Mesquite Mexican Grill and Bar 2

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed a yellow covering over the inspection report in the dining room. The inspection report must be visible so that all guests can properly view it. Advised PIC to remove the cover. 511-6-1.02(1)(d) - Displaying of the Inspection Report (C) 1. The most current inspection report shall be prominently displayed in public view at all times, within fifteen feet of the front or primary public door and between five feet and seven feet from the floor and in an area where it can be read at a distance of one foot away. 2. Food service establishments with drive-thru windows will post the current inspection report, and also have the inspection report posted so that a minimum of the top one-third of a copy of the current inspection report is visible through each window allowing customers to easily read the score, date of inspection and establishment information. 3. At food service establishments with no primary or public door, the current inspection report shall be prominently displayed at all times where the documents can be read by the public from a distance of one foot away. If requirements of this paragraph are not possible because of physical restrictions, a location will be determined as approved by the Health Authority. 4. The most current inspection report for mobile food service units and extended food service units issued by the local Health Authority having jurisdiction for its inspections shall be prominently displayed in public view during all hours of operation. Such inspection reports shall be prominently displayed at the point of service where the documents can be read by the public from a distance of one foot away. 5. A food service establishment inspection report addendum need not be displayed, but shall be made available by the food service establishment to the public upon request.

Posted: Permit/Inspection/Choking Poster/Handwashing — Inspector Note: Observed sinks in the unisex restroom and two sinks in the kitchen did not contain employee must wash hands signs. 511-6-1.07(3)(d) - Handwashing Signage (C) (d) Handwashing Signage. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the preparation door in bad repair. The door handle was off the hinge preventing the door from closing. 511-6-1.05(1)(i) - Nonfood-contact Surfaces (C) (i) Nonfood-contact Surfaces. Nonfood-contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning shall be constructed of a corrosion-resistant, nonabsorbent, and smooth material.

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed the unisex restroom and the main women's restroom without a garbage can with a lid. A garbage can with a lid should be placed in each stall. 511-6-1.06(5)(h) - Toilet Room Receptacle, Covered (C) (h) Toilet Room Receptacle, Covered. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

Insects, rodents, and animals not present — Inspector Note: Observed a live roach crawling on the wall in the drink preparation area located in the kitchen. Also observed dead reaches in the dry storage area. PIC will contact pest control to have the location treated by 07/10/2026. 511-6-1.07(5)(l) - Removing Dead or Trapped Birds, Insects, Rodents, and Other Pest (C) (l) Removing Dead or Trapped Birds, Insects, Rodents, and Other Pests. Dead or trapped birds, insects, rodents, and other pests shall be removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests.

Food in good condition, safe, and unadulterated — Inspector Note: Observed a box of molded lemons in the walk in cooler. PIC corrected on site by discarding the box of lemons. 511-6-1.04(1) - Safe, unadulterated and Honestly Presented (P) (1) Condition. Food shall be safe, unadulterated, and honestly presented.

Proper cold holding temperatures — Inspector Note: 6-1A.04(6)(f): Observed that TCS foods (Raw chicken, shredded cheese, pico, slced/diced tomatoes, raw steak, boneless chicken breast, and shrimp) did not meet the temperature requirements of 41F or below (Items have been relocated to the reach in cooler below the preparation area. PIC will place an out of order sign on the low boy cooler below the grill. The lowboy cooler and the reach in cooler will be repaired by 07/13/26. PIC will email a copy of the completed service work order to [REDACTED EMAIL] by 7/13/26. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P

In-use utensils: properly stored — Inspector Note: Observed a clear plastic cup being used to scoop salsa. A scoop must be used to prevent contamination. 511-6-1.04(4)(k) - In-Use Utensils, Between-Use Storage (C) (k)Storage of In-Use Utensils. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi).

Proper cold holding temperatures — Inspector Note: 6-1A.04(6)(f): Observed that TCS foods (Raw chicken and shrimp) did not meet the temperature requirements of 41F or below (Items have been relocated to the reach in cooler below the preparation area. PIC will place an out of order sign on the low boy cooler below the grill. The lowboy cooler will be repaired by 1/10/26. PIC will email a copy of the completed service work order to [REDACTED EMAIL] by 1/8/26. 511-6-1.04(6)(f) - Time/Temperature Control for Safety; Cold Holding (P) (f) Time/Temperature Control for Safety Food, Hot and Cold Holding. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below or 135°F (57°C) or above, except that roasts cooked to a temperature and for a time specified in subsection (5)(a)2 of this Rule and reheated using the same temperature and time conditions as cooking may be held at a temperature of 130°F (54°C) or above. P