YGF MALATANG health grade & inspection history

Latest NYC health inspection

Health inspection snapshot

Inspection details

Latest health code violations

• 02B
  Critical violation

  Hot TCS food item not held at or above 140 °F.

• 04A
  Critical violation

  Food Protection Certificate (FPC) not held by manager or supervisor of food operations.

• 05D
  Critical violation

  No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.

• 06D
  Critical violation

  Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

• 06E
  Critical violation

  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

• 06F
  Critical violation

  Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

• 10A

  Toilet facility not maintained or provided with toilet paper, waste receptacle or self-closing door.

• 10G

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

• 10H

  Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

Score trend

YGF MALATANG inspection history

31 more inspection points than the previous comparable inspection. This table shows up to twelve inspection events available in the current source snapshot; the feed’s history can change after agency review.

Repeat patterns

Recurring violation codes

Items recorded in at least two separate inspection events. Recurrence adds context but does not indicate that an issue is still present today.

• 10G
  Recorded in 3 inspections

  Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

• 06E
  Recorded in 2 inspections

  Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

• 06F
  Recorded in 2 inspections

  Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.

• 02G
  Recorded in 2 inspections

  Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

• 06C
  Recorded in 2 inspections

  Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

• 10F
  Recorded in 2 inspections

  Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Official location

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Common questions

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