- Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
- Improper use and storage of clean, sanitized equipment and utensils
- Wiping cloths dirty, not stored properly in sanitizing solutions
- Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
- Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
- In use food dispensing utensils improperly stored
- Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
- Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
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11/16/2015 | Inspection | Violations to be corrected by 12/1/15. Contact this office via email with a list of corrective actions taken for each violation cited.
Any questions can be directed to this office via telephone or email.
Sushi rice pH was observed to be 3.9 at time of inspection. Adequate calibration procedure was observed. |
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