Los Mezcales

Year by year

Inspections

1. Feb 19, 2026 Re-inspection · 2 core, 2 repeat
   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the walk-in cooler fan and ceiling are soiled with dust accumulations.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core Repeat

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located above the grill/main prep line are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

2. Feb 11, 2026 Routine · 5 priority, 5 priority foundation, 4 core, 5 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Walk-in Cooler. Raw onions stored under open container of raw shredded chicken.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Five buckets of cheese sauce / queso on counter cooling since 1145 Hours are at 109°F at 1450 Hours.

     Correction: Dispose of improperly cooled product. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - HOT HOLDING

     Corn dip in crockpot is hot held at 125°F

     Correction: Maintain time/temperature control for safety food at or above 135°F. Discard unsafe food items.

     Code 3-501.16 (A) (1)

   • Serious Priority Repeat

     TCS FOOD - COLD HOLDING

     Many food items in the walk-in cooler were cold held at 42°F. Unit and food had cooled to 39°F prior to completing inspection.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Ensure unit is properly adjusted so that internal food temperatures do not exceed 41°F.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The bar dishmachine keystone chlorine sanitizer is not being used according to EPA registered label use instructions and is at <10 PPM. Bottle of sanitize is not sealed on top (possibly resulting in chlorine evaporation) and nearly empty. After sanitzer bottle was replaced and the system primed, sanitizer concentration was at 50 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PERSON IN CHARGE - COOLING METHODS

     The Person in Charge (PIC) is not monitoring the proper methods for rapidly cooling food.

     Correction: The person in charge shall ensure proper methods for the rapid cooling of food and that routine monitoring of food temperatures is conducted during the cooling process.

     Code 2-103.11 (H)

   • Not serious Priority Foundation Repeat Corrected on site

     THAWING

     Shrimp and pork roast in 3 compartment sink are being improperly thawed.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for ground beef in walk-in cooler and cheese sauce on counter. Products are in bulk quantities not conducive to rapid cooling.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Corrected on site

     RTE/TCS FOOD - PROPER DATE MARKING

     Chicken in walk-in cooler prepared on Monday is improperly date marked 01-03-2026.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     USING A HANDWASHING SINK - ACCESSIBLE AND MAINTAINED

     Hot water at handwashing sink near entry to kitchen area is off at start of inspection. Staff turned water on resulting in a leaking faucet.

     Correction: Repair faucet. Keep handwashing sink in working condition at all times to allow for frequent handwashing.

     Code 5-205.11 (A) and (C)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - OFF THE FLOOR

     Tomatillos, ground beer, coconut juice, pickles and ranch dressing in the walk-in cooler are stored on the floor.

     Correction: Store all food items 6 inches above the floor.

     Code 3-305.11 (A) (3)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Crockpot used for hot holding corn dip is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the walk-in cooler fan and ceiling are soiled with dust accumulations.

     Correction: Clean and remove dust, dirt, food residue, and other debris from all non-food contact surfaces of equipment.

     Code 4-601.11 (C)

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located above the grill/main prep line are not shatter resistant or shielded.

     Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.

     Code 6-202.11

3. Apr 3, 2025 Follow Up · No items found

   No violations cited.

4. Mar 25, 2025 Routine · 4 priority, 5 priority foundation, 2 core, 5 repeat
   • Serious Priority Repeat

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In the prep cooler, cheese and other RTE foods are stored under raw unpackaged fish. Staff only covered fish and did not reorganize storage of raw product during inspection. Inspector guided staff member to the refrigerator storage fact sheet in espanol that is hanging on the wall next to the steam table.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     In the walk-in cooler, shredded chicken prepped on 3.22.2025 was at 45 degrees and refried beans prepared on 3.21.2025 was at 44 degrees and has not cooled within the 6 hour time parameters. Items were stacked with lids on.

     Correction: Discard unsafe foods.

     Code 3-501.14 (A)

   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Spring Mix Lettuce and Shredded Lettuce, not in use, is improperly sitting out on counter.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     SEWAGE - BACKFLOW PREVENTION

     A direct connection exists between sinks used for food prep the drain on the 4 compartment sink. Raw chicken observed in sink without backflow prevention.

     Correction: Design the sewage system in a manner that would preclude a direct connection between the sewage system and the drain from which food is placed. Remove the direct connection.

     Code 5-402.11

   • Not serious Priority Foundation

     ASSIGNMENT

     There is no designated person in charge (PIC) available at the time of inspection. Server indicated PIC wasn't present at start of inspection.

     Correction: A person in charge shall be provided on premises at all times during hours of operation.

     Code 2-101.11

   • Not serious Priority Foundation

     THAWING

     Whole muscle beef is being improperly thawed in the 4 compartment sink.

     Correction: Adjust procedures or methods to properly thaw foods.

     Code 3-501.13 (A) - (D)

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for chicken and refried beans in walk-in cooler. Products, well outside the cooling time parameters, were stacked with lids on.

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation Repeat

     FOOD CONTACT SURFACES - SOILED

     Ice deflector on ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap not available at food employee handwashing sink near entrance to kitchen.

     Correction: Provide hand soap at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Ice scoop was improperly stored on the soda drain grate (CDI). Handles of scoops are stored in dry goods.

     Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.

     Code 3-304.12

   • Not serious Core

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     The faucet on the 3 compartment sink in the dish room is not maintained in good repair / leaking/spraying water.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing.

     Code 5-205.15 (B)

5. Apr 17, 2024 Re-inspection · 1 priority, 1 priority foundation, 2 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Queso (43) in WIC has not cooled within 6 hour time parameters.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Repeat Corrected on site

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for queso in WIC. Containers are cooled in large quantities and covered.

     Correction: Reduce amount of product in container to ensure proper cooling. Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

6. Apr 3, 2024 Routine · 3 priority, 4 priority foundation, 4 core, 3 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     WIC. Sauces stored under raw bacon.

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     Ground meat stored over whole muscle meats in WIC.

     Correction: Store raw animal foods in order of descending hazard to prevent cross contamination.

     Code 3-302.11 (A) (2)

   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     Queso (44), beans (43) and ground beef (44) in WIC have not cooled within 6 hour time parameters.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Not serious Priority Foundation Corrected on site

     PACKAGE INTEGRITY

     Can of pickled jalepenos is dented.

     Correction: Discard any damaged boxes with food that is potentially contaminated or adulterated.

     Code 3-202.15

   • Not serious Priority Foundation Repeat

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for queso, beans and taco meat in WIC. Containers are cooled in large quantities, covered and stacked.

     Correction: Recommend getting a blast chiller to assist in proper cooling. Adjust methods or procedures to facilitate cooling as described in 3-501.15.

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Pork in WIC is improperly date marked. Date mark indicated March 23 as the prep date (11 days prior to date of inspection). Staff indicated that it had recently been removed fromthe freezer. Discussed date marking process for this type of situation.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     FOOD CONTACT SURFACES - SOILED

     Ice deflector in ice machine is visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition.

     Code 4-601.11 (A)

   • Not serious Core Corrected on site

     PACKAGED AND UNPACKAGED FOOD - UNWASHED FRUITS AND VEGETABLES SEPARATED FROM RTE FOODS

     Unwashed vegetables stored over RTE shredded lettuce.

     Correction: Rearrange food storage so that unwashed friuts and vegetables are stored under or away from RTE foods.

     Code 3-302.11 (A) (8)

   • Not serious Core Repeat

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Scoops improperly stored in spices.

     Correction: Store in-use utensils in the food item with handle extended.

     Code 3-304.12

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - SANITIZING SOLUTIONS

     Wiping cloth solution is at 0ppm QAC. Corrected to 150/200ppm.

     Correction: Maintain wiping cloth sanitizer solution at proper sanitizer concentration.

     Code 3-304.14 (D)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Chest Freezer used for freezing products that are not previously frozen is not ANSI certified or approved by the department. Meat products were not frozen to touch in the Igloo chest freezer and recorded at approximately 21 degrees using an infrared thermometer.

     Correction: Reorganize or obtain and ANSI certified freezer for freezing products that are not recieved and maintained frozen.

     Code 4-205.11