All employees must have adequate knowledge and be trained in food safety as it relates to their assigned duties
Observed employee numerous times improperly washing hands at 3-compartment sink
Handwashing must be conducted at handwashing sink
Handwashing must be conducted with warm water by vigorously rubbing together the surfaces of their lathered hands and arms for at least 10-15 seconds and thoroughly rinsing with clean running water and dry with single-use paper towels
Noted handwash station without soap and not easily accessible due to limited space/passage
Handwash station must be accessible for handwashing and stocked with soap
Noted food contact surfaces in need to be clean and sanitize such as: inside microwave, soda nozzles, outer food contact surfaces food prep and storage tables
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