Little Mesa Cafe

Toxic Substances Properly Identified, Stored, and Used; Held for Retail Sale, Properly Stored

PRIORITY VIOLATION-7-204.11 - Priority: Sanitizers, Criteria-Chemicals Addl Notes: checked sanitizer solution in the front salad station and the front bar. both sanitizer solutions flashed black on contact, exceeding 200 ppm. showed facility manager. propr dilution for chlorine at 50-100 ppm reviewed. manager drained and refilled sanitizer to proper residual. corrected. Corrective Action: Corrected at time of inspection. 7-202.11 - Priority Foundation: Restriction-Presence and Use Addl Notes: observed bottles of pesticides/roach killers placed in the east wing of the food prep. storage shelf. please consult/utilize a certified pest control for the onsite treatment. manager discarded bottles Corrective Action: Corrected at time of inspection.

Priority

Proper Cooling Methods Used; Adequate Equipment for Temperature Control

3-501.15 (B) - Core: Cooling Methods; Covered and Properly Arranged Containers. For a permanent fix to this violation, check out these simple tools in our Active Managerial Control Toolbox, made especially for you. https://www.maricopa.gov/4617/AMC-Toolbox---Cooling. Addl Notes: observed pan of boiled noodles at 82 deg f . left in the back room sink. per manager prepared daily as needed. per manager this batch made at 2pm. suggested to drain and re-ice or place back in the walk-in cooler. 2 tier cooling reviewed. noodles reached 41 deg f during inspection. corrected also in the cookline grill area reach-in cooler, noted 2 pans of soft slice cheese, overfilled. the top high layers reading at 52-53 deg f . showed manager. suggested to place excess food in additional shallow metal pans and place in the walk-in cooler for additional rapid cooling till needed. manager removed excess food. 41 deg f established. Corrective Action: Corrected at time of inspection.

Wiping Cloths; Properly Used and Stored

3-304.14 - Core: Wiping Cloths, Use Limitation Addl Notes: in the back food prep. area, salad chop. potato prep. station noted wet wiping cloth left on the food cutting prep. surfaces. showed PIC. suggested to store wet wiping cloth in a designated sanitizer solution. manager removed wet towels. corrected Corrective Action: Corrected at time of inspection.

Adequate Ventilation and Lighting; Designated Areas Used

6-305.11 - Core: Designation-Dressing Areas and Lockers Addl Notes: proper storage for employee personal hand/burn lotion/moisturizers reviewed. observed a moisturizer ointment bottle, placed directly above food prep. surfaces. manager removed and relocated the ointment to first air designated area. Corrective Action: Corrected at time of inspection.