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NEW MEI MEI CHINESE RESTAURANT: Inspections and Violations: 11 results

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

Stay Informed: NY Track Restaurant Inspections and Violations with Up-to-Date Data

NEW MEI MEI CHINESE RESTAURANT: Inspections and Violations

11229, Brooklyn, NOSTRAND AVENUE, 3566

Chinese

NEW MEI MEI CHINESE RESTAURANT → 05.10.2023

Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.

NEW MEI MEI CHINESE RESTAURANT → 05.10.2023

Evidence of mice or live mice in establishment's food or non-food areas.

NEW MEI MEI CHINESE RESTAURANT → 05.10.2023

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.

NEW MEI MEI CHINESE RESTAURANT → 05.10.2023

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

NEW MEI MEI CHINESE RESTAURANT → 24.08.2023

Evidence of mice or live mice in establishment's food or non-food areas.

NEW MEI MEI CHINESE RESTAURANT → 24.08.2023

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

NEW MEI MEI CHINESE RESTAURANT → 12.07.2022

Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

NEW MEI MEI CHINESE RESTAURANT → 12.07.2022

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.

NEW MEI MEI CHINESE RESTAURANT → 12.07.2022

Evidence of mice or live mice in establishment's food or non-food areas.

NEW MEI MEI CHINESE RESTAURANT → 12.07.2022

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.