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Mayan Palace

July 28, 2016 · Pass w/ Conditions

😬mid

official resultPass w/ Conditions
resultPass w/ Conditions
inspection typeCanvass
failed findings6
critical findings2

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Failed findings

certified manager paperwork missingcritical

Official wording: Facilities To Maintain Proper Temperature
Inspector note: OBSERVED COLD HOLDING FACILITIES MAINTAINING IMPROPER TEMPERATURE WITH POTENTIALLY HAZARDOUS FOODS STORED INSIDE. NOTED THE COOK LINE DRAWER COOLER AT 55 DEGREES AND THE COOK LINE PREP TOP COOLER AT 52 DEGREES. THE UNITS WERE TAGGED DURING INSPECTION AND MUST NOT BE USED FOR POTENTIALLY HAZARDOUS FOODS UNTIL THE CDPH HAS REMOVED THE TAGS. INSTRUCTED TO MAINTAIN ALL COLD HOLDING UNITS AT 40 DEGREES OR BELOW. CRITICAL CITATION ISSUED: 7-38-005(A)
code 2Priority
sick-employee policy not followedcritical

Official wording: Potentially Hazardous Food Meets Temperature Requirement During Storage, Preparation Display And Service
Inspector note: OBSERVED THE FOLLOWING POTENTIALLY HAZARDOUS FOODS STORED AT IMPROPER TEMPERATURES: IN THE COOK LINE DRAWER COOLER- POTATOES, 49 DEGREES, 1/2 LB, $1; PORK, 49 DEGREES, 1 LB/$2; BEEF, 49 DEGREES, 1 LB/$5, CHORIZO, 47 DEGREES, 1 LB/$5; IN THE COOK LINE PREP TOP COOLER- SOUR CREAM, 50 DEGREES, 1 LB/$5; CHEESE, 56 DEGREES, 8 LB/$10; CUT TOMATOES, 55 DEGREES, 4 LB/$5. OPERATOR VOLUNATRILY DISCARDED AND DENATURED THESE PRODUCTS. INSTRUCTED TO HOLD COLD POTENTIALLY HAZARDOUS FOODS AT 40 DEGREES OR BELOW DURING STORAGE. CRITICAL CITATION ISSUED: 7-38-005(A)
code 3Priority
Food And Non-Food Contact Surfaces Properly Designed, Constructed And Maintained

Inspector note: MUST INSTALL A SPLASH GUARD ON THE RIGHT SIDE OF THE HANDSINK SERVING THE DISHWASHING AREA TO PREVENT CONTAMINATION OF DISHES EXITING THE DISH MACHINE.
code 32
Floors: Constructed Per Code, Cleaned, Good Repair, Coving Installed, Dust-Less Cleaning Methods Used

Inspector note: NOTED A CRACK IN THE FLOOR BETWEEN THE WALL AND FLOOR UNDER THE STORAGE SHELVES TO THE RIGHT OF THE 3 COMPARTMENT SINK. INSTRUCTED TO SEAL THE GAP TO PREVENT PEST HARBORAGE.
code 34
Walls, Ceilings, Attached Equipment Constructed Per Code: Good Repair, Surfaces Clean And Dust-Less Cleaning Methods

Inspector note: NOTED AN APPROX. 6 INCH HOLE IN THE CEILING ABOVE THE SHELVING NEAR THE 3 COMPARTMENT SINK. INSTRUCTED TO MAINTAIN THE CEILING TO BE IN GOOD REPAIR.
code 35
grimy wiping cloths

Official wording: Premises Maintained Free Of Litter, Unnecessary Articles, Cleaning Equipment Properly Stored
Inspector note: OBSERVED EMPLOYEE BELONGINGS (BACKPACK, SHIRT) STORED ON THE DRY FOODS STORAGE SHELVES. INSTRUCTED TO STORE EMPLOYEE BELONGINGS TO BE AWAY AND SEPARATE FROM FOOD AND FOOD EQUIPMENT.
code 41

What changed since the previous inspection?

Compared with Pass on January 29, 2015: 6 findings appeared for the first time. 2 previous findings did not recur.

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About this record

This record comes from Chicago Department of Public Health. Cooked keeps the official result and wording separate from its plain-English explanation so you can verify what the inspector actually published.

Source: Chicago Data Portal.