Il Mee Restaurant

Inspector notes: OBSERVED FOOD RESIDUE IN BOWLS STORED AS CLEAN AND READY TO EAT IN FRONT FOOD SERVICE AREA C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: BOWLS PLACED IN WAREWASHING TO BE CLEANED AND SANITIZED

Inspector notes: OBSERVED EMPLOYEE LEAVE BATHROOM AND PREPARE RICE BOWLS WITHOUT WASHING HANDS UPON RE-ENTERING THE KITCHEN. OBSERVED COOK HANDLE RAW BEEF WITH GLOVED HANDS AND PREPARE READY TO EAT FOODS AND TOUCH CLEAN EQUIPMENT WITHOUT WASHING HANDS IN BETWEEN GLOVE CHANGES. C/A: Food employees shall clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles P and: (i) After touching bare human body parts other than clean hands and clean, exposed arms; (ii) After using the toilet room; (iii) After caring for or handling service animals or aquatic animals; (iv) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco...

Inspector notes: OBSERVED LEAFY GREENS, DUMPLINGS, CUT CELERY, CUCUMBER AND CABBAGE, RAW PORK, TOFU, BEAN SPROUTS, CONTAINER WATERCREST, BOWL OF CILANTRO AND CONTAINER OF RED PASTE STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN REACH IN COOLER IN MAIN KITCHEN. OBSERVED CUT CELERY, ONION, BELL PEPPERS AND CABBAGE, TOFU, CONTAINER OF GARLIC, SEASONINGS INCLUDING SALT, SUGAR, MSG AND DRY SAUCE STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION ON SMALL PREP TABLE NEAR GRILL IN MAIN KITCHEN. OBSERVED INTESTINES, INNARDS, DUMPLINGS, RAW BEEF, HOT DOGS, SHRIMP, CLAMS, MUSSELS, WHOLE CRABS AND SLICED COW TONGUE STORED UNCOVERED AND UNPROTECTED FROM CONTAMINATION IN REACH IN FREEZER IN MAIN KITCHEN C/A: ALL FOOD SHALL BE STORED COVERED AND PROTECTED FROM CONTAMINATION COS:

Inspector notes: OBSERVED CONSUMER ADVISORY WITHOUT PROPER DISCLOSURE FOR RAW ANIMAL PROTEINS THAT MAY BE SERVED RAW OR UNDERCOOKED C/A: If an animal food such as beef, eggs, fish, lamb, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs 2 and 3 of this subsection using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The disclosure and reminder statements shall be worded in legible type in all capital letters and no smaller t...

Inspector notes: OBERVED TONGS STORED IN STANDING WATER BEING MAINTAINED AT 66F ON PREP TABLE IN MAIN KITCHEN C/A: WHEN STORING UTENSILS IN STANDING WATER IN BETWEEN USE, THE WATER SHALL BE MAINTAINED AT 135F OR ABOVE COS: WATER REMOVED; UTENSIL REPLACED

Inspector notes: OBSERVED FOOD FOR EMPLOYEES STORED AMONGST FOOD FOR SALE IN REACH IN COOLER IN MAIN KITCHEN. C/A: THERE SHALL BE A DESIGNATED AREA FOR EMPLOYEE PERSONAL BELONGINGS STORED AWAY FROM FOOD FOR SALE AND CLEAN EQUIPMENT/UTENSILS TO PREVENT CONTAMINATION COS: BELONGINGS REMOVED