YGF MALATANG DULUTH

Violations (7)

• 8-2BCritical

  Georgia Food Code .07(6)(c)Non-food

  .07(6)(c)Non-food multi purpose cleaner stored on food prep counter. // Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; (P) and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. (P) Corrective Actions: Cleaner was moved to a bottom shelf and person in charge was advised not to use multi-purpose cleaner on food prep surfaces. //

  Priority

• 2-2ECritical

  Georgia Food Code .03(6)Facility

  .03(6)Facility does not have written procedure for vomit or diarrheal clean up incidents. // A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. (Pf) Corrective Actions: Procedures provided to person in charge. //

  Priority Foundation

• 2-2ACritical

  Georgia Food Code .03(2)(o)Person

  .03(2)(o)Person in charge unable to produce any dosumentation proving employees are trained on reportable symptoms and illnesses. // Food employees and conditional employees shall be informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. (Pf)

  Priority Foundation

• 14A

  Georgia Food Code .04(4)(k)Scoop

  .04(4)(k)Scoop/spoon for rice stored in standing room temperature water. // During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1. in the food with their handles above the top of the food and the container; 2. In food that is not time / temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed; 3. On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency; 4. in running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. in a clean, dry container; or 6. in a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at the required frequency. (C) Corrective Actions: Water was discarded and spoons/scoops were kept dry. //

  Core

• 10D

  Georgia Food Code .04(4)(d)Multiple

  .04(4)(d)Multiple sauces and condiments in teh kitchen not labeled woth the contents. // Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C)

  Core

• 2-2B

  Georgia Food Code .03(5)(k)1

  .03(5)(k)1&22 different unapproved drinks stored in the kitchen above and on prep surfaces. One employee was drinking from teh unapproved cup. // Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: One was discarded and the other drink was moved with the employees personal belongings and they were informed they cannot drink it in the kitchen. //

  Core

• 11C

  Georgia Food Code .04(6)(c)Observed

  .04(6)(c)Observed several bags of raw tripe thawing in standing room temperature water. // Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or less; 2) completely submerged in running water with the temperature of the water at 70°F or less, has sufficient flow to agitate and float off loose particles in an overflow, and that no part of the food exceeds 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Tripe bags were submerged and water was turned on. //

  Core