Maya Mexican Grill Health Inspection Grade

Critical

• Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
• Hot TCS food item not held at or above 140 °F.