0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
0550 - Dispensing utensils improperly stored between uses. Ice scoop handles observed in direct contact with ice.
3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees
2600 - The outdoor refuse container is not stored on a nonabsorbent material.
2810 - Complete caulking around the walk-in cooler as discussed. Complete caulking of holes in the back storage / preparation area.
2930 - Self-closing devices (hinges) for exterior doors and upstairs restroom are on order should be installed in the next 4-5 days according to the owners.
Comments:
Restaurant is well organized, very clean, and meets all Food Code regulations. Facility attends to important details of food safety and sets high standards that are met on a consistent basis. Facility is very well run and operators are very knowledgeable regarding food preparation, hot/cold holding, and the importance of sanitation.
December 04, 2008 (Routine)
Violations:
0080 - Critical Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus. Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7 or Hepatitis A virus.
0550 - Dispensing utensils improperly stored between uses. Ice scoop handles observed in direct contact with ice. Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135F.
3045 - A sign or poster that notifies food employees to wash their hands is not provided at all lavatories used by food employees Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees. This includes restrooms.
Comments:
Facility appears clean and well maintained. Equipment and product temperatures observed to be in the proper range. Staff appears knowledgeable. Today, discussed employee health.
July 23, 2007 (Routine)
Comments:
Post-opening inspection. Substantial compliance with the Food Code. Chlorine sanitizer at the glass dishmachine and the wiping cloth bucket was at 100 ppm. Facility was clean and well maintained. Good separation of raw food from ready-to-eat food and raw vegetables. Good date marking. All units were cooling at the appropriate temperatures.
May 10, 2007 (Routine)
Violations:
2600 - The outdoor refuse container is not stored on a nonabsorbent material. All refuse containers are to be stored on smooth, nonabsorbent material that is sloped to drain. Recommend a poured concrete or asphalt pad. Correct by 6/10/07.
2810 - Complete caulking around the walk-in cooler as discussed. Complete caulking of holes in the back storage / preparation area. Repair or replace wall or wall covering to make it smooth and easily cleanable.
2930 - Self-closing devices (hinges) for exterior doors and upstairs restroom are on order should be installed in the next 4-5 days according to the owners. Install self-closing devices on all outer doors and upstairs restroom. Correct by 05/15/07.
Comments:
Commercial dishmachine rated 187 F on final rinse @ 15 PSI. Bar dishmachine rated 50-100 ppm available chlorine on final rinse. Chef's thermometers and chemical test kits for sanitizers are available. Operators responsible for having final building inspection(s) completed and Certificate of Occupancy (or equivalent building official approval) prior to health permit becoming effective. Substantial compliance with the Virginia Food Regulations as observed on this date. Owners / operators have agreed to email temperature of the 3 door preparation unit once condensor repair is completed and unit is operating within normal range. Owners/ operators have agreed to email latest menu for department records. Food safety information was provided.
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