Physical facilities maintained clean: Cleaning frequency, restrictions, and methods Observed general cleaning needed under 3 compartment sink and handsink area.
Food is properly labeled Observed re-pack items not proper labeled.
Test kit provided and used to measure sanitizing solution concentration Establishment unable to provide test strips for checking concentration of chlorine sanitizer.
Using a handwashing sink- operation and maintenance Observed main handsink not accessible.
Equipment and utensils are adequately rinsed after washing Observed rinse step of 3 compartment sink sequence not being completed.
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