MEI LAI WAH

Each entry below is one inspection visit. Violations marked critical are public health risks; everything else is a general code citation.

1. Jul 1, 2026

   53

   Z
   Cycle Inspection / Re-inspection

   Violations were cited in the following area(s).

   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • 09A

     critical
     Swollen, leaking, rusted or otherwise damaged canned food to be returned to distributor not segregated from intact product and clearly labeled DO NOT USE
   • 06E

     critical
     Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
   • 05D

     critical
     No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
   • 08C
     Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 10F
     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • 09C
     Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
   • 10B
     Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • 02G

     critical
     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

   7 critical citations this visit
2. Jun 10, 2026

   62
   Cycle Inspection / Initial Inspection

   Violations were cited in the following area(s).

   • 10B
     Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
   • 10F
     Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
   • 05C

     critical
     Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.
   • 06B

     critical
     Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
   • 02G

     critical
     Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.

   5 critical citations this visit
3. Dec 23, 2025

   19
   Pre-permit (Operational) / Initial Inspection

   Violations were cited in the following area(s).

   • 02B

     critical
     Hot TCS food item not held at or above 140 °F.
   • 06D

     critical
     Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
   • 06C

     critical
     Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.

   3 critical citations this visit