Mylee's Egg Roll House

Year by year

Inspections

1. Sep 18, 2025 Routine · 1 priority
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bleach sanitization is not being used according to EPA registered label use instructions and is at 0 PPM. Corrected to 100 ppm in inspector's presence. Make sure that the sanitizer is prepped properly each and every time it is made.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. My Lee corrected the issue in inspector's presence and assures that they test water with test strips every time.

     Code 4-501.114 (A) - (E)

2. Sep 26, 2024 Routine · 1 priority
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Fried rice in 2 door cooler at 72* has not cooled within 6 hours. Was in cooler more than 6 hours total and still too warm.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Food was discarded. Operator as educated how to cool properly.

     Code 3-501.14 (A)

3. Oct 26, 2023 Routine · 1 priority, 1 priority foundation
   • Serious Priority

     TCS FOOD - COLD HOLDING

     All items in prep cooler is cold held at 53°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. All items in cooler were moved to another cooler (non perishable) or discarded in inspector's presence.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Priority Foundation

     CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS

     Food establishment does not have procedures that address responding to vomiting or diarrheal events.

     Correction: Develop procedures for responding to vomiting and diarrheal events. Specifically actions that employees must take to minimize the spread of contamination. Will send info via email along with the inspection report.

     Code 2-501.11