Min Jiang Mei Shi

Cycle Inspection / Re-inspection

• 02B — Hot TCS food item not held at or above 140 °F. (critical)
• 06F — Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. (critical)
• 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. (critical)

Cycle Inspection / Initial Inspection

• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)
• 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. (critical)
• 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. (critical)
• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical)
• 09C — Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained. (critical)

Pre-permit (Operational) / Initial Inspection

• 04L — Evidence of mice or live mice in establishment's food or non-food areas. (critical)
• 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. (critical)