YGF MALATANG

1) Chlorine sanitizer at the dishwasher was measured at 25 ppm. [CA] Maintain chlorine sanitizer for dishwasher at 50 ppm. 2) Black mold-like substance observed on the inside panels of the ice machine. [CA] Frequently clean and sanitize the inside panels of the ice machine.

1) Inside the upright reach-in cooler, raw fish is observed stored above vegetables. [CA] Store raw food items separate or below ready-to-eat foods to prevent cross-contamination. 2) Open pot of broth observed stored on the floor by the cook line; open pot of sauce stored on floor by the handwash sink. [CA] Food shall be stored in a manner where it is protected from contamination.

Sauces at the self-service sauce bar are not protected from contamination. [CA] Food placed out for self-service shall be protected from contamination by use of a cover or a sneeze guard.

Boxes of pork observed thawing in room temperature by the dry storage room. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Flies observed inside the dry storage room. [CA] Food facility shall be kept free of flies and fly activity

Lack of handwashing by employees, employees observed putting on disposable gloves to handle food but does not wash their hands. [CA] Employees shall properly wash hands using warm water, soap, and single-use paper towels prior to putting on disposable gloves to handle food.

The only handwash sink located in the kitchen was obstructed and did not have single-use paper towels available. [CA] All handwash sinks shall be able to provide warm water, soap, single-use paper towels, and be unobstructed for employees to properly wash their hands. [COS] Employee relocated items obstructing the sink and refilled the paper towel dispenser.

Cases of beverages are observed stored inside the employee restroom. Restroom is closed and not in use but is not an approved food storage location. [CA] Food shall be stored in an approved location that is clean and protects food from contamination.

Observed employee in the back handle and put food in their mouth, employee did not remove gloves and wash hands before handling other food equipment. Did not observed direct contact of gloved hands with food. [CA] Ensure that hands are washed after touching face/personal belongings etc. Gloves must be removed and hands washed before placing new gloves.

Observed heavy accumulation of food debris on doors of refrigeration units and other food storage equipment in the back kitchen. [CA] Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Stoppers were not available for two compartment sink. [CA] Plugs/stoppers shall be available to fill up the warewashing sink. PIC purchased plugs to use.

Observed heavy accumulation of food debris on floors and walls. [CA] Walls and/or floors in food preparation area shall be kept clean.

Food safety certification was not available at time of inspection. [CA] Food facilities that prepare, handle, or serve non-prepackaged potentially hazard foods shall have a valid Food Safety Certificate available for review at all times. Food handler cards were not available at time of inspection. [CA] Each food handler shall maintain a valid food handler card for the duration of his or her employment as food handler. A valid food handler card shall be provided within 30 days of after the date of hire.

Observed regular house flies and what appeared to be fruit flies in the back preparation area. [CA] [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Observed light out in ventilation hood. [CA] Repair/replace light.

Observed many soiled wiping cloths on counters. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

Observed employee eating in back kitchen preparation area. [CA] No employee shall eat or drink in the food prep, food contact storage, or food storage areas, use designated area.

Restroom in back kitchen has been partially blocked by refrigeration unit. Restroom is also being used as storage. [CA] Restroom may not be converted to a storage room, resulting in a toilet facility that does not meet local building and plumbing ordinances. All food and food related items must be removed from restroom.

Observed heavy accumulation of food debris in floor sinks. [CA] Clean floor sink and maintain clear to prevent sewage backups.

Handwash sink has been removed from back preparation area. Handwash sink located in restroom in back. Per PIC, they do not use the restroom so the door is left open and they use that handwash sink. Observed restroom handwash sink to be full of food items. PIC stated that handwash sink was removed to accommodate another refrigerator. [CA] Immediately replace handwash sink in kitchen. [SA] Handwash in restroom cleared out to use until original handwash sink could be replaced. Bathroom in back is not in use due to storing food. Handwash sink has been cleared and made available for use temporarily. If handwash sink in main kitchen is not placed back and if bathroom is not cleared and made available for use, further enforcement may occur including closure of facility.

Observed broken gaskets on reach in refrigeration units. [CA] Repair/replace gaskets and maintain in good condition.

Chlorine in mechanical warewash measured 0ppm while actively using the warewash. [CA] Maintain chlorine in mechanical warewash machine at 50 PPM.[COS] Technician arrived on site and repaired mechanical warewash. Minor violation: Equipment is being stacked while still wet. [CA] Equipment and utensils must be air dried or properly stored to facilitate drying after sanitizing.