Inspirations of Mesa

Inspector's notes

Observed two containers of steamed beets in the hot holding unit ranging from 100*F to 125*F using probe thermometer, verified by person in charge (PIC). PIC stated they were prepared and placed in the unit 45 minutes prior to inspection and reheated them to 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed sour cream, milk, cottage cheese, cream cheese, butter, yogurts, parmesan cheese, spinach, salsa, coleslaw, honeydew, and cantaloupe in the refrigerator in the server station ranging from 45*F to 56*F using probe thermometer, verified by person in charge. Ambient temperature was 48.2*F using min/max thermometer. PIC relocated the salsa (45*F) to the walk-in to rapid cool and voluntarily discarded all other items - see embargo form. Corrective Action: Corrected at time of inspection.

Inspector's notes

From the OC inspection: 1) Test and certify the RPZ backflow device behind the steam oven. Corrective Action: Correct prior to the next routine inspection ===4TH CONSECUTIVE

Inspector's notes

From the OC inspection: 1) Drop-in sink closest to the cook line against the wall will be used as a hand sink. Provide signage and a splash guard as discussed. 2) Provide missing clean out covers throughout the facility. 4) Provide a 3/8” rubber vinyl cove base to the outside of the walk-in cooler, and in the beverage service area. 5) Provide a bead of silicone behind all prep tables. 6) Provide weather stripping to the back door. Observed daylight shining through. 7) Relocate the oil container so that it is away from the wall. Observed the walls surrounding the container accumulated with organic build up and oil. Detail clean the walls. When relocating the oil container provide FRP to the wall. 8) Install missing tile to the wall near the entrance of the ware wash area, fill in the gap between the tile and cove base in the beverage service station. 9) Remove the sprayer below the pre-rinser in the dish pit. Cap the water lines. Corrective Action: Correct prior to the next routine inspection ===4TH CONSECUTIVE

Inspector's notes

Observed cooked hamburger patty and cooked chicken breasts being hot held on the flat top ranging from 122*F to 130*F using probe thermometer, verified by person in charge (PIC). PIC stated they were cooked and placed in the unit one hour prior to inspection and reheated them to 165*F at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

From the OC inspection: 1) Test and certify the RPZ backflow device behind the steam oven. Corrective Action: Correct prior to the next routine inspection ===3RD CONSECUTIVE

Inspector's notes

From the OC inspection: 1) Drop-in sink closest to the cook line against the wall will be used as a hand sink. Provide signage and a splash guard as discussed. 2) Provide missing clean out covers throughout the facility. 3) Relocate the fly lights in the main kitchen and beverage service area. Fly lights should be installed above the doorways. 4) Provide a 3/8” rubber vinyl cove base to the outside of the walk-in cooler, and in the beverage service area. 5) Provide a bead of silicone behind all prep tables. 6) Provide weather stripping to the back door. Observed daylight shining through. 7) Relocate the oil container so that it is away from the wall. Observed the walls surrounding the container accumulated with organic build up and oil. Detail clean the walls. When relocating the oil container provide FRP to the wall. 8) Install missing tile to the wall near the entrance of the ware wash area, fill in the gap between the tile and cove base in the beverage service station. 9) Remove the sprayer below the pre-rinser in the dish pit. Cap the water lines. Corrective Action: Correct prior to the next routine inspection ===3RD CONSECUTIVE

Inspector's notes

Observed no soap at the handwashing sink in the dish pit. Notified person in charge and they restocked at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed hard boiled eggs at 51*F using probe thermometer, verified by person in charge (PIC) in the top of the make-line unit. PIC stated the eggs were placed in the unit less than an hour prior to inspection and relocated to the walk-in to rapid cool. Corrective Action: Corrected at time of inspection.

Inspector's notes

From the OC inspection: 1) Test and certify the RPZ backflow device behind the steam oven. Corrective Action: Correct prior to the next routine inspection ===2ND CONSECUTIVE

Inspector's notes

From the OC inspection: 1) Drop-in sink closest to the cook line against the wall will be used as a hand sink. Provide signage and a splash guard as discussed. 2) Provide missing clean out covers throughout the facility. 3) Relocate the fly lights in the main kitchen and beverage service area. Fly lights should be installed above the doorways. 4) Provide a 3/8” rubber vinyl cove base to the outside of the walk-in cooler, and in the beverage service area. 5) Provide a bead of silicone behind all prep tables. 6) Provide weather stripping to the back door. Observed daylight shining through. 7) Relocate the oil container so that it is away from the wall. Observed the walls surrounding the container accumulated with organic build up and oil. Detail clean the walls. When relocating the oil container provide FRP to the wall. 8) Install missing tile to the wall near the entrance of the ware wash area, fill in the gap between the tile and cove base in the beverage service station. 9) Remove the sprayer below the pre-rinser in the dish pit. Cap the water lines. Corrective Action: Correct prior to the next routine inspection ===2ND CONSECUTIVE