Anaya's Fresh Mexican Restaurant

What the inspector found

• Adequate Handwashing Sinks, Properly Supplied and Accessible: 6-301.11 - Priority Foundation: Handwashing Cleanser, Availability. Addl Notes: Observed no soap available at handwash sink by soda station and in food prep area. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that pr
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed prep table with several TCS foods including queso, sopa, and shrimp with internal temperature of 7
• Proper Date Marking and Disposition: 3-501.17 - Priority Foundation: Ready-To-Eat Time/Temperature Control for Safety Food, Date Marking. Addl Notes: Observed several TCS foods prepped or opened more than 24 hours prior including whipped cream, salsa, bacon, and c
• Approved Thawing Methods Used: 3-501.13 - Core: Thawing Addl Notes: Observed frozen chicken and beef thawing on prep counter and in empty prep sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. PIC began thawing under cold running water at time of inspection. Correctiv
• Hot and Cold Water Available; Adequate Pressure: 5-103.11 - Priority Foundation: Capacity-Quantity and Availability Addl Notes: Observed no hot water available at handwashing sink in cookline area. Provide adequate hot water at all sink fixtures prior to re-inspection. Corrective Action: Correct prior to re-inspection on 08/24/26.

As listed in the inspection report.