Jose's Blue Sombrero

Year by year

Inspections

1. Apr 29, 2026 Follow Up · 1 priority foundation, 1 core, 2 repeat
   • Not serious Priority Foundation Repeat

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process plan is not being completely followed. Final Cook temps are not being recorded.

     Correction: Record final cook temperatues for the chicken and steak that is partially cooked.

     Code 3-401.14 (F)

   • Not serious Core Repeat

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The tiles have fallen off the wall in the corner of kitchen next to the mop sink.

     Correction: Repair wall so they are smooth and easily cleanable.

     Code 6-201.11

2. Apr 27, 2026 Routine · 1 priority, 2 priority foundation, 2 core
   • Serious Priority

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in high-temperature dishmachine does not register a minimum 71°C (160°F) on the irreversible temperature indicator.

     Correction: Discontinue use of the machine and adjust sanitization rinse so utensils reach a minimum surface temperature of 160°F.

     Code 4-703.11 (B)

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook process plan is not being completely followed. Final Cook temps are not being recorded.

     Correction: Record final cook temperatues for the chicken and steak that is partially cooked.

     Code 3-401.14 (F)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Some of the ROP Fish are not being cut open or hole is so small that minimal/no air is getting into the package.

     Correction: Adjust procedures or methods to properly thaw foods. All packages were cut open during inspection. All packages were cut open during inspection.

     Code 3-501.13 (E)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Bowl was used as scoop in the chip bin and handles found in the ice in ice bins.

     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

     FLOORS, WALLS AND CEILINGS - CLEANABILITY

     The tiles have fallen off the wall in the corner of kitchen next to the mop sink.

     Correction: Repair wall so they are smooth and easily cleanable.

     Code 6-201.11

3. Oct 17, 2025 Routine · 5 priority foundation, 2 core
   • Not serious Priority Foundation Corrected on site

     DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH - RESPONSIBILITY OF THE PIC

     Person in charge is unable to demonstrate knowledge regarding the responsibility of the person in charge when food employees are diagnosed or have symptoms of foodborne illness.

     Correction: Obtain training on responsibility of the person in charge when employees are diagnosed or have symptoms of foodborne illness. Provided education and factsheet on employee illness during inspection.

     Code 2-102.11 (C) (2)

   • Not serious Priority Foundation

     NON-CONTINUOUS COOKING OF RAW ANIMAL FOODS - WRITTEN PLAN

     The non-continuous cook approved plan is not being followed. No logs available for review.

     Correction: To continue the non-continuous cooking of chicken breasts, complete logs each time procedure is followed and maintain logs for one year.

     Code 3-401.14 (F)

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Reduced Oxygen Packaged fish was found thawing with the package intact.

     Correction: Adjust procedures or methods to properly thaw foods. ROP FISH PACKAGING MUST BE CUT OPEN WHEN REMOVED FROM FREEZER. Fish packaging was cut open during inspection.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     EQUIPMENT AND UTENSILS - FOOD CONTACT SURFACES, CLEANABILITY

     Multiple cambros were found that have large cracks.

     Correction: Provide food contact surfaces that are smooth, free of sharp edges and are free from breaks and cracks. Discard cambros that have cracks or broken edges

     Code 4-202.11 (1) - (4)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     The chlorine and QUAT test kits were expired in 2021/2022 respectively.

     Correction: Provide a test kit for measuring the concentration of sanitizing solutions.

     Code 4-302.14

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Multiple cambros were found stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food. Cambros were seperated during inspection.

     Code 4-901.11

   • Not serious Core Corrected on site

     HANDWASHING SIGNAGE

     No handwashing signage provided at handwashing sinks.

     Correction: Provide handwashing signage at all handwashing sinks used by food employees. Provideded signs during inspection.

     Code 6-301.14

4. Apr 10, 2025 Routine · 1 priority, 2 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Food items in the cookline cooler drawers are cold held at 56-60°F. All TCS items in the drawers were discarded during inspection.

     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)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Single-use cup without a handle is used as a scoop in the bulk cumin container. The cup was rmeoved during inspection.

     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

     EQUIPMENT AND UTENSILS - DURABILITY AND STRENGTH

     A number of plastic, black busser containers used for tortilla chip storage is made of a nondurable material. The plastic is melted on the containers.

     Correction: Provide equipment or utensils that are durable under normal conditions. Replace the busser containers.

     Code 4-201.11

5. Nov 20, 2024 Routine · 1 priority, 2 core
   • Serious Priority Corrected on site

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

     Raw chicken and raw shrimp are stored in same container in the 1-door prep cooler. The products were separated during inspection.

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients.

     Code 3-302.11 (A) (2)

   • Not serious Core Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     Single-use cup without a handle was improperly used as a scoop in the bulk cumin container. The cup was discarded during inspection.

     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 Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloths used for wiping surfaces stored on top of prep table not in sanitizer solution. The cloths were put into sanitizer during inspection.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses.

     Code 3-304.14 (B) (1)

6. May 8, 2024 Routine · 1 priority, 2 core, 1 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Chocolate milk and pico de gallo in the True 2-door prep cooler is cold held at 51 and 43°F respectively. TCS items that were <45F or less were moved to different coolers. TCS items that were >45F were discarded. The temperature setting on the cooler was adjusted during inspection and the cooler temperature was 39.1F.

     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)

   • Not serious Core Corrected on site

     OPEN DRINK CONTAINER

     Drinking cup without cover was observed in food preparation area. The cups were removed during inspection.

     Correction: Provide approved beverage container with cover in food preparation area.

     Code 2-401.11 (B)

   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     The rack used to store dirty pans next to the grill is soiled with grease and food debris.

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

     Code 4-601.11 (C)

7. Dec 6, 2023 Follow Up · 1 core, 1 repeat
   • Not serious Core Repeat

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the storage rack next to the grill is soiled with food debris and grease.

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

     Code 4-601.11 (C)

8. Dec 4, 2023 Routine · 1 priority, 2 core, 1 repeat
   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - MECHANICAL WAREWASHING HOT WATER EXPOSURE TIME

     Sanitization rinse in high-temperature dishmachine in the kitchen does not register a minimum 71°C (160°F) on the irreversible temperature indicator. Service has been called and the other dish machines will be used until fixed.

     Correction: Adjust exposure time to hot water sanitization rinse so utensils reach a minimum surface temperature of 160°F.

     Code 4-703.11 (B)

   • Not serious Core Repeat Corrected on site

     IN-USE UTENSILS, BETWEEN USE STORAGE

     A single-use cup without a handle was improperly stored in the bulk cumin container. The cup was removed during inspection.

     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

     NON-FOOD CONTACT SURFACES - CLEAN

     Non-food contact surfaces of the storage rack next to the grill is soiled with food debris and grease.

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

     Code 4-601.11 (C)