Mesquite Fresh Street Mex

Inspector's notes

Observed sauces such as sour cream, mayo, and guacamole with tomato, cut cabbage, and spring green mix in the top of the serving line cooler with internal temperatures ranging from 46-48*F when measured with a probe thermometer. According to manager, items had been in the serving line for less than 3 hours. All items were moved to the walk-in at time of inspection. All TCS (time and temperature controlled for safety) food must maintain internal temperatures of 41*F and below. Discussed using lids, ice, or implementing time as a control policy for items that are difficult to keep in temp. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed large bucket of salsa in the walk-in cooler with an internal temperature of 48*F when measured with a probe thermometer. According to person in charge, salsa was prepared the previous day. All TCS (time and temperature controlled for safety) foods must be cooled from 135*F-70*F within 2 hours, and from 70*F-41*F in the next 4 hours, for a total of 6 hours. Discussed cooling in shallow pans, using ice wands in large tubs, and taking temperatures throughout the cooling process to ensure time and temp parameters are met. Salsa was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chorizo stored directly above beverages in walk-in cooler. PIC rearranged chorizo to bottom shelf at time of inspection.

Inspector's notes

Observed red and green salsa on prep table with an internal temperature of 48*F. PIC stated items had been on prep table for more than 2 hours and discarded at time of inspection.

Inspector's notes

Observed barbacoa cooling in hot case with an internal temperature of 107*F. According to PIC, barbacoa had been previously left out at room temp to cool down prior to placing in hot case.

Inspector's notes

Observed no certified food protection manager (CFPM) on duty. A CFPM must be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed some black buildup on the inside of the soda nozzles. All food contact surfaces must be kept clean to sight and touch. Discussed scrubbing nozzles with a brush to remove buildup. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed personal items stored throughout establishment. Please maintain a straw and lid on all beverages and store in designated areas away from preparation to prevent contamination.

Inspector's notes

Observed pico de gallo with an internal temperature of 48*F on serving line. It was determined that the pico de gallo was double panned for draining purposes and was moved to walk-in cooler to rapidly chill. Discussed importance of not double panning to ensure pan retains cold temperatures below 41*f.

Inspector's notes

Observed more than 200 PPM of chlorine sanitizer dispensing from sanitizer compartment. Please have chemical adjusted to be within range of 50-100PPM.

Inspector's notes

Observed several boxes of raw meat stored directly on floor of walk-in cooler. Food must be stored at least 6 inches off the ground at all times to prevent contamination from the premises.

Inspector's notes

Observed scissors stored directly in raw meat (beef and chicken) bins.In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection.

Inspector's notes

Observed quat test strips available for testing sanitizer solution. Chlorine solution is being used and didn't have proper test strips available at time of inspection. Please obtain prior to 2.27.