MAYAN CAFE

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut lettuce (48F - Cold Holding) and cut tomato (48F - Cold Holding) held overnight in reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (48F - Cold Holding) and cut tomato (48F - Cold Holding) held overnight in reach in cooler.

Intermediate - Spray bottle containing toxic substance not labeled by triple sink.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back storage area.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken in reach in cooler (50F - Cold Holding) held over night.

Intermediate - Spray bottle containing toxic substance not labeled by triple sink.

Basic - Bowl or other container with no handle used to dispense food in dry beans in back room.

Intermediate - Soap dispenser at handwash sink at the cook line unable to dispense soap because blocked by a stcopot and utensils. Cook moved pot and utensils away from the soap dispenser. Corrected On-Site

Intermediate - Water filter cartridge drain line draining into handwash sink on the cook line. Operator turned off valve and pulled line out of the sink. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Large blocks of tripe were thawing on top of a chest freezer thawing at room temperature. Operator moved to sink, submerged product under running water. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employe had detergent and chlorine mixed together in the sanitizer compartment of the three-compartment sink. Discussed with Operator the importance of proper sanitizer concentration and wash, rinse, sanitize procedures. Sink was emptied and refilled and mixed to proper concentration. Triple Sink (Chlorine 100ppm); Triple Sink (Chlorine 0ppm) Corrected On-Site

Basic - Equipment in poor repair. Torn gasket on reach-in cooler at the cook line. Operator ordered new gaskets but the wrong ones were sent. Operator is working with supplier to obtain proper gaskets. Corrective Action Taken Repeat Violation

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Equipment in poor repair. Gaskets on reach in cooler on the cook line severely torn.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense salt. Operator removed cup. Corrected On-Site

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Working containers of food removed from original container not identified by common name. Salt container.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and chicken over tomatoes in large glass door reach-in cooler in far back storage room. Also observed raw chicken over raw beef in meat storage reach-in cooler in far back storage room. Also on cook line reach-in cooler, raw ground beef over raw whole muscle beef. Operator rearranged coolers for proper food protection. Corrected On-Site

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.

Basic - Food stored on floor. Boxes tomatoes, avocados, and bag of beans stored on floor in far back storage room.

Basic - No conspicuously located ambient air temperature thermometer in any holding unit. This is a repeat violation from 5/22/2022 and 10/23/2022. Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm) by cook line.

Basic - Floor soiled/has accumulation of debris. Accumulation of grease behind cooking equipment on cook line.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Tall silver meat reach-in cooler in back of kitchen, short ric in dishwashing area, and main reach-in cooler on cook line, no thermometer or broken thermometer. This is a repeat violation from 5/20/2022.

Basic - Old food stuck to clean dishware/utensils. In back of kitchen dish storage rack, dishes with accumulation of food debris.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef and shrimp in meat reach-in cooler in back prep room. Operator moved raw chicken to bottom shelf for proper food storage. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient temperature thermometer in silver reach-in cooler in dishwashing area. No ambient temperature thermometer in right side reach-in cooler in front of restaurant.

Basic - Ripped/worn tin foil used as shelf cover on cook line. This is a repeat violation from 2/4/2022. Repeat Violation

Intermediate - Equipment drain line draining into handwash sink on cook line. This is a repeat violation from 2/26/2021. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing on cook line. Handwash sink used to fill pitcher of water for cooking.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line utensils stored in standing water 91F. Operator moved pot containing utensils onto stove and heated above 135F. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover on cook line.