Health Report #104868

Establishment Name: Maiz Mexican Cantina
Report Date: 04/25/2013
Violation Type Violation Category Violation Items Violation Locations Violation Problems Violation Comments
Critical Cooling Methods N/A N/A N/A I observed improper cooling methods of rice, cooked meats, salsa, chicken stock. The meats and rice need to be put onto sheet trays and cooled uncovered to below 41*f before storing in hotel pans and covering them. The liquid items need to be put into shallow hotel pans and then cooled in the walk in freezer until below 41*f and then you can put in 20 qt containers. Use your cooling charts and begin to monitor the cooling temps and times of all items that will be cooled. Save your charts and i will be back in 3 weeks to verify you have safe cooling methods being practiced.
Critical Equipment, Food-Contact Surfac N/A N/A N/A I observed utensils in storage drawers dirty, due to food debris falling into storage drawers. Drawers and utensils need to be kept clean. Also, the can opener blade was observed dirty. Staff need to run this through the dishtank after uses. Corrected by doing the above.
Critical Food Temperature Measuring Dev N/A N/A N/A You need to have a thermometer that is suitable for temping thin massed foods. Be sure thermometer has a tapered tip. Highly suggest getting rid of glass dial thermometers. I will be back to verify you have the new thermometers in 3 weeks.
Critical Hand Drying Provision N/A N/A N/A No paper towels stocked at the bar handsink. You need to mount a paper towel dispenser at this handsink and keep stocked. I will be back in 3 weeks to verify you have done this.
Critical Potentially Hazardous Food (Ti N/A N/A N/A I found the walk in cooler holding product at 49*f. Must be holding 41*f or less. Staff stopped doing temp checks of the walk in on 4/4/13. Staff need to be taking temps of foods on all coolers at least 2 times a day, everyday! all potentially hazardous product that was in the walk in overnight was discarded. Foods delivered this morning were still below 41*f and were put into the walk in freezer. Unit is being looked at by tech as i type. Do not use until you verify the temp in walk in is below 41*f. I will be back to verify it is working properly.
Normal Kitchenware and Tableware N/A N/A N/A Kitchen utensils are stored improperly in drawers. Store with the handles all on same direction.
Normal Miscellaneous Sources of Conta N/A N/A N/A You need a speedrack cover to put on when you have trays of tortillas stocked in speedrack.
Normal Nonfood-Contact Surfaces N/A N/A N/A Obtain an approved cutting board holder. Get rid of the raw wood homemade unit.
Normal In-Use Utensils, Between-Use S N/A N/A N/A I observed staff storing their knives in sanitizer buckets between uses. Discontinue this practice.
Normal Good Repair and Proper Adjustm N/A N/A N/A Both prep coolers on the line have water inside the unit. Have units serviced, as water should not be draining inside the reach in coolers.
Normal Repairing N/A N/A N/A Replace the cracked and missing tile on the main cook line, around the 3 comp sink, and the far back area. Also, you need a drain cover on floor drain in front of 3 comp sink. Replace any damaged coving where floors meet walls.
Normal Cleaning, Frequency and Restri N/A N/A N/A You need to thoroughly clean and organize the mop closet. Repair leaks on plumbing so there is no standing water on the floor in there and hang up the mops. Get all stuff off the floor in there.