POLLOS MAYA

Violations (19)

• 17

  Proper disposition of returned, previously served, reconditioned and unsafe food

  Observed molded tortillas in the walk in refrigerator.Corrective Actions: Ensure unsafe food is removed from the premises daily prior to food preparation.

• 8

  Hands clean and properly washed

  Observed employee put on gloves without washing hands.Corrective Actions: Ensure employee washes hands before putting on gloves at all times.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink by the wood burning stop was blocked with rags and sponges and had no soap or paper towels or hand wash sign.Corrective Actions: Ensure to have a hand washing sign at each sink. Ensure the hand sink is accessible at all times. Ensure the hand sink has soap and paper towels at all times.

• 10

  Adequate hand washing facilities supplied and accessible

  Observed the hand sink by the 3 compartment sink was blocked.Corrective Actions: Ensure the hand sink is accessible at all times.

• 16

  Food-contact surfaces: cleaned & sanitized

  Observed unclean spoons and slicer on the clean dish at rack with clean food contact surfaces. Observed the can opened was unclean.Corrective Actions: Ensure all food contact surfaces are cleaned regularly to sight at all times.

• 22

  Proper cold holding temperatures

  Observed salsa and sour cream in the prep cooler next to the kitchen entrance at 49°F.Corrective Actions: Ensure all temperature as a control for safety foods above 41°F are discarded immediately. Ensure all temperature as a control for safety foods are kept at 41°F or lower at all times.

• 22

  Proper cold holding temperatures

  Observed lettuce, cheese, tomatoes, green salsa, and stew in the prep cooler in the front cook area had an internal temperature of 55°F.Corrective Actions: Ensure all temperature as a control for safety foods above 41°F are discarded immediately. Ensure all temperature as a control for safety foods are kept at 41°F or lower at all times.

• 22

  Proper cold holding temperatures

  Observed all the salsa in the front self serve salsa prep cooler were between 47 and 53°F.Corrective Actions: Ensure all temperature as a control for safety foods above 41°F are discarded immediately. Ensure all temperature as a control for safety foods are kept at 41°F or lower at all times.

• 22

  Proper cold holding temperatures

  Observed salsa at 45°F in the walk-in. Observed shredded cheese at 60°F in the walk-in. Observed milk at 60°F in the walk-in.Corrective Actions: Ensure all temperature as a control for safety foods above 41°F are discarded immediately. Ensure all temperature as a control for safety foods are kept at 41°F or lower at all times.

• 23

  Proper date marking and disposition

  Observed only some prepped foods were labeled with a date. Observed several prepped foods in prep containers with no date label. Observed frozen meat in the walk-in freezer with no prepped date label.Corrective Actions: Ensure all prepped foods were has a date label at all times.

• 28

  Toxic substances properly identified, stored, used

  Observed several spray containers with no item name. Observed bleach above 200ppm.Corrective Actions: Ensure all chemical spray bottles have the item name. Ensure the bleach is between 50-100ppm at all times.

• 36

  Thermometers provided and accurate

  Observed no stem thermometer on site during inspection.Corrective Actions: Ensure a stem thermometer is on site at all times

• 38

  Insects, rodents and animals not present

  Observed house flies throughout the facility.Corrective Actions: Ensure to notify pest control servicer of fly activity and discuss/make improvements to prevent pest activity.

• 45

  Single-use/single-serve articles; properly stored, used

  Observed all the single use cups in the front cook area with the food contact surface up.Corrective Actions: Ensure the food contact surfaces are of single use items is stored down to prevent contamination during storage.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed no sanitizer test strips.Corrective Actions: Ensure to have sanitizer test strips that match sanitizer in use.

• 48

  Warewashing facilities, installed, maintained, used, test strips

  Observed employee washing dishes with no water. Observed employee stacking wet dishes on the clean dish rack.Corrective Actions: Ensure employee washes dishes properly. Ensure dishes are washed with 110*F water and soap, rinsed, sanitized in 50-100ppm bleach solution, and then air dried before being put away for storage.

• 51

  Plumbing installed; proper backflow devices

  Observed they moved the front register to the other side of the building and added a grill area with no hand washing sink.Corrective Actions: Ensure the new grill area has easy accessibility to a hand sink either by opening the wall to the hand sink next to the wood burning stove or installing a new hand sink.

• 53

  Toilet facilities: properly constructed, supplied, cleaned

  Observed the restroom does not have a hand washing sign.Corrective Actions: Ensure the restroom has a hand washing sign.

• 55

  Physical facilities installed, maintained, and clean

  Observed several areas where the wall was damaged and the wood frame of the building was exposed. Observed several areas on the ceiling that has holes. Observed the wall behind the 3 compartment sink was in disrepair.Corrective Actions: Ensure all surfaces are smooth, durable, nonabsorbant, and easily cleanable at all times.