Mesquite Fresh Mex

Inspector's notes

Observed employee handle raw chorizo with gloved hand then without changing gloves or washing hands, handle cooked chicken at the time of inspection. 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. Employee properly washed hands at handwash sink then dawned new gloved at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed an employee use the handwashing sink to fill container with water to pour on the grill, and then the employee dumped water jug in the basin of the handwashing sink. Handwashing sinks are to be used ONLY for handwashing. Handwashing sinks MUST always be maintained unobstructed and accessible for handwashing. Discussed proper use of handwashing sink at the time of inspection. Corrective Action: Corrected at time of inspection. Consecutive repeat violation: 3rd.

Inspector's notes

Observed water jug laying in front handwash sink and an empty jug of sanitizer sitting in the handwashing sink basin in the back of the establishment. Handwash sinks must be kept clear and free to use for proper handwashing frequency. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection. 2nd Consecutive Violation

Inspector's notes

Observed an employee use the handwashing sink to grab water to pour on the grill, and then the employee placed a scoop and the water jug in the basin of the handwashing sink. The scoop and water jug were removed from the basin and put on the dirty side of the three-compartment sink. Handwashing sinks are to be used ONLY for handwashing. Handwashing sinks MUST always be maintained unobstructed and accessible for handwashing. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed cooked beans (127°F), cooked rice (129°F) and cooked pepper and onion (128°F) hot holding below 135°F in the steam table on the main prep line. Staff were already managing the middle row empty due to prior temperature issues with the unit. They stated their third-party servicer had already been out to repair the unit previously. Proper repair is required. Staff re-heated the hot holding foods (which had been in the hot holding unit for less than 1 hour) and placed them in the warmer cabinet directly behind the line. Do not use the broken hot holding steamer until the steamer can maintain hot holding food at or above 135°F. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hot holding foods with temperatures below 135°F in the hot holding table on the main service line. Staff were already managing the middle three wells as empty due to temperature issues. Staff stated a servicer had already been out to service the hot holding unit previously. Proper repair is required. Hot holding equipment must have the capacity to maintain TCS foods at 135°F or above. Must repair hot holding equipment such that it maintains TCS foods at 135°F or above. Corrective Action: Correct prior to re-inspection. 3-501.15 (A) - Priority Foundation: Cooling Methods. 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/4617/AMC-Toolbox---Cooling. Addl Notes: Observed chopped chicken 101°F on the prep table. Staff stated they cool the chicken at room temperature before chopping. ACTIVE cooling MUST start when Time Temperature Control for Safety (TCS) foods reach 135°F. Staff stated the chicken had been cooked 30 minutes prior. Pans of chicken were moved to the walk-in immediately to ACTIVELY cool. Also observed cooked potatoes (60°F) wrapped in a plastic bag in the reach-in refrigerator. The plastic had heavy condensation. Staff stated the potatoes were cooked 2 hours prior. Staff removed the potatoes from the plastic bag to encourage proper air flow for rapid cooling. Discussed keeping temperature logs to identify when items start the cooling process. Time Temperature Control for Safety (TCS) foods must cool from 135°F to 70°F within 2 hours and from 135°F and 41°F or less within a total of 6 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no certified food protection manager on site at the time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Consecutive repeat violation: 3rd. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed establishment has no written procedures or dedicated clean up kit for bodily fluid. Provided procedures and instructed establishment to obtain a dedicated clean up kit for bodily fluids. Corrective Action: Corrected at time of inspection. 3nd consecutive occurrence of violation.

Inspector's notes

Observed no hot water available at hand sink near main grill area 90*F, the handwashing sink in the back prep area 75*F (hot water faucet is not working due to valve issue), mens restroom 90*F, womens restroom 90*F. All hand sinks must have running hot and cold water available at all times- hot water must be at least 100*F. Corrective Action: Correct prior to re-inspection on 7/21 (proof may be provided electronically). Consecutive repeat violation: 2nd.

Inspector's notes

Observed air gap of less than one inch between the pipe for the three-compartment sink and the floor drain. An air gap of 1 inch above the floor drain is required for backflow prevention. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed no current Certified Food Protection Manager at establishment. Per person in charge, they have a Certification, but no documentation is available onsite. Instructed PIC to obtain, and keep onsite for verification. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. 2nd consecutive violation

Inspector's notes

Observed establishment has no written procedures or dedicated clean up kit for bodily fluid clean up. Provided procedures and instructed establishment to obtain a dedicated clean up kit for bodily fluids. Corrective Action: Corrected at time of inspection. 2nd consecutive occurrence of violation.

Inspector's notes

Observed no hot water available at hand sink near main grill area (hot water faucet is not working due to valve issue). Person in charge is aware of issue, and will have sink repaired. All hand sinks must have running hot and cold water available at all times- hot water must be at least 100*F. Corrective Action: Correct prior to re-inspection on 4/25 (proof may be provided electronically).

Inspector's notes

Person in charge could not provide certificate for certified food manager certification at time of inspection. The person in charge must be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Correct prior to next routine inspection.

Inspector's notes

No written procedures available onsite for the clean of fecal/vomit accidents. Provided person in charge with sample procedures for correction. A food establishment must have written procedures for employees to follow when responding to vomiting or diarrheal events that involve the discharge of vomitus or fecal matter onto surfaces in the food establishment. the procedures must address the specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. Written procedures for clean-up of vomiting and diarrheal events is required onsite at all times. Corrected at time of inspection

Inspector's notes

Observed Pico de Gallo, chicken and steak in walk in refrigerator without date markings. Per employee food had been prepared over 24 hours prior to inspection. All RTE/TCS foods were properly date marked at the time of inspection.

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing.... Observed red bucket used for sanitizer storage in hand washing sink in back room at time of inspection. Person in charge informed nothing shall be stored in hand washing sink and shall remain accessible at all times. Person in charge removed sanitizer bucket at time of inspection. Correct By: Corrected At Time Of Inspection

Priority Foundation-5-205.11, Pf: Using a Handwashing Sink-Operation and Maintenance. 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/4573/AMC-Toolbox---Handwashing... Handsink near 3 compartment sink was being used to store 2 sanitizer buckets during inspection, sink was cleared at time. Please ensure all handsinks are maintained clean and accessible at all times. Correct By: Corrected At Time Of Inspection

Priority Foundation-3-501.15 (A), Pf: Cooling Methods. 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/4617/AMC-Toolbox---Cooling... Multiple containers (covered and stacked) of cooked and cut beef were being stored on prep table during inspection. Beef measured 90-92 degrees F internally, person in charge said it had been there for over an hour hours. Items were uncovered and moved to walk-in at time to cool more efficiently. Please ensure food items are cooled in shallow, uncovered containers using active cooling equipment to ensure the most efficient heat transfer. (Food must cool from 135 to 70 degrees F in 2 hours or less, and all the way to 41 degrees F in no more than 6 hours total.) Correct By: Corrected At Time Of Inspection