Harpers Asian Bistro

The restaurant wasn't cleaning certain areas as often as required to keep them sanitary.

Code 6-501.12

The devices used to trap or kill insects aren't properly designed or placed to prevent contamination.

Code 6-202.13

Kitchen tools like spoons, tongs, or scoops weren't stored properly when not in use, risking contamination.

Code 3-304.12

Food is being stored in a way or location where it could become contaminated by dirt, pests, or other hazards in the building.

Code 3-305.11

The handwashing sink was being used for something other than handwashing, or was blocked and not accessible to employees.

Code 5-205.11