Maya Restaurant, 633 West Main Street, Charlottesville, VA - Restaurant inspection findings and violations



Business Info

Restaurant: Maya Restaurant
Address: 633 West Main Street, Charlottesville, Virginia
Total inspections: 4
Last inspection: Apr 16, 2009

Restaurant representatives - add corrected or new information about Maya Restaurant, 633 West Main Street, Charlottesville, VA »


Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

No violation noted during this evaluation. April 16, 2009Routine00Details / Comments
  • 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
December 04, 2008Routine12Details / Comments
No violation noted during this evaluation. July 23, 2007Routine00Details / Comments
  • 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.
May 10, 2007Routine03Details / Comments

April 16, 2009 (Routine)

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: 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: 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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