Macayo's Mexican Food

Inspector's notes

Observed main dishwasher and bar dishwasher in use producing 0ppm of chlorine sanitizer at time of inspection. After trouble shooting both units for sometime, Chlorine could not be produced. Please discontinue use until repaired and use 3- comp sink for ware washing. Corrective Action: Corrected at time of inspection.

Inspector's notes

The person in charge (PIC) is not a certified food protection manager. Ensure the PIC on site is an ANSI-certified food protection manager and maintain the certificate available for review. (A) The PERSON IN CHARGE shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an ACCREDITED PROGRAM. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Second Consecutive Violation. On cook line, employee tied apron with gloved hands then continued working with cooking equipment on cook line. At warewashing machine, employee handled dirty dishware then handled clean dishware without a proper handwash. Instructed both employees to remove gloves, wash hands to continue with tasks. Discussed the importance of proper hand washing and when hand washing is required with the person-in charge (PIC). Hands are to be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At bar, server handling ready to eat cut fruit for customer drinks with bare hands. Discussed the importance of preventing bare hand contact with ready-to-eat (RTE) foods with the person-in-charge (PIC). Bare hand contact is not approved with ready-to-eat (RTE) food items. Corrective Action: Corrected at time of inspection.

Inspector's notes

Second Consecutive Violation. On cook line, in top portion of prep table cooler nearest handwashing sink, two containers of mini chimichangas/ beef and chicken, with internal temperatures of 50*F-55*F. Per manager, chimichangas were in top portion of prep table cooler for >4 hours. Beef and chicken mini chimichangas were discarded. See embargo form. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, employee removed gloves from jeans pocket, donned gloves to handle raw shrimp. Instructed employee to discard shrimp/ see embargo form, remove gloves, wash hands, and don new gloves to continue with task. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks. Discussed the importance of proper hand washing procedures with the person-in-charge (PIC). Proper handwashing procedure is to rinse hands with warm water, scrub with soap for 10-15 seconds, rinse with warm water, dry with approved drying provision, and turn off in a manner to prevent re-contamination of hands. Entire process should take approximately 20 seconds for full and proper handwashing to prevent spread of pathogens and contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, container of raw shrimp stored in basin of cook line handwashing sink. Container of raw shrimp was removed from sink. Ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

On cook line, in top portion of prep table cooler nearest handwashing sink, two containers of mini chimichangas/ beef and chicken, with internal temperatures of 45*F-50*F. Per manager, chimichangas were in top portion of prep table cooler >4 hours. Beef and chicken mini chimichangas were discarded. See embargo form. In top portion of middle prep table cooler, TCS foods (dairy, soft cheeses, cut tomatoes, pico salsa, cut leafy greens) with internal temperatures of 45*F-48*F. Per manager, TCS foods were in prep table cooler >4 hours. TCS foods (dairy, soft cheeses, cut tomatoes, pico salsa, cut leafy greens) were discarded. See embargo form. Manager called repair company to check on ambient temperature of prep table cooler. Bottom portion of prep table cooler was below 41*F. Maintain TCS (time/ temperature control for food safety) foods at a cold holding temperature of 41*F or less at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In prep area, two shallow uncovered pans of refried beans/ 100*F prepared and cooling at room temperature. Manager moved two uncovered pans of refried beans to walk in cooler to continue the cooling process. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. Corrective Action: Corrected at time of inspection.

Inspector's notes

At start of inspection, large roll up door open to bar without fly fan turned on. Instructed manager to either turn on fly fan or close door. Maintain barrier protection to prevent entry of pests. Corrective Action: Corrected at time of inspection.

Inspector's notes

No single use towels available at the handwashing sink in the bar. PIC provided hand drying provision for handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed dark residue on upper interior surfaces of the ice maker. Burn the ice and thoroughly clean/sanitize the surfaces. Corrective Action: Correct prior to next routine inspection.

Priority Foundation-5-202.12 (A), Pf: Handwashing Sinks, Installation; Proper Temperature, Mixing Faucet. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4573/AMC-Toolbox---Handwashing. --------- Observed the public restroom handwash sinks without adequate hot water supply. Please replace the faucets, as discussed, to ensure hot water measuring at 100' F minimum is provided. Correct By: Correct Prior To Reinspection

Core-6-202.15, C: Outer Openings, Protected -------- Correct the following: 1) Remove the manual light switch at the back exterior air curtain. 2) Provide gaskets and weather stripping to the Eliason doors to create a tight seal. Correct By: Correct Prior To Next Routine Inspection

Core-4-202.16, C: Nonfood-Contact Surfaces ---------- Correct the following items: 1) Rewrap the condenser lines in the walk-in cooler with new black foam. 2) Refinish or replace the rusted shelving units in the walk-in cooler. Core-4-402.11, C: Fixed Equipment, Spacing or Sealing ---------- Correct the following: 1) Recaulk the sink fixtures and drain boards throughout facility to the walls with new silicone. 2) Recaulk the ventilation hood gaps with an aluminum based silicone. 3) Re-bracket and caulk the bar equipment to the walls, as needed. Core-4-402.12, C: Fixed Equipment, Elevation or Sealing --------- Lift all bottom shelving pieces to provide a 6" minimum clearance form the floor. Correct By: Correct Prior To Next Routine Inspection

PRIORITY VIOLATION-5-205.15 (A), P: System Maintained in Good Repair; According to Law ------- Correct the following items: 1) Provide hot water measuring 110' F minimum to the dump sinks at the bar. 2) Replumb the drain table at the bar to the floor sink with rigid piping. Ensure a 1" minimum air gap is provided. 3) Provide 1" minimum air gaps above the floor sink flood rims to the three sink and pre-rinse indirect drain lines. 4) Repair the leaking atmospheric vacuum breaker at the mop sink faucet. Correct By: Correct Prior To Reinspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed -------- Replace the missing tile cove base in the employee restroom, as needed. Core-6-501.11, C: Repairing-Premises, Structures, Attachments, and Fixtures-Methods --------- Correct the following items: 1) Fill all wall holes throughout the facility with silicone. 2) Caulk-in all escutcheon plates and plumbing penetrations throughout the facility with silicone. 3) Trim any foam sealant throughout the facility flush and provide a smooth layer of silicone. Correct By: Correct Prior To Next Routine Inspection

Core-6-304.11, C: Mechanical-Ventilation --------- Provide a ventilation fan in the employee restroom. Correct By: Correct Prior To Next Routine Inspection