MEZQUITE GRILL

6-1A: .04(6)(f)Observed multiple time/temperature control for safety foods holding at temperatures above 41F (see temperature log). Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

15A: .05(6)(a)Reach-in cooler in back kitchen area is not able to hold foods at 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections .05(1) and .05(2) . (C) Corrective Actions: All time/temperature control for safety foods removed from cooler. Repair by 05/08/2026.

2-2D: .03(5)(d)Observed employee wash hands in three-compartment sink. Food employees shall clean their hands in a handwashing sink or approved automatic handwashing facility and may not clean their hands in a sink used for food preparation or warewashing, or in a service sink or curbed cleaning facility used for the disposal of mop water and similar liquid waste. (Pf) Corrective Actions: Employee washed hands in handwashing sink.

12B: .03(5)(g)Observed employee cleaning vegetables with watch on. Food employees may not wear jewelry including medical information jewelry on their arms and hands while preparing food (except for a plain ring such as a wedding band). (C) Corrective Actions: Watch was removed.

2-2B: .03(5)(j)1&2Observed multiple opened water bottles stored on prep tables throughout facility. Employees shall consume food and drink only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas (unless drinking from a single service beverage cup with a secure lid and straw that is handled to prevent contamination of the employee's hands, the container, exposed food, clean equipment, utensils and linens, unwrapped single-service and single-use articles). (C) Corrective Actions: Water bottles were discarded.

6-1A: .04(6)(f)Observed multiple time/temperature for safety items holding at temperatures above 41F. Time/temperature control for safety food shall be maintained at 41°F (5°C) or below. (P) Corrective Actions: Items were discarded.

15A: .05(6)(a)Front prep cooler is not at a temperature to hold foods at 41F or below. Equipment shall be maintained in a state of repair and condition that meets the requirements specified under subsections (1) and (2)of this Rule. (C)

2-2D: .06(2)(o)Observed hand sink being used to hold plates and thawing meat. A handwashing facility may not be used for purposes other than handwashing. (Pf) Corrective Actions: All items were removed from hand sink.

2-2D: .06(2)(c)Hand sink in prep area is not able to get hot water. A handwashing sink shall be equipped to provide tempered water at a temperature of at least 100ºF (38ºC) through a mixing valve or combination faucet. (Pf)

11C: .04(6)(c)Observed tripe thawing at room temperature in hand sink. Time/temperature control for safety food shall be thawed: 1) under refrigeration that keeps the food at 41°F or below; 2) completely submerged in running water with the temperature of the water at 70°F or below, and the no part of the food exceeding 41°F; 3) as a part of the cooking process. (C) Corrective Actions: Tripe was placed into cooler to thaw.