MAI BAKERY GREAT WALL SUPERMARKET

4 findings recorded on Oct 1, 2026.

1. Inspector observationItem 4-2B ↗

   Food-contact surface sanitation

   Observed ice machine with mold like build up inside ice bin. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Inspector’s full note

   Inspection item: Inspection item 4-2B

   Code .05(7)(a)1

   Observed ice machine with mold like build up inside ice bin. Equipment food-contact surfaces and utensils shall be clean to sight and touch. (Pf)

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Inspector observationItem 6-1D ↗

   Time as a public health control

   Upon arrival to facility observed employee swapping time signs from 9-1 to 1-5 at approximately 12:40 without discarding or changing any food products. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked…

   Inspector’s full note

   Inspection item: Inspection item 6-1D

   Code .04(6)(i)

   Upon arrival to facility observed employee swapping time signs from 9-1 to 1-5 at approximately 12:40 without discarding or changing any food products. When using time without temperature control (Time Control, TPHC) for a maximum of 4 hours: 1) hot foods shall start at 135°F (57°C) or above and cold foods shall start at 41°F (5°C) or below when removed from temperature control; (P) 2) the food items shall be marked or otherwise identified to indicate the time that is 4 hours past the point in time the food was removed from temperature control; (Pf) 3) foods not cooked and served or consumed within 4 hours of being removed from time control shall be discarded; (P) 4) food in unmarked containers or packages, or marked to exceed a 4-hour limit shall be discarded; (P) 5) written procedures for TPHC (including methods of compliance with cooling foods is prepared, cooked, and refrigerated) shall be created in advance, kept in the food service establishment, and made available upon the Health Authorities request. (Pf) Corrective Actions: All time control items previously on time control before swapping signs discarded. New items labeled with correct time of 12;15 (time products were made).

   Official report · Item 6-1D ↗

   Correction status not recorded

3. Inspector observationItem 14C ↗

   Single-use article storage and use

   Observed single use foil pie pans used to make egg custard being reused multiple times for multiple batches and washed, rinsed and sanitized in between. Single-service and single-use articles may not be reused. (C) Corrective Actions: All foil pie pans previously used discarded.

   Inspector’s full note

   Inspection item: Inspection item 14C

   Code .05(6)(r)

   Observed single use foil pie pans used to make egg custard being reused multiple times for multiple batches and washed, rinsed and sanitized in between. Single-service and single-use articles may not be reused. (C) Corrective Actions: All foil pie pans previously used discarded.

   Official report · Item 14C ↗

   Correction status not recorded

Correction status comes from the dated report. Later changes may not be recorded here.