May May Gourmet Food Inc

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed food storage containers without labels containing the common name of foods. Instructed to provide.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food containers stored on the floor in the walk-in cooler, prep and storage areas. Instructed manager to properly store and protect food items from contamination while stored by elevating at least six inches from the floor on raised shelving units.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed wet wiping cloths on several prep surface areas. Instructed to properly store wiping cloths in a sanitizing solution between uses to prevent contamination of equipment & food. Must maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed grease buildup on cooking equipment, walls, surrounding floors and shelving units in the kitchen/prep areas. Instructed to degrease, clean and sanitize.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered receptacle for proper disposal of sanitary napkins in rear employee washroom. Instructed to provide covered waste receptacle.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed grease buildup, food debris, and dirt on floor under cooking equipment, along walls and in all corners in prep, dish washing, and storage areas. Instructed manager to clean floors under all equipment, along walls and in all corners in all areas. Observed dust buildup on fan in walk-in cooler, light shields in cooking area and ceiling and wall vents in prep and storage areas. Instructed manager to clean and maintain all fans, light shields and ceiling/wall vents.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometer inside of the hot holding units on site. Instructed to provide and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed an opening at the bottom of the rear exit door. Instructed to rodent proof mentioned door and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed dead roaches on the floor near the two door freezers and on the lower filter in the rear food prep area. Instructed to remove, clean, sanitize, and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed metal bowls being used to transfer rice. Instructed to use utensils with handles to transfer food items and maintain.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed styrofoam togo containers not inverted, while stored. Instructed to invert and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed dried grease droplets on the ventilation hood above the cooking equipment. Instructed to remove and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-305.11: observed bulk dry ingredient containers stored under the rear food prep table with not covered. Instructed to cover mentioned containers to prevent possible contamination.

Single-use items weren’t stored or used properly.

Inspector’s note: 4-903.11(a;c): observed a stack of sheet trays stored on the floor on the side of the walk-in cooler. Sheet are used for cooking and as lids for bulk dry ingredient containers. Instructed to refrain from storing food surface utensils on the floor and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: 4-101.17: observed wood being used to elevate the bulk dry ingredient containers under the rear food prep tables. Instructed to paint with food grade paint to make smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.13: observed debris build up on the floors in the walk-in freezer and on the floors throughout the rear food prep area. Instructed to mentioned floors and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed bulk dry ingredient containers stored under the rear food prep table with not covered. Instructed to cover mentioned containers to prevent possible contamination.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed a stack of sheet trays stored on the floor on the side of the walk-in cooler. Sheet are used for cooking and as lids for bulk dry ingredient containers. Instructed to refrain from storing food surface utensils on the floor and maintain.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed wood being used to elevate the bulk dry ingredient containers under the rear food prep tables. Instructed to paint with food grade paint to make smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed debris build up on the floors in the walk-in freezer and on the floors throughout the rear food prep area. Instructed to mentioned floors and maintain.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Observed previous core violations not corrected from 05/10/2024, report # 2594346: #36: 4-204.112(b): observed no ambient air thermometers inside of the hot holding units on site. Instructed to provide and maintain. #49: 4-601.11(b): observed the outerior of the cooking equipment and the cold holding units (the hinges of the doors and the doors of the equipment) with food encrusted and not clean. Instructed to clean mentioned equipment and maintain. #55: 6-201.11: observed missing and damaged floor tiles throughout the rear food prep area especially under the cooking equipment, cold holding equipment, and rear dough/ baking prep area. Instructed to repair all floors to make smooth and easily cleanable. #55: 6-501.12: observed the walls throughout the rear food prep area with dried food splatters and not clean, especially near the cooking equipment under the ventilation hood and…

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b): observed no ambient air thermometers inside of the hot holding units on site. Instructed to provide and maintain.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: 3-305.12: observed buckets of beans stored on the floor in the rear food prep area. Instructed to elevate atleast 6 inches off the floor and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(b): observed the dough rolling machine stored on the food prep table near the walk-in cooler not clean and with food encrusted in the equipment. Also, observed food splatters inside the microwaves on site. Instructed to clean dough rolling machine more frequently and clean the microwaves and maintain.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(b): observed the outerior of the cooking equipment and the cold holding units (the hinges of the doors and the doors of the equipment) with food encrusted and not clean. Instructed to clean mentioned equipment and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11: observed missing and damaged floor tiles throughout the rear food prep area especially under the cooking equipment, cold holding equipment, and rear dough/ baking prep area. Instructed to repair all floors to make smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-501.12: observed the walls throughout the rear food prep area with dried food splatters and not clean, especially near the cooking equipment under the ventilation hood and handwashing sink in mentioned area. Instructed to clean and maintain mentioned walls.

Not enough equipment, or the wrong method, to cool and hold food at safe temperatures.

Inspector’s note: Observed improper temperatures of hot holding units at the front service/ food prep area with tcs foods stored inside for sale. The hot holding unit on the service counter was found at 98.0f and the display hot holding unit was found at 97.0f. The hot holding units on the service counter was adjusted and are now meeting compliance at this time. Must have hot holding units at 135.0f or above. Priority 7-38-005, citation issued

Thermometers were missing or inaccurate.

Inspector’s note: Observed no ambient air thermometers inside of the hot holding units on site. Instructed to provide and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed approximatley 40 rat droppings throughout in the following areas: in the rear employee toilet room, under the shelving units in the walk-in freezer, near the double decker ovens, and on the legs of the mixer. Instructed to eliminate pest activity, clean and sanitize affected areas and recommended contacting pest control for a service. Priority foundation violation 7-38-020(a), citation issued

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed buckets of beans stored on the floor in the rear food prep area. Instructed to elevate atleast 6 inches off the floor and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the dough rolling machine stored on the food prep table near the walk-in cooler not clean and with food encrusted in the equipment. Also, observed food splatters inside the microwaves on site. Instructed to clean dough rolling machine more frequently and clean the microwaves and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed the outerior of the cooking equipment and the cold holding units (the hinges of the doors and the doors of the equipment) with food encrusted and not clean. Instructed to clean mentioned equipment and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed missing and damaged floor tiles throughout the rear food prep area especially under the cooking equipment, cold holding equipment, and rear dough/ baking prep area. Instructed to repair all floors to make smooth and easily cleanable.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the walls throughout the rear food prep area with dried food splatters and not clean, especially near the cooking equipment under the ventilation hood and handwashing sink in mentioned area. Instructed to clean and maintain mentioned walls.

A previously cited basic violation still wasn’t fixed.

Inspector’s note: Previous core violations not corrected from 03/16/2023, report #2572682 #49: clean all bulk storage containers storing flour sugar etc. #51: found one missing faucet knob in employee washroom; instructed to replace missing faucet knob at handsink. #57: observed expired food handler training certificates; must obtain valid certificates. Priority foundation 7-42-090, citation issued

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed several bulk storage containers not labeled with the name of the product inside of the container; must label and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Clean all bulk storage containers storing flour sugar etc.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found one missing faucet knob in employee washroom; instructed to replace missing faucet knob at handsink.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed dust on ceiling tile and light shields in the front prep area/dining area; instructed to clean tile and shields.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the vents in the hooded system above the cooking equipment on the left side in need of cleaning; clean vents where needed.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed several bulk storage containers not labeled with the name of the product inside of the container; must label and maintain.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence of rodents on premises. Found 60-80 rat droppings on the floor under the two door cooler in the prep area, under the table holding the unused ice machine in the corner area by the hot water tank, in the corner area under storage shelves near the walk-in freezer and on the floor next to the large hot holding unit in the front prep area. Must clean all areas and have the pest control company service prior to the reinspection next week. Priority foundation violation 7-38-020(a) issued.

Staff personal cleanliness was inadequate.

Inspector’s note: Found some food handlers without proper hair restraints; instructed that all food handlers must wear hair restraints at all times while handling and preparing foods.

Equipment and surfaces were dirty.

Inspector’s note: The following must be cleaned and maintained: prep table tops and bottoms, interiors of refrigeration units and freezers, exterior surfaces of fryers, stoves, wok station and burner. Bottom of fryer to remove grease. Also clean all bulk storage containers storing flour sugar etc.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Found one missing faucet knob in employee washroom; instructed to replace missing faucet knob at handsink.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Found no covered waste receptacle in unisex washroom; instructed to provide a garbage container with a lid.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Instructed to clean the floors and walls around under and behind all kitchen equipment including sinks, storage shelves, cooking equipment and inside of closets and coolers. Observed dust on ceiling tile and light shields in the front prep area/dining area; instructed to clean tile and shields.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed various areas of the kitchen cluttered with items stored under prep tables, on top of walk-in units and inside of bathroom closet; instructed to remove items to avoid rodent harborage.

Ventilation or lighting was inadequate.

Inspector’s note: Observed the vents in the hooded system above the cooking equipment on the left side in need of cleaning; clean vents where needed.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-603.15 observed pots too large to be submerged into the 3 compartment sink to be adequately washed rinsed and sanitized. Instructed to remove the large equipment or provide a larger 3 compartment sink or provide a written procedure on how the facility washes rinses and sanitizes all large equipment.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed excessive food and grease debris on the door handles of the 3 door refrigerator, prep cooler and refrigerator that is located in the food prep area. Observed excessive grease debris inside of the fryer and around all cooking equipment. Instructed to clean and sanitize. Observed excessive rust on the grease trap and on a crock pot. Instructed to remove rust or replace.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the back flow prevention device on the ice machine located in the rear food prep area. Instructed to provide or locate.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-501.17 observed no covered receptacle inside of the toilet room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed an uneven floor surface by the one compartment sink in the rear and floors that need to be regrouted throughout the food prep area. Instructed to make all surfaces smooth and easily cleanable.

Ventilation or lighting was inadequate.

Inspector’s note: 4-301.14 observed excessive grease debris on the vents located above the cooking equipment. Instructed to clean.

Thermometers were missing or inaccurate.

Inspector’s note: 4-204.112(b) observed no thermometers inside of the prep cooler or hot holding units. Instructed to provide.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: 3-601.11 observed prepackaged foods offered for sale at the front customer counter without labels containing business name, business address and ingredients. Instructed to provide or remove prepackaged items.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: 6-501.111 observed about 30 ants under a prep table around food that was on the ground. Observed about 5 live large flies flying around the customer dining area due to the facility leaving the front entrance door open. Instructed to eliminate live insect activity, clean and sanitize affected areas, and recommended contacting pest control for a service. Priority foundation violation. Citation issued 7-38-020(a).

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: 4-603.15 observed pots too large to be submerged into the 3 compartment sink to be adequately washed, rinsed, and sanitized. Instructed to remove the large equipment or provide a larger 3 compartment sink or provide a written procedure on how the facility washes, rinses, and sanitizes all large equipment.

Equipment and surfaces were dirty.

Inspector’s note: 4-601.11(c) observed excessive food and grease debris on the door handles of the 3 door refrigerator, prep cooler, and refrigerator that is located in the food prep area. Observed excessive grease debris inside of the fryer and around all cooking equipment. Instructed to clean and sanitize. Observed excessive rust on the grease trap and a crockpot. Instructed to remove rust or replace.

Plumbing problems, or missing protection against backflow.

Inspector’s note: 5-204.12 unable to locate the backflow prevention device on the ice machine located in the rear food prep area. Instructed to provide or locate.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: 5-501.17 observed no covered receptacle inside of the toilet room. Instructed to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: 6-201.11 observed an uneven floor surface by the one-compartment sink in the rear and floors that need to be regrouted throughout the food prep area. Instructed to make all surfaces smooth and easily cleanable.

Ventilation or lighting was inadequate.

Inspector’s note: 4-301.14 observed excessive grease debris on the vents located above the cooking equipment. Instructed to clean.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometers in reach-in coolers in front serving and prep areas. Instructed manager to provide thermometers in all coolers.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed several bulk containers not labeled in prep and storage areas. Instructed manager to label all bulk containers with common name of food.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all items six inches off floor.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed employees wearing soiled aprons. All employees myst wear clean aprons to prevent contamination of food and food equipment.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service articles not inverted in prep area. Instructed manager to invert all single service articles to protect from contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed missing handle and damaged door gasket on reach-in cooler in rear prep area. Instructed manager to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated food debris and grease buildup on interior and exterior surfaces of cooking equipment, bulk containers, prep tables, shelving units, coolers and freezers. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking drainpipe under hand washing sink and prep sink in rear prep area, loose faucet on hand washing sink in serving area. Instructed manager to repair and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered waste receptacle in washroom. Instructed manager to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed accumulated dust, dirt and debris on floors under cooking equipment, along walls and in all corners in prep and storage areas. Instructed manager to clean and maintain. Observed damaged and missing floor tiles in prep areas. Instructed manager to relace and maintain. Observed excessive clutter in prep, office, and storage areas. Instructed manager to remove all unused articles and equipment to prevent pest harborage.

Ventilation or lighting was inadequate.

Inspector’s note: Observed missing light shields in prep area. Instructed manager to replace and maintain. Observed accumulated grease on interior surfaces of ventilation hood. Instructed manager to clean and maintain.

Thermometers were missing or inaccurate.

Inspector’s note: Observed no thermometers in reach-in coolers in front serving and prep areas. Instructed manager to provide thermometers in all coolers.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed several bulk containers not labeled in prep and storage areas. Instructed manager to label all bulk containers with common name of food.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed over 40 mice droppings inside cabinet under washbowl in washroom, 40 mice droppings scattered on shelves in rear rice storage area, 20 mice droppings scattered on floor under shelving units in dry storage area. Instructed manager to call an exterminator for service, clean and sanitize all areas. Priority foundation 7-38-020(a) citation issued.

Food wasn’t protected from contamination during prep, storage, or display.

Inspector’s note: Observed food items stored on floor in walk-in cooler. Instructed manager to elevate all items six inches off floor.

Staff personal cleanliness was inadequate.

Inspector’s note: Observed employees wearing soiled aprons. All employees myst wear clean aprons to prevent contamination of food and food equipment.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Observed soiled wiping cloths stored on prep tables. Instructed manager to store wiping cloths in sanitizing solution between uses.

Single-use items weren’t stored or used properly.

Inspector’s note: Observed single service articles not inverted in prep area. Instructed manager to invert all single service articles to protect from contamination.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed missing handle and damaged door gasket on reach-in cooler in rear prep area. Instructed manager to repair and maintain.

Equipment and surfaces were dirty.

Inspector’s note: Observed accumulated food debris and grease buildup on interior and exterior surfaces of cooking equipment, bulk containers, prep tables, shelving units, coolers and freezers. Instructed manager to clean and maintain.

Plumbing problems, or missing protection against backflow.

Inspector’s note: Observed leaking drainpipe under hand washing sink and prep sink in rear prep area, loose faucet on hand washing sink in serving area. Instructed manager to repair and maintain.

Toilet rooms weren’t built, stocked, or cleaned properly.

Inspector’s note: Observed no covered waste receptacle in washroom. Instructed manager to provide.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed accumulated dust, dirt and debris on floors under cooking equipment, along walls and in all corners in prep and storage areas. Instructed manager to clean and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed damaged and missing floor tiles in prep areas. Instructed manager to relace and maintain.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed excessive clutter in prep, office, and storage areas. Instructed manager to remove all unused articles and equipment to prevent pest harborage.

Ventilation or lighting was inadequate.

Inspector’s note: Observed accumulated grease on interior surfaces of ventilation hood. Instructed manager to clean and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed missing light shields in prep area. Instructed manager to replace and maintain.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Found some packaged food items on the front counter not properly labeled; must provide. Instructed the person in charge that all packaged food items must be properly labeled with the name of the business, address, phone number, packaged food item name and ingredients in the food item.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed packaged food items on front counter with no allergen warning label on it; must provide. Instructed the person in charge that all packaged foods that have a major food allergen as an ingredient must state that ingredient on the label. Priority foundation violation 7-38-005.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Found wiping cloths on prep tables and counters not stored in a sanitizing solution when not in use; instructed to store all wiping cloths in a sanitizing solution when not in use.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the blade of the can opener not clean at the prep table; clean and maintain blade.

Equipment and surfaces were dirty.

Inspector’s note: Must clean and maintain the following equipment: exterior surfaces of stove, fryer, prep tables, pots, wok station, steamer, grill, cooking burner next to steamer, storage racks/shelves, shelves inside of walk-in cooler, floor mixer and interior bottom of fryers to remove grease and interiors of refrigeration units.

Plumbing problems, or missing protection against backflow.

Inspector’s note: The exterior surface of the grease trap is in need of detail cleaning; clean and maintain grease trap exterior.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors under cooking equipment in need of detail cleaning to remove grease and build up. Also clean around under and behind sinks and other kitchen equipment. The walls around and behind cooking equipment and sinks in need of detail cleaning; clean and maintain. Observed the ceiling discolored from grease; clean ceiling in kitchen in cooking area. Clean inside of all light shields in the kitchen area to remove particles and dirt.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed several missing floor tile and some cracked floor tile in the prep areas; must replace/repair tile where needed and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed heavy build up in the vent system above the smoker in rear of kitchen; clean vent system. Also observed the vent system over the wok and frying station in need of cleaning; clean and maintain system.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Found some packaged food items on the front counter not properly labeled; must provide. Instructed the person in charge that all packaged food items must be properly labeled with the name of the business, address, phone number, packaged food item name and ingredients in the food item.

Food wasn’t labeled or wasn’t in its original container.

Inspector’s note: Observed packaged food items on front counter with no allergen warning label on it; must provide. Instructed the person in charge that all packaged foods that have a major food allergen as an ingredient must state that ingredient on the label. Priority foundation violation 7-38-005.

Insects, rodents, or animals were present, or the building wasn’t sealed against them.

Inspector’s note: Observed evidence of rodent activity on premises. Found 15 rat droppings on the floor under a storage shelf in the kitchen, 20 rat droppings on and under a prep table across from the smoker and 60 rat droppings on the floor underneath the cooking equipment; must clean all areas. Must also have the pest control company service prior to reinspection next week and have an invoice available as proof of service. Priority foundation violation 7-38-020(a) issued.

Wiping cloths weren’t used or stored properly.

Inspector’s note: Found wiping cloths on prep tables and counters not stored in a sanitizing solution when not in use; instructed to store all wiping cloths in a sanitizing solution when not in use.

Equipment or surfaces were in poor repair or made of material that can’t be cleaned.

Inspector’s note: Observed the blade of the can opener not clean at the prep table; clean and maintain blade.

Dishwashing equipment wasn’t set up, maintained, or used correctly.

Inspector’s note: Found no chemical test strips on premises as required; must provide. Instructed the person in charge to provide and maintain proper chemical test strips for the three comp sink to test the strength of the sanitizer when wash rinse and sanitizing dishes and utensils. Priority foundation violation 7-38-005 issued.

Equipment and surfaces were dirty.

Inspector’s note: Must clean and maintain the following equipment: exterior surfaces of stove, fryer, prep tables, pots, wok station, steamer, grill, cooking burner next to steamer, storage racks/shelves, shelves inside of walk-in cooler, floor mixer and interior bottom of fryers to remove grease and interiors of refrigeration units.

Plumbing problems, or missing protection against backflow.

Inspector’s note: The exterior surface of the grease trap is in need of detail cleaning; clean and maintain grease trap exterior.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed the floors under cooking equipment in need of detail cleaning to remove grease and build up. Also clean around under and behind sinks and other kitchen equipment. The walls around and behind cooking equipment and sinks in need of detail cleaning; clean and maintain. Observed the ceiling discolored from grease; clean ceiling in kitchen in cooking area. Clean inside of all light shields in the kitchen area to remove particles and dirt.

Floors, walls, or ceilings were damaged or dirty.

Inspector’s note: Observed several missing floor tile and some cracked floor tile in the prep areas; must replace/repair tile where needed and maintain.

Ventilation or lighting was inadequate.

Inspector’s note: Observed heavy build up in the vent system above the smoker in rear of kitchen; clean vent system. Also observed the vent system over the wok and frying station in need of cleaning; clean and maintain system.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Must provide cutting boards at wood prep table, must provide cutting board at bakery bun table. Must provide and maintain.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must detail all cooking equipment, storage holding units, and walk in cooler shelves. Must detail clean and maintain.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Walls at mixer, 1 compartment sink, 3 compartment sink area in need of detail cleaning to remove all food splatter clean and maintain at this time.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Lights in rear prep area in need of proper shields. Must correct and maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Leak at 1 compartment p-trap must correct and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: All unnecessary clutter must be removed. All equipment the is not in good working order must be removed. Correct and maintain.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Replace missing handle of exterior door of upright refrigerator in prep area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain the following: interiors of all refrigeration units and freezers, exterior surfaces of all cooking equipment: fryers, woks, stove, steamers, burners. Clean the back of the prep cooler against the burner behind it and all storage racks. Also clean the exteriors of all bulk storage containers on shelves. Clean bottom shelf of all prep tables remove clutter organize and maintain at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Detail clean floors throughout every area along the bases of the walls, in corners, underneath and behind all heavy equipment(greasy build-up underneath and behind cooking equipment). Remove excess water on floor of kitchen and side prep area, keep dry at all times.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must elevate food off floor in walk-in freezer, organize and maintain at all times.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Replace missing handle of exterior door of upright refrigerator in prep area.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain the following: interiors of all refrigeration units and freezers, exterior surfaces of all cooking equipment: fryers, woks, stove, steamers, burners. Clean the back of the prep cooler against the burner behind it and all storage racks. Also clean the exteriors of all bulk storage containers on shelves. Clean bottom shelf of all prep tables remove clutter organize and maintain at all times.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Detail clean floors throughout every area along the bases of the walls, in corners, underneath and behind all heavy equipment(greasy build-up underneath and behind cooking equipment). Remove excess water on floor of kitchen and side prep area, keep dry at all times.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must elevate food off floor in walk-in freezer, organize and maintain at all times.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed broken rubber gaskets at both prep cooler doors; must replace broken rubber gaskets at prep cooler doors.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain the following: interiors of all refrigeration units and freezers, exterior surfaces of all cooking equipment: fryers, woks, stove, steamers, burners. Clean the back of the prep cooler against the burner behind it and all storage racks. Also clean the exteriors of all bulk storage containers on shelves.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under all cooking equipment to remove grease and food particles. Clean floors under sinks and in storage areas under storage shelves. Replace broken or cracked floor tile where needed in kitchen. Elevate all food from floors of the walk-in cooler and freezer.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must clean all walls around and behind equipment. Clean ceiling tiles in kitchen to remove stains observed.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must provide drain stoppers for the three comp sink for proper set up of sink for wash rinse and sanitizing.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide thermometers for all refrigeration units without them.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must orgainize and maintain kitchen and storage corners; remove unnecessary items to avoid clutter.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Must label all bulk storage containers with the name of the product inside of the container.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed broken rubber gaskets at both prep cooler doors; must replace broken rubber gaskets at prep cooler doors.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Must clean and maintain the following: interiors of all refrigeration units and freezers, exterior surfaces of all cooking equipment: fryers, woks, stove, steamers, burners. Clean the back of the prep cooler against the burner behind it and all storage racks. Also clean the exteriors of all bulk storage containers on shelves.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Clean floors under all cooking equipment to remove grease and food particles. Clean floors under sinks and in storage areas under storage shelves. Replace broken or cracked floor tile where needed in kitchen. Elevate all food from floors of the walk-in cooler and freezer.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Must clean all walls around and behind equipment. Clean ceiling tiles in kitchen to remove stains observed.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Must provide drain stoppers for the three comp sink for proper set up of sink for wash rinse and sanitizing.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: Must provide thermometers for all refrigeration units without them.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Must orgainize and maintain kitchen and storage corners; remove unnecessary items to avoid clutter.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Grocery bags used for food storage in prep and walk-in coolers. Instructed not to use.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Cooling drain lines from cooler compressers draining in hand sinks, instructed to drain into sewer lines.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Inadequate pest control. Found a bout 50 mouse droppings through out kitchen and storage room, along wall base. Instructed to eliminate rodents activity in all affected areas, pest control service recommended. Serious citation issued. 7-38-020.

Previous minor violation(s) corrected 7-42-090

Inspector’s note: Previous minor violations not corrected from report #1496424 dated on 9-8-14 for violation #(32)observed raw wood sliding doors and raw wood in hallway leading to employee bathroom. All raw wood must be painted or sealed so that it is smooth and easily cleanable, #(33) observed the following items need to be cleaned in detail and maintained: interior and exterior of microwave, toaster oven, reach in refrigerators and freezers,#(34)observed unclean floors under and behind all large equipment with food debris and grease accumulation. All floors must be cleaned and maitained. #(35) observed wall next to exposed hand sink at wok station unclean with heavy food splatter and grease accumulation. Wall must be cleaned and repainted. Observed wall at 1 compartment sink near ice machine in disrepair. Repair wall and restore surface to a smooth easily cleanable surface. Maintain. Instructed mgr to

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: All food, spice and storage containers with grasey surfaces. All counter tops and shelves through out kitchen and storage with grease and encrusted food debris. Instructed to clean and maintain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Clutter noted through out facility shelves, food storage areas. Instructed clean and better organize.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: Observed approximatley 25 mouse droppings in cardboard box containing miscellaneous items on food storage shelf. Cardboard box was disposed of and all items within box were washed and sanitized. Serious violation. 7-38-020

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Observed raw wood sliding doors and raw wood in hallway leading to employee bathroom. All raw wood must be painted or sealed so that it is smooth and easily cleanable.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Observed the following items need to be cleaned in detail and maintained: interior and exterior of microwave, toaster oven, reach in refrigerators and freezers.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Observed unclean floors under and behind all large equipment with food debris and grease accumulation. All floors must be cleaned and maitained.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Observed wall next to exposed hand sink at wok station unclean with heavy food splatter and grease accumulation. Wall must be cleaned and repainted. Observed wall at 1 compartment sink near ice machine in disrepair. Repair wall and restore surface to a smooth easily cleanable surface. Maintain.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Observed exposed hand sink needed in food prep area and cooking area. Existing exposed hand sink is more than 50 feet away and not convenient or accessible to food service workers. Must install small exposed handwash sink to be used for handwashing only.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Observed back yard area with clutter. Must remove all items from back yard area and keep area clean.

Food (ice) dispensing utensils, wash cloths properly stored

Inspector’s note: Observed ice scoop stored within ice. Ice scoop needs to be stored outside of ice in a clean dry container when not in use.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Paint or replace all rusty storage racks throughout(including walk-in cooler and freezer).

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the following: interiors and exteriors of wok cooking stations, deep fryer, large bbq oven, cooking stove, all prep tables and shelves, sides of all cooking equipment, interiors and exteriors of coolers and freezers, wooden sheving, cutting board attached to prefrigerated prep cooler, and interior of cabinet underneath washbowl in employee washroom.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Inspector Comments: DETAIL CLEAN FLOORS THROUGHOUT EVERY AREA ALONG THE BASES OF THE WALLS, IN CORNERS, UNDERNEATH AND BEHIND ALL HEAVY EQUIPMENT(GREASY BUILD-UP UNDERNEATH AND BEHIND COOKING EQUIPMENT).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean and/or paint all walls and ceilings throughout food prep and storage areas. Clean light shields where needed.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair leaky faucets at sinks in kitchen area. Wasteline from walk-in cooler dripping into a large pan on floor outside of unit. Must run piping to a floor drain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Eliminate clutter inside, and in storage area alongside employee washroom.

No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors

Inspector’s note: 20-25 muce droppings noted on floor and on bottom sections of shelving units in rear storage area by rear exit door and underneath shelves in storage area behind walk-in freezer. Must clean and sanitize all affected areas, and seal up any openings found. In floors, walls and ceilings citation issued-serious 7-38-020.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Paint or replace all rusty storage racks throughout(including walk-in cooler and freezer).

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean the following: interiors and exteriors of wok cooking stations, deep fryer, large bbq oven, cooking stove, all prep tables and shelves, sides of all cooking equipment, interiors and exteriors of coolers and freezers, wooden sheving, cutting board attached to prefrigerated prep cooler, and interior of cabinet underneath washbowl in employee washroom.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Detail clean floors throughout every area along the bases of the walls, in corners, underneath and behind all heavy equipment(greasy build-up underneath and behind cooking equipment).

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Clean and/or paint all walls and ceilings throughout food prep and storage areas. Clean light shields where needed.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair leaky faucets at sinks in kitchen area. Wasteline from walk-in cooler dripping into a large pan on floor outside of unit. Must run piping to a floor drain.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Eliminate clutter inside, and in storage area alongside employee washroom.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Found food containers not stored properly.(must store inverted).

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Found shelving units at main kitchen not clean.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Found clutter on food shelving units.(tools, gloves,etc.)

Previous minor violation(s) corrected 7-42-090

Inspector’s note: A separate and distinct offense shall be deemed to have been committed for each Minor violation that is not corrected upon re-inspection by the health authority. PREVIOUS MINOR VIOLATIONS NOT CORRECTED FROM INSPECTION #417307 ON 12/16/10: #30 LABEL INDIVIDUAL PACKAGED READY TO EAT FOODS AND BEVERAGES INSIDE REFRIGERATOR, #32 REMOVE CARDBOARD, PAPER, CLOTH, ALUMINUM LINING FROM SHELVES, PREP TABLES, AND STORAGE RACKS,#33 CLEAN EXTERIOR OF STOVES, COOKING EQUIPMENT, VENTILATION HOOD, GREASE TRAP AT THREE COMPARTMENT SINK, BULK FOOD STORAGE LIDS, REAR PREP TABLES, MICROWAVE,RACKS, AND SHELVES, #35 CLEAN VENT INSIDE TOILET ROOM, CLEAN CEILING SECTIONS AT PREP AREA TO REMOVE SPILLS, REPLACE WATER DAMAGED CEILING PANELS AT DINING AREA, #36 CLEAN LIGHT SHIELDS AND REPLACE SOILED LIGHT SHIELDS, #40 PROVIDE METAL STEM THERMOMETER TO CHECK PRODUCT TEMPERATURE. SERIOUS 7-42-090 ISSUED.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Remove foods being stored in grocery bags and use food grade containers to store food items.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. REMOVE WEEDS AT REAR EXIT DOOR AND UNSUED ITEMS NEXT TO REAR EXIT DOOR TO PREVENT PEST HARBORAGE.

Food in original container, properly labeled: customer advisory posted as needed

Inspector’s note: Label bulk food containers and individual packaged ready to eat foods and beverages inside refrigerator.

Clean multi-use utensils and single service articles properly stored: no reuse of single service articles

Inspector’s note: Observed knives stored between prep tables. Instructed to properly store in clean designated area and or inverted in knives rack.

Food and non-food contact surfaces properly designed, constructed and maintained

Inspector’s note: Remove cardboard, paper, cloth, aluminum lining from shelves, prep tables, and storage racks. Defrost upright freezer. Paint rusty racks at rear bulk food storage area. Remove milk crate being used to store items. Provide splash guards between hand wash sink and prep table and between hand wash sink and cooking equipment at prep areas.

Food and non-food contact equipment utensils clean, free of abrasive detergents

Inspector’s note: Clean exterior of stoves, cooking equipment, ventilation hood, one compartment sink, grease trap at three compartment sink, bulk food storage lids, rear prep tables, microwave, racks, shelves.

Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used

Inspector’s note: Repair cracked floor tiles around one compartment sink, three compartment sink, and rear prep area.

Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods

Inspector’s note: Remove plastic wrap from walls at prep areas, vents at dining area, and vent inside toilet room, clean ceiling sections at prep area to remove spills, replace water damaged ceiling panels at dining and prep areas, and wipe down walls at front prep area.

Lighting: required minimum foot-candles of light provided, fixtures shielded

Inspector’s note: Replace light bulbs at front refrigerator and rear prep area. Clean light shields and replace soiled light shields. Provide light shield for light bulb in walk-in cooler.

Ventilation: rooms and equipment vented as required: plumbing: installed and maintained

Inspector’s note: Repair leaks at cold water handle at one compartment sink at rear prep area.

Refrigeration and metal stem thermometers provided and conspicuous

Inspector’s note: All food establishments that display, prepare, or store potentially hazardous foods shall have calibrated metal stem thermometers, provided and conspicuous, for refrigerated and hot food units.

Premises maintained free of litter, unnecessary articles, cleaning equipment properly stored

Inspector’s note: Organize cluttered storage areas by rear prep area and toilet room to prevent pest harborage.