MALA NOODLE AND JAPANESE RESTAURANT

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station at end of cook line closest to bathrooms.

Intermediate - No soap provided at handwash sink. At hand wash station by triple sink. Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Package of raw tuna still partially frozen still inside package, operator opened up package during inspection . Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats and soccer balls stored with boxes of wine on rack by back door to kitchen.

Basic - Food stored on floor. Cooking oil at wait station in kitchen. Buckets of flour and soy sauce in storage area by back door to kitchen. Bag of carrots in walk in cooler. Bus tubs of various raw and ready to eat items in walk in freezer. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp thawing out at room temperature in triple sink, cold water turned on over shrimp. Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale. Bottles of drink mix and orange juice stored directly into drink ice at bar area.

High Priority - Presence of insects, rodents, or other pests. 1 live beetle on floor at end of cook line in kitchen, operator killed and cleaned up beetle. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over raw pork in walk in freezer, all items removed from original packaging. Also raw tuna, removed from original packaging stored over bags of cooked dumplings in reach in freezer chest in prep area of kitchen. Also raw chicken stored over box of unwashed tomatoes in walk in cooler. Also raw shrimp stored over box of unwashed broccoli in walk in cooler. Operator began to rearrange items during inspection. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of drink mix and orange juice stored directly into drink ice at bar area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (51F - Cold Holding); boiled egg (46F - Cold Holding) in containers sitting on top of other container in top section of flip top reach in cooler on make line, per manager lid has been consistently open for maybe 1 hour, cabbage moved to other reach in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Bottle of soap stored over bag of sugar on rack in prep area of kitchen.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Handwash sink not accessible for employee use at all times. Gloves and large soap container in sink of hand wash station in warehouse washing area. Pan in sink of hand wash station at end of cook line. All items moved. Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. At hand wash station in server area by dish machine in kitchen.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared containers of raw spicy tuna in reach in cooler at sushi bar. Cooked pork in reach in cooler on cook line. Per operator all items were made yesterday morning. Repeat Violation

Basic - Dead insects on premises. 1 dead beetle by door between cook line and sushi bar inside kitchen. 2 dead beetles by back door to kitchen.

Basic - Food stored on floor. Bag in box soda and cooking oil in hallway by bathrooms. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holster at bar.

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shrimp and raw chicken stored over cut veggies Also raw lamb over raw beef Raw lobster over sauce Raw tuna heads over fries Raw eggs over soybeans Raw chicken over seaweed Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. spring mix (75F - Cold Holding) sitting out on counter at sushi bar, per employee mix has been sitting out for less then 1 hour, mix placed in reach in cooler. Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk at bar area, per manager milk was open on Saturday.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar area.

Intermediate - Handwash sink not accessible for employee use at all times. Bottle of soap in hand wash sink in warehouse washing area. Bottle of soap in hand wash sink near end of cook line. Scrub brush in hand wash sink at bar area. Also drain lines of sushi display coolers draining inside hand wash sinks at sushi bar. Repeat Violation

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing tempura batter on written procedures, manager corrected during inspection. Corrected On-Site

Basic - Food stored on floor. 2 buckets of soy sauce in kitchen area., employee corrected during inspection. Corrected On-Site Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 74F water by rice warmer in perp area of kitchen, scoop removed Corrective Action Taken

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at sushi bar.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitation bucket at sushi bar reading 0ppm, remade to 100ppm Corrected On-Site

High Priority - Pesticide/insecticide labeled for household use only present in establishment. Ortho pesticide spray behind sushi bar counter, operator states used for back door during construction and will remove. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No backflow preventer for the mop sink after the splitter on either connected black hose side.

Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet.

Basic - No Heimlich maneuver/choking sign posted. No choking poster available at time of licensing inspection. Operator states poster has been ordered. Inspector provided opening packet including choking poster. Corrective Action Taken

No child labor law poster. For reporting purposes only. No child labor law poster available at time of licensing inspection. Operator states has been ordered but not arrived yet. Corrective Action Taken