RED MESA LLC
4912 4 ST N
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/31/2025
High Priority
3
Intermediate
3
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of reach-in cooler on cooks line. Employee removed phone. Discussed with operator r cleaning and sanitizing area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch apron while donning gloves then touch clean plates without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. From reach-in cooler on cooks line and front counter at 2:56pm. Operator placed items in ice bath. Rechecked temps at 3:26pm a. tamales (47F - Cold Holding); 41f b. chorizo (47F - Cold Holding) 41f c. cut tomatoes (51F - Cold Holding) 43f **Corrected On-Site** **Repeat Violation**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. From cooks line at 3:00pm. Operator reheated items on flat-top grill. Rechecked temp at 3:07pm a. cooked bell peppers and onions (71F - Hot Holding) 173f. Discussed utilizing Time As A Public Health Control as an option. **Corrected On-Site**
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit to test chlorine dishmachine sanitizer.
- 41-17-4:Intermediate - Spray bottle in warewashing area containing toxic degreaser substance not labeled. Operator labeled spray bottle degreaser. **Corrected On-Site** **Repeat Violation**
- 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Max dishmachine temp 109f.
Food safety inspection conducted on 3/31/2025 revealed 8 total violations (3 high priority, 3 intermediate, 2 basic).
Inspection on 11/18/2024
High Priority
3
Intermediate
3
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting boards at front reach in coolers have grooved cut marks and are no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table next to window. Manager removed. **Corrected On-Site**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Ham in reduced oxygen packaging from 11/17/2024 not labeled with date and time stamp.
- 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked onions with date mark and time stamp not removed from packaging within 48 hours.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 eggs on flat in walk in cooler are broken.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in cook line nearest the window: butter (48F - Cold Holding); cut leafy greens (48F - Cold Holding); cut tomatoes (48F - Cold Holding); beef (48F - Cold Holding); pork (48F - Cold Holding); chicken (48F - Cold Holding) Chef moved items to reach in freezer. Temperatures taken again: butter (43F - Cold Holding); cut leafy greens (40F - Cold Holding); cut tomatoes (43F - Cold Holding); beef (42F - Cold Holding); pork (42F - Cold Holding); chicken (43F - Cold Holding) **Corrected On-Site**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib underneath dish machine lacks a vacuum breaker.
- 03G-35-5:Intermediate - Cheese packaged in the establishment using a reduced packaging method and held for more than 48 hours not labeled or with a label lacking the 'use by' date, or labeled with a 'use by' date that exceeds 30 days from its packaging or the original manufacturer's 'sell by' or 'use by' date, whichever occurs first
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on rear prep table has built up food debris.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottles of sanitizers by rear hand wash sink. **Repeat Violation**
Food safety inspection conducted on 11/18/2024 revealed 12 total violations (3 high priority, 3 intermediate, 6 basic).