Restaurant: Maya
Address: 633 West Main Street, Charlottesville, VA 22902
Type: Full Service Restaurant
Phone: 434 979-6292
Total inspections: 5
Last inspection: 12/16/2015
Temperature Measuring Devices Observation: There was no temperature measuring devices located in the lowboy and sandwhich prep unit.
Correction: Provide a temperature measuring device in all hot or cold holding equipment used to store potentially hazardous foods so that employees can routinely monitor the ambient air temperature.
Floors, Walls, and Ceilings - Cleanability (repeated violation) Observation: Floor or floor covering in the side room (dry storage and prep room) is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
12/16/2015
Routine
Food Storage - Clean and Dry Location Observation: Food stored on the floor or food stored less than 6" above the floor in walk-in refrigerator and dry storage area.;Elevate food storage onto approved shelving with minimum 6" legs or casters.
Non-Food Contact Surfaces Observation: The hand sink faucet handles have accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soi and or residues.
Floors, Walls, and Ceilings - Cleanability Observation: Floor or floor covering in side prep room is not smooth and easily cleanable.
Correction: Repair or replace floor or floor covering to make it smooth and easily cleanable.
09/18/2014
Routine
No violation noted during this evaluation.
01/10/2014
Risk Factor
Cooling parameters reviewed with staff.
Critical: Cooling* (corrected on site) Observation: Container of prepared soup in walk-in was noted as not being adequately cooled to prevent the growth of harmful bacteria.
Correction: Cool potentially hazardous foods from 135°F to 70°F within 2 hours and within a total of 6 hours from 135°F to 41°F. A longer time for cooling allows an ideal situation for bacterial growth. This has been shown to be the major contributing factor in many foodborne illnesses. Product was discarded.
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