El Molcajete Mexican Grill

Year by year

Inspections

1. Feb 18, 2026 Routine · 2 core
   • Not serious Core

     SANITIZING SOLUTIONS, TESTING DEVICES

     A test kit for chlorine is not available.

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

     Code 4-302.14

   • Not serious Core

     SYSTEM MAINTAINED IN GOOD REPAIR (REPAIRED)

     The hose line/connection for the bar handwash sink leaks slightly.

     Correction: Repair the plumbing system to conform to the State Uniform Plumbing Code.

     Code 5-205.15

2. Feb 10, 2025 Re-inspection · 1 core, 1 repeat
   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Handwashing sink by food prep area is not operational. Bar left warewashing sink faucet has damaged handles and is leaking. Note: parts to repair sinks were ordered and delivered and owner plans to repair sinks this week.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Note: Employees use handwashing sinks by cook line and waitress area.

     Code 5-205.15 (B)

3. Feb 3, 2025 Routine · 1 priority, 4 priority foundation, 6 core, 2 repeat
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Pork, chicken breast, and Mexican cheese in Serv-Ware 4-drawer cooler are cold held at 50-55°F. Milk and flan in the Hoshizaki cooler are cold held at 49-50°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Note: Pork, chicken breast, Mexican cheese, milk, and flan were discarded.

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

   • Not serious Priority Foundation Corrected on site

     THAWING - REDUCED OXYGEN PACKAGED FISH

     Salmon fillets are not being removed from reduced oxygen environment prior to or immediately upon completion of thawing.

     Correction: Adjust procedures or methods to properly thaw foods. Note: Employee removed salmon fillets from reduced oxygen environment.

     Code 3-501.13 (E)

   • Not serious Priority Foundation

     WAREWASHING - SANITIZING SOLUTION - TESTING DEVICES

     A quaternary test kit is not available for checking wet wiping cloth sanitizer concentrations.

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

     Code 4-302.14

   • Not serious Priority Foundation Corrected on site

     FOOD CONTACT SURFACES - SOILED

     Ice machine drip plate and bar soda gun nozzle are visibly soiled.

     Correction: Maintain food contact surfaces in a clean condition. Note: Employee cleaned ice machine drip plate and soda nozzle.

     Code 4-601.11 (A)

   • Not serious Priority Foundation Corrected on site

     HANDWASHING SINKS, INSTALLATION - WATER TEMPERATURE

     Handwashing sink by dishmachine only had cold water at the start of the inspection.

     Correction: Water temperature at a handwashing sink shall be at least 85°F and no more than 110°F. Note: Employee turned hot water valve to allow warm water at handwashing sink.

     Code 5-202.12 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Multiple food items in the walk-in freezer were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

   • Not serious Core Repeat Corrected on site

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

     Wiping cloth used for wiping surfaces stored on sides of sanitizer buckets in kitchen and waitress areas.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Note: Employee placed cloths in sanitizer solution.

     Code 3-304.14 (B) (1)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Serv-Ware 4-drawer cooler had an internal temperature of 48°F and Hoshizaki 2-door cooler had an internal temperature of 49°F. Both coolers are not maintaining a temperature of 41°F or below.

     Correction: Repair equipment to good condition or remove from premise. Note: Employee called for service on cooler units.

     Code 4-501.11 (A)

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     Clean metal pans are being stored or stacked without being air-dried.

     Correction: Air dry all clean utensils before storage and before contact with food.

     Code 4-901.11

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Handwashing sink by food prep area is not operational. Bar left warewashing sink faucet has damaged handles and is leaking.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Note: Employees use handwashing sinks by cook line and waitress area.

     Code 5-205.15 (B)

   • Not serious Core

     INTENSITY - LIGHTING

     A light bulb above the grill line is not operational.

     Correction: Provide the correct lighting intensity in all work and storage areas. Replace light bulb above grill line.

     Code 6-303.11

4. Aug 31, 2023 Routine · 2 priority, 1 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Mushrooms and cucumbers are stored under box of raw shell eggs over the walk-in cooler.

     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. Note: box of raw shell eggs moved to the bottom shelf.

     Code 3-302.11 (A) (1)

   • Serious Priority Corrected on site

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

     The chlorine sanitizer solution at the bar warewashing sink is not being used according to EPA registered label use instructions and is at 10 PPM.

     Correction: Adjust warewashing sanitizer to provide proper sanitizer concentration. Note: sanitizer solution was adjusted to 100 ppm chlorine at the time of the inspection.

     Code 4-501.114 (A) - (E)

   • Serious Priority Corrected on site

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

     The chlorine sanitizer for the kitchen dish machine is not being used according to EPA registered label use instructions and is at 10 PPM.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration. Note: the sanitizer container was replaced at the time of the inspection and sanitizer concentration was retested at 50 PPM.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available at employee handwashing sink near the waitstaff dessert area.

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing. Note: paper towel provided at waitstaff area.

     Code 6-301.12

   • Not serious Core Corrected on site

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

     Wiping cloth used for wiping surfaces stored on side of buckets in the kitchen, waitstaff areas and bar.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. Note: cloths were placed into the sanitizer at the time of the inspection.

     Code 3-304.14 (B) (1)

   • Not serious Core Corrected on site

     FOOD CONTAMINATION PREVENTED FROM PREMISE - CLEAN AND DRY LOCATION

     Taco shells stored on cloth towel behind hot line in kitchen.

     Correction: Store all food items in areas which are clean and dry and not subject to contamination. Note: cloth towel removed at the time of the inspection.

     Code 3-305.11 (A) (1)

   • Not serious Core Corrected on site

     UTENSILS, EQUIPMENT AND LINENS - AIR-DRYING REQUIRED

     A few clean utensils/dishes are being towel dried by food employee.

     Correction: Air dry all clean utensils before storage and before contact with food. Note: discussed proper air drying with employees and owner.

     Code 4-901.11

   • Not serious Core Repeat

     PLUMBING - SYSTEM MAINTAINED IN GOOD REPAIR

     Several faucets are leaking and area not maintained in good repair including handwashing sink near food prep area, food prep sink faucet and manual warewashing sink faucet.

     Correction: The plumbing system shall be maintained in good repair. Repair or replace defective or leaking plumbing. Note: new faucets/plumbing have been ordered.

     Code 5-205.15 (B)