Mesquite Mexican Grill and Bar 2

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.

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 Robert.Lewis1@dph.ga.gov 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.

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.

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.

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 ins.

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.

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.

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 Robert.Lewis1@dph.ga.gov 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.

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).

Observed improper horizontal and vertical separation of raw animal foods and ready-to-eat food & raw animal foods and seafood. In the reach in cooler raw burgers were stored above guacamole and salsa beside raw salmon. In the lowboy cooler raw chicken and beef were stored above raw shrimp and salmon. Lastly, in the walk in cooler salsa by raw shrimp, raw shrimp by raw fajita chicken, and raw fajita chicken by raw shelled eggs. Advised PIC to make sure all food items are stored according to cooking temperature. Reviewed food storage organization sheet with PIC.

Observed a toxic chemical stored by the bulk container of sugar in the dry storage room. 511-6-1.07(6)(c) - Storage, Separation (P) (c) Storage, Separation. Poisonous or toxic materials shall be stored so they cannot contaminate food, equipment, utensils, linens, and single-service and single-use articles by: 1. Separating the poisonous or toxic materials by spacing or partitioning; P and 2. Locating the poisonous or toxic materials in an area that is not above food, equipment, utensils, linens, and single-service or single-use articles. This requirement does not apply to equipment and utensil cleaners and sanitizers that are stored in warewashing areas for availability and convenience if the materials are stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles. P.

Observed a chemical bottle without a name to properly identify it. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. Pf.

Observed a live roach crawling on the drain board of the drink machine in the kitchen. Observed live gnats on the dishwasher, on the interior surface of the white ice chute in the ice machine, and on the wall in the dining area. Pest control will need to retreat the facility for roaches and gnats within a week by 8/5/25. Please submit a detailed pest control report to sabrina.young@dph.ga.gov 511-6-1.07(5)(k) - Controlling Pests (Pf, C) (k) Controlling Pests. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: 1. Routinely inspecting incoming shipments of food and supplies; 2. Routinely inspecting the premises for evidence of pests; 3. Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule; Pf and 4. Eliminating harborage conditions.

Observed the scoop for the chips stored on top of the machine. The scoop must be covered or placed in a holder to prevent contamination. Observed a clear plastic cup being used to scoop salsa. A scoop must be used to prevent contamination. Observed a spoon embedded in a pan of mango salsa. The spoon must be stored with the handle upwards. The salsa was discarded (COS).

Observed dishes wet nesting on the storage shelf by the dishwasher. The dishes must properly air dry before being placed in storage to prevent water build up on the floors. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Observed plates, bowls, and single-use trays stored not protected from overhead contamination. Instructed manager on how to store the plates, bowls, and single-use items or invert them to protect from contamination.

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.

Observed paint peeling on wall near the backdoor. Chipping paint can potentially lead to physical contamination. CA PIC will have the wall repaired and painted by 8/19/25. This is a second repeat violation. A third repeat could result in suspension of permit. Observed holes on the wall behind the prep table near the microwave and behind the 3-compartment sink. Also the ceiling above the drink syrups boxes have holes in the dry storage area. The ceiling in the beer walk in cooler must be cleaned due to heavy accumulation of dust. Observed the floor tile near the dishwashing area in bad repair. The tile must be replaced or properly sealed to make the floors smooth, easily cleanable, and nonabsorbent. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Observed the light in the server area (where chips and salsa are stored) in need of a shield to protect the light. 511-6-1.07(2)(i) - Light Bulbs, Protective Shielding (C) (i) Light Bulbs, Protective Shielding. 1. Except as specified in paragraph 2 of this subsection, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles. 2. Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing food in unopened packages, if: (i) The integrity of the packages cannot be affected by broken glass falling onto them; and (ii) The packages are capable of being cleaned of debris from broken bulbs before the packages are opened. 3. An infrared or other heat lamp shall be protected against breakage by a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed.

6-1A.04(6)(f): Observed that TCS foods (Queso) did not meet the temperature requirements of 41F or below (Items have been moved or discarded voluntarily). The queso was sitting on a mobile prep table at room temperature. PIC corrected on site. PIC will use TPHC and identify a preparation and discard time on the container of queso in the future. Observed raw shrimp in the low boy cooler at 46 degrees. PIC corrected on site by placing the shrimp in the freezer until the temperature reached 39 degrees. 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.

Observed nachos and tortillas stored uncovered above the handsink and food preparation area. PIC corrected on site by covering tortillas. PIC will ensure that all ready to eat foods are properly covered. Fruit used for garnishes not properly covered in the bar. CA- PIC will purchase a garnish tray with a lid by 1/31/25. PIC will cover with aluminum foil. 511-6-1.04(4)(v) - Condiments, Protection (C) (v) Condiments, Protection. 1. Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays provided with the proper utensils, original containers designed for dispensing, or individual packages or portions.

Knives improperly stored. Observed knives wedged between the lid of the reach in cooler. PIC removed the knife and properly washed, rinsed, and sanitized the utensil. 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).

Observed paint peeling on wall near the backdoor. Chipping paint can potentially lead to physical contamination. CA PIC will have the wall repaired and painted by 2/15/25. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing.

Condensation leak observed in the reach in cooler.

Floor drain clogged in the bar area causing backflow of waste water. Mop water not properly draining. There is a hole in the bottom of the mop sink.

Observed that PIC does not demonstrate knowledge in regards to employee health and reportable symptoms and illnesses. 2-2A.03(4)(a)(b)(c)(e)(f): Observed that there is no employee reporting agreement available notifying employees of their responsibility to report symptoms and illnesses.

Self closure missing on the back door.

Vacuum packed tilapia was observed being improperly thawed in the meat sink at room temperature.

Fryer basket skimmer observed in bad repair Nachos and tortillas stored uncovered above the handsink and below the preparation table near the wet floor.

Knives improperly stored. Knives wedged between the wall and knife holder.

Walk in cooler gaskets torn.

Broken glass observed in the bottom of the glass cooler.

Dumpster missing a dumpster plug.

Observed the dishwasher at 0 PPM chlorine. Please call ECOLAB to service machine and wash dishes in the 3-compartment sink until fixed.

Observed a bottle of chemical stored with clean dishes at the bar. PIC removed the chemical (COS).

Observed no paper towels at the hand sink at the bar. PIC replaced the paper towels. (COS).

Observed a bottle of chemical with no name to properly identify it.

Observed tilapia thawing in the meat prep sink improperly (sitting in a bowl of water). PIC turned the water on to run continuous over the fish (COS). (Repeat).

Observed the bottom of the prep top unit and walk in cooler (beer) with water nesting. Please clean water and service units if needed.(Repeat).

Observed no garbage can with a lid in the unisex restroom by the bar.

Observed the ceiling tile missing by the back door and by the dishwasher. Also, several pieces of the tile on the floor is damaged by the dishwasher and on the hot line. Please replace all tiles so that the ceilings/floors will be in good repair. (Repeat).

Surfaces that touch food weren't kept clean and sanitized.

Food labels (pf, c).

Food wasn't stored covered or protected from contamination.

Thawing (c).

Food wasn't stored covered or protected from contamination.

The current inspection report or permit wasn't posted where customers can see it.

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.

Floor, walls, & ceilings, cleanability (c).

Floors, walls, ceilings or fixtures were in disrepair or not cleaned often enough.