EL PORTAL MAYA RESTAURANT

Violations (11)

• 12A-09-4CriticalCorrected on site

  Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

  High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw steak to put on flat top then proceed to handle single service spoon to salt steak. Instructed employee to remove gloves, wash hands, and replace spoon **Corrected On-Site**

  High Priority

• 14-31-5CriticalCorrected on site

  Nonfood-grade bags used in direct contact with food. Tortilla maize stored in direct contact with plastic handle thank you bags, employee moved to food grade bags

  High Priority - Nonfood-grade bags used in direct contact with food. Tortilla maize stored in direct contact with plastic handle thank you bags, employee moved to food grade bags **Corrected On-Site**

  High Priority

• 29-49-6

  Standing water in bottom of reach-in-cooler.

  Basic - Standing water in bottom of reach-in-cooler. Observed at cook line flip tops

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris.

  Basic - Wall soiled with accumulated grease, food debris. Observed in prep area

  Basic

• 01C-02-4

  Establishment not maintaining clam tags for 90 days. Current batch currently tagged. Discussed with operator

  Intermediate - Establishment not maintaining clam tags for 90 days. Current batch currently tagged. Discussed with operator

  Intermediate

• 03D-15-4

  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yukka cooling for 10 minutes at 9:20 (120F-130F - Cooling) to 111F at 10:05. Item being cooled at room temperature and based on current cooling rate item will not reach 70 F within 2 hours. Employee moved to walk in freezer to quick chill

  Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. yukka cooling for 10 minutes at 9:20 (120F-130F - Cooling) to 111F at 10:05. Item being cooled at room temperature and based on current cooling rate item will not reach 70 F within 2 hours. Employee moved to walk in freezer to quick chill **Corrective Action Taken**

  Intermediate

• 16-32-5

  Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit provided for chlorine sanitizer.

  Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit provided for chlorine sanitizer.

  Intermediate

• 31B-03-4Corrected on site

  No soap provided at handwash sink.

  Intermediate - No soap provided at handwash sink. Observed at both hand wash sinks on cook line. Operator refilled **Corrected On-Site**

  Intermediate

• 08B-39-4

  Raw fruits/vegetables not washed prior to preparation.

  Basic - Raw fruits/vegetables not washed prior to preparation. Observed cut avocados with sticker. Discussed with operator

  Basic

• 53B-09-4

  Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

  Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

  Intermediate

• 22-16-4

  Reach-in cooler interior/shelves have accumulation of soil residues.

  Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at 3 door stainless reach in cooler on cook line

  Basic