Mesquite Inc., 15480 Dix, Southgate, MI 48195 - inspection findings and violations

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants

Business Info

Restaurant name: MESQUITE INC.
Address: 15480 Dix, Southgate, MI 48195
Permit #: 030437
Non-smoking facility: No
Last inspection: 02/17/2015
Add photo of this business Description:

Restaurant representatives - add corrected or new information about Mesquite Inc., 15480 Dix, Southgate, MI 48195 »


Inspection findings

Inspection date

Type
  • Critical: Before Use After Cleaning
    Comment:
    Observed chlorine used to sanitize food contact surfaces, 3 compartment sink set up correctly. Corrected
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Equipment Food-Contact Surface
    Comment:
    Observed ice machine clean. Corrected
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Hand Drying Provision
    Comment:
    Observed paper towels at all hand sinks. Corrected
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Potentially Hazardous Food (Ti
    Comment:
    Observed no potentially hazardous food in coolers. Corrected
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Comment:
    Observed no outdated or moldy food in coolers. Corrected
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Safe, Unadulterated, and Hones
    Comment:
    Observed no food service. All domestic cooking equipment removed. No cooking equipment observed. Corrected
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: Sanitizing Solutions, Testing
    Comment:
    Observed chlorine test strips. Corrected
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Equipment and utensils
    Comment:
    Observed no domestic cooking equipment in establishment. Corrected
    General violation description:
    4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
  • Handwashing Signage
    Comment:
    Observed hand signs at all hand sinks. Corrected
    General violation description:
    6-301.14 - 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.
 02/17/2015Follow-up
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    Observed wait staff washing cutting board in 3 compartment sink with no sanitizer. Employees must wash, rinse, and sanitize with 50 - 100 ppm chlorine. Train employees how to sanitize utensils. Correct immediately,
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    Observed excess black residue in ice making parts of ice machine. Clean ice machine. Empty or thaw ice before cleaning. Correct immediately,
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no paper towels at bar hand washing sink. All hand washing sinks must have paper towels at all times. Correct immediately,
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed steaks and sour cream at 45 degrees in walk in cooler. Discard. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately,
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Ready to eat, potentially hazardous food(s) package
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    Observed sour cream in boxes past expiration date. Nov 25th 2014 and Jan 8th 2015. Discard immediately,
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Safe, Unadulterated, and Hones
    Items:
    Food
    Problems:
    Not safe
    Corrections:
    Discard.
    Comment:
    Establishment is serving customers using domestic and unapproved equipment and inadequate unapproved kitchen area. Discontinue food service immediately. Correct immediately,
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no chlorine test strips. Provide test strips to measure sanitizer level of glass machine. Correct immediately,
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Equipment and utensils
    Items:
    Equipment and utensil(s)
    Problems:
    Not durable Designed To retain characteristic qualities under normal use conditions
    Corrections:
    Repair/replace to be durable under normal use.
    Comment:
    Observed domestic equipment such as george foreman and opti grill in establishment. Remove from facility. These are not approved to be used in a food establishment. Correct immediately,
    General violation description:
    4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no hand washing signs at hand sink near office, hand sink at bar, and hand sinks in men's and woman's restroom. Post hand washing signs at all hand washing sinks. Correct immediately,
    General violation description:
    6-301.14 - 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.
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not tight-fitting Gaps greater than 1/16 of an inch
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    Observed back door not tight sealing. Provide tight sealing back door or provide weather strips to back door to make tight sealing. Correct immediately
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
  • Critical: Before Use After Cleaning
    Items:
    Clean utensil(s) and food-contact surface(s)
    Problems:
    Not sanitized
    Corrections:
    Equipment/utensils must be sanitized after cleaning.
    Comment:
    Observed wait staff washing cutting board in 3 compartment sink with no sanitizer. Employees must wash, rinse, and sanitize with 50 - 100 ppm chlorine. Train employees how to sanitize utensils. Correct immediately
    General violation description:
    4-702.11 - UTENSILS and FOOD-CONTACT SURFACES of EQUIPMENT shall be SANITIZED before use after cleaning.
  • Critical: Equipment Food-Contact Surface
    Items:
    Food-contact surface(s) used for nonpotentially hazardous food(s)
    Problems:
    Not cleaned
    Corrections:
    Clean as required above.
    Comment:
    Observed excess black residue in ice making parts of ice machine. Clean ice machine. Empty or thaw ice before cleaning. Correct immediately
    General violation description:
    4-602.11 - (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned: (1) Except as specified in (B) of this section, before each use with a different type of raw animal FOOD such as beef, FISH, lamb, pork, or POULTRY
  • Critical: Hand Drying Provision
    Items:
    Sanitary hand drying provisions disposable, paper towels
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no paper towels at bar hand washing sink. All hand washing sinks must have paper towels at all times. Correct immediately
    General violation description:
    6-301.12 - Each HANDWASHING SINK or group of adjacent HANDWASHING SINKS shall be provided with: (A) Individual, disposable towels
  • Critical: Potentially Hazardous Food (Ti
    Items:
    Cold food item(s)
    Problems:
    Stored above 41 degrees f
    Corrections:
    Store below 41 degrees F.
    Comment:
    Observed steaks and sour cream at 45 degrees in walk in cooler. Discard. Potentially hazardous foods must be held at or below 41 degrees at all times. Correct immediately
    General violation description:
    3-501.16 - Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under  3-501.19, POTENTIALLY HAZARDOUS FOOD shall be maintained: (A) At 60C (140F) or above, except that roasts cooked to a temperature and for a time specified under 3-401.11(B) or reheated as specified in 3-403.11(E) may be held at a temperature of 54C (1300F)
  • Critical: Ready-to-Eat, Potentially Haza
    Items:
    Ready to eat, potentially hazardous food(s) package
    Problems:
    Beyond consume by date
    Corrections:
    Discard.
    Comment:
    Observed sour cream in boxes past expiration date. Nov 25th 2014 and Jan 8th 2015. Discard immediately
    General violation description:
    3-501.18 - (A) A FOOD specified under 3-501.17(A) shall be discarded if not consumed within: (1) 7 calendar days from the date of preparation if the FOOD is maintained at 5C (41F) or less
  • Critical: Safe, Unadulterated, and Hones
    Items:
    Food
    Problems:
    Not safe
    Corrections:
    Discard.
    Comment:
    Establishment is serving customers using domestic and unapproved equipment and inadequate unapproved kitchen area. Discontinue food service immediately. Correct immediately
    General violation description:
    3-101.11 - FOOD shall be safe, unADULTERATED, and, as specified under  3-601.12, honestly presented.
  • Critical: Sanitizing Solutions, Testing
    Items:
    Sanitizer test kit chlorine
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no chlorine test strips. Provide test strips to measure sanitizer level of glass machine. Correct immediately
    General violation description:
    4-302.14 - A test kit or other device that accurately measures the concentration in MG/L of SANITIZING solutions shall be provided. (Pf)
  • Equipment and utensils
    Items:
    Equipment and utensil(s)
    Problems:
    Not durable Designed To retain characteristic qualities under normal use conditions
    Corrections:
    Repair/replace to be durable under normal use.
    Comment:
    Observed domestic equipment such as george foreman and opti grill in establishment. Remove from facility. These are not approved to be used in a food establishment. Correct immediately
    General violation description:
    4-201.11 - EQUIPMENT and UTENSILS shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.
  • Handwashing Signage
    Items:
    Handwashing signage
    Problems:
    Not provided At hand sink
    Corrections:
    provide
    Comment:
    Observed no hand washing signs at hand sink near office, hand sink at bar, and hand sinks in men's and woman's restroom. Post hand washing signs at all hand washing sinks. Correct immediately
    General violation description:
    6-301.14 - 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.
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not tight-fitting Gaps greater than 1/16 of an inch
    Corrections:
    Repair/replace to meet requirements above.
    Comment:
    Observed back door not tight sealing. Provide tight sealing back door or provide weather strips to back door to make tight sealing. Correct immediately
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
 01/30/2015Routine
No violation noted during this evaluation. 01/13/2014Routine
  • Light Bulbs, Protective Shield
    Items:
    Light shielding
    Locations:
    walk-in cooler(s)
    Problems:
    Not provided In walk in cooler
    Corrections:
    Provide adequate light shields and end caps or shatter-proof bulbs.
    Comment:
    PROVIDE A LIGHT SHIELD OR SHATTER RESISTANT LIGHT BULB IN THE WALK-IN COOLER.
    General violation description:
    6-202.11 - (A) Except as specified in # (B) of this section, light bulbs shall be shielded, coated, or otherwise shatter-resistant in areas where there is exposed FOOD
  • Outer Openings, Protected
    Items:
    Outer opening(s) door(s)
    Problems:
    Not sealed to prevent pest entry
    Corrections:
    Seal to prevent pest entry.
    Comment:
    REPLACE THE DOOR SEAL AT THE BACK DOOR TO CLOSE GAPS AND PREVENT THE ENTRY OF PESTS.
    General violation description:
    6-202.15 - (A) Except as specified in ## (B), (C), and (E) and under # (D) of this section, outer openings of a FOOD ESTABLISHMENT shall be protected against the entry of insects and rodents by: (1) Filling or closing holes and other gaps along floors, walls, and ceilings
 01/22/2013Routine
No violation noted during this evaluation. 01/24/2012Routine Inspection
  • Critical: Food Contact with Equipment an
    Comment:
    ice maker clean, rcp approved
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
02/01/2011Follow-up
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    ICE MAKER(S) interior
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD BUILD-OP ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE (USE NON-CHLORINE SANITIZER ON ANY STAINLESS STEEL PART(S), AIR DRY, THEN REFILL,
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    ICE MAKER(S) interior
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD BUILD-OP ON INTERIOR PLEASE EMPTY, WASH, RINSE, SANITIZE (USE NON-CHLORINE SANITIZER ON ANY STAINLESS STEEL PART(S), AIR DRY, THEN REFILL, ,
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
01/25/2011Routine Inspection
No violation noted during this evaluation. 01/22/2010Routine Inspection
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    Ice machine(s) interior
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD ON INTERIOR PLEASE EMPTY, THEN WASH, RINSE, SANITIZE, AIR DRY, REFILL RISK CONTROL PLAN WAS IMPLEMENTED AT LAST ROUTINE INSPECTION,,,THEREFORE, AN OFFICE CONSULTATION WILL BE SCHEDULED DATE/TIME NOTIFICATION WILL BE SENT VIA US MAIL
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    Ice machine(s) interior
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD ON INTERIOR PLEASE EMPTY, THEN WASH, RINSE, SANITIZE, AIR DRY, REFILL RISK CONTROL PLAN WAS IMPLEMENTED AT LAST ROUTINE INSPECTION,,,THEREFORE, AN OFFICE CONSULTATION WILL BE SCHEDULED DATE/TIME NOTIFICATION WILL BE SENT VIA US MAIL ,
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Food Contact with Equipment an
    Items:
    Equipment
    Locations:
    Ice machine(s) interior
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD ON INTERIOR PLEASE EMPTY, THEN WASH, RINSE, SANITIZE, AIR DRY, REFILL RISK CONTROL PLAN WAS IMPLEMENTED AT LAST ROUTINE INSPECTION,,,THEREFORE, AN OFFICE CONSULTATION WILL BE SCHEDULED DATE/TIME NOTIFICATION WILL BE SENT VIA US MAIL ,
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
02/04/2009Routine Inspection
  • Critical: Food Contact with Soiled Items
    Items:
    Equipment
    Locations:
    Ice machine(s) interior
    Problems:
    Not properly cleaned and sanitized
    Corrections:
    Equipment shall be washed, rinsed, and sanitized after contamination and between uses.
    Comment:
    MOLD ON INTERIOR PLEASE EMPTY,WASH,RINSE,SANITIZE,AIR DRY,REFILL RISK CONTROL PLAN (RCP) SUBMITTED,APPROVED,
    General violation description:
    3-304.11 - FOOD shall only contact surfaces of EQUIPMENT and UTENSILS that are cleaned as specified under Part 4-6 of this Code and SANITIZED as specified under Part 4-7 of this Code.
  • Critical: Methods-Hot Water and Chemical
    Items:
    Iodine solution
    Locations:
    Dishmachine HOT WATER SANITIZATION
    Problems:
    Does not allow surface temperature to reach 160 degrees f
    Corrections:
    Completely submerse equipment/utensil.
    Comment:
    NEW BUCKET INSTALLED, IODINE AVAILABLE FOR RINSE, BUCKET EMPTY, NO IODINE PRESENT IN RINSE
    General violation description:
    4-703.11 - After being cleaned, EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be SANITIZED in: (A) Hot water manual operations by immersion for at least 30 seconds and as specified under  4-501.111
 02/13/2008Routine Inspection

Do you have any questions you'd like to ask about MESQUITE INC.? Post them here so others can see them and respond.

×
MESQUITE INC. respresentatives - respond and add information

Write your review!

Your Ratings

You can rate this restaurant in different categories from 1 star (worst) to 5 stars (best) or leave category unrated

Food:
Service:
Price:
Ambience:
Cleanliness:

Your Review


Would you recommend MESQUITE INC. to others? (optional)
  
Add photo of MESQUITE INC. (optional)
Add more info about the restaurant »

About You

Your nickname:

Optional Verification

(additional info to increase the weight and the placement of your review and ratings)

Log in»  |   Register - it's free and very quick!
Real Name:
Email (won't be published):
Date and time of your visit to this restaurant:
Phone number (won't be published):
Leave your signature»

Recently added reviews

Name City Users' Rating
Village Cone ShopGrand Rapids, MI
****
LITTLE CAESARSDearborn, MI
*
Grattan AcademyBelding, MI
**
MingtenGrand Rapids, MI
*•
DRINKS SALOONTaylor, MI
Calorie Counter, TheGrand Rapids, MI
***
Mcdonalds #7556Wyoming, MI
*****
Mcdonalds #1312Kentwood, MI
**
SHISH VILLAGECanton, MI
*****
BLUE MARGARITAWoodhaven, MI
**

Restaurants in neighborhood

Name
TAZA FRESH GRILL
HUNGRY HOWIE'S
CHUCK E CHEESE #713
OUTBACK STEAKHOUSE
SUSHI KAMI
DRAGON BUFFET CHINESE RESTAURANT
MANDARIN KITCHEN
VFW #9283

Create your own business profile on city-data.com. It's completely free!
Business Search - 14 Million verified businesses
Search for:  near:   

  1. All Cities
  2. MI small cities
  3. MI smaller cities
  4. Michigan
  5. Wayne County, MI Restaurants