Mesquite Mexican Grill and Bar 6 LLC

Contamination prevented during food preparation, storage, display — Inspector Note: Observed raw ground beef stored in a container on the floor in the walk in cooler. PIC corrected on site. PIC advised that all food and food contact surfaces must be stored a minimum of 6 inches from the floor to prevent potential contamination. Also observed broken wires on a deep fryer basket. PIC will discard the fryer basket. 511-6-1.04(4)(q) - Food Storage (C) (q) Food Storage. 1. Except as specified in paragraphs 2 and 3 of this subsection, food shall be protected from contamination by storing the food: (i) In a clean, dry location; (ii) Where it is not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 cm) above the floor. 2. Food in packages and working containers may be stored less than 6 inches (15 cm) above the floor on case lot handling equipment if the equipment can be moved by hand or by conveniently available apparatuses such as hand trucks and forklifts. 3. Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk containers in plastic crates may be stored on a floor that is clean and not exposed to floor moisture. 511-6-1.04(4)(z) - Miscellaneous Sources of Contamination (C) (z) Miscellaneous Sources of Contamination. Food shall be protected from contamination that may result from a factor or source not specified under paragraphs (a) through (y) of this subsection.

In-use utensils: properly stored — Inspector Note: In-use utensil improperly stored. Observed scoop handle stored in ice. PIC corrected on site. 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).

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: No proper chemical test kit provided for measuring the concentration of sanitizer solution in in the dishwasher and wiping cloth buckets. PIC will obtain chlorine test strips by 4/1/2026. 511-6-1.05(3)(h),(i),(j) - Temperature Measuring Device, Manual Warewashing; Sanitizing Solutions, Testing Device (Pf) (h) Temperature Measuring Devices, Manual and Mechanical Warewashing. 1. In manual warewashing operations, a temperature measuring device shall be provided and readily accessible for frequently measuring the washing and sanitizing temperatures. Pf 2. In hot water mechanical warewashing operations, an irreversible registering temperature indicator shall be provided and readily accessible for measuring the utensil surface temperature. Pf (i) Sanitizing Solutions, Testing Devices. A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Pf j) Cleaning Agents and Sanitizers. 1. Cleaning agents that are used to clean equipment and utensils as specified under section (7) of this Rule, shall be provided and available for use during all hours of operation. Pf 2. Except for those that are generated on-site at the time of use, chemical sanitizers that are used to sanitize equipment and utensils, as specified under Section (8) of this Rule, shall be provided and available for use during all hours of operation. Pf

Toilet facilities: properly constructed, supplied, cleaned — Inspector Note: Observed self closure needed on the restroom door in the extended dining room area. PIC will have the self closure installed by 4/05/26. 511-6-1.07(2)(l) - Toilet Rooms, Enclosed (C) (l) Toilet Rooms, Enclosed. Except where a toilet room is located outside a food service establishment and does not open directly into the food service establishment, such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed employee cell phones stored on the shelf in the plate storage area. PIC corrected on site by moving employee personal items to prevent potential contamination. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Insects, rodents, and animals not present — Inspector Note: Observed outer openings not protected. The side door leading to the patio was propped open. PIC advised that the door must remain closed to prevent the potential entry of pest. PIC advised that the door was propped open to deal with the odor that the location has experienced for the last 8-9 months. PIC corrected on site by closing the exterior door.

Proper eating, tasting, drinking, or tobacco use — Inspector Note: Observed employee single use drinks with a top and a straw stored on top of the ice bin. PIC corrected on site by removing the drinks and relocating to the designated drink storage area. 511-6-1.03(5)(k)1&2 - Eating, Drinking, or Using Tobacco (C) (k) Hygienic Practices. 1. Employees shall not use any form of tobacco products, or electronic devices that simulate tobacco smoking, while engaged in food preparation or service, nor while in areas used for equipment or utensil washing and storage, food preparation or food storage. Employees shall only use tobacco products or electronic devices that simulate tobacco smoking in approved designated areas. 2. Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. However, 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 will be allowed.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towels at the handsink in the food preparation area. PIC corrected on site by installing paper towels. 511-6-1.07(3)(b) - Hand Drying Provision (Pf) (b) Hand Drying Provision. Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.Pf

Contamination prevented during food preparation, storage, display — Inspector Note: Observed an open bottle of water and a energy drink stored resting in the bulk ice machine on ice. Advised PIC to remove the drinks and discontinue using the ice machine until it is properly cleaned.

Garbage/refuse properly disposed; facilities maintained — Inspector Note: Observed the outside dumpster area missing a drain plug. 511-6-1.06(5)(o),(p) - Using Drain Plugs; Maintaining Refuse Areas (C) (o) Using Drain Plugs. Drains in receptacles and waste handling units for refuse, recyclables, and returnables shall have drain plugs in place. (p) Maintaining Refuse Areas and Enclosures. A storage area and enclosure for refuse, recyclables, or returnables shall be maintained free of unnecessary items and clean.

Physical facilities installed, maintained, and clean — Inspector Note: Observed rust build up on ceiling grids in the dishwashing area. The rust must be treated then sealed. Walls and ceilings in the outside storage area must be finished in the first unit. A drop ceiling and walls must be installed within 30 days by 10/11/25. The second unit raw exposed wood must be sealed with polyurethane to make it smooth, easily cleanable, and nonabsorbent. This is a second repeat violation.

Adequate ventilation and lighting; designated areas used — Inspector Note: The location is still experiencing a very strong odor in the restrooms and throughout the restaurant. PIC advised that the adjacent businesses are working together to contact Publix to determine the source. The complaint is still ongoing. 511-6-1.07(3)(g) - Mechanical Ventilation, sufficient capacity to prevent buildup of heat, steam, smoke, fumes & odors (C) (g) Mechanical Ventilation. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.

Food separated and protected — Inspector Note: Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. (Fish stored next to raw beef, trays of raw shelled eggs stored next to a container of sour cream)

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed tongs (food utensil) stored hanging on the side of the trash can. Advised PIC to ensure that all employees are train on food safety to ensure that food contact surfaces are stored properly. Tongs were move for washing in the 3-compartment (COS). Observed the bulk ice machine with a black mold-like accumulation on the interior top surface. All food contact surfaces should be clean to the sight and touch. Observed clean dishes stored with old food build up by the dishwasher. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.

Proper cold holding temperatures — Inspector Note: Observed several food items stored in the walk in cooler being held above 41F with an ambient air temperature of 49F. Items that were prepped today were relocated to the beer walk in cooler and other items were discarded (COS). The walk in cooler will need to be serviced and repaired by 9/15/25. A follow-up will be conducted on Monday, 9/15. TCS food items cannot be stored in the walk in cooler until it has been inspected by the DPH.