MESQUITE & OAK

MAJOR: Ice bath by cookline meausred to have: -Cooked potatoes at 51F -Eggs at 59F Ice observed to be shallow and only partially surrounding PHFs. Per operator both items were taken out for service about 30 minutes prior. MINOR: Walk in cooler measured to have: -Ambient temperature of 51F -Macaroni at 47F -Milk at 47F -Cheese sauce at 47F -Raw marinated meat at 54F (per employee beef was just taken out be placed on grill and then returned to walk in in the last 10 minutes) -Raw pork at 47F Per operator cooler was opened frequently during the morning for set up and cooking. [CA] Keep PHFs at 41F and below for cold holding. Ice baths shall be made with water and ice. Ensure ice water level sufficiently surround sides of PHF containers to keep them cold. Recommend adding ice water to raw eggs directly. [COS] Eggs were moved into cooler to cool down. Water was added into ice bath to quickly cool down potatoes. All PHFs were moved from walk in cooler to1 door cooler, front prep cooler and front beverage cooler. Operator shall discontinue of walk in cooler until cooler can maintain PHF at 41F or lower. Seasoned large cuts of meat were placed into smoker for cooking.

Debris and dust accumulation observed at: -Nozzles and wires behind cookline -Shelves in the front service area -Under prep table shelving [CA] Keep shelving and nonfood contact surfaces clean.

1) Some floor tiles observed to be cracked and damaged on the floor especially by back door and by wall near can storage. [CA] Repair floors. 2) Holes observed in walls behind 3-door cooler in back area. Finishes on corners between cookline and front service area. [CA] Repair holes in back area.

1) Gaskets observed to be fraying inside doors for prep in front prep area. [CA] Repair gasket and ensure gasket are in good condition. 2) Shelves in front prep area observed to have white paint wearing away and exposing raw wood. [CA] Paint shelves and seal shelves with white glossy paint to maintain finishes at smooth, nonabsorbent, and easily cleanable. 3)Walk in cooler observed to have leaking condenser inside. Catch buckets observed at the top of walk in cooler to catch water. [CA] Repair cooler condenser and maintain in good condition. 4) Handwash sink in back area observed to have seal to wall missing. [CA] Seal sinks to the back wall to prevent water or debris from building up behind sink.

Observed light at fume hood above the cook line is inoperable. [CA] Repair light and ensure adequate lighting in areas of food preparation.

By the bar, observed multiple pressurized cylinders stored on the floor without a chain. [CA] Pressurized cylinders shall be securely stored and secured to a rigid structure.

At the 3-compartment sink, measured chlorine sanitizer above 200 ppm. [CA] Chlorine concentration shall be maintained at or under 200 ppm, or as per manufacturer's specifications.

Observed soiled wiping cloths stored on kitchen counters. [CA] Wiping cloths shall be stored in sanitizing solution of an approved concentration when not in use.