MAYEYAS CUBAN FOOD

High Priority - Live, small flying insects found Observed two flies in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cut onions in reach-in cooler across from hand washing sink. Manager placed chicken on bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled bottle of bleach and proceeded to handle to go containers without changing gloves and washing hands. Employee changed gloves and washed hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. Grill cleaner stored next to clean utensils in sink next to hand washing sink. Manager moved grill cleaner beneath sink. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork in reach-in cooler across from hand washing sink. Manager stated pork cooked the previous morning. Repeat Violation Warning

Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum on cook line.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of water stored in reach-in freezer next to back door.

Basic - Insect control device installed over food preparation area. Bug zapper on shelEstablishment observed having rooms or apartments occupied with customers with an expired license next to prep reach-in cooler.

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hair and proceeded to handle to go container without washing hands.

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Ladle stored in pan of standing water next to back door. Repeat Violation

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs stored over tomatoes in reach-in cooler across from hand washing sink. Manager moved eggs o bottom shelf. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from hand washing sink: ham (45F - Cold Holding). Manager stated ham placed in cooler two hours prior to temperature being taken. Manager moved ham to reach-in freezer to reduce temperature to 41F. Corrective Action Taken

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open container of milk in reach-in cooler across from hand washing sink. Manager stated milk was opened three days earlier.

Intermediate - Handwash sink used for purposes other than handwashing. Pans stain hand washing sink next to three compartment sink. Manager removed pans during inspection. Corrected On-Site Repeat Violation

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. No license number on outside of vehicle.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over milk

Intermediate - Handwash sink not accessible for employee use at all times. Pots and pans stored in hand wash sink Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon ladle stored in standing water at 90°F

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. MFDV does not have license number displayed on the outside of the vehicle in figures 2 inches of higher.

Basic - Outer openings not protected with self-closing doors. No self closing mechanism on door to food truck

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce ( omato ) stored over ready-to-eat food ( drinks) in reach in cooler

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handled ice for a fruit smoothie with her bare hands, without washing hands and putting on clean gloves. Discussed with Manager .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the reach-in Cooler: Milk (50F - Cold Holding); butter (48F - Cold Holding) Manager advised that both items had been out in the past 30 minutes and were cooling down. Ambient Temperature 41F

Intermediate - Handwash sink not accessible for employee use at all times. Fire extinguisher in hand wash sink

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic eating utensils with food contact surface upward and not protected

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed a fly in the kitchen.

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in three-compartment sink. Discussed with cook to use hand wash sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.

Basic - Food-contact surface not smooth and easily cleanable. Observed home made cooking utensil holder located under the grill made of two 2 x 4 pieces of wood not sealed or painted to make smooth and cleanable.

Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle. Observed license number not affixed to the front of the MFDV

Basic - Outer openings not protected with self-closing doors. Observed exterior back door of MFDV does not have a self closing mechanism. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. Observed single serve trays not inverted or protected. Manager inverted trays Corrected On-Site

Basic - Outer openings not protected with self-closing doors. Observed exterior door with no self closing mechanism.