May's Kitchen

Year by year

Inspections

1. Mar 5, 2026 Routine · 1 priority foundation, 1 core
   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quat test kit is not available for checking sanitizer concentrations. The test strips that were onsite were pale and expired in jun 2022.

     Correction: Provide a test kit or other device for measuring the concentration of sanitizing solutions. Make sure that test strips are in working order.

     Code 4-302.14

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of coolers are soiled with dirt and debris.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment. All surfaces should be cleaned often enough to prevent dirt/grime from accumulating.

     Code 4-601.11 (C)

2. Mar 20, 2025 Re-inspection · 1 priority foundation, 4 core, 5 repeat
   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Most items in all coolersis improperly date marked. Nothing has date marking, some items have old mis marked labels. Carrots in container marked beef etc.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Many items are stored in unlabeled containers in all coolers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Round wooden cutting board located near rice hot holding is scored with deep grooves and scratches, wood surface can not be sanitized.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The fronts of coolers, stove, walls, floor is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core Repeat

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor and most surfaces are covered in grime and debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean. All surfaces need to be cleaned on regular basis. Often enough to prevent build up of dirt and debris.

     Code 6-501.12

3. Feb 25, 2025 Routine · 1 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Beans in warmer in the back room is hot held at 112°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Most items in all coolersis improperly date marked. Nothing has date marking, some items have old mis marked labels. Carrots in container marked beef etc.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Many items are stored in unlabeled containers in all coolers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Round wooden cutting board located near rice hot holding is scored with deep grooves and scratches, wood surface can not be sanitized.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring.

     Code 4-501.12

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     The fronts of coolers, stove, walls, floor is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The floor and most surfaces are covered in grime and debris.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean. All surfaces need to be cleaned on regular basis. Often enough to prevent build up of dirt and debris.

     Code 6-501.12

4. Aug 1, 2024 Re-inspection · 1 priority foundation, 3 core, 4 repeat
   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Plumber is apparently already been notified. They are washing hands in the ware wash wash sink for the time being.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Unable to provide info, no certificate, and was none last year either.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Round wooden cutting board located near rice hot holding is scored with deep grooves and scratches. Wood surface difficult clean and sanitize.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Replace with cutting surface that is more durable and easily sanitized.

     Code 4-501.12

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of cooler fronts, fryer sides, prep area steel shelf and other surfaces have encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Clean more frequently to prevent accumulation of grease and food debris.

     Code 4-601.11 (B)

5. Jun 28, 2024 Re-inspection · 1 priority foundation, 3 core, 4 repeat
   • Not serious Priority Foundation Repeat

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Plumber is apparently already been notified. They are washing hands in the ware wash wash sink for the time being.

     Code 5-205.11 (A) and (C)

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Unable to provide info, no certificate, and was none last year either.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core Repeat

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Round wooden cutting board located near rice hot holding is scored with deep grooves and scratches. Wood surface difficult clean and sanitize.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Replace with cutting surface that is more durable and easily sanitized.

     Code 4-501.12

   • Not serious Core Repeat

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of cooler fronts, fryer sides, prep area steel shelf and other surfaces have encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Clean more frequently to prevent accumulation of grease and food debris.

     Code 4-601.11 (B)

6. Mar 28, 2024 Routine · 1 priority foundation, 3 core
   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Handwashing sink or automatic handwashing facility not in working order and is unavailable for proper handwashing.

     Correction: Keep handwashing sink in working condition at all times to allow for frequent handwashing. Plumber is apparently already been notified. They are washing hands in the ware wash wash sink for the time being.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment. Unable to provide info, no certificate, and was none last year either.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days.

     Code 12-201.11 (A) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - CUTTING SURFACES

     Round wooden cutting board located near rice hot holding is scored with deep grooves and scratches. Wood surface difficult clean and sanitize.

     Correction: Resurface or discard cutting boards or blocks with excessive scratching or scoring. Replace with cutting surface that is more durable and easily sanitized.

     Code 4-501.12

   • Not serious Core

     FOOD CONTACT SURFACES - ENCRUSTED ACCUMULATIONS

     Food−contact surfaces of cooler fronts, fryer sides, prep area steel shelf and other surfaces have encrusted soil accumulations.

     Correction: Clean and remove all encrusted grease deposits and encrusted soil accumulations from food contact surfaces of equipment. Clean more frequently to prevent accumulation of grease and food debris.

     Code 4-601.11 (B)

7. May 16, 2023 Routine · 1 priority, 3 priority foundation, 6 core, 3 repeat
   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Sausage, chicken thighs and pork ribs in hot holding counter unit are hot held between 111-130°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items. Hot holding unit was turned up during inspection and items were at 135 deg. F or above during inspection.

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation Repeat

     FOOD TEMPERATURE MEASURING DEVICES - PROVIDED

     No thermometer is present for monitoring temperatures in foods.

     Correction: Provide a thermometer that is easily accessible and capable of taking temperatures in food.

     Code 4-302.12 (A)

   • Not serious Priority Foundation

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No quat test kit is available for monitoring sanitizer concentration levels. It was noted the establishment ran out and had not resupplied the quat test strips yet.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Priority Foundation Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working container of sanitizer in spray bottle is not labeled with common name of product.

     Correction: Label working containers with the common name of the material used.

     Code 7-102.11

   • Not serious Core Repeat

     CERTIFIED FOOD MANAGER - POSTING OF CERTIFICATE

     There is no approved or current food protection manager’s certificate posted in the food establishment.

     Correction: Post current food protection manager certification in conspicuous view within the food establishment.

     Code 12-201.11 (B)

   • Not serious Core Repeat

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Several sauce containers and food containers in the kitchen are stored in unlabeled containers.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     WIPING CLOTHS - USE LIMITATION - STORED OFF FLOOR

     Two buckets of wiping cloth sanitizer solution are stored on the floor.

     Correction: Store wiping cloth sanitizer solution off the floor and in a manner to prevent cross contamination.

     Code 3-304.14 (E)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the following were observed to have accumulated grease and food debris on the surfaces: The top part of the ice machine The sides of the fryer and stove The knobs, oven handle and top part of the stove The outer surfaces and top surfaces of the 2 door prep cooler The shelves above the 2 door prep cooler The outer part of the kitchen hood

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     UTENSILS, EQUIPMENT AND SINGLE-USE ARTICLES, LINENS - STORING PROHIBITIONS - SELF DRAINING POSITION

     Clean bowls, plates, and other dishware are improperly stored upright and are not inverted or covered.

     Correction: Clean equipment and utensils shall be stored in a self-draining position to allow for air drying and covered or inverted.

     Code 4-903.11 (B)

   • Not serious Core

     CLEANING, FREQUENCY AND RESTRICTIONS

     The kitchen floor underneath the fryer and stove has leftover food debris and a pool of fresh and old grease inbetween the stove and fryers. Accumulated grease was observed on the floor underneath both fryers and the stove as well.

     Correction: Clean the physical facilities at a frequency necessary to keep them clean.

     Code 6-501.12