Mei Lai Wah

No violations were recorded at this inspection.

1. Sep 29, 2026 22 22 points (B range)

   Cycle Inspection · Compliance Inspection

   3 critical1 general Show violations

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

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

   • CriticalHygiene & sanitation

     Clean utensils or equipment were stored or handled in a way that could contaminate them.

     Official wording (code 06E)

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

   • CriticalFood temperature

     Cold food was kept warmer than 41°F, where bacteria can grow.

     Official wording (code 02G)

     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.

   • GeneralFood handling

     Frozen food was being thawed the wrong way.

     Official wording (code 09B)

     Thawing procedure improper.

2. Jul 1, 2026 GP 53 points (C range)

   Cycle Inspection · Re-inspection

   7 critical4 general Show violations

   • CriticalFood temperature

     Cold food was kept warmer than 41°F, where bacteria can grow.

     Official wording (code 02G)

     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.

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

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

   • CriticalFacility

     A hand-washing sink was missing, blocked, or not stocked with soap and towels.

     Official wording (code 05D)

     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.

   • CriticalHygiene & sanitation

     Food or supplies weren’t protected from contamination during storage, prep, or service.

     Official wording (code 06C)

     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.

   • CriticalFood handling

     Damaged cans weren’t separated from good stock and labeled for return.

     Official wording (code 09A)

     Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE

   • CriticalHygiene & sanitation

     Surfaces that touch food weren’t properly washed and sanitized.

     Official wording (code 06D)

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

   • CriticalHygiene & sanitation

     Clean utensils or equipment were stored or handled in a way that could contaminate them.

     Official wording (code 06E)

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

   • GeneralFood handling

     Food-contact surfaces were in poor repair.

     Official wording (code 09C)

     Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

   • GeneralPests

     Pesticides were used or stored improperly, or open bait was used.

     Official wording (code 08C)

     Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

     Official wording (code 10F)

     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.

   • GeneralFacility upkeep

     Plumbing was missing protection against backflow, or floors didn’t drain properly.

     Official wording (code 10B)

     Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

3. Jun 10, 2026 35 35 points (C range)

   Cycle Inspection · Initial Inspection

   Scored in the C range on an initial inspection, so no grade is given yet. A re-inspection follows.

   5 critical2 general Show violations

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

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

   • CriticalFacility

     Food-contact equipment or containers were made of unsuitable material or badly maintained.

     Official wording (code 05C)

     Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.

   • CriticalFood temperature

     Cold food was kept warmer than 41°F, where bacteria can grow.

     Official wording (code 02G)

     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.

   • CriticalHygiene & sanitation

     Someone was eating, drinking, or smoking in a food prep or dishwashing area.

     Official wording (code 06B)

     Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

   • CriticalHygiene & sanitation

     Food or supplies weren’t protected from contamination during storage, prep, or service.

     Official wording (code 06C)

     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.

   • GeneralFacility upkeep

     Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

     Official wording (code 10F)

     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.

   • GeneralFacility upkeep

     Plumbing was missing protection against backflow, or floors didn’t drain properly.

     Official wording (code 10B)

     Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.

4. Dec 23, 2025 19 19 points (B range)

   Pre-permit (Operational) · Initial Inspection

   Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.

   3 critical Show violations

   • CriticalHygiene & sanitation

     Surfaces that touch food weren’t properly washed and sanitized.

     Official wording (code 06D)

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

   • CriticalHygiene & sanitation

     Food or supplies weren’t protected from contamination during storage, prep, or service.

     Official wording (code 06C)

     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.

   • CriticalFood temperature

     Hot food was being held below 140°F, where bacteria can grow.

     Official wording (code 02B)

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