YGF MALATANG

Violations (9)

• 02BCritical

  Hot TCS food item not held at or above 140 °F.

• 04ACritical

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 06ECritical

  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

• 05DCritical

  No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

• 06DCritical

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 06FCritical

  Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

• 10H

  Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

• 10G

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

• 10A

  Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.