Maya's Snack Bar

Cycle Inspection / Initial Inspection

• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 02B — Hot TCS food item not held at or above 140 °F. (critical)

Inter-Agency Task Force / Initial Inspection

No listed violations.

Cycle Inspection / Re-inspection

• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)

Cycle Inspection / Initial Inspection

• 06D — Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical)
• 04A — Food Protection Certificate (FPC) not held by manager or supervisor of food operations. (critical)
• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)

Pre-permit (Operational) / Re-inspection

• 06C — Food not protected from potential source of contamination during storage, preparation, transportation, display or service. (critical)

Pre-permit (Operational) / Initial Inspection

• 04J — Appropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding. (critical)
• 06E — Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (critical)
• 10H — Proper sanitization not provided for utensil ware washing operation. (critical)
• 08A — Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist. (critical)
• 04M — Live roaches present in facility's food and/or non-food areas. (critical)
• 10F — Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit. (critical)