Pegasus Landing of Mesa

Inspector's notes

Observed sausage links being hot held in the steam table ranging from 98*F - 105*F using probe thermometer, verified by person in charge (PIC). PIC stated the sausage links were prepared less than two hours prior to inspection and reheated the sausage links to 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed pico de gallo with a prepared date of 12/28/25 and chopped lettuce with a prepared date of 12/29/25 in the top of the make-line unit. Both were past the discard date. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed kitchen employee load soiled dishes onto a rack, push the rack into the dish machine, then directly handle clean dishes from a rack pulled out of the dish machine, without washing hands between soiled and clean. Discussed the importance of washing hands after contamination and prior to handling clean utensils, food etc. in order to prevent the transfer of pathogens. PIC will retrain employees on proper handwashing and when to wash. Hands must be washed at any time contamination occurs and when changing tasks. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no paper towels available at the handwashing sink in the beverage station. PIC will provide paper towels. Facilities must be maintained in a condition that promotes handwashing. Wet hands transfer bacteria more readily than dry hands. Handwashing sinks must always be stocked with hot water, soap and paper towels. Corrective Action: Corrected at time of inspection.