Nachos Mexican Grill

Year by year

Inspections

1. Jan 13, 2026 Routine · 1 priority, 2 priority foundation, 1 core, 2 repeat
   • Serious Priority Repeat Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Rice, ground beef and enchilada salsa in SABA cooler at 50-58 degrees F, prepared on 1.12.2026, have not cooled within the 6 hour time parameters. ood voluntarily discarded at time of inspection.

     Correction: Discard unsafe food. 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 rice, beef, beans, cheese sauce, and enchilada salsa.

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

     Code 3-501.15 (A)

   • Not serious Priority Foundation

     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 Core

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of fridge / freezer door handles are soiled with food residue.

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

     Code 4-601.11 (C)

2. Jan 13, 2025 Routine · 2 priority, 1 priority foundation
   • Serious Priority Corrected on site

     COOLING - 6-HOUR COOLING PARAMETER

     Cheese dip date marked 1/12/25 in 2 door cooler in back is at 48 - 52 degrees and has not cooled within 6 hour time parameters. Discarded 4 buckets of cheese dip.

     Correction: Discard the cheese sauce. 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

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

     The chlorine sanitizer is not being used according to EPA registered label use instructions and is at <10 PPM. Chlorine bucket spout is open, which may be allowing chlorine to evaporate. A bottle of Cloroz bleach was switched out to be used unitl a new bucket of chlorine can be delivered. After priming, sanitizer concentration was at 50ppm.

     Correction: Replace warewashing equipment sanitizer bucket to provide proper sanitizer concentration. Monitor concentrations to ensure sanitizer concentrations are consistently between 50 and 100 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for queso in back 2 Door Cooler. Queso is being cooled in bulk 5 gallon plastic buckets with lids tightly sealed

     Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. Cool cheese sauce in shallow, metal pans without lids. Monitor cooling temps to ensure proper cooling.

     Code 3-501.15 (A)

3. Mar 2, 2024 Routine · No items found

   No violations cited.

4. Feb 2, 2024 Pre-inspection Follow Up · 1 core
   • Not serious Core

     BUILDING CONSTRUCTION

     Electrical outlet in rear food prep area is burnt. An outlet box is hanging behind the cooler in the rear food prep area.

     Correction: Have outlets repaired / replaced by a licensed electrician. Maintain building to commercial building code requirements.

     Code 6-202.10

5. Dec 19, 2023 Pre-inspection · 4 core
   • Not serious Core

     SEWAGE - GREASE TRAP

     Grease trap in basement is leaking.

     Correction: Repair or replace grease trap.

     Code 5-402.12

   • Not serious Core

     WALL AND CEILING COVERINGS AND COATINGS

     Paint on ceiling in back area is peeling and some ceiling tiles are missing.

     Correction: Provide wall and ceiling coverings that are smooth, easily cleanable and nonabsorbent.

     Code 6-201.16

   • Not serious Core

     BUILDING CONSTRUCTION

     Electrical outlet in rear food prep area is burnt. An outlet box is hanging behind the cooler in the rear food prep area.

     Correction: Have outlets repaired / replaced by a licensed electrician. Maintain building to commercial building code requirements.

     Code 6-202.10

   • Not serious Core

     LIGHT BULBS - PROTECTIVE SHIELDING

     Lights located by bar and in the back food prep area are not shatter resistant or shielded.

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

     Code 6-202.11