MARIA CAFETERIA.

Violations (9)

• 03B-15-5Critical

  Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit.

  High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed guava and cheese pastry (130F - Hot Holding); (99F); cheese pasty (130F - Hot Holding).

  High Priority

• 08A-05-6Critical

  Raw animal food stored over/not properly separated from ready-to-eat food.

  High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cheese and sauces inside reach in cooler.

  High Priority

• 51-13-4

  No Heimlich maneuver/choking sign posted. Provided to operator by email.

  Basic - No Heimlich maneuver/choking sign posted. Provided to operator by email.

  Basic

• 14-33-4

  Reach-in cooler shelves with rust that has pitted the surface.

  Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed accumulation of rust inside reach in cooler.

  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 soiled walls as along handwashing sink, 3CS and at the stove area near reach ins.

  Basic

• 11-27-4

  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator by email.

  Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator by email.

  Intermediate

• 50-09-4

  Current Hotel and Restaurant license not displayed.

  Basic - Current Hotel and Restaurant license not displayed. Observed no license displayed at establishment.

  Basic

• 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 no date mark for cooked ground beef inside reach in cooler. Per operator, cooked on Saturday.

  Intermediate

• 14-69-4

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

  Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer in the kitchen and the one in the front counter.

  Basic