MAYFLOWER SEAFOOD RESTAURANT

7+ flies observed throughout the kitchen, especially concentrated in the back, dry storage areas. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

One compartment preparation sink at the back kitchen area is incapable of dispensing hot water. Water measured 72F from the faucet. [CA] Hot water shall be supplied at a minimum temperature of at least 120°F measured from the faucet throughout facility except at handwash sinks.

At the hand sink near the dishwashing area, there exists a hole in the pipe underneath that feeds into the floor sink. Hole in the pipe discharges water onto the prep table and floor below when water is turned on for the hand sink. Excessive standing water buildup observed on the floor. At the water boiler adjacent to the aforementioned hand sink, there exists a leak in the pipe that is being collected in a large metal container. [CA] Repair plumbing and maintain in good repair. Wastewater shall be disposed of directly into the floor sink, through the approved sewerage system. Floors in the food preparation area shall be kept clean.

Employee chicken feet stored above uncovered foods intended for customer service. Open top cups of water stored above areas of food preparation. [CA] Employees shall not eat in areas of food preparation. Employee food shall be stored away from areas of food storage/food preparation. Employees shall drink from cups with tight fitting lids and straws to prevent contamination.

Two knives stored wedged in the crevice between a wooden panel and the wall near the hand sink at the bar area. Sheet pan stored directly on top of and in contact with a trash can at the dim sum area. [CA] Equipment contacting food shall be stored in a sanitary manner.

Ambient of the upright warmer at the back kitchen measured 92F via probe. [CA] Hot holding unit shall be capable of maintaining potentially hazardous foods at 135F or above.

Cases of frozen chicken and pork thawing on the left-side drainboard of the three compartment preparation sink at the back corridor. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process.

Manila clam and oyster shell stock tags provided intermixed out of chronological order in a red basket. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. *Note: Geoduck shellstock tags provided in chronological underneath the display tank where geoduck is held

Congee measured 48F while maintained in a large stock pot on the floor of the right-side walk-in cooler. Per the manager, it had been maintained in the unit overnight, and had been cooling since yesterday. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. [CA] Congee was voluntarily discarded.

Multiple hand sinks are being used as dump sinks for tea leaves/strainers. Tea leaves observed stacked up in the wash basin almost to the point where hands are in contact with tea leaves during hand washing. [CA] Hand washing facility shall be used for no other purpose than hand washing.

Employee observed handling raw pork, then proceeded to handle bok choy maintained in a plastic tub on a lower shelf of the prep table across from the cook-line. Employee observed loading soiled dishes into the mechanical, conveyor style dishwasher, then proceeded to handle the clean equipment after it had been run through the dishwasher without washing their hands. Employee observed dropping a receipt order on the ground, picked it up (and contacted the floor with gloved hands as a result), then handled a plate of food intended for customer service. Employee observed handling raw pork in the prep sink at the duck station, and then attempted to handle a cooked, cantonese style duck before being stopped. [CA] Employees shall wash their hands in all of the following scenarios: (1) Immediately before engaging in food preparation, including working with nonprepackaged food, clean equipment and utensils, and unwrapped single-use food containers and utensils. (2) After touching bare human body parts other than clean hands and clean, exposed portions of arms. (3) After using the toilet room. (4) After caring for or handling any animal allowed in a food facility pursuant to this part. (5) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking. (6) After handling soiled equipment or utensils. (7) During food preparation, as often as necessary to remove soil and contamination and to prevent cross-contamination when changing tasks. (8) When switching between working with raw food and working with ready-to-eat food. (9) Before initially donning gloves for working with food. (10) Before dispensing or serving food or handling clean tableware and serving utensils in the food service area. (11) After engaging in other activities that contaminate the hands. [COS] Employees properly washed their hands. Bok choy was placed into a wok and cooked to greater than 145F. Affected dishes re-ran through the mechanical dishwasher.

Numerous potentially hazardous foods, including clam meat, beef, pork, fish, whole crabs, sliced tomatoes, bean sprouts, various dim sum, chicken, oysters, clams, flat rice noodles, and tofu measured between 52F and 85F while maintained out of temperature control on prep tables/shelving across from the cook-line. Per staff, items had been taken out of refrigeration less than 1.5 hours prior for lunch service. Various potentially hazardous foods, including fried salty pork buns, baked bbq bun, and radish cake measured between 92F and 117F while maintained in the upright warmer at the back kitchen area. Per staff, items had been heat fried/baked between 30 minutes and 1 hour prior. Ambient of the unit measured 92F via probe. Raw pork measured 69F while maintained in running water in the preparation sink at the barbecue area. Per staff, it had been taken out of refrigeration approximately 2 hours prior for thawing. *Note: Ensure that meat internal temperature does not exceed 41F during thawing process [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Potentially hazardous foods at the cook-line relocated to refrigeration or else immediately cooked. Potentially hazardous foods in the warmer to be used or discarded by the end of lunch service (2:30PM). Raw pork was immediately cooked.

Accumulation of old food, dust, and debris on the floor of the rear dry storage room. Flies appear to be concentrated in the area. [CA] Walls and/or floors in food preparation area shall be kept clean to prevent the attraction of pests/vermin.

Containers of food stored directly in the floor in the two rear walk-in coolers, and on the floor throughout both walk-in freezers. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination.

1. Accumulation of brown buildup on bowls maintained on a lower prep table across from the cook-line. Bowls not actively in-use. Per the manager, the bowls are intended for customer use, and are stored there. [CA] Food contact surfaces shall be maintained clean. [COS] Soiled bowls were taken to the dishwashing area to be properly cleaned. 2. *REPEAT VIOLATION* High temperature sanitizing rinse measured 155F in the mechanical dishwasher while actively in-use to wash dishes. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). 3. Accumulation of pink slime and mold-like growth on the interior panels of the ice machine. [CA] Food contact surfaces shall be cleaned regularly at a rate frequent enough to preclude buildup. 4. Employees observed manually warewashing using chlorine sanitizer that measured greater than 200 ppm. [CA] Manual sanitization shall be accomplished in the final sanitizing rinse by contacting a chlorine solution of 100 PPM concentration for at least 30 seconds or by contacting a quaternary ammonium solution of 200 PPM concentration for at least 60 seconds. 5. Accumulation of grime on the blade of table-mounted can opener stored hanging at the back dim sum prep area. [CA] Equipment contacting food shall be maintained clean.

High temperature sanitizing rinse in the mechanical dishwasher measured 150F while in active use to wash dishes. Manager states that Auto-Chlor was on-site recently, and stated that the dishwasher needs a part replacement and additional maintenance. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). Continue to monitor using the available disc thermometer. If the mechanical dishwasher is unable to output water at a minimum of 150F, discontinue the use of it until it can be repaired to output at 160F, and instead utilize the three compartment sink to wash, rinse, sanitize.

Rack of raw pork belly measured 72F while hanging on a hook in ambient temperature to the immediate left of the kitchen entrance. Per staff, it had been taken out of the walk-in cooler closest to the duck/pork prep station approximately one hour prior, and they were just about to begin cooking it. [CA] Potentially hazardous foods shall be held at 41F or below, or at 135F or above to prevent the growth of bacteria. [COS] Rack of raw pork belly immediately cooked.

Multiple dry, soiled wiping cloths maintained out on various counter surfaces. [CA] Wiping towels shall be stored in sanitizing solution of an approved concentration when not in use (100 ppm - chlorine, 200 ppm - quaternary ammonium).

1. *REPEAT VIOLATION* Hot water sanitizing rinse measured 123F in the mechanical dishwasher while actively dishwashing. [CA] Mechanical sanitization shall be accomplished in the final sanitizing rinse by achieving a utensil surface temperature of 160°F (or manufacturer's instruction). [SA] Discontinue using the dishwasher until it can be repaired to output water at 160F or higher. Facility shall use the 3 compartment dishwashing sink to wash, rinse, sanitize (100 ppm chlorine) in the meantime. 2. Employee observed spraying down large stock pots with hot water (120F). Employee stated that they were now clean, thereby entirely skipping the sanitizing step. [CA] Utensils/dishes shall be washed, rinsed, and sanitized in the 3 compartment sink OR properly sanitized via immersion in water of minimum 171F for 30 seconds. [COS] Employee proceeded to wash, rinse, and sanitize stock pots in the 3 compartment sink.

1. Numerous food items stored directly on the floor in the kitchen, storage room, and walk-ins. [CA] Food shall be stored at least 6 inches above the floor to prevent contamination. 2. Large number of opened (no lid) containers containing food, or bags twisted shut. [CA] Food shall be kept in rigid containers with tight fitting lids in order to preclude contamination, especially in the presence of flies.

Multiple units lack thermometers, or have inoperable thermometers. [CA] A thermometer +/- 2°F shall be provided and correctly located in each hot and cold holding unit containing potentially hazardous foods.

Multiple handwash sinks are being used as dump sinks for tea leaves/tea strainers. [CA] Handwash sinks shall be used for no other purpose than handwashing.

Frozen cube of raw ducks observed to be floating in cold, running water. Top half of the cube not in contact with water. [CA] Frozen potentially hazardous food shall only be thawed in one of the following ways: 1) under refrigeration that maintains the food temperature at 41°F or below, 2) completely submerged under potable running water for a period not to exceed two hours at a water temperature of 70°F or below, and with sufficient water velocity to agitate and flush off loose particles into the sink drain, 3) in a microwave oven if immediately followed by immediate preparation, 4) as part of a cooking process. Ensure that frozen PHF's are completely submerged when being thawed.

Numerous potentially hazardous measured at improper holding temperatures throughout the cook-line, prep lines, and inside of a warming unit in the kitchen: - Bean sprouts (61F) - Raw shrimp (59F) - Egg noodles (53F) - Tofu (56F) - Giant clam (76F) - Fried sesame balls, salty pork bun (120F-126F) inside of an upright warmer *Per the PIC, all items had been taken out OR placed into the warmer less than 1 hour prior. *Note: Facility must obtain a variance if they wish to keep noodles out at room temperature [CA] Potentially hazardous foods (PHF) shall be held at or below 41F, OR at or above 135F to prevent the growth of bacteria. [COS] All PHF's intended for cold holding immediately cooked or relocated to refrigeration units. PIC turned up the setting for the upright warmer. PHF's inside remeasured at 135F.

Dumpster lids maintained open. [CA] Keep dumpster lids closed to prevent the attraction of vermin.

Employee phone stored on counter across from cook-line. Open, uncovered employee drink observed in the food prep area. [CA] No person shall store clothing or personal effects in any area used for the storage and preparation of food or food contact surfaces. Employees shall drink from containers with tight fitting lids and straws to preclude contamination.

Raw meat stored over vegetables in one of the walk-in coolers. [CA] All food shall be separated and protected from cross-contamination. Store all raw meat or other raw products of animal origin below ready-to-eat food items.

Employee observed coating raw shrimp with flour, then turned around and handled tofu and noodles. [CA] Properly wash hands with soap, warm water, and dry with paper towels following contact with raw animal products, prior to touching ready-to-eat foods. [COS] Employee properly washed hands. Tofu and noodles VC&D. See VC&D report.

Bowls used as scoops for bulk items. Handles of scoops in contact with food. [CA] Discontinue the use of bowls as scoops. Use scoops with handles, and keep handles out of the food to prevent contamination.

Unlabeled bottle of chemicals maintained on the counter next to one of the prep lines. [CA] Chemicals shall be labeled with common name.

Facility could only provide shellstock tags for shellstock from the last 14 days. Per the PIC, they keep tags for 2 weeks. [CA] The identity of the source of shellstock that are sold or served shall be maintained for 90 calendar days from the dates of harvest by using an approved recordkeeping system that keeps the tags or labels in chronological order correlated to the date or dates the shellstock are sold or served. Ensure that tags can be correlated to particular batches of shellfish. [SA] PIC agreed to keep all shellstock tags for a minimum of 90 days for future batches of shellstock.

1. Five cooked lobsters with body parts (head, claws, tail, etc.) in separate plastic wrap-covered containers measured 55F-64F one of the walk-in coolers. Per the PIC, they had been cooling since yesterday. 2. Three large, plastic-wrap covered bowls of abalone soup measured 77F-79F in the upright glass-door cooler at the bar area. Per the PIC, they had been cooling since yesterday. [CA] After heating or hot holding, Potentially Hazardous Foods (PHFs) shall be cooled rapidly from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours. Approved cooling methods include: 1) Placing the food in shallow pans 2) Separating the food into thinner or smaller portions. 3) Using rapid cooling equipment (Ex. blast chiller) 4) Using containers that facilitate heat transfer (ex. stainless steel) 5) Adding ice as an ingredient. 6) Using ice paddles 7) Using an ice bath and stirring frequently 8) Accordance with a HACCP plan. Cooling foods shall have enough space around the containers for cold air to circulate, be loosely covered, or uncovered and stirred as frequently needed to evenly cool. When cooling PHF's, food may be left uncovered or loosely covered to allow rapid cooling. Properly cool PHF's using shallow containers, using no more than 2 inches for solid foods and no more than 3 inches for liquids. When cooling PHF's, stir frequently to facilitate rapid cooling. [COS] Cooked lobsters and abalone soup VC&D. See VC&D report.

5+ flies observed in the kitchen area. [CA] Food facility shall be kept free of non-disease carrying insects, weevils, ants, gnats, and fruit flies.

Repeated violation: Excessive water accumulation was observed on the floor below dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry at all the time.

Repeated violation: Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

The maximum water temperature on the mechanical dishwasher was measured at 157 OF. [CA] If high temperature mechanical dishwasher is used to sanitize dishes, the minimum temperature must be adjusted to 160 OF. Until the mechanical dishwasher's temperature is raised to 160 OF, sanitizing must be done on the two-compartment wash sink (SA).

The ice scoop for the ice machine was stored on unclean surface. [CA] All reusable utensils including the ice scoop must be stored on clean surface/container in between use. Boxes of single use and other utensils were stored on the floor back in the storage area. [CA] For easy floor cleaning and to prevent insect/rodent infestation and hiding, store all utensils/equipment at least six inches off the floor on approved shelf/dunnage rack at all the time.

Excessive water accumulation was observed on the floor below dishwashing and working sinks. [CA] Keep the floor areas neat, clean, and dry at all the time.

Repeated violation: Many food products on boxes were stored directly on the floor or on milk crate back in the storage area. [CA] To prevent insect hiding and breading and for easy cleaning of the floor area, please store all food products at least six inches off the floor on approved shelf or dunnage rack.

The maximum water temperature on the mechanical dishwasher was measured at 157 OF. [CA] If high temperature mechanical dishwasher is used to sanitize dishes, the minimum temperature must be adjusted to 160 OF. Until the mechanical dishwasher's temperature is raised to 160 OF, sanitizing must be done on the two-compartment wash sink (SA).

Repeated violation: Servers working in the front area were observed collecting soiled dishes and cleaning tables and serve open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employees were told to wash his hand and change his gloves (COS).

Food residue and slime buildup was observed on the floor and the floor sinks located below the preparation and wash sinks. [CA] Conduct a thorough and regular cleaning on the floor areas. Heavy slime and mold-like growth was observed on the floor sink located below the undercounter fridge. [CA] Conduct a thorough and regular cleaning on the floor areas. There are some damaged/broken or missing floor tiles below the cooking equipment in the cook line. [CA] Replace the damaged/broken or missing floor tiles immediately. Heavy grease, oil, and food residue accumulation is observed on the floor below the cooking equipment. [CA] Conduct a thorough regular cleaning on the floor area.

Multiple potentially hazardous foods stored on the preparation table including rice, noodle, cooked ducks and crabs were measured between 45°F and 50 °F. [CA] All potentially hazardous foods like meat, seafood, poultry, dairy products, cooked vegetables, cooked cereals, greens, and diced tomatoes shall always be held at 41°F or below or at 135°F or above. Please monitor the temperature and use of the refrigeration unit regularly

Cooling of freshly cooked rice and other food products was being conducted in big containers on the preparation table and some inside the walk-in cooler. [CA] All hot-held food products must be cooled from 135 OF to 70 OF within the first two hours and from 70 OF to 41 OF with another four hours by: (1) Placing the FOOD in shallow pans. (2) Separating the FOOD into smaller or thinner portions. (3) Using rapid cooling EQUIPMENT. (4) Using containers that facilitate heat transfer. (5) Adding ice as an ingredient. (6) Using ice paddles. (7) Inserting appropriately designed containers in an ice bath and stirring frequently. The manager was demonstrated on the proper cooling procedure using an ice bath and smaller portions.

The maximum water temperature on the mechanical dishwasher was measured below 150 F. [CA] If high temperature mechanical dishwasher is used to sanitize dishes, the minimum temperature must be adjusted to 160 OF. Until the mechanical dishwasher's temperature is raised to 160 OF, sanitizing must be done on the two-compartment wash sink (SA).

There is no approved sanitizer measuring strip to measure the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips for the chemicals used in sanitizing utensils. equipment, and food contact surfaces. There were no approved high temperature and sanitizer measuring strips to measure the maximum temperature on the mechanical dishwasher and the concentration of the chemicals used to sanitize dishes and utensils in the facility. [CA] Provide approved sanitizer measuring strips or a maximum registering dishwasher thermometer for the high temperature mechanical dishwasher and the chemicals used for sanitizing utensils. equipment, and food contact surfaces.

Servers working in the front area were observed collecting soiled dishes and cleaning tables and serve open food for customers without washing hands. [CA] Employee must be trained to wash hand in between touching unclean surface and ready to eat food products, after cleaning or handling chemicals, after picking up something off of the floor, after handling the register/money, after handling garbage, after touching face, hair or body, after eating, drinking, smoking, and chewing gum, after using the bathroom, and after sneezing, coughing, or using a tissue. Employees were told to wash his hand and change his gloves (COS).

Heavy food residue and grim buildup on handles and surfaces of the equipment including the refrigeration units, slicers, walk-in cooler handles, and working equipment. [CA] Conduct a thorough cleaning on the surfaces and handles of the equipment.

Multiple wet/soiled wiping cloths were stored on the counters. [CA] Wet/soiled wiping cloths must be stored in a bucket that has standard sanitizer concentration in between use which is 200 ppm quaternary ammonia or 100 ppm chlorine (bleach).

Multiple handwash stations located back in the kitchen area were partially or completely blocked. [CA] Make the handwash sink easily accessible for employees to wash hand whenever it is necessary. The manager cleared the equipment and utensils , and make the handwash station easily accessible for employees to wash hand (COS).

Repeated violation: Measured the temperature of water in hand wash sink of Men and women restrooms from a non adjustable faucet at 80 F. [CA] Hand washing facilities equipped with a non adjustable faucet shall provide warm water at least 100°F, but not greater than 108°F.