I Am Nacho Mama

Observed during the course of this inspection that the facility had multiple containers of cream located inside of a reach in cooler that were labelled to have been prepped on 01/06/2026 and with a 7 day discard should have been discarded on 01/13. COS: Cream was discarded. CA: Glynn EH instructs management to ensure that all TCS food items are labelled with a 7 day discard date from the day that they are prepared and ensure that all TCS foods are discarded once they have reached the end of the 7th day.

Observed during the course of this inspection that a pan of chicken was inside if the warmer cabinet at 83 deg f. COS: Chicken was discarded due to unknown time in the danger zone. CA: Glynn EH instructs management to observe staff and ensure that all tcs foods that need to be reheated such as cooked chicken are reheated to 165 deg f in 2 hours or less and hot held at temps of 135 deg f or above afterwards.

Observed during the course of this inspection that the facility handwashing sink located at the main bar paper towel dispenser was empty. COS: Management supplied paper towels. CA: Glynn EH instructs management to ensure that all handwashing sinks are supplied with a method to dry hands.

Observed during the course of this inspection that the facility was not displaying their most recent inspection report. CA: Glynn EH instructs management to ensure that the most recent inspection report is displayed at all times.

Observed during the course of this inspection that the facility ice scoop and bucket were being stored on top of cardboard BIB drink syrup dispensing boxes. COS: Glynn Eh instructed management to place the items on clean and sanitary sheet pans, Management complied. CA: Glynn EH instructs management to ensure that all in use utensils are properly stored on surfaces that are being cleaned and sanitized at the appropriate frequency.

Observed during the course of this inspection that the facility doesn't not have a CFPM on staff. CA: Glynn EH instructs ownership to provide the facility with Supervisor/Manager with CFPM certification ASAP. Glynn EH will follow up.

Observed during the course of this inspection that the facility had 1 bleach/water sanitizer bucket in use that was so strong it bleached out the test strip and 2 buckets that appeared to be well over 200ppm. COS: Management remade all buckets to appropriate concentration. CA: Glynn Eh instructs management to ensure that staff are making bleach/water sanitizer buckets that are in the concentration range of 50-200ppm.

Observed during the course of this inspection that the facility had utensils and equipment being stored in ways that did not prevent contamination. CA: Glynn EH instructs management to store to/go boxes & serving plates upside down or covered and all metal or plastic silverware stored with the handles out so the food/lip contact surface isn't touched.