Grab n Go mesa 9202 LLC

Inspector's notes

**REPEAT VIOLATION** Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty to oversee food handling activities. Please obtain certificate prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

**REPEAT VIOLATION** Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty to oversee food handling activities. Please obtain certificate prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed refrigerator in the kitchen with an ambient temperature of 53*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. Please repair refrigerator prior to re-inspection on 6/29/26.

Inspector's notes

Observed bleach used as sanitizer in the kitchen with no test strips available. Test strips must be available for sanitizer to ensure proper concentrations are being used. Please obtain chlorine test strips prior to re-inspection on 6/29/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

**REPEAT VIOLATION** Observed no certified food protection manager (CFPM) on duty. A CFPM must be on duty to oversee food handling activities. Please obtain certificate prior to the next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

**2ND CONSECUTIVE VIOLATION** Observed no paper towels available at hand sink in the kitchen. A hand drying provision such as paper towels must be available at all hand sinks to ensure proper handwashing is taking place. Paper towels were stocked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed raw chicken and sides such as red beans, rice, mashed potatoes, and mac and cheese in refrigerator in the kitchen with internal temperatures of 52-54*F when measured with a probe thermometer. According to person in charge, food had been in the refrigerator since yesterday. All TCS (time and temperature controlled for safety) foods must maintain internal temperatures of 41*F and below. Food was discarded at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed TCS food in the hot display case on time as a control with no time labels. All items on time as control policy must be labeled with the discard time when they are placed in the case. All items were labeled at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed refrigerator in the kitchen with an ambient temperature of 53*F when measured with a min/max thermometer. All cold holding equipment must maintain ambient temperatures of 41*F and below. Please repair refrigerator prior to re-inspection on 6/25/26.

Inspector's notes

Observed bleach used as sanitizer in the kitchen with no test strips available. Test strips must be available for sanitizer to ensure proper concentrations are being used. Please obtain chlorine test strips prior to re-inspection on 6/25/26. Corrective Action: Correct prior to re-inspection.

Inspector's notes

Observed floor drain below hand sink next to the counter with standing water and draining very slowly. All drains must be in good repair to prevent sewage backups. Please repair immediately, a re-inspection will be conducted in 24 hours. Corrective Action: Correct within 24 hours.

Inspector's notes

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

Inspector's notes

Observed hand sink in the back kitchen filled with fryer baskets. Hand sink must be kept free and clear at all times, and used for handwashing only. Baskets were removed at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sealed bag of red beans and rice stored below containers of raw chicken. All raw animal foods must be stored below ready-to-eat foods to prevent contamination. Beans were moved above containers of chicken at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no sanitizer available for dishes. Sanitizer must be available at all times to ensure food contact surfaces are properly cleaned and sanitized. Please obtain bleach or quaternary ammonium sanitizer by 1/13/26. Corrective Action: Correct within 24 hours.

Inspector's notes

Observed cooked potato wedges and sides of red beans and rice with internal temperatures of 110-120*F when measured with a probe thermometer. According to person in charge, items were cooked 2-3 hours prior. Discussed using time as control for cooked hazardous foods if they are unable to be kept hot enough under heat lamps. All items will be disposed of once they have been out for 4 hours. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed latex gloves used for prepping food. Latex gloves can only be used for non-food activities since some people have allergies to latex. Nitrile gloves were provided for food prep at time of inspection. Corrective Action: Corrected at time of inspection.