Inspirations of Mesa

What the inspector found

• Proper Hot Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(1) - Priority: Time/Temperature Control for Safety Food, Hot Holding. Addl Notes: Observed two containers of steamed beets in the hot holding unit ranging from 100*F to 125*F using probe thermometer
• Proper Cold Holding Temperatures: PRIORITY VIOLATION-3-501.16(A)(2) and (B) - Priority: Time/Temperature Control for Safety Food, Cold Holding. Addl Notes: Observed sour cream, milk, cottage cheese, cream cheese, butter, yogurts, parmesan cheese, spinach, salsa,
• Plumbing Installed; Proper Backflow Devices: 5-205.15 (B) - Core: System Maintained in Good Repair; Maintained Addl Notes: From the OC inspection: 1) Test and certify the RPZ backflow device behind the steam oven. Corrective Action: Correct prior to the next routine inspection ===4TH CONSECUTIVE
• Physical Facilities Installed, Maintained, and Clean: 6-501.11 - Core: Repairing -Premises, Structures, Attachments, and Fixtures-Methods Addl Notes: From the OC inspection: 1) Drop-in sink closest to the cook line against the wall will be used as a hand sink. Provide signage and a splash guard as discussed. 2) Provide missing clean out covers throughout the facility. 4) Provide a 3/8” rubber viny

As listed in the inspection report.