El Mesquite Restaurant

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Materials; general. all equipment and utensils not maintained in good repair.

Hand-washing sink installation. hand-washing sink not installed according to all applicable laws / not located to permit convenient use by all employees in food preparation areas / food dispensing areas / utensil-washing areas.

Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.

Storage. garbage and refuse containers / dumpsters / compactor systems / waste handling units for returnables and recyclables located outside not stored on or above a smooth durable surface of nonabsorbent material, such as sealed concrete or machine-laid asphalt, that is kept clean / maintained in good repair / sloped to drain.

Floor junctures. in all new or extensively remodeled establishments utilizing concrete / terrazzo / ceramic tile / similar flooring materials, and where water flush cleaning methods are used, the junctures between walls and floors not coved / not sealed. in all other cases, the juncture between walls and floors shall not present an open seam of more than one-thirty-second of an inch.

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be maintained in good repair.

Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

Food establishment construction / remodeling / alterations begun before submitting properly prepared plans / specifications for approval.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.

\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited

\"no smoking\" signs or the international \"no smoking\" symbol not clearly and conspicuously posted in a public place where smoking is prohibited

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use.

Cooking time/temperature controlled for safety (tcs) foods. permit holder failed to inform consumers of the significantly increased risk of consuming foods by way of a disclosure and reminder, as specified in items (06) and (07) of this subsection by using brochures / deli case or menu advisories / label statements / table tents / placards / other effective written means when animal food such as beef / eggs / fish / lamb / milk / pork / poultry / shellfish is served or sold raw / undercooked / without otherwise being processed to eliminate pathogens either in ready to eat form or as an ingredient in another ready to eat food (except as specified in items (03) and (08) of this subsection).

Hand-washing signage. sign / icon / poster that notifies food employees to wash their hands not provided at all hand-washing sinks used by food employees / not clearly visible to food employees.

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be maintained in good repair.

Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.

Applicability of article; compliance; penalty for violation; variances, etc. operating a food service / processing establishment not conforming to requirements of article ii.

8-304.11(k) the permit holder shall notify customers that a copy of the most recent establishment inspection report is available upon request by posting a sign or placard in a location in the food establishment that is conspicuous to customers or by another method acceptable to the regulatory authority.

Water under pressure. hot water is less 100°f (38°c). minimum acceptable temperature is 110°f (43°c) except as specified in section 20-21.12(d)(02) and 20-21.19(b) of this code. hot water generation and distribution systems shall be sufficient to meet the peak hot water demand throughout the food establishment. (corrected on site)

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be maintained in good repair.

Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean. (corrected on site)

Hot storage. time/temperature controlled for safety (tcs) food in hot storage not being held at 135°f (57°c) or above. (corrected on site)

General. washed / cooked food being stored before service, not protected against cross-contamination from food requiring washing / cooking. (corrected on site)

Refrigerated storage. refrigeration facilities. each mechanically refrigerated facility storing time/temperature controlled for safety (tcs) food shall be provided with numerically scaled indicating thermometer, accurate to 3°f if scaled in fahrenheit only. . recording thermometers, accurate to 3°f if scaled in fahrenheit only, may be used in lieu of indicating thermometers. thermometers that are scaled in celsius or dually scaled in celsius and fahrenheit shall be designed to be easily readable and accurate to ±(1.05°c) in the intended range of use.

Floors. floors and floor coverings of all food preparation, food storage, utensil-washing areas, walk-in refrigerating units, dressing rooms, locker rooms, and toilet rooms shall be maintained in good repair.

Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not kept clean.

Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.

General. room not provided with sufficient ventilation to be free of excessive heat / steam / condensation / vapors / obnoxious odors / smoke / fumes.

Food employee failed to successfully complete a food handler training course within 60 days of employment.