Mala Kungfu

Inspector notes: Handsink at serving line without soap signage and papertowels Provide.

Inspector notes: Some prepared food items inside wlak-in unit without date marking. Provide.

Inspector notes: Some food items placed on the floor inside the walk-in unit. Elevate properly.

Inspector notes: Shelves at walk-in unit at lower level with rust and the vent with dust. Clean properly.

Inspector notes: The bowls that customers use to put their food into are stored upright; store food contact surfaces inverted to prevent contamination.

Inspector notes: In multiple refrigerators on the main floor there are no internal thermometers; provide.

Inspector notes: Observed an employee change tasks from handling chlorine at the three compartment sink wash their hands at the sink with only water never using soap. Have employees retrained on proper hand washing technique.

Inspector notes: In the reach in refigerator in the kitchen observed raw beef stored directly above cooked chicken without overhead protection; in the basement walk in refigerator observed raw beef stored directly over leafy green vegetables without any overhead protection. Store raw proteins below cooked and RTE foods and by their proper cooking hierarchy.

Inspector notes: At the curtain air cooler cut tomatoes are 67F daikon radish 57F; in the salad bar self-service cooler cut broccoli was 55F cut potatoes 50F; hold TCS items at 41F or below. Employees stated that the foods had been removed from refigeration at around 10:30AM; the health inspector instructed the employees to move all the TCS items from the curtain air cooler into other refigeration until the air curtain cooler can be repaired. Per the person in charge over the phone they placed a service call to repair the curtain air cooler.

Inspector notes: At the time of inspection there was no person in charge designated. The owner and certified food protection manager was away on an emergency. There must be a person in charge assigned who is knowlegable about food safety sanitization illness policy and that can take corrective actions and active managerial control.

Inspector notes: At the front of house there are two sinks labeled as hand sinks that have hand soap and paper towels that the inspector observed were being used as prep sinks for foods and for washing food contact surfaces. Hand sinks must be used for hand washing only.

Inspector notes: Per employees there is no food thermometer on site; provide.

Inspector notes: In a drink cooler accessible to customers to grab drinks per an employee there is soy milk in sealed cups that have no allergen labels anywhere on the packaging. Provide proper labels on the drinks accessible to customers.

Inspector notes: Ceiling tiles in the hallway for the restrooms are soiled by water damage and one is missing; repair or replace the ceiling tiles.

Inspector notes: The three compartment sink lacks enough drain plugs to allow proper usage; provide.

Inspector notes: In multiple refrigerators on the main floor there are no internal thermometers; provide.

Inspector notes: Observed sponged being used to clean food contact surfaces; do not use sponges to clean food contact surfaces as they can harbor bacteria.

Inspector notes: Observed female employees handling food without effecitve hair restraints; provide.

Inspector notes: The location is using the first and third compartmens of the three compartment sink as prep sinks and to wash rinse and sanitize food contact surfaces as their warewashing machine has been broken for an extended period of time. The owner of the location stated the location only uses the three compartment as a prep sink until 3pm then swap to using it as a warewashing sink; however the inspector observed soiled dishes in the middle compartment sink while there was leafy cut greens in the first compartment of the sink and the staff was using the third compartment sink as a cutting board for carrots and lotus root. Repair or replace the warewashing machine or develop and follow procedures to utilize the three compartment sink as a prep sink and follow them. / The bowls that customers use to put their food into are stored upright; store food contact surfaces inverted to prevent contamination.

Inspector notes: Bean sprouts in open air curtain cooler stored in water; cease this practice and store dry.

Inspector notes: Plumber work done in the lower level- no evidence of a plumbing permit for work conducted Referred to plumbing department for review

Inspector notes: Priority violations noted on the inspection report Plumbing repairs made in the lower level to a prep sink and the handwashing sink- Establishment is unable to provide documentation of a plumbing permit or a work order for work completed at the time of the inspection

Inspector notes: Pre packaged drinks in a grab and go cooler in the service areawith no ingrediant labeling- Provide labels on products

Inspector notes: Uncooked ramen available for self service at the front counter with no protection- Corrected on site

Inspector notes: Prepared beverages in self service coolers with no labeling for ingredients or allergens- Provide

Inspector notes: Sponges in use at warewashing sinks- Discontinue