Ming Kee Restaurant

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

114157, 114159 - Maintain onsite an accurate, easily readable metal probe thermometer suitable for measuring temperature of food shall be available. A display thermometer +/- 2F shall be provided for

114244, 114245-114245.8 - Keep all food waste and rubbish in leak-proof and rodent-proof containers. Containers shall be covered at all times. All waste must be removed and disposed of as frequently a

113967, 113976, 113980, 113988, 113990, 114035, 114254.3, 113975 - Discard all contaminated/adulterated food immediately if it bears or contains any poisonous or deleterious substance that may render

114254-114254.2 - Administer all pesticides through a state licensed pest control operator. Immediately discontinue the use of unapproved pesticide at the food facility. Store all poisonous substances

114115 (b,c) - Maintain nonfood contact surfaces clean. Thoroughly clean and degrease the cooking equipment and shelves above cooking equipment

113996, 113998, 114037, 114429, 114429.3, 114429.5 - Keep potentially hazardous foods (PHF) cold at 41°F or below or hot held at 135°F or above. Immediately discontinue storing PHF at room temperature

114143(d), 114266, 114268, 114268.1, 114271, 114272 - Provide walls / ceilings using materials that are durable, smooth, nonabsorbent, light-colored, and washable surfaces. All floor surfaces, other t

113952, 113953.3, 113953.4, 113961, 113973 - Properly wash hands with hand soap and warm water for a minimum of 10 seconds at the hand washing station when beginning work; before handling food/equipme

113984(d), 114097, 114099.1, 114099.4, 114099.6, 114101(b, c, d), 114105, 114109, 114111, 114113, 11415 (a, b, D), 114117, 114125(b), 114141 - Properly wash, rinse and sanitize all food contact surfac

114130-114130.5, 114132, 114133, 114137, 114139, 114153, 114163, 114165, 114167, 114169, 114175, 114177, 114180, 114182 - Ensure all equipment is approved, properly installed, clean, and maintained in

113980, 113984 (a, b, d, e, f), 113986, 114060, 114067 (a, d, e), 114069, 114073, 114077, 114089.1(c), 114143(c) - Ensure all food is separated and protected from potential cross contamination. Store

114047, 114049, 114051, 114053, 114055, 114069(b) - Elevate all food at least 6 inches off of the floor to prevent contamination. Properly label bulk ingredient/food containers with common name

113953(c), 114163(a)(3), 114189, 114192.1, 114195, 114279 - Immediately provide hot running potable water of at least 120°F or greater for the entire food preparation facility

114259, 114259.1, 114259.4, 114259.5 - Eliminate the infestation/activity of cockroaches/rodents/flies/vermin from the food facility by using only approved methods. Remove all evidence of the infestat

Violation noted (details not available)

Violation noted (details not available)

Hands clean and properly washed; proper glove use

Proper hot and cold holding temperatures [ date violation corrected: 5/30/2023 ]

No insects, rodents, birds or nonservice animals

Equipment approved; clean; installed, good repair; capacity

Equipment, utensils and linens; storage and use [ date violation corrected: 5/30/2023 ]

Floors, walls and ceiling: build, maintianed & clean

Food storage; food storage containers identified [ date violation corrected: 5/30/2023 ]

Toxic substances properly identified; stored & used [ date violation corrected: 5/30/2023 ]

Approved thawing methods in use

Food contact surfaces: clean and sanitized [ date violation corrected: 5/2/2022 ]

Food contact surfaces: clean and sanitized [ date violation corrected: 5/22/2023 ]

Hands clean and properly washed; proper glove use [ date violation corrected: 5/22/2023 ]

Time as a Public Health Control; procedures and records [ date violation corrected: 5/2/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 5/22/2023 ]

Equipment approved; clean; installed, good repair; capacity [ date violation corrected: 5/2/2022 ]

Equipment, utensils and linens; storage and use [ date violation corrected: 5/22/2023 ]

Food storage; food storage containers identified [ date violation corrected: 5/22/2023 ]

Warewash facilities: installed, maintained, used, test strips [ date violation corrected: 5/2/2022 ]

Proper hot and cold holding temperatures [ date violation corrected: 4/25/2022 ]

Adequate hand washing facilities; supplied and accessible [ date violation corrected: 4/25/2022 ]

Food separated and protected [ date violation corrected: 4/25/2022 ]

Wiping cloths; properly used and stored [ date violation corrected: 4/25/2022 ]

No thermometers or uncalibrated thermometers

Inadequately cleaned or sanitized food contact surfaces

Foods not protected from contamination

Moderate risk food holding temperature

Unclean hands or improper use of gloves

Unsanitary employee garments hair or nails

Insufficient hot water or running water

Unclean or degraded floors walls or ceilings

Unapproved or unmaintained equipment or utensils

Wiping cloths not clean or properly stored or inadequate sanitizer

Employee eating or smoking

Unapproved or unmaintained equipment or utensils

Improper food storage

Inadequate procedures or records for time as a public health control

Unsanitary employee garments hair or nails

Unapproved or unmaintained equipment or utensils

High risk food holding temperature