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Mei Mei Restaurant

January 21, 2015 · Fail

🪳cooked

official resultFail
resultFail
inspection typeEating & Drinking
failed findings13
critical findings5

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Failed findings

Hot Holdingcritical

Inspector note: Scallion pancakes at 126F - 140F. Maintain at or above 140F.
code 03-3-501.16*** · critical food-safety factorstatus: Fail
Cooking Temperaturescritical

Inspector note: Oozy eggs slow poached 1 1/2 hours 63 Cfinal temperature 141F prior to cool then fry steps. Discontinue. Provide a continuous cook process to meet final cooking temperatures.
code 03-401.11-.12*** · critical food-safety factorstatus: Fail
Separation Segregation Cross Contaminationcritical

Inspector note: Cooked shell eggs stored in egg crates reused from raw shell eggs
code 08-3-302.11/3-304.11*** · critical food-safety factorstatus: Fail
Separation/Sanitizer Criteriacritical

Inspector note: Chlorine 200PPM in low temp dishmachine. Exceeds sanitizer limit for food contact surfaces.
code 41-7-201/04.11*** · critical food-safety factorstatus: Fail
PIC Performing Dutiescritical

Inspector note: Monitor employee practices for cooling monitor sanitizing criteria discontinue use of curing agents for bacon. Retrain to ensure final cooking temperatures are met or provide an consumer advisory.
code M-2-103.11*** · critical food-safety factorstatus: Fail
Inadequate Facilities/Cooling Methods

Inspector note: Foods wrapped while cooling in refrigerator. Ensure proper cooling methods. Reviewed cooling procedures. Recommend cooling charts.
code 04-3-501.15/4-301.11* · lower-severity findingstatus: Fail
Clean Cloths Hair Restraint

Inspector note: No hair restraints beard restraint for food prep staff. Provide.
code 13-2-304/402.11* · lower-severity findingstatus: Fail
Food Contact Surfaces Design

Inspector note: Vegetables not prewashed. Provide a food prep sink.
code 14-4-202.11* · lower-severity findingstatus: Fail
Test Kit Provided

Inspector note: No test kit for chlorine sanitizer used on low temperature dishwasher.
code 17-4-302.14* · lower-severity findingstatus: Fail
Wash Rinse Water Clean Proper Temperature.

Inspector note: Wash and rinse temp 116F. Minimum required 120F.
code 19-4-501.18-.110* · lower-severity findingstatus: Fail
Clean Equipment & Utensils Storage

Inspector note: Knives and utensils stored in cloth bags. Discontinue. Store in clean food grade containers.
code 24-4-903.11* · lower-severity findingstatus: Fail
Single Service Articles Stored Dispensed

Inspector note: Remove clothing from paper storage area.
code 25-4-904.11* · lower-severity findingstatus: Fail
Installed and Maintained

Inspector note: Hand sink hot water temperature fluctuates from 80F - 145F at front beverage and restroom. Hand sink in basement not attached to wall. Repair.
code 29-5-201/02.11* · lower-severity findingstatus: Fail

What changed since the previous inspection?

Compared with Pass on October 14, 2014: 13 findings appeared for the first time.

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About this record

This record comes from Boston Inspectional Services, Health Division. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Analyze Boston.