MARIAS AUTHENTIC MEXICAN CUISINE

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Through 3 cycles tested 0ppm.

High Priority - Raw animal food stored over or with unwashed produce. Shell eggs above case of tomatoes in walk in cooler.

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

Basic - Exterior door has a gap at the threshold that opens to the outside.

Basic - Floor tiles missing and/or in disrepair. Throughout kitchen area.

High Priority - Container of medicine improperly stored. Headache Medina on shelf over prep table. Operator removed Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Spaghetti noodles in black bag

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef chunks (77F - Hot Holding)on stove top, operator states out one hour, Putin cooler to chill Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times.at dish, placemats in sink , operator removed Corrected On-Site

Basic - Food stored on floor. Bags of flour in back hall Repeat Violation

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

Basic - No handwashing sign provided at a hand sink used by food employees. In either employee bathroom

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Food stored on floor. Flour.

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

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Stored food not covered. Sauce in walk in cooler.