Macayo's Mexican Food

Inspector notes: Observed multiple racks and a prep table blocking handsink in far corner in cooking area. Facilities must be maintained in a condition that promotes handwashing. Person-in-charge (PIC) relocated all items blocking handwash sink at time of inspection

Inspector notes: Observed multiple large covered and stacked containers of salsa made from hermetically sealed containers of tomatoes in walk-in refrigerator at 50*F-51*F. Per PIC, cooling logs, and time stamping, salsa was portioned into containers and placed in walk-in approximately 1-1.5 hours prior. Per PIC, large quantities of food products are cooled down using ice as an ingredient, ice wands, and placing containers in freezer. Per employee, not enough ice was added to salsa batch before portioning and placing in walk-in. Employee relocated all salsa portioned today into the freezer to rapidly cool to 41*F at time of inspection

Inspector notes: Observed baja sauce (made with sour cream) with internal temperatures of 46*F - 49*F, cooked green chili pork with internal temperatures of 46*F - 49*F, and masa prepared from canned corn with internal temperature of 48*F in the main walk-in refrigerator. Person in charge (PIC) indicated all of these foods were prepared yesterday; PIC indicated they did not take internal temperatures of these foods. Cooked time/temperature controlled for safety (TCS) foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. All TCS foods improperly cooled were discarded by PIC at time of inspection. Discussed ensuring TCS foods are cooled to proper temperatures by taking internal temperatures; discussed using a cooling log to keep track of cooling temperatures

Inspector notes: Observed 3-compartment sink leaking from wastewater piping/base of sink for 1st and 3rd basin. All plumbing must be maintained in good repair at all times. Must repair all plumbing to a state of good repair prior to re-inspection