Macayo's Mexican Food

Inspector's notes

Observed an employee use a pair of tongs to place raw chicken on a grill. The tongs were then stored on the cooler below the grill. The tongs were used again to flip the raw chicken. Once the chicken was fully cooked, the same tongs were used to move chicken to the cutting board for final prep. The tongs must be washed, rinsed, and sanitized when going from raw to ready to eat (RTE) foods. Once the chicken is fully cooked, it is a RTE food and other utensils must be used. Educated employees and chicken was placed back on the grill to kill any raw bacteria from the cross contamination. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the prep line, observed a pan of black beans, relleno sauce, and green chili sauce all between 119*F and 129*F. All foods had been in the unit less than two hours and were reheated to 170*F + before returning to hot holding.

Inspector's notes

Observed several cutting boards that were heavily score, chipping, and stained. All cutting boards must be maintained so that they are smooth, durable, and easily cleanable. Removed one cutting board from service. Instructed establishment to obtain new cutting boards or resurface the current cutting boards. Corrective Action: Correct prior to next routine inspection. 4-501.11 - Core: Good Repair and Proper Adjustment-Equipment Addl Notes: Observed heavy ice accumulation on the freezer fan unit's coils. Observed light ice accumulation on the walk in cooler coils. Walk in cooler was consistently holding around 45*F for a whole hour of limited use. TCS foods in the walk in cooler were still in safe temperatures. Walk in cooler must be kept in good repair so that it holds below 41*F. Please have ice removed from both fan units. Please ensure that the units remain in good repair.

Inspector's notes

Observed heavy dust accumulation on the ceiling throughout the kitchen, expo line, back dry storage room, and dishwashing area. Observed grease, food debris, and residues accumulating on the floors and walls behind the cooking equipment, and on and around the salamander. Please have facility cleaned and cleaned more frequently to prevent the accumulation of soils. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

The establishment uses time as a control for all food items cold holding at cook line. No time stamp observed at time of inspection. Reviewed the time as a control policy with manager. Manager put time stamps on all cold holding units at cook line at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

On the top of the main prep line, observed Lettuce at 48*F, Cheese at 53*F, Sour Cream at 52*F, Pico/Cut tomatoes at 45-48*F, beef chimis at 49*F, chicken chimis at 52*F, and green tamale bites at 56*F. In the bottom of the same unit observed rolled tacos at 62*F, Cheese at 53*F, Cabbage at 46*F, Pico at 48*F. Per manager, these items had been in the unit 2.5 to 3 hours prior. The top was placed on time as control. Reviewed time control procedures and documentation requirements. The bottom foods were moved to the walk in cooler to rapidly cool.

Inspector's notes

In the bar, observed the dishwashing machine dispensing over 500 ppm of quat sanitizer. Sanitizers must be kept in the concentration as stated on the bottle (150 - 400 ppm). Establishment will utilize the back dishwashing machine until this one is dispensing in concentration.

Inspector's notes

Observed the prep line coolers closest to the dish pit holding at 47*F on inspector's min/max thermometer. Equipment must be fixed to be holding at 41*F or below. Until repaired establishment will utilize time as control for top portion and not use bottom portion for TCS foods. Establishment has enough cooling equipment to handle a normal service without being inhibited by the loss of the equipment, therefore, no re-inspection will be required. Please have equipment replaced or repaired in order to use temperature control again.

Inspector's notes

Observed no paper towels from 2 of the hand sinks in the kitchen. Manager corrected, and resupplied with paper towels. Ensure there is paper towels at each hand sink at all times. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed cart stored in front of the hand sink by the back door. Manager removed the cart. Ensure that all hand sinks are open and accessible.

Inspector's notes

Observed bar dishwasher at 0 ppm bleach after 3 cycles. Manager said everything will now be going back to the main dishwasher. Ensure that all dishwashers are set at 50-100 ppm bleach at all times of operation. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pico at 46F inside large prep line under the heat vents. Manager embargoed those TCS food items in fridge over 4 hours. Ensure that all TCS foods in cold holding areas are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed empty paper towels at back hand sink. Manager refilled the paper towels. Ensure there is paper towels at each hand sink. 5-205.11 - Priority Foundation: Using a Handwashing Sink-Operation and Maintenance. 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. Addl Notes: Observed 5 empty jugs stored in the only hand sink in the bar area. Observed rack stored in front of hand sink by the cookline. Manager removed the items. Ensure hand sinks are open and accessible at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sour cream 47F, cut toamtoes 50F, chicken burrito 50F inside the cold line at the cook line. Manager embargoed the TCS foods in the fridge over 4 hours. Ensure that all TCS foods at cold holding stations are kept at 41F or less. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed plastic hose was attached to the back kettle cooking equipment. The plastic hose on the water faucet extended below the rim of the equipment. Manager removed the plastic hose. Ensure that end of faucets are almost at least 1 inch above the flood rim level of equipment that the water goes into. Corrective Action: Corrected at time of inspection.

PRIORITY VIOLATION-3-301.11, P: Preventing Contamination from Hands; Bare Hand Contact with Ready to Eat Foods. 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. ___ Noted an employee was cutting lime wedges for adding to drinks / food with bare hands. Instructed manager to ask employee to discard the cut limes, wash hands, then put on gloves before cutting the fruits. Manager complied. Correct By: Corrected At Time Of Inspection

1. Drain out the standing water inside the outdoor fountain since the pump is not working to prevent mosquito breeding. 2. Provide a reduced pressure zone (RPZ) assembly (ASSE 1013) at the water connection points of the soda carbonators. Conduits and fittings after the RPZ must be PEX or stainless steel only. Do not use copper or brass alloys downstream from the backflow preventer. 3. Certify all testable backflow preventers and provide reports. 4. Provide a vented dual check valve (ASSE 1022) at the water connection point of each coffee/tea brewer. 5. Provide 1” air gap from the finished floor for all drainpipes from 3-comp sink, food prep sink, dump sink, ice bins, drip trays, etc. 6. Refill low/ missing grouts on floor where needed. Please use siliconized grout, epoxy grout or butyl grout on the tiles in the kitchen, under sinks, wet areas. Fill gouges, un-even floor, transition between different type of floor finishes (tiles to concreate) 7. Repair/ replace missing trims on FRP panels and corner guards. 8. Caulk and seal all gaps, cracks, penetrations throughout. This includes inside the walk-in units, at the bar, under the hood, die-wall and countertop junctures. 9. Provide clean out cover where missing. 10. Provide escutcheon plates around pipe penetrations and sprinkler heads where missing. 11. Repair water damaged ceiling, then repaint. Please use light color, semi-gloss paint in drink/ food service areas, mop sink and restrooms. 12. Repair /replace the second dump sink/ drink station at the bar. All existing fixtures and equipment must be in working condition. Remove if the facility is not using it. :

PRIORITY VIOLATION-5-202.13, P: Backflow Prevention, Air Gap __ Noted numerous drainpipes from ice bins, drip trays, washing machines, drip trays, etc. are dipping below the floor sinks. Maintain minimum 1" air gap from the end of drainpipes to the flood rim of the floor sinks. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained __ All drainpipes must be rigid. Flex hoses are not acceptable. Repair leaks at sinks, pipes on the cookline, faucets dripping. Ensure hot water must be on the left and cold water on the right. Switch the water lines as needed to correct it. Correct By: Correct Prior To Reinspection