Critical: Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.Critical: Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.Plumbing and sinks not properly sized, installed, maintained equipment and floors not properly drained (2,046 penalty points).Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces (2,046 penalty points).Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.Improper thawing procedures used (2,046 penalty points).No violation noted during this evaluation. Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) (2,046 penalty points).Wiping cloths dirty, not stored properly in sanitizing solutions (2,046 penalty points).Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) (2,046 penalty points).Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans (2,046 penalty points).
#CASA MAYA SCARSDALE MENU MANUAL#
Manual facilities inadequate, technique incorrect mechanical facilities not operated in accordance with manufacturer's instructions (2,046 penalty points).Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures (2,046 penalty points).
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