- Basic - Ceiling tile missing. In kitchen.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep cooler, corrected manager added. **Corrected On-Site**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Tortillas in reach in cooler.
- Basic - Outer openings not protected with self-closing doors. Back kitchen door air lock disconnected. **Repeat Violation**
- Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken on prep table, corrected cook moved to cooler. **Corrected On-Site**
- Basic - Reach in freezer shelves soiled with encrusted food debris. White freezer back of kitchen.
- Basic - Soiled reach-in cooler gaskets. On prep line. **Repeat Violation**
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken in walk in cooler 50° prepared yesterday, corrective action stop sale.
- High Priority - Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Chicken in walk in cooler 4 quarts 50°
- Intermediate - Accumulation of black substance inside the ice bin. On ice shield.
- Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken in closed container prepared yesterday, 50°.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At first sink in kitchen, also no hot water.
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09/03/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Build-up of grease/dust/debris on hood filters.
- Basic - Dead roaches on premises. One inside of single oven. **Corrected On-Site**
- Basic - Hood filter missing from automatic fire suppression/exhaust system. Several missing over cook line.
- Basic - Outer openings not protected with self-closing doors. In rear of kitchen self closing device disconnected, manager reconnected. **Corrected On-Site**
- Basic - Soil residue build-up on nonfood-contact surface. Grease and food residue on walls by cook line, also on floor underneath oven and in between ovens.
- Basic - Soiled reach-in cooler gaskets. In prep area. **Repeat Violation**
- High Priority - Date marked combined ready-to-eat, potentially hazardous (time/temperature control for safety) food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat potentially hazardous ingredient. See stop sale. Several containers of salsa and sauces in reach in cooler and walk in cooler.
- High Priority - Food with mold-like growth. See stop sale. Ranchero salsa in prep area reach in cooler.
- High Priority - Live flies in kitchen. Small flies near drain by dish machine. **Repeat Violation**
- High Priority - Raw animal food stored over ready-to-eat food. Raw burgers over open container of French fries in reach in freezer. **Corrected On-Site**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw fish. **Corrected On-Site** **Repeat Violation**
- High Priority - Small flying insects in bar area. **Repeat Violation**
- High Priority - Toxic substance/chemical improperly stored. On shelf next to clean plates. **Corrected On-Site**
- High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Bleach > 200 ppm. **Corrected On-Site**
- Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Gallon of milk in reach in cooler opened 05/22/14 **Corrected On-Site**
- Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. Can of insect spray in sink by dish washer. **Corrected On-Site**
- Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Several containers of sauces.
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5/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Attached equipment soiled with accumulated dust. Fan covers in walk in cooler.
- Basic - Build-up of grease on nonfood-contact surface. Accumulation of grease on doors of deep fryer by walk in cooler.
- Basic - Clean cups/glasses not properly air dried - wet nesting. Cups on shelf in bar area.
- Basic - Gaskets with slimy/mold-like build-up. Throughout establishment, walk in cooler, and all reach in coolers.
- Basic - Interior of microwave soiled with encrusted food debris.
- Basic - No copy of latest inspection report available.
- Basic - Uncleanable knife block in use to store knives. Prep table by rear exit door.
- Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed carrots and mushrooms over beef. **Corrected On-Site**
- High Priority - Live, small flying insects in food preparation area. In kitchen by Dishwashing machine.
- High Priority - Nonfood-grade containers used for food storage _ direct contact with food. Spray chemical bottle of water on prep table by rear exit door.
- High Priority - Raw animal food stored over ready-to-eat food in walk-in freezer. Shrimp over bread. **Corrected On-Site**
- High Priority - Small flying insects in bar area.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Water turned off at employee hand wash sink by three compartment sink.
- Intermediate - Soda gun soiled. Bar area.
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10/31/2013 | Complaint Full | Inspection Completed - No Further Action |
- Basic - Floor tiles cracked, broken or in disrepair. Inside walk in cooler.
- Basic - Leaking pipe at plumbing fixture. Hand sink at bar.
- Basic - No conspicuously located ambient air temperature thermometer in holding unit. Salad cooler at entrance to kitchen. **Corrected On-Site**
- Intermediate - Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Salad cooler at entrance to kitchen. Also cooler near back door.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or soap. At bar.
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5/3/2013 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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