Macayo's Mexican Food

Inspector's notes

All surfaces of food walk-in cooler (i.e. - walls, floors, ceiling, fan grates, shelving) has buildup of residues; heavy ice buildup in refrigeration unit at bar.

Inspector's notes

Faucet handle showing signs of disrepair to handsink adjacent ware washing area.

Inspector's notes

Floors, walls, and ceiling surfaces of food preparation and ware washing areas have buildup of residues.

Inspector's notes

TCS foods (i.e. - cooked rice, chicken meat, cooked ground beef, raw chicken, salsa, shredded lettuce, milk, buttermilk, cheeses, pico de gallo, cut tomatoes, etc...) found in walk-in cooler found at internal temperatures of 46*F-48*F. Ambient air temperature of walk-in cooler at 54*F. Per PIC, food temperatures were not recently monitored. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 41°F or below. Eggs not treated to destroy Salmonellae can be stored in equipment that maintains an ambient air temperature of 45°F or below. After discussion with food worker, many TCS foods in unit were prepared earlier in the day. TCS foods (i.e. -raw animal foods, packaged foods) improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F at time of inspection. Foods prepared prior to 7/6/26 were embargoed (see embargo sheet). TCS foods improperly cold held not prepared by facility's commissary were discarded by PIC; red salsa and baja sauce containers were set aside by PIC to be discarded. Do not store TCS foods in unit until unit can maintain foods internally at 41*F or below. Corrective Action: Corrected at time of inspection.

Inspector's notes

Walk-in food cooler found at an ambient air temperature of 54*F.

Inspector's notes

All surfaces of food walk-in cooler (i.e. - walls, floors, ceiling, fan grates, shelving) has buildup of residues; heavy ice buildup in refrigeration unit at bar.

Inspector's notes

Faucet handle showing signs of disrepair to handsink adjacent ware washing area.

Inspector's notes

Floors, walls, and ceiling surfaces of food preparation and ware washing areas have buildup of residues.

Inspector's notes

At the primary dish washing area in the kitchen, chlorine dish machine sanitizer measured with a concentration above 200ppm. Staff contacted service provider for maintenance and agreed to set up 3 compartment sink (quat sanitizer measured in range) if any dishware needs to be cleaned prior to repair. Ensure chlorine sanitizer is maintained within required ranges (generally 50ppm to 100ppm) at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

In the kitchen at main cook line, several floor tiles are severely chipped, cracked or missing altogether. Have flooring repaired/maintained.

Inspector's notes

Walk in freezer door has build up of ice, preventing it from closing properly. Observed build up of ice on condensation unit in walk in freezer as well. Repair both items and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Dish machine at bar is draining water out of front of machine during every cycle. Repair and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Dish machine in kitchen and dish machine at bar both reading chlorine sanitizer concentration of 0ppm when tested. Operator adjusted intake line on kitchen machine and retested sanitizer concentration which measured between 50 and 100ppm. Bar machine was taken out of service and a service call was placed for repair. Operator will wash, rinse and sanitize all bar dishware at main kitchen machine until unit is repaired. All dishware that had been run through the equipment today was rewashed in the main kitchen machine. Reviewed proactive steps to ensure equipment is tested daily or more frequently and documented to ensure equipment is functioning properly at all times. Corrective Action: Corrected at time of inspection.

Inspector's notes

At walk-in freezer, observed build up of ice around condensate drain line under/behind refrigeration unit. Operator agreed to have equipment repaired and maintained. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Interior of ice cream freezer has a build up of food debris. Top/exterior surfaces of refrigerators at bar have build up of food/beverage debris or other matter. Operator agreed to clean and maintain. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed chemical dish machine in use and not dispensing chlorine sanitizer. PIC called in a work order. The dishwasher will not be used to sanitize dishes until in good repair. Three compartment sink will be utilized. Discussed verifying that machine is dispensing chlorine sanitizer measuring between 50-100ppm daily before use.

Inspector's notes

Observed prep refrigerator near the office measuring with an ambient temperature of 59 degrees F. TCS food items such as various sauces and condiments measured with an internal temperature ranging between 57-60 degrees F. PIC was aware prep refrigerator was not functioning properly and was pulling food out each day at close of business. The TCS food items had been store in the refrigerator for less than 2 hours at time of inspection. PIC moved them to alternative refrigeration for rapid cooling. Discussed adjusting the time line checks are conducted to ensure refrigeration is working properly before the refrigerator is stocked. Prep refrigerator required for flow of business during peak hours- see violation #33

Inspector's notes

Observed prep refrigerator near the office measuring with an ambient temperature of 59 degrees F. TCS food items such as various sauces and condiments measured with an internal temperature ranging between 57-60 degrees F. PIC was aware prep refrigerator was not functioning properly and was pulling food out each day at close of business. The TCS food items had been store in the refrigerator for less than 2 hours at time of inspection. PIC moved them to alternative refrigeration for rapid cooling. Discussed adjusting the time line checks are conducted to ensure refrigeration is working properly before the refrigerator is stocked. Prep refrigerator required for flow of business during peak hours- must be repaired and TCS food not to be stored in this unit until in good repair. A re-inspection will be conducted within 10 days

PRIORITY VIOLATION-7-203.11, P: Poisonous or Toxic Material Containers-Container Prohibitions - Noted a can of pesticide for flying insects in the waitress station, can was discarded. Correct By: Corrected At Time Of Inspection

Core-6-202.15, C: Outer Openings, Protected - Please move the louvers in the fly fans 1-2% outward so the air does not enter the establishment. Correct By: Correct Prior To Reinspection

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises - 1). Noted several containers with margarita mixes uncovered in the beer cooler. Keep food covered when not in use. 2). Provide lids for the condiments at the dessert station. Correct By: Correct Prior To Reinspection

Core-4-501.11, C: Good Repair -Equipment - Please address the following: 1). Check the back bar cooler and make sure the drain line off the evaporator unit is not clogged. Remove ponding water. 2). The other back bar cooler is missing a gasket, please install. 3). Noted ice buildup in the dessert cooler and at the bar in one of the bottle coolers. Please address. Correct By: Correct Prior To Reinspection

Core-5-202.11 (B), C: Cleanable Fixtures - Please address the following: 1). Please remove the soda guns, margarita mix and gin holsters where no longer used. 2). Install a split escutcheon around the drain line under the three compartment sink. Core-5-204.12, C: Backflow Prevention Device, please provide the following:| 1). Move the backflow valve of the tea brewer in the SW waitress station and move it to the kitchen where the tea brewer now is installed. 2). Remount the (soda system) Reduced Pressure Zone backflow valve in the back storage room and have it re-tested and certified. Core-5-205.15 (B), C: System Maintained in Good Repair; Maintained - Please re-attach the hand wash sink drain line at the bar. Correct By: Correct Prior To Reinspection

Core-6-201.13, C: Floor and Wall Junctures, Coved, and Enclosed or Sealed - Please repair tile base at the back door, seal to the wall at the freezer entrance and replace broken tiles in the beer cooler. Core-6-501.12, C: Cleaning, Frequency, floors noted soiled throughout mostly under equipment counters, waitress counter, under prep sink at fryer station and in dish wash area. Please clean and maintain clean. Core-6-201.11, C: Floors, Walls and Ceilings-Cleanability - Please follow up on the following: 1). Noted some wall damage and uncovered outlet covers behind the prep table at the waitress counter in the kitchen. 2). In SW side waitress station please close the wall where the soda lines were removed. 3). In the kitchen, remove all water lines no longer used. 4). In the kitchen, throughout, fill in and finish out smooth all the holes in the walls. 5). At the dish wash area hand was sink, remove unused chemical dispensers and rack as they collect dirt. 6). Provide caps for the abandoned line chases in the beer cooler. 7). In the beer cooler, foam in penetrations and finish out smooth on the inside. 8). Seal the pressed wooden shelve over the waitress station or replace. Correct By: Correct Prior To Reinspection

Core-6-303.11, C: Intensity-Lighting. Please address the following: 1). Install a cover only or cover and bulb in the beer cooler and main walk in unit. 2). Replace light bulbs at the dish wash area and make sure lights work. Install lenses in the dish area so the fixtures are easily cleanable. 3). Repair the light in the walk-in unit that is out. Light intensity in some areas is below 10 foot candles. 4). Increase light intensity in the SW waitress station. Core-6-501.14, C: Cleaning Ventilation Systems, please clean the vents in the kitchen, north side of center wall at intake and some of the returns and remove dust and debris buildup. Make sure filters are changed frequently enough. Correct By: Correct Prior To Reinspection