Mayan Palace

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED

OBSERVED READY TO EAT FOOD ITEMS INSIDE PREP COOLERS AND INSIDE WALK-IN COOLER NOT PROPERLY LABEL. MUST LABEL ITEMS WITH PRODUCT NAME PREPARED BY DATE AND/OR USED BY DATE.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED GREASE BUILD-UP ON VENTILATION HOOD AND FILTER ABOVE COOKING EAQUIPMENT. MUST CLEAN AND MAINTAIN.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED DIRT AND FOOD DEBRIS ON WALL UNDERNEATH DISH MACHINE. MUST CLEAN AND MAINTAIN.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

OBSERVED BROKEN LIGHT SHIELD COVER ABOVE PREP COOLER IN KITCHEN FOOD PREP AREA. MUST REPAIR/REPALCE AND MAINTAIN.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

OBSERVED ICE SCOOP STORED INSIDE ICE BIN IN THE FRONT BAR AREA. MUST PROPERLY STORE ICE SCOOP IN A CLEAN CONTAINER TO PREVENT CONTAMINATION.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

NOTED CARDBOARD LINERS ON SHELVING ON SHLVING UNDERNEATH STEAM TABLE.INSTRUCTED MANGEMENT TO REMOVE CARDBOARD LINERS AND THAT ONLY SMOOTH EASILY CLEANABLE SURFACES MAY BE USED.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED WALK-IN COOLER SHELVING ENCRUSTED WITH FOOD PARTICULATES.INSTRUCTED MANAGEMENT TO CLEAN SHELVING. OBSERVED CONDENSER FAN GUARDS DUSTY.INSTRUCTED MANAGEMENT TO CLEAN AND SANITIZE FAN GUARDS.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

OBSERVED CEILING TILE STAINEED AT HOT LINE AREA ALSO MISSING CEILING TILE AT DISHWASING AREA AT NORTHEAST CORNER.INSTRUCTED MANAGEMENT TO REPLACE CEILING TILES.

LIGHTING: REQUIRED MINIMUM FOOT-CANDLES OF LIGHT PROVIDED, FIXTURES SHIELDED

NOTED BURNT OUT LIGHT OVER WALK-IN COOLER.ISTRUCTED MANAGEMENT TO REPLACE LIGHT BULB.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED

NOTED HOT LINE HOOD AND FILTERS AT HOT LINE IN KICHEN ARE GREASY.INSTRUCTED MANAGEMENT TO CLEAN AND MAINTAIN HOOD AND FILTERS.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE HANDSINK SERVING THE DISHWASHING AREA TO PREVENT CONTAMINATION OF DISHES EXITING THE DISH MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

NOTED A CRACK IN THE FLOOR BETWEEN THE WALL AND FLOOR UNDER THE STORAGE SHELVES TO THE RIGHT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO SEAL THE GAP TO PREVENT PEST HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED AN APPROX. 6 INCH HOLE IN THE CEILING ABOVE THE SHELVING NEAR THE 3 COMPARTMENT SINK. INSTRUCTED TO MAINTAIN THE CEILING TO BE IN GOOD REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED EMPLOYEE BELONGINGS (BACKPACK, SHIRT) STORED ON THE DRY FOODS STORAGE SHELVES. INSTRUCTED TO STORE EMPLOYEE BELONGINGS TO BE AWAY AND SEPARATE FROM FOOD AND FOOD EQUIPMENT.

FACILITIES TO MAINTAIN PROPER TEMPERATURE

OBSERVED COLD HOLDING FACILITIES MAINTAINING IMPROPER TEMPERATURE WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. NOTED THE COOK LINE DRAWER COOLER AT 55 DEGREES AND THE COOK LINE PREP TOP COOLER AT 52 DEGREES. THE UNITS WERE TAGGED DURING INSPECTION...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES: IN THE COOK LINE DRAWER COOLER- POTATOES, 49 DEGREES, 1/2 LB, $1; PORK, 49 DEGREES, 1 LB/$2; BEEF, 49 DEGREES, 1 LB/$5, CHORIZO, 47 DEGREES, 1 LB/$5; IN THE COOK LINE...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE HANDSINK SERVING THE DISHWASHING AREA TO PREVENT CONTAMINATION OF DISHES EXITING THE DISH MACHINE.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

NOTED A CRACK IN THE FLOOR BETWEEN THE WALL AND FLOOR UNDER THE STORAGE SHELVES TO THE RIGHT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO SEAL THE GAP TO PREVENT PEST HARBORAGE.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

NOTED AN APPROX. 6 INCH HOLE IN THE CEILING ABOVE THE SHELVING NEAR THE 3 COMPARTMENT SINK. INSTRUCTED TO MAINTAIN THE CEILING TO BE IN GOOD REPAIR.

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

OBSERVED EMPLOYEE BELONGINGS (BACKPACK, SHIRT) STORED ON THE DRY FOODS STORAGE SHELVES. INSTRUCTED TO STORE EMPLOYEE BELONGINGS TO BE AWAY AND SEPARATE FROM FOOD AND FOOD EQUIPMENT.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS

OBSERVED INTERIOR OF ICE MACHINE UNCLEAN WITH SLIMEY RESIDUE AND DIRT ON INTERIOR WHERE ICE IS MADE. CLEAN AND SANITIZE INTERIOR OF ICE MACHINE AND MAINTAIN.

FOOD HANDLER REQUIREMENTS MET

IN PROCESS OF COMPLETING FOOD HANDLER TRAINING.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

CLEAN/SANITIZE INTERIOR PANEL OF ICE MACHINE. MAINTAIN AT ALL TIMES.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

TORN RUBBER GASKET AROUND 2-DOOR REACH-IN FREEZER. MUST REPLACE/REPAIR.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED

CLEAN FLOOR AT REAR KITCHEN/PREP AREA,

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS

REPLACE/REPAIR DAMAGED CEILING TILES IN KITCHEN AREA.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

TORN RUBBER DOOR GASKET REPAIRED WITH TAPE ON TALL REACH-IN COOLER. MUST REPLACE.

FOOD (ICE) DISPENSING UTENSILS, WASH CLOTHS PROPERLY STORED

COOKS LINE WIPING CLOTHS MUST BE STORED IN A CLEAN CONTAINER WITH A SANITIZING SOLUTION.

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSER...

FACILITIES TO MAINTAIN PROPER TEMPERATURE

All food establishments that display, prepare, or store potentially hazardous food shall have adequate refrigerated food storage facilities. FACILITIES DO NOT MAINTAIN PROPER TEMPERATURES. OBSERVED 3 DOOR PREP COOLER WITH AN AIR TEMPERATURE OF 48.7...

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE

All cold food shall be stored at a temperature of 40F or less. POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES. OBSERVED TAMALES AT 46F, COOKED BLACK BEANS AT 49F, COOKED RICE AT 49F, COOKED BEEF AT 50F, SOUR CREAM AT 48F, AND COOKED ST...

NO EVIDENCE OF RODENT OR INSECT OUTER OPENINGS PROTECTED/RODENT PROOFED, A WRITTEN LOG SHALL BE MAINTAINED AVAILABLE TO THE INSPECTORS

All necessary control measures shall be used to effectively minimize or eliminate the presence of rodents, roaches, and other vermin and insects on the premises of all food establishments, in food-transporting vehicles, and in vending machines. OBSE...

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES

Containers and utensils shall be inverted, covered, or otherwise protected from contamination until used. All single-service drinking straws and containers shall be discarded immediately after use. TO GO CONTAINERS MUST BE PROPERLY STORED ON CLEAN S...

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED

All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST INSTALL SPLASH GUARD BETWEEN DISH MACHINE AND EXPOSED HAND SINK. MANAGEMENT REMOVED ALL CARDBOARD FROM SHELVING I...

PREMISES MAINTAINED FREE OF LITTER, UNNECESSARY ARTICLES, CLEANING EQUIPMENT PROPERLY STORED

All parts of the food establishment and all parts of the property used in connection with the operation of the establishment shall be kept neat and clean and should not produce any offensive odors. EMPLOYEE PERSONAL BELONGINGS MUST NOT BE STORED IN F...