Inspection Report

Business Name
MACAYO'S MEXICAN FOOD

Business Address
12637 S 48TH ST PHOENIX AZ 85044

Permit Number
FD-24-02367

Permit Type
Food Establishment - Eating & Drinking

Inspection Purpose
Food Routine Inspection

Inspection Date
7/9/2026

Grade
Not Participating

Priority Violation
2

Inspection Status
Completed

Violations

Violation #: 15

Description: Food Separated and Protected

Comments:

PRIORITY VIOLATION-3-302.11 (A1-2) - Priority: Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Protection from Cross Contamination. 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/4621/AMC-Toolbox---Cross-Contamination.

Addl 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.

Violation #: 21

Description: Proper Hot Holding Temperatures

Comments:

PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. 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/4614/AMC-Toolbox---Hot-Holding.

Addl 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. Predefined Comment: Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above. Corrective Action: Corrected at time of inspection.

Violation #: 47

Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used

Comments:

4-501.12 - Core: Cutting Surfaces Addl 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. Predefined Comment: All equipment must be maintained in good repair at all times. Repair all equipment to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Violation #: 55

Description: Physical Facilities Installed, Maintained, and Clean

Comments:

6-501.12 - Core: Cleaning, Frequency and Restrictions Addl 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.

Comments/Details

Predefined Comment: No County legal action will result from this inspection.

"A" for Food Safety

Through our grading system, Maricopa County Environmental Services Department provides at-a-glance indications of how food establishments perform during food safety inspections. This system is designed to grade food establishments in terms of food safety requirements and provide recognition to those who choose to participate.

How does it work?

The issuance of grade cards to food establishments is based on voluntary participation. The person in charge, who is present during the inspection, will be asked whether they would like to participate in the Grading System. This will be decided prior to each inspection. If an establishment does not participate in the Grading System, Not Participating or NP will appear on the inspection report, and the inspection will still occur. If an establishment does participate, a grade of A, B, C, or D will be determined at the conclusion of the inspection using the Grading System chart below. Participating establishments will then be provided with a grade card that can be posted in the establishment. The status of the establishment’s grade will also appear on the Restaurant Ratings page of the department’s website.

How can I determine the grade?

The Grading System chart can be used to determine grades earned for establishments that do not participate. Grades are determined by the number of Priority and Priority Foundation violations received at the time of inspection. Violation types are defined in general terms below.

Definitions

Priority Violation: Major violation that directly contributes to increasing the risk of foodborne illness or injury (e.g. Food employees do not properly wash hands when required).
Priority Foundation Violation: Minor violation that does not directly contribute to an increased risk of foodborne illness but failure to correct this violation may lead to the occurrence of a priority violation. For example, hand washing soap and paper towels not available at hand wash sink (may lead directly to food employees not properly washing hands when required).
Core Violation: Minor violation that relates to general maintenance and sanitation (e.g. No sign reminding employees to wash hands).
Cutting Edge Program: All county food-related establishments can partner with Maricopa County to implement a proactive approach to reducing foodborne illness risk factors by implementing food safety systems that include policies, training, and verification processes. Partners enrolled in the Cutting Edge Program receive an A+ when an A is earned.

Grading System The matrix below is used to grade food inspections under the voluntary grading system.
Violation Category	Grade A	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade B	Grade C	Grade C	Grade C	Grade C	Grade C	Grade C	Grade D	Grade D
Priority	0	0	0	0	0	1	1	1	0	1	1	2	2	2	more than 2	more than 3
Priority Foundation	0	1	2	3	4	0	1	2	5	3	4	0	1	2	more than 3	more than 0

Any legal action for a pattern of non-compliance or permit suspension results in a D.