NYC Health Ratings

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/Brooklyn /Borough Park

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Mei Hao Restaurant

4415 8 AVE
Brooklyn, NY 11220
Phone: (718) 686 6699

As of: 2016-02-09 00:00:00

Inspection Trends

Violations:

Hot food item not held at or above 140º F.
Lighting inadequate; permanent lighting not provided in food preparation areas, ware washing areas, and storage rooms.

Violations:

Canned food product observed dented and not segregated from other consumable food items.
Hot food item not held at or above 140º F.

No violations recorded.

Violations:

Hot food item that has been cooked and refrigerated is being held for service without first being reheated to 1 65º F or above within 2 hours.
Hot food item not held at or above 140º F.

Violations:

Live roaches present in facility's food and/or non-food areas.
Hot food item not held at or above 140º F.

Violations:

Hot food item not held at or above 140º F.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Live roaches present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.

Violations:

Evidence of mice or live mice present in facility's food and/or non-food areas.
HACCP plan not approved or approved HACCP plan not maintained on premises.

No violations recorded.

Violations:

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
Hot food item not held at or above 140º F.

Violations:

Covered garbage receptacle not provided or inadequate, except that garbage receptacle may be uncovered during active use. Garbage storage area not properly constructed or maintained; grinder or compactor dirty.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Hot food item not held at or above 140º F.

Violations:

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Hot food item not held at or above 140º F.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Evidence of mice or live mice present in facility's food and/or non-food areas.

Violations:

Hot food item not held at or above 140º F.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Live roaches present in facility's food and/or non-food areas.

Violations:

Hand washing facility not provided in or near food preparation area and toilet room. Hot and cold running water at adequate pressure to enable cleanliness of employees not provided at facility. Soap and an acceptable hand-drying device not provided.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Wiping cloths soiled or not stored in sanitizing solution.
Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Evidence of mice or live mice present in facility's food and/or non-food areas.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.