BELLAS KITCHEN & BAR AT THE MAYAN

(1)Observed grease accumulations on stove hood fixtures of main kitchen. (2)Observed dark accumulations and pooled liquid and beer on bottom of beer cooler. Per PIC, the unit is not in use. C/A: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Correct within 72 hours.

Observed several German roaches present through out main kitchen. C/A: The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by:

1. Routinely inspecting incoming shipments of food and supplies;

2. Routinely inspecting the premises for evidence of pests;

3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and

4. Eliminating harborage conditions.

Observed dishwasher is dispensing 0ppm of chlorine. C/A: Ensure dishwasher is dispensing 10ppm-50ppm of chlorine. Correct within 10 calendar days.

Observed container of Ken's ranch and blue cheese cold holding on counter above 41F. C/A: time/temperature control for safety food shall be maintained at 41°F (5°C) or below COS: Discarded

Observed facility is not under active managerial control. Operator, CFSM and/or onsite PIC are not ensuring equipment and employees are meeting basic food safety requirements. Facility’s kitchen is under renovation. Operator has not submitted application and approval for food service modification/renovation permit before changes had begun. Operator has chosen to continue to operate facility without: 1) Conveniently located hand sinks in kitchen. [The only hand sink present in facility is located in the bar. 2) Hand washing supplies were not present at bar hand sink. C/A: Facility shall be under active managerial control.

CFSM is not posted in facility. C/A: The original CFSM certificate shall be posted in public view in each food service establishment.

PIC is not able to verify that all Food employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food. C/A: Food employees and conditional employees are informed in a verifiable manner of their responsibility to report in accordance with the Chapter, to the person in charge, information about their health and activities as they relate to diseases that are transmissible through food COS: EHS provided copy of employee health policy to PIC.

Observed inadequate amount of hand sinks; no hand sink available by both 3 comp sinks or in food preparation area.

C/A: A hand sink is required by 3 compartment sink and food prep area. Except as specified in paragraph 2 of this subsection, at least one handwashing sink, a number of handwashing sinks necessary for their convenient use by employees in areas specified under subsection (2)(l) of this Rule, and not fewer than the number of handwashing sinks required by law shall be provided.

Observed no hand soap available at bar hand sinks. C/A: Each handwashing sink or group of two adjacent handwashing sinks shall be provided with a supply of hand cleaning liquid, powder, or bar soap.

Observed paper towels not available at bar hand sinks. C/A: Ensure hand drying provisions are provided.

Facility does not have an established procedure for vomiting and diarrheal events. C/A: A food establishment shall have procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food service establishment. The procedures shall address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. COS: EHS will email hand out.

Observed dishwasher dispensing 10ppm of chlorine. C/A: Ensure dishwasher is dispensing 10ppm-50ppm of chlorine.

Observed several items (such as chicken legs and shredded beef) in walk-on cooler prepared over 24 hours ago lack discard date labeling. C/A: Ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F (5°C) or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. COS: Labeled.

Observed several bottles of sauce in main kitchen (above prep cooler) lack name labeling. C/A: Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food.

Observed bags of rice, boxes of juice (main kitchen), boxes of cheese and water bottles (WIC) stored directly on floor. C/A: Store food 6 inches off the floor.

There is no prep sink present in kitchen to wash produce. C/A: Raw fruits and vegetables that are intended for washing by the consumer before consumption, raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form.

Observed permit is not posted in public view. C/A: Post the permit in a location in the food service establishment that is conspicuous to consumers

Observed ice machine in main kitchen in disrepair, missing front paneling. C/A: Ensure equipment is in good repair.