MEI GARDEN

High Priority - Nonfood-grade bags used in direct contact with food. Nonfood grade bags used to cover cooked noodles

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut cabbage in reach in cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash sinks. Operator placed paper towels Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Metal bowl used to scoop rice. Operator removed Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. White reach in cooler next to fryers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in cooler at cook line.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Glass door reach in cooler

Basic - Water leaking from pipe and/or faucet/handle. Leaking faucet in 3 compartment sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash station next to 3 compartment sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken wings and general Tao chicken

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle used to scoop rice and sugar

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice reach in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Inside White reach in cooler next to fryers

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior Steam well table Soiled Gaskets reach in cooler at cook line

Basic - Wet mop not stored in a manner to allow the mop to dry.

High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Nonfood grade bag in contact with cooked pork at 2 door reach in cooler Warning - From follow-up inspection 2025-04-23: Time Extended

Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork, general Tao chicken and noodles not date marked Warning - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at talk white reach in freezer Warning - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in multiple reach in coolers Warning - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler Warning - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls at 3 compartment sink soiled with debris Warning - From follow-up inspection 2025-04-23: Time Extended

Basic - - From initial inspection : Basic - Wood food-contact surface not properly sealed. Wooden cutting at cook line Warning - From follow-up inspection 2025-04-23: Time Extended

High Priority - Container of medicine improperly stored. Next to single service items in cook line

High Priority - Nonfood-grade bags used in direct contact with food. Nonfood grade bag in contact with pork in 2 door reach in cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In cook line and next to 3 compartment sink

Intermediate - Non-pitting surface rust on food-contact equipment. Rust surface in prep table shelves

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork ribs and noodles in reach in cooler not dated marked

Basic - Bowl or other container with no handle used to dispense food. Deli container inside soy sauce bucket Corrected On-Site

Basic - Food stored on floor. Oil container Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white reach in freezer

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior soiled with food debris Corrected On-Site

Basic - Light not functioning. In kitchen prep station

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

Basic - Unnecessary items/unused equipment on the premises. 2 reach in cooler in disrepair used as storage next to back exit door

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms over RTE noodles Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with accumulation of grease Behind fryers

Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Bbq pork

Basic - Equipment in poor repair. Fryer basket damaged

Basic - Floor soiled/has accumulation of debris. Grease build up at the fryer

Basic - Food stored on floor. Cabbage stored on the floor

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of the fryer

Basic - Self-closing device on bathroom door disconnected/broken. Closer is disconnected

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. Printed operator handout Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave by first hand washing sink Meat grinder heavy food debris

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand washing sink Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed operator food employee reporting agreement. Observed operator signing hand out Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in coolers

Basic - Cutting board has cut marks and is no longer cleanable. On make table at cooks line

Basic - Dead roaches on premises. One dead roach between reach in cooler and white reach in freezer next to triple sink. Operator cleaned and discarded of dead roach. Per Christal Woods next unannounced visit

Basic - Floor soiled/has accumulation of debris. Under wok station

Basic - Food stored on floor. Cooking oil,rice and onions stored on floor at back storage area Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on splash guard by triple sink

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with cornstarch Corrected On-Site

Basic - Light not functioning. Over storage area and throughout kitchen

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hot well is heavily soiled Gaskets on all reach in coolers throughout facility are soiled Food stains in unused hot well and bottom shelf of prep table at cooks line

Basic - Unnecessary items/unused equipment on the premises. Two reach in coolers and oven being used as storage in kitchen and back of kitchen by back door

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over ready to eat in glass reach in cooler

Basic - Wall soiled with accumulated grease, food debris, and/or dust. By triple sink Metal wall underneath wok station

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over shell eggs in reach in cooler 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. Provided operator with hand out via email

Intermediate - Handwash sink not accessible for employee use at all times. Chairs in front of hand sink in kitchen

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by 3 compartment sink Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared foods from previous day not dated

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, throughout kitchen

Basic - Floor tiles missing and/or in disrepair by hand sink located by 3 compartment sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large rice cooker by 3 compartment sink - exterior soiled Table large rice cooker sits on is heavily soiled

Basic - Reach-in cooler shelves with rust that has pitted the surface. 3 door glass cooler, shelves are rusted

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Above cooks line, wall/tiles heavily dusty

High Priority - Nonfood-grade bags used in direct contact with food. Pork stored in plastic bag

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand washing sinks located at front line and cooks line Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl being used to scoop rice Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on prep table Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at end of cooks line

Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on metal partition by stove at cooks line Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled on cooks line

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flying insects in kitchen areas

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door Reach in cooler across from cook line. Raw chicken being stored over ready to eat foods. Operator moved

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed at the mop sink

Basic - Bowl or other container with no handle used to dispense food. Togo soup container with no handle used as scoop in large storage container at rear of kitchen. Operator discarded

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Over cook line. Areas surrounding hoods have an accumulation of grease dripping down

Basic - Working containers of food removed from original container not identified by common name. In rear of kitchen. Large containers of white granular substances removed from original packaging not labeled identifying contents

High Priority - Dented/rusted cans present. See stop sale. 2 cans of soy sauce on shelf severely dented

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee rang up customer order and proceeded to cook without washing hands

High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cooked chicken held on cooks line 81°; operator states she uses it for lunch, I explained to operator that chicken must be held 135° or higher. Per operator cooked chicken has been on cooks line for about 30 minutes, less than four hours, moved to hot holding for immediate temperature recovery Corrective Action Taken

High Priority - Nonfood-grade bags used in direct contact with food, 3 glass cooler packs across from cooks line has cooked meats directly into non food grade bags

Intermediate - Handwash sink not accessible for employee use at all times, sink blocked by sleeping cot

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At entrance to kitchen on left side No paper towels by 3 compartment sink Corrected On-Site Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings in cooler next to fryers not dated Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable to board on cooks line Repeat Violation

Basic - Equipment dirty Gaskets to upright cooler entrance to kitchen soiled and gaskets to unit on cooks line Door tracks to 3 door unit dirty

Basic - Floor soiled/has accumulation of debris. Heavy grease under and behind fryers

Basic - Ice buildup in reach-in freezer in back of kitchen

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle inside rice Corrected On-Site

Basic - Living/sleeping quarters that open directly into a public food service area Sleeping cot in front of hand sink at entrance to kitchen, owner removed. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit on cooks line

Basic - Reach-in cooler shelves with rust that has pitted the surface to glass cooler across from cooks line

Basic - Unnecessary items/unused equipment on the premises. 2 door silver unit across from line out of order and not in use