Mei Mei Buffet

*32 Damaged Equipment

door seal broken handle broken ric

*36 Cloths in-use for wiping between uses stored

wiping cloths between uses stored

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

fish above RTE food

*42 Dirty nonfood contact surfaces

dirty air vents

*03 Food products not maintained at 135øF or above

chicken on buffet 125f

*26 Consumer Advisory--salad bar or buffet --- use of clean tableware to return

Additional reminders required buffet lines

*27 Cool TCS foods using proper methods

Observed cooked meat/beef cooling at room temperature

*35 Eating food, chewing gum, drinking beverages, or using tobacco

Observed open drinking cups at cook line/in RIC

*10 Clean Sight and Touch

All food contact surfaces (cook line) sight & touch

*02 Cold Hold (41øF/45øF or below)

Cold holding temperatures must be maintained at 41 F

*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep

Ice scoop observed on top of the ice

*45 Premises shall be maintained in good repair

Repair leak underneath wok area

*42 Dirty nonfood contact surfaces

Clean vent a hood filters to remove build-up

*15 Bare hands contact with ready-to-eat foods

Food handling ready to eat foods must wear gloves

*28 Date marking > 24 hrs,on site,temp 41F

Ready to eat food must be date marked with used by date-7 days

* 21 RFSM notify 10 days & replacement in 45 days

RENEW RFSM

*42 Dirty nonfood contact surfaces

CLEAN ALL FOOD DEBRIS ON FLOOR

*10 Clean Sight and Touch

CLEAN CAN OPENER

*10 Clean Sight and Touch

CAN OPENER BLADE

*18 Toxic items labeling-non original container

LABEL SPRAY BOTTLESS

*43 Light - 10 foot : Walk-in, Dry storage

LIGHT BULB OUT IN VENT HOOD

*32 Damaged Equipment

REPLACE DAMAGED FRYER BASKETS

*10 Clean Sight and Touch

CAN OPENER BLADE

*09 Food protected cross contamination separating types of raw animal food storage, preparation, hol

RAW CHICKEN OVER COOKED CHICKEN RAW SHRIMP OVER COOKED CHICKEN IN WALK IN COOLER

*14 When to wash hands before donning new gloves

WASH HANDS BEFORE DONNING GLOVES

*15 Contact RTE Products w/ Bare Hands

DO NOT TOUCH READY TO EAT FOOD WITH BARE HANDS

*28 Date marking > 24 hrs,on site,temp 41F

DATE MARK ALL COOKED PRODUCT

*32 Damaged Equipment

REPAIR COOLER SEALS AND HANDLES

*34 Remove dead/trapped pests

REMOVE DEAD INSECTS

*35 Eating food, chewing gum, drinking beverages, or using tobacco

PERSONAL DRINKS SEGREGATED WITH LID

*37 Storing the food at least 15 cm (6 inches) above the floor

FOOD OFF FLOOR

*42 Floors/walls/ceiling/nonfood dirty

CLEAN FLOORS WALLS CEILINGS

*02 Cold Hold (41øF/45øF or below)

MUSSELS 43.7°, RAW CHICKEN 51°, CRAB DIP 51°.

*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,

RAW CK. ABOVE RTE FOOD IN WIC.

*18 Toxic items storage adjacent to food/utensils

CLEANERS ABOVE FOOD PREP/STORAGE/UTENSIL CLEANING STATION.

*29 Concentration of the sanitizing solution shall be accurately determined by using a test kit or o

MISSING TEST STRIPS.

*34 Remove dead/trapped pests

OBSERVED DEAD CRICKETS/ ROACH.

*35 Eating food, chewing gum, drinking beverages, or using tobacco

STORE PERSONAL FOOD AWAY FROM FOOD PREP.

*36 Cloths in-use for wiping between uses stored

STORE RAGS IN SANITIZER.

*41 Food storage containers, identified with common name of food.

LABEL SUGAR, ECT.

*37 Storing the food at least 15 cm (6 inches) above the floor

STORE FOOD OFF FLOOR (WIC CABBAGE).

*39 Store all equipment & utensil covered or inverted

INVERT SCOOP HANDLES & FORK HANDLES FOR TOGO.

*45 Premises shall be maintained in good repair

REPAIR MISSING FLOOR WALL TILES.

*46 Covered waste receptacle for women's restroom

WOMEN RR NEEDS COVERED TRASH.

*47 Other Violations

ACQUIRE HANDWASH SIGN FOR HS & EMPLOYEE RESTROOM & BODILY CLEAN UP INSTRUCTIONS.

*03 Food products not maintained at 135øF or above

*02 Cold Hold (41øF/45øF or below)

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

Raw meat stored over cooked food items

*42 Floors/walls/ceiling/nonfood dirty

*31 Handwashing lavatory - used for other purpose

Do not store bucket in hand sink

*39 Cooking equipment free of encrusted grease

*28 Date marking > 24 hrs,on site,temp 41F

*36 Cloths in-use for wiping between uses stored

*10 Clean Sight and Touch

Clean can opener blade, clean interior of ice machine

*37 Storing the food at least 15 cm (6 inches) above the floor

Inside reach in freezer

*36 Cloths in-use for wiping between uses stored

*37 Food, utensils & equip under other sources

Ice scoop handle in ice. chilling food containers in ice used for consumption

*18 Medicines labeled and stored properly

*07 Food safe, good condition, unadulterated, and honestly presented

observed dented cans

*31 Handwashing lavatory - used for other purpose

bucket in handsink

*41 Food storage containers, identified with common name of food.

*44 Trash can provided for papertowel waste

*34 Pest control-routine inspections for

dead insects observed

*02 Cold Hold (41øF/45øF or below)

*28 Date marking > 24 hrs,on site,temp 41F

*28 Date marking > 24 hrs,on site,temp 41F

*03 Food products not maintained at 135øF or above

*02 Cold Hold (41øF/45øF or below)

*42 Dirty nonfood contact surfaces

counter tops

*31 Handwashing lavatory - used for other purpose

*34 Pest control-routine inspections for

flies observed

*37 Storing the food at least 15 cm (6 inches) above the floor

*07 Food safe, good condition, unadulterated, and honestly presented

discard dented cans

*45 Premises shall be maintained in good repair

repair damaged floor tiles

*44 Trash can provided for papertowel waste

*36 Cloths in-use for wiping between uses stored

*03 Food products not maintained at 135øF or above

*42 Floors/walls/ceiling/nonfood dirty

*39 Equipment in good repair and proper adjustment.

repair damaged cooler door handle

*02 Cold Hold (41øF/45øF or below)

*31 Handwashing lavatory - accessible

*43 Light - 50 foot : Food and utensils area

*37 Storing the food at least 15 cm (6 inches) above the floor

*19 Water & Plumbing in good repair- per code

leak under 3 comp sink

*33 Warewashing equipment, clean solutions.

washing utensils in a mop sink

*36 Cloths in-use for wiping between uses stored

*22 Handlers-Certificate Not On Site

*28 Date marking > 24 hrs,on site,temp 41F

*44 Trash can provided for papertowel waste

*09 Ice used as exterior coolant, prohibited as ingredient and may not be used as food

*36 Cloths in-use for wiping between uses stored

*42 Dirty nonfood contact surfaces

*02 Cold Hold (41øF/45øF or below)

*27 Cooling method, criteria - using ice bath

*10 Chlorine sanitizer concentration, minimum temp.

No sanitizer at dish machine

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

raw pork stored over lettuce in walk in cooler

*28 Date marking > 24 hrs,on site,temp 41F

*22 Handlers-Certificate Not On Site

*31 Handwashing lavatory - used for other purpose

utensil in hand sink

*45 Floor& wall junctures- coved & sealed

floor tiles must be sealed or replaced, cove base

*39 Cutting surfaces.

resurface cutting boards

*18 Use toxics according to additional condition

sanitizer bucket more than 200 ppm

*47 Handwashing signage

provide hand washing signs

*10 Clean Sight and Touch

clean ice machine, microwave, clean utensils/rewash

*19 Water & Plumbing in good repair- per code

pipe under prep sink is leaking, faucets

*36 Cloths in-use for wiping between uses stored

wet cloth keep in sanitizer bucket

*34 Pest control-routine inspections for

observed roach behind hand sink, fruit flies in dry storage area, house flies

*25 HACCP Plan Record to be maintained

provide HACCP plan

*09 Food protected cross contamination arrange each type food in equipment so cross is prevented

cross contamination chicken above sauce, raw chicken above sausages

*42 Dirty nonfood contact surfaces

clean gaskets around cooler doors, clean shelves in walk in coolers and walk in freezer, ric, rif, clean prep tables, dish washer must be cleaned (exterior)

*01 Cooling -- total 6 hours, 135-41øF

FRIED SHRIMP 77 DEGREE F DISCARD

*02 Cold Hold (41øF/45øF or below)

SUSHI ROLLS 65 DEGREE F DISCARD

*10 Sanitization after Cleaning

CORRECTED ON SITE

*22 Handlers-Certificate Not On Site

PROVIDE TEXAS STATE APPROVED FOOD HANDLER CARDS

*18 Toxic items labeling-non original container

LABEL SANITIZER BUCKET AT WAIT STATION

*27 Cooling method, criteria - using ice bath

COOL DOWN FRIED SHRIMP PROPERLY ( ICE BATH OR OTHER APPROVED METHODS)

*31 Handwashing lavatory - accessible

DO NOT BLOCK HS

*32 Maintain in Good Repair

REPLACE/ COVER RUSTY TABLE WITH RUBBER MATS

*41 Food storage containers, identified with common name of food.

LABEL BULK FOODS WITH THEIR COMMON NAMES

*45 Premises shall be maintained in good repair

MISSING TILE COVE BASE AT MULTIPLE LOCATIONS, REPLACE HOLES IN WALLS IN EMPLOYEE BREAK ROOM, SEAL PROVIDE FOR RESTROOM DOORS TO SELF CLOSE COMPLETELY

*47 OTHER VIOLATIONS

TRAP FLOOR DRAINS/ SINKS PROPERLY, REPLACE GASKETS ON WALK IN COOLER/FREEZER DOORS, CLEAN TABLE MOUNTED CAN OPENER, PROVIDE BUFFET PLATE SIGN "NEW PLATES" AT EACH BUFFET LINE

*29 Food thermometers provided and accessible

PROVIDE THERMOMETER IN PREP COOLER

*42 Floors/walls/ceiling/nonfood dirty

CLEAN WALLS FLOORS, VENTS, EXTERIOR OF EQUIPMENT,

*18 Toxic items labeling-non original container

LABEL ALL TOXIC BOTTLES WITH CHEMICAL NAME

*28 Date marking commercially prepared RTE/ TCS food

DATE MARK ALL TCS WITH 7 DAY MAX SHELF LIFE

*42 Dirty nonfood contact surfaces

CLEAN AND MAINTAIN ICE MACHINE GUARD FREE OF MOLD