YGF MALATANG

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed two large plastic bins of quail eggs submerged in water and tightly covered with plastic wrap, as well as a plastic container of cut tomato chunks that was also tightly covered with plastic wrap, stored inside the undercounter coolers. Cooling Methods (Pf, C) (e) Cooling Methods. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Discussed proper cooling methods with the PIC, including using shallow containers, utilizing metal containers to promote faster cooling, and removing plastic wrap during the cooling process.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed expired food service permit posted. Permit, Displayed (C) 1. Post the permit in a location in the food service establishment that is conspicuous to consumers Discussed with PIC to pay permit fee by 7/1/26

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed black organic buildup on the interior roof of the ice bin of the front food service area. Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf. Discussed with the PIC to discard all ice in the ice machine and to thoroughly clean and sanitize the unit before reusing.

Proper cold holding temperatures — Inspector Note: Observed tomatoes and bean sprouts in the second prep top cooler of the main kitchen holding at 49°F and 48°F, respectively. Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P PIC placed sliced tomatoes and bean sprouts on ice. After 30 minutes, their temperatures were rechecked and measured at 39°F and 41°F, respectively.