MALAI KITCHEN

Food-contact surfaces: cleaned & sanitized

Observed built up grime on the blade of the can opener. Corrective Actions: Must clean and sanitize the blade of the can opener.

Food-contact surfaces: cleaned & sanitized

Observed the high temperature dish machine not reaching 160F during the wash cycle and not reaching 180F for the final rinse during multiple cycles. Corrective Actions: Must repair/service high temperature dish machine so it can reach proper wash and rinse temperatures. Must use the 3-compartment sink to sanitize dishes until repaired.

Proper hot holding temperatures

Observed chicken, beef, and shrimp soup stock maintaining a hot holding temperature between 82-98F near the stove area. Corrective Actions: Must hot hold at 135F or above. Manager voluntarily discarded soup bases at the time of inspection.

Proper cold holding temperatures

Observed the following items not maintaining 41F or below in the toppings cooler that is located directly across the woks 1. bean sprouts 53F 2. portioned cooked chicken 60F 3. tomato halves 53F 4. chopped lettuce 52F 5. raw shell eggs 63FCorrective Actions: Must cold hold at 41F or below. Manager voluntarily discarded food items at the time of inspection.

Time as public health control: procedures and records

Observed pad thai noodles and drunken noodles being stored out at room temperature across from the wok station without approval to utilize time as a public health control. Corrective Actions: Must not keep noodles out at room temperature due to time procedures no longer permitted to utilize by TCPH. Manager voluntarily discarded noodles at the time of inspection.

Proper cooling methods used; adequate equipment for temperature control

Observed the toppings cooler located directly across the wok station maintaining an ambient air temperature of 49-50F. Corrective Actions: Must service/repair toppings cooler so it can maintain food temperatures of 41F or below. Must not store any TCS food items in cooler until cooler is repaired and working properly.

Contamination prevented during food preparation, storage and display

Observed oil stored directly on the floor underneath the wok station. Corrective Actions: Must properly store all food items at least 6 inches above the floor.

Personal cleanliness

Observed multiple employees keys stored on the storage rack that is used to dry clean dishes near the 3-compartment sink. Corrective Actions: Must properly store personal items in a designated area that is away from all food preparation and storage areas.

Wiping cloths; properly used and stored

Observed multiple soiled wiping cloths stored around the wok station and on cutting boards located on the service line. Corrective Actions: Must store wiping cloths in a sanitizer bucket when not in use.

In-use utensils; properly stored

Observed a stainless steel container with still water storing multiple rice scoops, knives, and other utensils on the main service line. Corrective Actions: Must properly store in use utensils.

Utensils, equipment and linens; properly stored, dried, handled

Observed the ice scoop stored on top of the ice machine touching bottles used for sauces. Corrective Actions: Must properly store utensils.

Food and non-food contact surfaces cleanable, properly designed, constructed and used

Observed dark deep gashes and black grime inbetween on the cutting boards located near the 3-compartment sink and main serving line. Corrective Actions: Must resurface or replace damaged cutting boards.

Physical facilities installed, maintained, and clean

Observed damaged caulking that is peeling above the 3-compartment sink. Corrective Actions: Must repair/replace damaged caulking.

Physical facilities installed, maintained, and clean

Observed built up food grime on the floor of the service line area. Corrective Actions: Must clean floors daily.