MAY'S KITCHEN

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived at establishment, and entered kitchen and started preparing food, without first washing hands. Educated employee on proper handwashing procedures. Employee washed hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee arrived at establishment, and entered kitchen and started preparing food, without first washing hands. Educated employee on proper handwashing procedures. Employee washed hands. **Corrected On-Site**

High Priority

Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wiping cloth stored in bucket of chlorine sanitizer in kitchen, at 200 ppm. Educated manager on proper concentration for chlorine sanitizer. Manager discarded chlorine sanitizer from bucket and prepared new solution at 100 ppm. **Corrected On-Site**

High Priority

Employee with no hair restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food in kitchen, without hair restraint. Educated employee on wearing proper hair restraint whilst preparing food. Employee put on hair restraint. **Corrected On-Site** **Repeat Violation**

Basic

Food stored on floor. Bucket of raw shrimp stored on floor under 3 compartment sink in kitchen. Manager removed shrimp from floor.

Basic - Food stored on floor. Bucket of raw shrimp stored on floor under 3 compartment sink in kitchen. Manager removed shrimp from floor. **Corrected On-Site**

Basic

Bowl or other container with no handle used to dispense food. Plastic soup containers without handles stored in warmers of fried rice and white rice in kitchen. Manager removed containers from food.

Basic - Bowl or other container with no handle used to dispense food. Plastic soup containers without handles stored in warmers of fried rice and white rice in kitchen. Manager removed containers from food. **Corrected On-Site**

Basic

Single-service articles not stored inverted or protected from contamination.

Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic spoons and forks not inverted in rack stored on prep table. Manager inverted utensils. **Corrected On-Site** **Repeat Violation**

Basic

Time/temperature control for safety food thawed in an improper manner.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in bucket of standing water under triple sink , shrimp stored at 35 F. Observed package of crab meat thawing in pan of standing water in 3 compartment sink in kitchen. Crab meat stored at 34 F. Educated manager on proper thawing methods and food was placed under cold running water in 3 compartment sink. **Corrected On-Site**

Basic

Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed bottom of steam table soiled with grease and food debris. **Repeat Violation**

Basic

Current Hotel and Restaurant license not displayed.

Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**

Basic