliness or were engaging in unhygienic behaviors (such as improper handwashing or touching their face/hair).

Equipment and utensils that touch food were not being cleaned properly or often enough.

Cold foods weren't being kept cold enough to prevent bacterial growth.