RED MESA

Intermediate - Spray bottle located on shelf warewashing area containing bleach not labeled. Employee labeled spray bottle bleach. Corrected On-Site Repeat Violation

Basic - Accumulation of brown substance in the interior of the ice machine/bin. Located in prep area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag and jacket on prep table in prep area. Employee removed items. Discussed cleaning and sanitizing area.

Basic - Equipment in poor repair. Bottom two shelves of prep table on cooks line are rusted with a hole. Repeat Violation

Basic - In-use tongs stored on oven door handle between uses. Employee removed tongs. Corrected On-Site

Basic - Three commercially processed reduced oxygen packaged tuna fish bearing a label indicating that it is to remain frozen until time of use is partially frozen and not removed from reduced oxygen package. Operator removed fish from packaging. Corrected On-Site

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee donning gloves touch soiled dishes then retrieve clean dishes without first washing hands. Discussed with operator proper hand-hygiene techniques.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw beef in reach-in freezer near office in warewashing area. Operator placed raw chicken on bottom shelf.

Intermediate - Handwash sink used for purposes other than handwashing. Observe employee filling sous vide container with water from hand wash sink in prep area. Discussed with operator purpose of hand wash sink. Employee removed container from had wash sink. Corrected On-Site

Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Unable to read some of the writing on label on in-house reduced oxygen packaged raw steak in reach-in cooler on cooks line. Operator voluntarily discarded steak. Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser on bottom shelf of table on cooks line is not labeled. Operator labeled bottle degreaser. Corrected On-Site Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in warewashing area are soiled with dust. Ceiling near camera above three-compartment sink soiled with mold-like substance.

Basic - Equipment in poor repair. Bottom shelf of prep table is rusted with whole.

Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Dishmachine gauge not registering temperature.

Basic - Old labels stuck to food containers after cleaning stored on shelf in warewashing area.

Basic - Reach-in cooler located on front line interior have accumulation of soil residues.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Three reduced oxygen packaging raw steaks steaks in reach-in cooler near warewashing area are labeled for more than 48 hours. 09-03 through 09-10. Discussed with operator reduced oxygen packaging procedures. Operator created new label and placed on raw steaks. Corrected On-Site

Basic - Unsealed concrete floor on cooks line.

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch apron while donning gloves then touch clean plates without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line and front counter at 2:56pm. Operator placed items in ice bath. Rechecked temps at 3:26pm a. tamales (47F - Cold Holding); 41f b. chorizo (47F - Cold Holding) 41f c. cut tomatoes (51F - Cold Holding) 43f Corrected On-Site Repeat Violation

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 3:00pm. Operator reheated items on flat-top grill. Rechecked temp at 3:07pm a. cooked bell peppers and onions (71F - Hot Holding) 173f. Discussed utilizing Time As A Public Health Control as an option. Corrected On-Site

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit to test chlorine dishmachine sanitizer.

Intermediate - Spray bottle in warewashing area containing toxic degreaser substance not labeled. Operator labeled spray bottle degreaser. Corrected On-Site Repeat Violation

Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Max dishmachine temp 109f.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of reach-in cooler on cooks line. Employee removed phone. Discussed with operator r cleaning and sanitizing area.

Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. Corrected On-Site

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs on flat in walk in cooler are broken.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in cook line nearest the window: butter (48F - Cold Holding); cut leafy greens (48F - Cold Holding); cut tomatoes (48F - Cold Holding); beef (48F - Cold Holding); pork (48F - Cold Holding); chicken (48F - Cold Holding) Chef moved items to reach in freezer. Temperatures taken again: butter (43F - Cold Holding); cut leafy greens (40F - Cold Holding); cut tomatoes (43F - Cold Holding); beef (42F - Cold Holding); pork (42F - Cold Holding); chicken (43F - Cold Holding) Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib underneath dish machine lacks a vacuum breaker.

Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table has built up food debris.

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottles of sanitizers by rear hand wash sink. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards at front reach in coolers have grooved cut marks and are no longer cleanable.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to window. Manager removed. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Ham in reduced oxygen packaging from 11/17/2024 not labeled with date and time stamp.

Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked onions with date mark and time stamp not removed from packaging within 48 hours.

High Priority - Food with mold-like growth. See stop sale. Three reduced oxygen packaging Romano cheese in walk in cooler. Has mold like substance. No time mark of date prep. Manager discarded.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Braising rib made yesterday in walk in cooler no date mark .

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing bleach not labeled next to three compartment sink. Employee put label on bottle during inspection Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Choking Poster -DBPR form HR 5030-105 sent to operator Corrected On-Site

Basic - Water draining onto floor surface. Water drainage on floor from pipes from ice machine back of house near prep sink.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda machine near bar area soda nozzles soiled with mold-like substance.

Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at bar area blocked with severing tray on top and stack clean dishes. Manager moved items. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink near prep area being used to dump ice. Repeat Violation

Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handle soiled with food debris next to reach in freezer and dish machine area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on prep table near three compartment sink. Employee moved drink. Corrected On-Site

Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook on cook line without beard guard.

Basic - Equipment and utensils not properly air-dried - wet nesting. Containers wet nesting in clean dish rack near three compartment sink.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching sugar inside container stored in dry storage area. Manager removed scoop. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Emailed poster to manager. Manager printed and posted poster. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with mold-like substance on walk in cooler near prep area and kitchen line.

Basic - Old labels stuck to food containers after cleaning. Old labels on clean containers on dish rack near dish machine. Repeat Violation

Basic - Open dumpster lid. Employee closed. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Bar employee hand wash sink used as dump sink, corrected, bartender removed items during inspection. Corrected On-Site

Basic - Accumulation of debris on exterior of warewashing machine. Top of dish washer with old debris.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach in cooler , corrected manager removed drink during inspection. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build at back of reach in freezer.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between oven and counter . Corrected on site, manager remove knife during inspection. Corrected On-Site Repeat Violation

Basic - Missing drain plug at dumpster.

Basic - Old labels stuck to food containers after cleaning. Clean containers with old labels at pot storage area .

Basic - Single-service articles not stored inverted or protected from contamination. Round tins not inverted at bar area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Bulk containers not labeled .

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand sink removed from dishwashing area, per plans on file, hand sink should be installed to the left of dish machine Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On cook line in kitchen Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic storage bins on shelf near dish machine, operator unstated bins Corrective Action Taken Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Metal shelves above prep sink with accumulation of rust Warning - From follow-up inspection 2023-02-15: Time Extended

Basic - - From initial inspection : Basic - Water draining onto floor surface. From ice machine n food prep hallway Warning - From follow-up inspection 2023-02-15: Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Dishwasher (Chlorine 0ppm)discussed proper concentration with operator Discussed using three compartment sink until dish machine is fixed with operator

High Priority - Nonfood-grade bags used in direct contact with food. -peppers stored in thank you bags in back walk-in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw seafood over cooked sweet potatoes in double door reach in cooler Operator rearranged during time of inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes(82F - Cold Holding) Item held out for 30 mins per operator Operator moved to reach in cooler during time of inspection. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onions (112F - Hot Holding) Discussed reheating to 165 degrees Fahrenheit during time of inspection. Operator reheated to 165 degrees Fahrenheit during time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -sandwich press has accumulation of food residue -knives magnet has accumulation of food residue -can opener blade has accumulation of food residue

Intermediate - Handwash sink used for purposes other than handwashing. -operator drained carrots water in hand sink

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling at hand sink (front prep station area)

Basic - Cutting board has cut marks and is no longer cleanable. -at prep station adjacent of walk-in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -soiled apron on rack with soda fountain syrup -backpack on boxes with food items in dry storage area Operator moved backpack during time of inspection. Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. -metal pans at dish drying rack

Basic - Equipment in poor repair. -Reach in cooler gasket adjacent of cooks line is torn -Ice buildup in reach-in freezer adjacent of fryers

Basic - Floor soiled/has accumulation of debris. -floor at cooks line has accumulation of grease -standing water adjacent of ice machine

Basic - No handwashing sign provided at a hand sink used by food employees. -at hand sink adjacent of ice machine area

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have accumulation of grease -wires at monitors have accumulation of dust -sides of fryers have accumulation of grease

Basic - Soiled dry wiping cloth in use. -at prep station in kitchen

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed produce over washed carrots in walk-in cooler Discussed proper hierarchy with operator Operator rearranged during time of inspection. Corrected On-Site

Basic - Walk-in cooler shelves with rust that has pitted the surface.

Basic - Working containers of food removed from original container not identified by common name. -flour container adjacent of walk-in cooler Operator labeled during time of inspection. Corrected On-Site