Maya Grill, 149 Junction Drive, Ashland, VA 23005 - Full Service Restaurant inspection findings and violations

Business Info

Restaurant: Maya Grill
Address: 149 Junction Drive, Ashland, VA 23005
Type: Full Service Restaurant
Total inspections: 6
Last inspection: 12/16/2015

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Inspection findings	Inspection date	Type
No food preparation observed during the inspection. Discussed the following with the person in charge (PIC): 1. Resurface or replace the colored cutting boards as soon as possible (heavily scored). 2. Ensure that the fire suppression system and fire extinguishers are inspected as soon as possible. The last inspection was conducted in August 2014. 3. Food sources are Tom's Meats, Concept Foods, & Restaurant Depot. 4. Ensure that thermometers are provided in the new Kenmore reach-in freezer and the chest freezer. The "True" reach-in freezer is no longer working. No violation noted during this evaluation.	12/16/2015	Risk Factor
All deficiencies noted on the previous inspection report have been corrected. Thank you. No violation noted during this evaluation.	07/30/2015	Follow-up
Discussed the following with the person in charge (PIC): 1. Food sources are Tom's Meats, Food Concepts, & Restaurant Depot 2. Re-use of sour cream containers for the storage of other food items. The EHSS informed the PIC that these containers can not be re-used for the storage of other foods. The PIC discarded the containers. 3. Labeling the bulk food storage container (salt). 4. The fire suppression system and fire extinguisher are due for inspection in August 2015 (last inspection was in August 2014). 5. Ensure that employees are knowledgeable of the employee health policy. The EHSS gave the PIC another copy of FDA Form 1-B (Spanish & English versions). Recommend that the PIC review the policy with the staff and have them sign a copy of the policy acknowledging that they have read and understand the policy. Observed good food handling practices (utensils used to handle raw meats and gloves used to handle ready to eat foods) and good holding temperatures of foods. Person in Charge Observation: Food employees are not informed of their responsibility to report to their PIC information concerning their health and activities as they relate to diseases transmitted through food. Correction: PIC is to advise employees of their responsibility to report in accordance with law information concerning their health and activities as they relate to diseases transmitted through food. Hair Restraints - Effectiveness Observation: Employees observed working in the food service area without proper hair restraints. Correction: Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food, clean equipment, utensils and linens, and unwrapped single-service and single-use articles. This section does not apply to food employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food Critical: Equipment and Utensils - Multiuse, Characteristics* (corrected on site) Observation: The food contact surfaces of the carry out bags used to store the raw chicken is not safe. The PIC removed the raw chicken from the carry out bags and placed them into a food grade storage container. Correction: Replace the carry out bags with a food contact surface that permits easy cleaning and prevents the migration of deleterious substances, or transference of colors, odors, or tastes to food. Sanitizing Solutions, Testing Devices Observation: There is no properly working test kit provided in the facility for monitoring the concentration of the chemical sanitizing solutions. Correction: Obtain a chlorine test kit so that employees can accurately monitor the concentration of the sanitizing solutions and maintain them at a safe and effective level. Non-Food Contact Surfaces Observation: The nonfood contact surfaces of the following equipment has accumulations of grime and debris: 1. Interior of the reach-in freezer, 2. Underside of the prep table located next to the fryer, 3. Table underneath the chargill and flat grill. Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents. Critical: Equipment and Utensils - Before Use After Cleaning* (corrected on site) Observation: The food-contact surfaces of the equipment being washed in the 3 compartment sink were not observed sanitized. Observed an employee washing the equipment but not sanitizing it (no sanitizing solution in the 3 compartment sink). The person in charge (PIC) immediately set up the 3 compartment sink with a chlorine sanitizing solution at a concentration of 50 ppm. Correction: After cleaning and rinsing of the food-contact surface, the surface shall be effectively sanitized before coming in contact with food and before use. Plumbing System Maintained in Good Repair Observation: Plumbing connections under the 3 compartment sink are leaking. Correction: Plumbing systems and components shall be maintained in good repair. Physical Facilities - Cleaning Frequency and Restrictions Observation: The floor behind the cooking equipment on the cook's line is in need of cleaning. Correction: All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.	07/22/2015	Routine
Abbreviations: PIC-person in charge, RIC-reach-in cooler Ensure that employees washing hands between glove changes. Recommend using utensils to place raw poultry and meats onto the grill. Observed good cooking and cold holding temperatures of foods. Critical: Hands - When to Wash* Observation: A food employee failed to wash his hands between changing gloves that were used to handle raw chicken and beef. Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task. Critical: Hands - Preventing Contamination from Hands* (corrected on site) Observation: Employees observed handling ready-to-eat (RTE) food with their bare hands. Observed a food handler handling ready to eat tortillas with bare hands and the waitress handle ready to eat condiment with her bare hands. The PIC instructed the staff to wear gloves when handling ready to eat foods. Correction: Provide suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment to handle RTE food to prevent contamination from hands. Critical: Food - Potentially Hazardous Food - Hot Holding* (corrected on site) Observation: Cheese sauce hot holding at improper temperatures. The temperature of the sauce was 127°F. The PIC discarded the sauce. Correction: Hot hold potentially hazardous food at 135°F or above to inhibit the growth of harmful bacteria. Hand Drying Provision (corrected on site) Observation: No disposable towels were provided at the hand washing lavatory in the kitchen. Correction: Hand drying devices such as individual disposable paper towels, a continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees to drying their hands on their clothing or other unclean materials	09/18/2014	Risk Factor
No deficiencies observed. All items noted on the inspection report dated August 11, 2014 have been corrected. Health permit issued. No violation noted during this evaluation.	08/13/2014	Pre-Opening
Observed the following items that need to be corrected or provided prior to obtaining a health permit: 1. One ceiling tile in the kitchen that is not smooth and easily cleanable. Replace the tile with a smooth, easily cleanable ceiling tile. 2. One ceiling tile above the mop sink has a hole in it. Seal the hole or replace the tile. 3. One light cover in the ceiling of the kitchen is not tight fitting. Repair or replace the light cover. 4. The wood wall fixture attached to the mop sink is not sealed. Seal the wood to provide a smooth, nonabsorbent, & easily cleanable surface. 5. No light fixture in the dry storage room. Provide at least 10 foot candles of light in this area. 6. Only 7 foot candles of light in the men's restroom. Provide at least 20 foot candles of light in restrooms. 7. Provide a thermometer inside of the sandwich prep unit, 2 door freezer, and 2 door refrigerator in the kitchen. 8. The caulking in the ventilation hood is in disrepair (detaching from the hood). Replace the caulking. 9. Clean and sanitize the interior of the ice machine, microwave oven, and the food contact surfaces of all new equipment. 10. Provide a refrigeration unit in the service bar for the storage of beer. 11. Ensure that all refrigeration units are on and operating for the final inspection. Many units were not turned on during this inspection. No violation noted during this evaluation.	08/11/2014	Pre-Opening

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