Macayo's Mexican Food

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector 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

Inspector notes: Observed dark residue on upper interior surfaces of the ice maker. Burn the ice and thoroughly clean/sanitize the surfaces