Conyers Mac, LLC DBA Taco Mac

2-2D: .06(2)(o)Observed sanitizer bucket stored in the handsink located in the bar area. A handwashing sink shall be maintained so that it is accessible at all times for employee use and not used for purposes other than handwashing. An automatic handwashing facility shall be used in accordance with manufacturer's instructions. (Pf) Corrective Actions: PIC (person incharge) removed the sanitizer bucket to an approved location.

6-1A: .04(6)(f)Observed american cheese, cooked brisket, white shredded cheese, raw salmon, and raw shrimp cold holding above 41F in the reach in drawer. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: PIC (person in charge) added ice to foods in reach-in-drawer. According to PIC, the breaker to the reach-in-drawer goes out frequently.

10D: .04(4)(d)Observed multiple squeeze bottles in the prep coolers and above the grill not labeled. Except for containers holding food that can be readily and unmistakably recognized, such as dry pasta, working containers holding food or food ingredients that are removed from their original packages for use in the food establishment, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be clearly and legibly identified, in English, with the common name of the food. (C) Corrective Actions: PIC labeled all of the squeeze bottles.

12D: .04(4)(g)Observed food employee cutting unwashed avocados. Raw fruits and vegetables shall be thoroughly washed in water, in a sink designated for that purpose only, to remove soil and other contaminants before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form. (Pf) Corrective Actions: PIC had food employee remove the stickers and wash the avocados. ***SECOND REPEAT OF CODE VIOLATION. VIOLATION ON NEXT ROUTINE INSPECTION WILL RESULT IN PERMIT SUSPENSION. ****

13A: .02(1)(d)Observed the inspection report from 12/30/24 (score 96) posted in to the entrance lobby instead of the previous inspection report( 6/10/25 score 85) The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. (C) Corrective Actions: PIC posted the current inspection report.

6-1C: .04(6)(d)Observed multiple pans of wings cooling from the night before that were holding a temperature greater than 41 degrees F. See temperature log. Time/temperature control for safety foods prepared from room temperatures or refrigeration temperatures shall be cooled from 70°F to 41°F (5°C) or below within 4 hours. (P) Corrective Actions: The Person in charge (PIC) had employee discard wings.

11A: .04(6)(e)Observed facility was cooling hot foods from the night prior with tight fitting lids and were stacked on top of each other. 1. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; (Pf) (ii) Separating the food into smaller or thinner portions; (Pf) (iii) Using rapid cooling equipment; (Pf) (iv) Stirring the food in a container placed in an ice water bath; (Pf) (v) Using containers that facilitate heat transfer; (Pf) (vi) Adding ice as an ingredient; (Pf) or (vii) Other effective methods. (Pf) 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; (C) and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. (C) Corrective Actions: The PIC had employees discarded food and was notified to leave lids off and unstacked until the proper cooling temperature has been reached within the required time.

12B: .03(5)(i)Observed multiple food employees that did not have hair properly restrained underneath their caps. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch (1/2"). (C) Corrective Actions: The PIC had employees place a hair net on unrestrained hair that was hanging from sides of face.

12D: .04(4)(g)Observed employee removing onions from bag and cutting them prior to washing them. Produce shall be washed prior to prepping them. Corrective Actions: The PIC had employee discard onions.

2-2B: .03(5)(j)1&2At the beginning of inspection, observed a half eaten sandwich on the prep table in the main kitchen. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Employee relocated sandwich.