MAYIS CAFE INC

Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth in front counter, prep area, and inside closet being used for single use item storage. Warning - From follow-up inspection 2026-02-20: Observed ceiling tiles not smooth in front counter, prep area, and inside closet being used for single use item storage. Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed a hole opening on a ceiling tile above hood system. Warning - From follow-up inspection 2026-02-20: Observed a hole opening on a ceiling tile above hood system. Time Extended

High Priority - Displayed food not properly protected from contamination. Observed displayed container with sugar next to coffee station not properly protected. Manager covered container properly during inspection. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee personal bottle water inside reach in cooler . Manager discarded during inspection. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observe bottle of detergent stored in the hand sink, located at front counter. During the inspection employee removed item. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at front counter. During the inspection employee provided paper towel. Corrected On-Site

High Priority - Container of medicine improperly stored. Observed employee medication stored with service products in upright beverage cooler behind front counter. Operator removed it. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (123F - Hot Holding); cooked beef (121F hot holding); Piccadillo (108F - Hot Holding); inside hot box at front counter. As per operator foods were stored less than 2 hours. Operator reheated all food to 165F and above. Corrected On-Site

Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Operator did not know minimum cooking temperature of chicken. Provided operator with cooking chart handout.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed milk container not date marked in reach in cooler. Operator date marked milk container. Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food with service product in hot display case. Manager removed and discarded product. Corrected On-Site

Basic - Equipment in poor repair. Observed torn gasket in reach in sandwich cooler door. Observed gasket in disrepair at reach in freezer at counter.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer at counter and also observed ice buildup in reach in freezer in storage closet.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed shelves with rust in reach in sandwich cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located next to the three compartment sink block by a cardboard box.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink located next to the three compartment sink.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave interior has food splash residue on the interior top of the microwave, microwave is located at prep counter.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed in the Reach in cooler at the sandwich prep area a bottled water that belonged to an employee.

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

Basic - Current Hotel and Restaurant license not displayed.

Basic - Equipment in poor repair. RIC gasket torn, reach in cooler located in the sandwich station.

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. RIF under the front counter cooler.

Basic - Reach-in Freezer interior/shelves have accumulation of soil residues. RIF located under the front counter sandwich cooler interior with food debris

Basic - Reach-in cooler shelves with rust that has pitted the surface. RIC located in the sandwich station.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Lise de expired on 10/01/2022.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (47 F - Cold Holding), as per manager for less than 1 hour, he moved product to bottom of reach in cooler for rapid cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled at reach in cooler.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed a personal drink with no lid next to empanada warmer on counter. Manager removed the drink. Corrected On-Site

Basic - Equipment in poor repair. Observed gaskets soiled and torn in reach in cooler and front counter reach in in disrepair.

Basic - Working containers of food removed from original container not identified by common name. Observed sauces ready to be used in squeeze bottles not labeled at reach in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (45 F - Cold Holding). As per manager less than 1 hour, returned it to reach in cooler to rapid cool. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards soiled, at reach in cooler.

Basic - Equipment in poor repair. Observed gasket in poor repair and door seal cover loose at reach in freezer next to reach in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons stored at 82°F in standing water next to coffee maker. Manager emptied the water and had utensils washed at three compartment sink. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood soiled and with grease build up, next to fry station.

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at +200/ppm. Manager added water to get 100 ppm. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license since October 1, 2021. Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50 - Cold Holding) at reach in cooler. As per manager for less than two hours. Operator moved the product to the bottom part of the reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shredded beef (117 - Hot Holding); cooked potatoes (111 - Hot Holding) at steam table. As per manager for less than one hour. Manager turned on the steamer to reheating the products to 165°F. Corrective Action Taken Repeat Violation

Intermediate - Packaged food not labeled as specified by law. Observed individual packaged deserts not labeled with product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed the three compartment sink wash/sanitize/Rinse. Manager started to change the labels at the correct order wash/Rinse/Sanitizer and changed the place of the sanitizer solution. Corrective Action Taken

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a wet wiping cloth on the preparation table. Operator moved the towels to the sanitizer bucket. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler raw beef (47°F - Cold Holding). As per manager less than 30 minutes. Manager moved the food to another reach in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham empanadas (120°F - Hot Holding). As per manager less than one hour. Manager adjusted temperature at 135°F. Corrective Action Taken

Basic - No Heimlich maneuver/choking sign posted. Heimlich maneuver poster provided.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Basic - Working containers of food removed from original container not identified by common name. Observed a container with sugar not identified.