MAYAMEX RESTAURANT

Violations (27)

• 01B-02-5Critical

  Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding) at reach in cooler across cook line. As per operator for more than 4 hours.

  High Priority

• 03A-02-5Critical

  Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.

  High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (46F - Cold Holding) at reach in cooler across cook line. As per operator for more than 4 hours.

  High Priority

• 12A-09-4Critical

  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 food employee failed to changed gloves after changing tasks. Coach employee.

  High Priority

• 13-04-4

  Employee with no beard guard/restraint while engaging in food preparation.

  Basic - Employee with no beard guard/restraint while engaging in food preparation.

  Basic

• 24-08-4

  Equipment and utensils not properly air-dried - wet nesting.

  Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers and plastic containers stacked together not properly air dried at shelves across the triple sink.

  Basic

• 36-22-4

  Floor area(s) covered with standing water.

  Basic - Floor area(s) covered with standing water. Observed behind the dishwasher.

  Basic

• 36-73-4

  Floor soiled/has accumulation of debris.

  Basic - Floor soiled/has accumulation of debris. Observed under cooking equipments.

  Basic

• 14-69-4Repeat

  Ice buildup in reach-in freezer and/or walk-in freezer.

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at white chest freezer in the dining area. **Repeat Violation**

  Basic

• 10-12-5

  In-use ice scoop stored on soiled surface between uses.

  Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on soiled surface at front counter.

  Basic

• 51-13-4

  No Heimlich maneuver/choking sign posted.

  Basic - No Heimlich maneuver/choking sign posted.

  Basic

• 51-18-6

  No copy of latest inspection report available.

  Basic - No copy of latest inspection report available.

  Basic

• 31B-04-4Repeat

  No handwashing sign provided at a hand sink used by food employees.

  Basic - No handwashing sign provided at a hand sink used by food employees. Observed at handwashing sink in the kitchen. Observed at handwash sink near the three compartment sink **Repeat Violation**

  Basic

• 40-01-4

  No suitable facilities provided to store employee clothing and other possessions.

  Basic - No suitable facilities provided to store employee clothing and other possessions.

  Basic

• 23-03-4

  Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.

  Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed handwashing sink at front counter, handwashing sink in the kitchen, and next to the three compartment sink soiled with food debris.

  Basic

• 12B-13-4

  Opened employee beverage container in a cold holding unit with food to be served to customers.

  Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee coke beverage stored at white chest freezer.

  Basic

• 29-20-5

  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.

  Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water at handwashing sink in the kitchen.

  Basic

• 38-04-4

  Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

  Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.

  Basic

• 14-17-4

  Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

  Basic

• 36-27-5

  Wall soiled with accumulated grease, food debris, and/or dust.

  Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed behind cooking equipment heavily soiled with old food debris.

  Basic

• 21-12-4

  Wet wiping cloth not stored in sanitizing solution between uses.

  Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.

  Basic

• 11-07-5

  Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

  Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

  Intermediate

• 22-02-4Repeat

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

  Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves on dry food and dish racks. **Repeat Violation**

  Intermediate

• 31A-11-4Repeat

  Handwash sink used for purposes other than handwashing.

  Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink used to stored whipping cloth sanitizer bucket at front counter. **Repeat Violation**

  Intermediate

• 53A-05-6Corrected on site

  No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager showed up in the middle of the inspection.

  Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager showed up in the middle of the inspection. **Corrected On-Site**

  Intermediate

• 02C-02-5

  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

  Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cook beef at walk in cooler. As per manger for less than 2 days. Advised manager on proper labeling.

  Intermediate

• 16-21-4Repeat

  Accumulation of debris on exterior of warewashing machine.

  Basic - Accumulation of debris on exterior of warewashing machine. Observed exterior soiled. **Repeat Violation**

  Basic

• 36-06-4

  Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.

  Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed at kitchen entrance. Also observed inside of the walk in cooler.

  Basic