Macayo's Mexican Food

Inspector notes: Observed a scoop stored in the cook line hand sink and 3 food container lids stored in the dish area hand sink. 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 promotes handwashing. PIC will ensure establishment discontinues use of handwash sink for all activities that are not for handwashing. PIC relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed raw fish and shrimp stored behind RTE peppers and avocado in the lowboy cooler on the line. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code

Inspector notes: No date mark on TCS foods prepared in house more than 24 hours prior including cooked, stuffed chilis, and cooked tamales. Per PIC, the tamales were prepared and frozen at a central kitchen and steamed onsite on 3/29. PIC stated the stuffed chilis were prepared on 3/28. All RTE/TCS foods were properly date marked at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1)

Inspector notes: Observed multiple plastic cutting boards with deep scoring and discoloration. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Replace cutting surfaces and maintain to ensure cutting surfaces are easily cleanable

Inspector notes: Observed an accumulation of food debris and grease on the flooring throughout the kitchen and bar, especially under equipment. Also observed multiple floor sinks with debris accumulating on the sides and in the filter. Physical facility must be cleaned frequently enough to prevent accumulation of dirt, organic matter, and food debris. Must clean physical facility prior to next routine inspection