INCA MAYA RESTAURANT scores 85; inspectors cite handwashing issues

1. 01

   Handwashing

   Item 2-2D ↗

   Observed sanitizer bucket in hand sink at the bar, observed utensils and food debris in hand sink in kitchen A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: All items removed from hand sinks.

   Inspector’s full note +

   Code .06(2)(o)

   Observed sanitizer bucket in hand sink at the bar, observed utensils and food debris in hand sink in kitchen A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: All items removed from hand sinks.

   Official report · Item 2-2D ↗
   No correction or repeat marker recorded.
2. 02

   Food separation and protection

   Item 4-1A ↗

   (vi)(vii)(viii)Observed raw fish, beef, shell eggs and chicken stored above vegetables in walk in cooler Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Cooler reordered according to cook temperature.

   Inspector’s full note +

   Code .04(4)(c)1(i)(ii)(iii)(v)

   (vi)(vii)(viii)Observed raw fish, beef, shell eggs and chicken stored above vegetables in walk in cooler Food shall be protected from cross contamination during display, storage, and preparation. (P) Corrective Actions: Cooler reordered according to cook temperature.

   Official report · Item 4-1A ↗
   No correction or repeat marker recorded.

Correction and repeat labels quote the report. An absent label leaves correction status unknown; a deadline does not confirm a correction.