MAY'S KITCHEN

Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pans of prepped scallions in white reach cooler at front. Manager moved raw eggs to bottom shelf.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over pans of prepped scallions in white reach cooler at front. Manager moved raw eggs to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**

High Priority

Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cart next to stove on cook line, Raw Shell Eggs (87F - Cold Holding). Per operator, food not prepped or portioned today. Food brought on cook line and held for approximately 2 hours. Advised operator to use Time as a Public Health Control for eggs. Time as a Public Health Control form was emailed to manager. Eggs were put on Time as A Public Health Control form.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On cart next to stove on cook line, Raw Shell Eggs (87F - Cold Holding). Per operator, food not prepped or portioned today. Food brought on cook line and held for approximately 2 hours. Advised operator to use Time as a Public Health Control for eggs. Time as a Public Health Control form was emailed to manager. Eggs were put on Time as A Public Health Control form. **Corrective Action Taken**

High Priority

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single- service items without first washing hands. Cook left kitchen to go outside to deliver food to customer, came back to the cook line and continued cooking and preparing food without washing hands. Discussed proper handwashing procedures with staff. Cook washed hands.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single- service items without first washing hands. Cook left kitchen to go outside to deliver food to customer, came back to the cook line and continued cooking and preparing food without washing hands. Discussed proper handwashing procedures with staff. Cook washed hands. **Corrected On-Site**

High Priority

Nonfood-grade bags used in direct contact with food. Raw octopus stored in grocery bag in stand up freezer back room. Food was removed from non food grade bag.

High Priority - Nonfood-grade bags used in direct contact with food. Raw octopus stored in grocery bag in stand up freezer back room. Food was removed from non food grade bag. **Corrected On-Site**

High Priority

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan of raw chicken stored over buckets of cooked chicken in back reach in freezer. Manager moved raw food to bottom shelf.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Pan of raw chicken stored over buckets of cooked chicken in back reach in freezer. Manager moved raw food to bottom shelf. **Corrected On-Site**

High Priority

Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp prepared 3 days ago in reach in cooler at front counter not dated. Food was dated.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp prepared 3 days ago in reach in cooler at front counter not dated. Food was dated. **Corrected On-Site**

Intermediate

No Heimlich maneuver/choking sign posted. Provided poster to manager.

Basic - No Heimlich maneuver/choking sign posted. Provided poster to manager.

Basic

Employee washed hands in a sink other than an approved handwash sink. Employee began washing hands in 3 compartment sink in kitchen. Discussed with employee about using handwashing sink only for washing hands. Employee washed hands in handwashing sink in kitchen.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee began washing hands in 3 compartment sink in kitchen. Discussed with employee about using handwashing sink only for washing hands. Employee washed hands in handwashing sink in kitchen. **Corrected On-Site**

Intermediate

Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed poster to manager. **Repeat Violation**

Intermediate

Bathroom door left open other than during cleaning or maintenance. Bathroom door open at time of inspection. Bathroom located near to kitchen. Manager closed door.

Basic - Bathroom door left open other than during cleaning or maintenance. Bathroom door open at time of inspection. Bathroom located near to kitchen. Manager closed door. **Corrected On-Site**

Basic