May May Inn
14 Pearl St E Kingsville ON N9Y 1K2 · Restaurant (Full Service)
10 inspections
- Required
2 infractions
- Separate handwash stations are provided with the required supplies
- (b) Handwashing stations are NOT adequately supplied [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Separate handwash stations are provided with the required supplies
- Required Re-Inspection
0 infractions
- Required
8 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Separate handwash stations are provided with the required supplies
- (c) Handwashing stations are NOT used for employee handwashing only [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Ice is made from potable water and is stored and handled in a sanitary manner
- (a) Ice is NOT made from potable water and stored or handled in a sanitary manner [C]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- (b) Internal temperatures of potentially hazardous foods are NOT maintained at 60°Celsius (140°Fahrenheit) or higher [C]
- Utensils and multi-service articles are cleaned and sanitized as required
- (a) Multi-service articles are NOT cleaned and sanitized after each use [S]
- Other sanitizing agents are approved and used appropriately.
- (c) A test reagent for determining the concentration of sanitizer is NOT readily available where the sanitizing takes place [S]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required Re-Inspection
0 infractions
- Required
3 infractions
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- Required Re-Inspection
0 infractions
- Required
3 infractions
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- (d) The floors, walls and ceilings every room are NOT kept clean and maintained in good repair [N]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- Accurate indicating thermometers are provided for equipment used for refrigeration or hot-holding of food
- (a) Thermometers are NOT provided for temperature controlled equipment and easily read [N]
- Premises is free from every condition that may adversely affect the sanitary operation of the premises
- Required
0 infractions
- Required Re-Inspection
0 infractions
- Required
7 infractions
- All equipment, utensils, and multi-service articles are adequately constructed and maintained
- (b) Article or equipment is NOT kept in good repair [S]
- Surfaces of equipment and facilities other than utensils are cleaned and sanitized as required
- (a) Surfaces of equipment and facilities are NOT cleaned and sanitized as often as necessary [S]
- All food is protected from contamination and adulteration
- (a) Food is NOT protected from contamination and adulteration [C]
- Potentially hazardous foods are maintained at proper internal temperatures
- (a) Internal temperatures of potentially hazardous foods are NOT maintained at 4°Celsius (40°Fahrenheit) or lower [C]
- (b) Internal temperatures of potentially hazardous foods are NOT maintained at 60°Celsius (140°Fahrenheit) or higher [C]
- Every operator and food handler who comes in contact with food and or utensils does so in a proper manner
- (e) Food handler does NOT wash hands as often as necessary to prevent the contamination of food or food areas [C]
- Mechanical dishwashing equipment is properly constructed, designed, and maintained
- (a) Wash water is NOT sufficiently clean at all times or maintained between 60°Celsius (140°Fahrenheit) and 71°Celsius (160°Fahrenheit) [S]
- (c) Sanitizing rinse is NOT maintained at appropriate chemical concentrations and/or contact time [C]
- Concentration of sanitizing agent is adequate
- (a) Chlorine solution used for sanitizing is NOT at 100 parts per million (test strips required to confirm) [S]
- All equipment, utensils, and multi-service articles are adequately constructed and maintained