TU HAI RESTAURANT

Procedures for responding to vomiting and diarrheal events

Observed no written procedures for bodily fluid events on site.Corrective Actions: Ensure written procedures for bodily fluid events are readily available.

Adequate hand washing facilities supplied and accessible

Observed hand sink blocked by cardboard boxes at time of inspection.Corrective Actions: Ensure all hand sinks are properly supplied and accessible at all times.

Thermometers provided and accurate

Observed no internal stem thermometer on site at time of inspection.Corrective Actions: Ensure an internal stem thermometer is readily available on site.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed cardboard used as a liner on storage shelves in kitchen area.Corrective Actions: Ensure all surfaces in food preparation and food storage areas are smooth, easily cleanable, and non absorbent.

Non-food contact surfaces clean

Observed accumulation of food debris on floor of reach in freezer. Observed accumulation of dust and debris on floor near hot water heater.Corrective Actions: Ensure non food contact surfaces are regularly cleaned to prevent accumulation of dust and debris.

Adequate ventilation and lighting; designated areas used

Observed non functional light fixture near three compartment sink area.Corrective Actions: Ensure all light fixtures in food preparation and food storage areas are functional and shatter proof.