HONDURAS MAYA

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut Ham (48F - Cold Holding) at reach in cooler in kitchen.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Manager or person in charge lacking proof of food manager certification. Observed manager Elsa Ortiz missing manager certificate.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At the time of the inspection observed cooked stew beef, cooked stew chicken and pork chops holding in reach in cooler. As per owner food items were prepared three days ago, missing date marking.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in reach in cooler in kitchen.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - No mop sink or curbed cleaning facility provided at establishment.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Hood filters soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Nonfood-grade bags used in direct contact with food. Observed oxtails in a shopping bag in the chest freezer.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided via email. Corrective Action Taken

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Cristin Ventura working without a food handler certification. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Observed a spray bottle with a green liquid at the bar not labeled.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed at both restrooms. Repeat Violation

Basic - Food stored on floor. Observed a large plastic container with cooking oil on the floor at the kitchen entrance.

Basic - No Heimlich maneuver/choking sign posted. Form provided via email. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. Observed in the kitchen. Form provided. Corrective Action Taken

Basic - Working containers of food removed from original container not identified by common name. Observed a container with coffee and a container with sugar not labeled at the bar.

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead roach on a sticky trap Warning

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on counter top next to food items. Operator removed phone from area. Corrected On-Site Warning

Basic - No conspicuously located ambient air temperature thermometer in cold holding unit in kitchen area Warning

Basic - Standing water in bottom of reach-in-cooler. Warning

High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment could not obtain satisfactory inspection due to lack of hot water

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (75F - Cold Holding). As per operator butter was left in refrigerator since day prior.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (70F - Cold Holding); butter (75F - Cold Holding). As per operator lettuce was cut approximately 1 hour ago and left out, butter was left in refrigerator since day prior. Operator moved butter to reCh in freezer.

Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen area. Operator provided paper towels. Corrected On-Site

Intermediate - No probe thermometer provided to measure temperature of food products. Provided operator with thermometer.