Mad Mexican Base of Operation

Observed multiple food items not reaching minimum hot holding temperature: on stove top: queso 127F and shredded chicken 117F; in warmer cabinet: pork 119F, chicken 121F and queso 96F. Food held within the two-hour allowable reheat time. All food items reheated during inspection.

Observed black build-up on soda nozzles. Food contact surfaces should be cleaned frequently to prevent accumulation.

Permanent Restaurant Violation : Observed black build-up on soda nozzles. Nozzles shall be cleaned with a frequency to prevent build-up.

Observed all shelves and multiple bags in reach-in freezer built up with frost and ice. Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water because of the nature of its packaging, wrapping, or container or positioning in the ice or water.

Observed multiple containers of breaded items stored uncovered in reach-in freezer. Items should be stored covered to prevent contamination. Items covered during inspection.

Observed black build-up on soda nozzles. Nozzles shall be cleaned with a frequency to prevent build-up. Nozzles washed, rinsed, and sanitized during inspection.

Observed multiple trays of salsa cups (5/8) and container of hotdogs (5/13) exceeding 7-day use by date. Items discarded during inspection.

Observed two single-use containers used as scoops in bulk chip storage. Single-use items shall not be reused. Containers discarded during inspection.

Observed handwashing sink lacking hand drying provisions at the bar.

Observed handwashing sink lacking cleanser provisions at the bar.

Observed chemicals stored over and around food. Chemicals moved during inspection.

Mop sink plumbing system removed.

Observed handwashing sign missing at handwashing sink at the bar.

Observed chemical storage, maintenance tool storage, utility sink area removed. There shall be a place to store mops, mop buckets, and similar cleaning items where they can be air dried after use. A properly sized mop and broom rack shall be provided to help facilitate the drying process and keep these items away from walls and off floors.

Observed the following foods in the walk-in-cooler not cold holding at safe cold holding temperatures of 41F or below. Cooked chicken wings, 45F, 47F, Cooked shredded chicken 47F, 48F, 50F, 48F, 48F, 51F, 49F, 50F, Cooked Ground beef 48F, 48F, 48F, 47F, 47F. All food items discarded during inspection.

Observed chlorine sanitizing solution for wear washing machine over 100ppm, and ammonium sanitizing solution over 400ppm. Sanitizing solution remade and wear washing machine repair man called.

Observed handwashing sink lacking hand drying provisions at the bar.

Observed handwashing sink lacking handwashing cleanser at the bar.

Observed pork, chicken and ground beef in the walk-in-cooler wrapped tightly with plastic wrap and in bags to cool. Plastic wrap and bags removed and placed into reach-in-freezer to finish cooling.