MESA MAR

Basic - In-use tongs stored on equipment door handle between uses. Observed hanging on stove

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - Single-service articles improperly stored. Single service containers stored on floor.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster at kitchen.

Intermediate - Handwash sink not accessible for employee use at all times. At ceviche station. Corrected On-Site

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Manager sent tray for cleaning. Corrected On-Site

Basic - Cloth used as a food-contact surface. Cook line.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Employee add more sanitizer to balance the solution. Corrected On-Site

Basic - vents at walk-in cooler soiled with accumulated dust, or mold-like substance. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. By garbage container.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use tongs stored on equipment door handle between uses.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter.

Basic - vents soiled with accumulated dust, or mold-like substance. Walk in cooler.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink located at front counter.

Basic - /vents at walk-in cooler soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Equipment in poor repair. Reach in cooler at cook line not cooling properly. According to cook the technician is on his way. No products found inside the unit.

Basic - In-use tongs stored on equipment door handle between uses. Cook line.

Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer for three compartment sink.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over canned/bottled drinks. Observed raw shell eggs over milk at walk in cooler. Chef removed eggs.Corrected On-Site Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided to operator. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. By garbage can

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At sushi bar

Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed at kitchen clean utensils stored in soiled rack. Employee took tray to dishwashing area. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at kitchen.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Utensils in poor condition.

Intermediate - Handwash sink not accessible for employee use at all times. Garbage can.

Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean Utensils at rack. Employee cleaned rack. Corrected On-Site

Basic - Reachin cooler/freezer shelves with rust that has pitted the surface.

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Basic - Accumulation of debris on exterior of warewashing machine.employee Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets soiled at walk in cooler. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Working containers of food removed from original container not identified by common name. Observed black beans at walk in cooler with more than 24 hours not labeled.employee labeled the container. Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

Intermediate - Handwash sink not accessible for employee use at all times. By a garbage can

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Buildup of food debris/soil residue on equipment door handles. Gaskets at freezer at kitchen.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.