710 James Robertson Parkway Nashville, TN 37243 | Visit Official Website (opens in a new tab)
Maya Mexican Grill
Food Service Establishment Inspection | Routine
Observations & Corrective Actions
1: Pic did not demonstrate knowledge of reheating, cooling, and sanitizing of food contact surfaces. No managerial control of restaurant.
8: Hand towel dispenser jammed at hand sink located in dish area.
11: Cooked Onions beside hand washing sink with splash guard was being contaminated by splash out from owner washing hands. Embargoed onions and discussed to store and prep onions in a different area away from hand sink.
11: Raw broccoli stored in wic had something white growing on it and was discolored. Pic threw away broccoli away.
14: Dish machine sanitizing at 10 ppm of Cl2. Pic called service tech to come and fix dish machine to sanitize at required level. Until dish machine is sanitizing properly, employees will wash, rinse, and sanitize food contact surfaces at 3 comp sink. Discussed correct way to set up 3 comp sink and proper sanitation level.
17: Queso not reheated to 165°F. Prior to placing on steam well. Queso was temping at 125°F and being used for service. Pic reheated queso above 165°F. Discussed reheated of food with pic.
18: Guacamole and pico prepped at 11:30 placed on prep cooler for service, food above 41°F. Pic placed in wic to rapidly cool down. Discussed with pic proper cooling offood prior to placing on prep table.
18: Raw Marinated steak in cooler drawer above 41°F, not cooled properly prior to being placed in cooler drawer. Past 4 hour cooling period, embargoed steak.
19: Cooked onions, peppers, and shredded chicken (unsure when cooked) not under temperature control and unattended on prep table below 135°F. Pic threw away. Discussed hot holding of cooked food with pic.
19: Cooked rice on steam well double panned in plastic containers reading below 135°F. Emabrgoed rice and discussed Hot holding procedures with pic and not to double pan food on steam well and recommend to use metal pans.
19: Tomato soup base on stove below 135°F. Unsure when cooked, pic threw away. Discussed hot holding of soup base with pic.
21: Cooked shrimp located in ric cooked yesterday at 9 am. not date marked. Pic threw away.
26: Spray bottle with yellow substance and spray bottle with dark liquid inside not labeled located in dish area.
30: No HACCP plan for vacuum packaging food. Some vacuumed packaged food was not date marked (green beans) embargoed food. Vacuumed packaged bags dated 5/14/25 and 5/13/24 were cut open. A couple vacuumed packaged bags were beyond the 2 day limit. Embargoed those bags. All vacuumed packaged food in wif was date marked. Discussed when they remove vacuumed package bags from freezer to open bags. Provide an internal HACCP to Health Department and have a copy on site. Discontinue Vacuum packaging food until the above has been achieved.
37: Dirty speaker stored on prep table where onions were being cut.
37: Containers of raw beef in wic not covered.
37: Several containers stored on floor in wic, wif, and walk in cooler for bar.
37: Container of sugar underneth prep table not covered.
41: Handle of ice scoop laying on ice at drive thru window.
41: Ice bucket stored up right beside ice bin in kitchen.
46: Pic could not find test strips.
Additional Comments
Emailing applicable fact sheets to operator regarding observed priority item violations in English and Spanish.