Mayan Lounge

Inspector's notes

No Certified Food Protection Manager was available at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. Once CFPM is obtained maintain the certificate onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

No Certified Food Protection Manager was available at time of inspection. Informed PIC that a CFPM needs to be available onsite during all hours of operation. Once CFPM is obtained maintain the certificate onsite. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. ***** 2nd Consecutive Violation *****

Inspector's notes

Establishment does not possess a vomit and diarrheal event clean up procedure or kit. Provided clean up procedure guidance document via email. Informed PIC that a (bodily fluids) clean up kit needs to be obtained prior to reinspection on 7/20/2026. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrective Action: Correct prior to re-inspection 7/20/2026.

Inspector's notes

Observed no hot water available at the hand sink in the men's restroom. Upon turning the faucet to the left (hot side), the water flow stopped. Informed PIC that hot water of at least 100*F must be available at the hand sink. Hot water of: 100°F is required at all handwash sinks; 110°F at all other sinks; 120°F at mechanical ware washing units sanitizing with chemicals; and 140°F at mechanical ware washing units sanitizing with high temperature. Hot and cold water under pressure is required at all sink fixtures. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 07/20/2026.

Inspector's notes

A Certified Food Protection Manager (CFPM) was not present at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed benedryl, advil, and other heartburn medication being stored on top of a cold holding unit that is used as a prep table. All medicines must be stored away from food, utensils, and single service items to prevent contamination. All medicines were relocated and properly stored by PIC at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

A person in charge was not present during the inspection that could answer questions regarding the food service. Person present states the kitchen does not open till later in the day but still is able to serve drinks that require scooping ice. A person-in-charge is required onsite at all times while open to the public, must demonstrate adequate knowledge, and perform all duties as required. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed raw chicken being stored on a shelf above pita bread. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. Person present properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked lamb in the standing cooler having a date marking of 4/6. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). All RTE/TCS foods past 7 days of preparation were discarded by PIC at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Establishment could not find the test strips for their chlorine sanitizer. Test strips are required for any sanitizers used with food contact surfaces. Provide sanitizer test strips prior to re-inspection. Reinspection will occur within 10 days. Corrective Action: Correct prior to re-inspection.