Inspection Report
MACAYO'S MEXICAN FOOD
15565 W BELL RD SURPRISE AZ 85374
FD-24-02369
Food Establishment - Eating & Drinking
Food Routine Inspection
4/8/2024
1
Completed
Violations
Violation #: 28
Description: Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored
Comments:
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
Violation #: 38
Description: Insects, Rodents and Animals not Present
Comments:
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
Violation #: 39
Description: Contamination Prevented during Food Preparation, Storage and Display
Comments:
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
Violation #: 47
Description: Food and Non-Food-Contact Surfaces Cleanable, Properly Designed, Constructed and Used
Comments:
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
Violation #: 51
Description: Plumbing Installed; Proper Backflow Devices
Comments:
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
Violation #: 55
Description: Physical Facilities Installed, Maintained, and Clean
Comments:
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
Violation #: 56
Description: Adequate Ventilation and Lighting; Designated Areas Used
Comments:
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
Comments/Details
This establishment is not participating in the award program at this time and had 1 Priority, 0 Priority Foundation violations on this inspection.
This establishment/operation has been evaluated and qualifies for the issuance of the permit. To complete the permitting process, meaning issuance of this permit, and begin operation, the applicant must first submit payment of the annual operating permit fee to the Department’s Administrative Services. Note that fees paid up to this inspection approval did not include the annual operating permit fee. PAYMENT with a credit/debit card can be made via phone at 602-506-6824, Option 2. Payment with a credit/debit card can be made on-line via select “Pay a Fee” at esd.maricopa.gov. Please note that if you select payment via online, the annual operating permit fee invoice may take up to 7 business days to post online. Checks and money orders are also accepted via US Mail. If you select payment via US Mail. For further instructions on mail in payments please refer to the printed invoice.
Per MCEHC Chapter I, Regs 4 & 5, no person shall conduct an operation or operate an establishment for which a permit is required without holding the necessary and valid permit to do so. No operating permit is valid, until the permit fee is received by the Department. It is also the responsibility of the permit holder/owner to notify MCESD if there are contact/ billing address changes.
E-mail set for electronic communication.
Follow up inspection will be May 6th at 10 AM
No County legal action will result from this inspection.
E-mailed inspection report.
Award: Not Participating,Food Manager Licenses: 1,Signer: Lynn
"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.
| 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.