In Delaware, there are over 3,500 permitted food establishments that prepare and serve food to the public. Most of these are inspected twice a year using the State of Delaware Food Code, a science-based regulation similar to the national model from the US Food and Drug Administration.
The inspections assure the food is being handled properly from preparation through serving. Inspectors observe kitchen worker’s food handling practices, make sure equipment is working properly, take food temperatures, inspect refrigerators and storage areas, and measure water temperatures and sanitizer levels. If a problem is found, the manager is shown the correct procedure.
At times, violations call for an establishments immediate closure until the violations are corrected, and re-inspected. Such was the case at Ming Kitchen in Newark.
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