- Equipment components are not intact, tight or properly adjusted. - Observed door gasket torn completely from door to walk-in cooler. - Internal temperature of cooler holding above 41F.
Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.
- Equipment food-contact surfaces or utensils are dirty. - Observed a build-up of debris on blade of can opener.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - Clean and sanitize blade of can opener to remove build-up and prevent contamination of food.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of grease on exterior of cooking equipment. - Observed a build-up of food debris on knife rack. - Observed a build-up of grease on oven hood (hood scheduled to be cleaned following week per discussion with cook).
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. - Observed a build-up of grease and food debris on floor under cook line and on wall behind cook line.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Observed unnecessary or nonfunctional items and /or litter on the premises. - Observed broken equipment, vehicle tires, and misc items stored in back room.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. - Remove unnecessary items.
|
07/29/2015 | Follow-up Inspection |
- Critical: Food employee(s) are not using proper procedure when washing hands and arms. - Observed food employee wash hands without using soap prior to putting on fresh gloves.
To prevent contamination, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink as specified in 3717-1-02.2 (B).
- Critical: Observed food employee touching ready-to-eat food with bare hands. - Observed food employee handling cut lemons without gloves.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- (CORRECTED DURING INSPECTION) Miscellaneous sources of contamination observed. - Observed condenser fan dripping onto packaged food items in walk-in cooler.
Food shall be protected from contamination that is not specified under 3717-1-03.2 (A) to (X). - Corrected: items rearranged. - Discontinue storing items under drip until condenser fan is fixed.
- Equipment and/or components are not maintained in good working order. - Observed drip coming from condenser fan in walk-in cooler. - Walk-in cooler holding temperatures above 41F.
Equipment shall be maintained in a state of repair and condition that meets the requirements specified under rules 3717-1-04 and 3717-1-04.1 of this code.
- Critical: Equipment food-contact surfaces or utensils are dirty. - Observed a build-up of debris on blade of can opener.
To prevent contamination, equipment food-contact surfaces and utensils shall be clean to sight and touch. - Clean and sanitize blade of can opener to remove build-up and prevent contamination of food.
- Non-food contact surfaces of equipment are dirty. - Observed a build-up of grease on exterior of cooking equipment. - Observed a build-up of food debris on knife rack. - Observed a build-up of grease on oven hood (hood scheduled to be cleaned following week per discussion with cook).
Nonfood-contact surfaces of equipment shall be kept clean.
- Observed a build-up of dirt and debris. - Observed a build-up of grease and food debris on floor under cook line and on wall behind cook line.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Critical: Observed the presence of live insects, rodents, and other pests. - Observed small flies throughout kitchen and back room.
To prevent illness, the presence of insects, rodents, and other pests shall be controlled by: Routinely inspecting incoming shipments of food and supplies
- Observed unnecessary or nonfunctional items and /or litter on the premises. - Observed broken equipment, vehicle tires, and misc items stored in back room.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. - Remove unnecessary items.
|
07/14/2015 | Standard Inspection |
- Observed food employee touching ready-to-eat food with bare hands. - Observed food employee handling cut lemons with bare hands.
To prevent contamination, except when washing raw fruits and vegetables, food employees may not contact exposed, ready-to-eat food with their bare hands and shall use suitable utensils.
- Food employee(s) are not using proper procedure when washing hands and arms. - Observed food employee wash hands without soap prior to putting on clean gloves.
To ensure proper handwashing, food employees shall clean their hands and exposed portions of their arms including surrogate prosthetic devices for hands or arms in a handwashing sink.
- Hand washing facilities are properly supplied.
- Time/temperature controlled for safety foods were not being held at the proper temperature. - Observed items in walk-in cooler holding above 41F.
Except during preparation, cooking, or cooling, or when time is used as a public health control, time/temperature controlled for safety food shall be held at 135°F or above (except for those roasts that are cooked as required may be held at 130°F), or at 41°F or less to limit the growth of pathogens to prevent foodborne illness.
- Observed food employee cooking foods to the required temperatures.
- Observed improper storage of food items. - Observed food stored below dripping condenser fan in walk-in cooler.
Food shall be protected from contamination by storing the food in a clean, dry location, where it is not exposed to splash, dust, or other contamination, and at least six inches above the floor.
- Toxic materials are properly identified and stored.
|
07/14/2015 | Critical Control Point Inspection |
- Hand washing facilities are adequate, conveniently located and accessible for employees.
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Time/temperature controlled for safety foods were not being held at the proper temperature. -Observed pans of taco meat and chicken held without temperature control
observed one container of taco meat at 110F.
- Observed improper method for cooling TCS foods. -Observed large amounts of refried beans cooling in deep containers.
Cooling shall be accomplished in accordance with the time and temperature criteria by using one or more of the methods based on the type of food being cooled as required in this rule. -Corrected
- Toxic materials are properly identified and stored.
|
01/20/2015 | Critical Control Point Inspection |
- Critical: Observed improper method for cooling TCS foods. -Observed beans cooling in deep containers
food had just finished cooking and was holding at 180F.
- Critical: TCS foods were not being held at the proper temperature. -Observed "backups" of taco meat and chicken stored without temperature control near the steam table and above the stove area. Observed one container of taco meat at 110F.
To prevent the growth of pathogens, except during preparation, cooking, or cooling, or when time is used as a public health control, TCS food shall be held at 135°F or above (except that roasts cooked using time and temperature parameters in 3717-1-03.3 may be held at 130° F), or at 41°F or less. -Hold food hot above 135F. Discontinue keeping backups out of temperature control. -Corrected during inspection.
- Non-food contact surfaces of equipment are dirty. -Observed buildup on outside of large plastic containers used to hold rice and chips.
Nonfood-contact surfaces of equipment shall be kept clean. -Clean large plastic containers to remove buildup. Replace containers that are not able to be cleaned.
- Observed a build-up of dirt and debris. -Observed food buildup on the freezer floor, on the wall behind the cookline, and on the floor behind the cookline.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed.
- Observed unnecessary or nonfunctional items on the premises. -Observed broken refrigerators, fryer, and vehicle tires stored in the back room.
The premises shall be free of Items that are unnecessary to the operation or maintenance of the FSO or RFE such as equipment that is nonfunctional or no longer used and litter. -Clean back area to remove unnecessary items.
|
01/20/2015 | Standard Inspection |
- The plumbing system was not properly maintained. -Faucet in the men's restroom was not secured.
A plumbing system shall be properly maintained.
- Observed a build-up of dirt and debris. -Observed grease buildup on the walls near the cookline.
The physical facilities shall be cleaned as often as necessary to keep them clean, and cleaning shall be done during periods when the least amount of food is exposed. -Clean to remove grease buildup.
- Critical: Observed improper storage of poisonous or toxic materials. -Observed chemical spray bottles hanging above margarita mix.
Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, or single-service or single-use articles. -Corrected
|
09/08/2014 | Standard Inspection |
- Food employees were not contacting exposed ready-to-eat foods with bare hands.
- Observed food employee washing hands when required.
- Observed food employee cooking foods to the required temperatures.
- Observed hot foods being held at 135°F or above
cold foods being held at 41°F or below.
- Observed raw animal foods separated from ready to eat foods during storage, preparation, holding, and display.
- Observed a consumer advisory on the menu for animal foods that are served raw, undercooked or not otherwise processed to eliminate pathogens.
- Observed chemicals stored above margarita mix.
Store chemicals below or away from food, food contact surfaces, equipment, and utensils. Corrected
|
09/08/2014 | Critical Control Point Inspection |
Restaurant representatives - add corrected or new information about Maya Mexican Restaurant, 368 W Bagley Rd, Berea, OH 44017 »