YGF MALATANG DULUTH receives B in Gwinnett County health inspection

1. 01

   Employee health reporting

   Item 2-2A ↗

   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)

   Inspector’s full note +

   Code .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)

   Official report · Item 2-2A ↗
   No correction or repeat marker recorded.
2. 02

   Eating, drinking and tobacco use

   Item 2-2B ↗

   &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…

   Inspector’s full note +

   Code .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. //

   Official report · Item 2-2B ↗
   No correction or repeat marker recorded.
3. 03

   Vomiting and diarrheal response procedures

   Item 2-2E ↗

   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. //

   Inspector’s full note +

   Code .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. //

   Official report · Item 2-2E ↗
   No correction or repeat marker recorded.
4. 04

   Toxic substance storage and use

   Item 8-2B ↗

   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. //

   Inspector’s full note +

   Code .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. //

   Official report · Item 8-2B ↗
   No correction or repeat marker recorded.
5. 05

   Food labeling and containers

   Item 10D ↗

   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)

   Inspector’s full note +

   Code .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)

   Official report · Item 10D ↗
   No correction or repeat marker recorded.
6. 06

   Thawing methods

   Item 11C ↗

   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. //

   Inspector’s full note +

   Code .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. //

   Official report · Item 11C ↗
   No correction or repeat marker recorded.
7. 07

   Utensil storage

   Item 14A ↗

   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…

   Inspector’s full note +

   Code .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. //

   Official report · Item 14A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.