Harry & Shan Asian Cuisine

Food stored in containers that aren't the original packaging must be labeled with the name of what's inside.

Code 3.2(D)

3.2(Q) - Food Storage: Preventing Contamination from the Premises

Code 3.2(Q)

The handwashing sink was either being used for something other than handwashing, was blocked, or was not properly maintained.

Code 5.1(O)(2)

Surfaces that don't directly touch food (like the outside of equipment or shelving) were not being cleaned as often as required.

Code 4.5(D)

The restaurant does not have a certified food safety manager on staff, or that person couldn't demonstrate proper knowledge of food safety practices.

Code 2.4(A)(3)

The restaurant does not have a written plan for safely cleaning up if a customer or employee vomits or has a diarrhea accident on the premises.

Code 2.4(C)(18)

The restaurant wasn't meeting required standards to reduce the risk of customers choking on food.

Code 3701-21-22