Gordos Mexican Restaurant LLC

Year by year

Inspections

1. Feb 3, 2026 Routine · 1 priority, 1 priority foundation, 4 core
   • Serious Priority

     TCS FOOD - HOT HOLDING

     Rice is hot held at 117°F

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

     Code 3-501.16 (A) (1)

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     There is no date marking process in place.

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

     Code 3-501.17 (D)

   • Not serious Core

     LABELING - FOOD STORAGE CONTAINERS LABELED WITH COMMON NAME

     Various spices are stored in unlabeled container.

     Correction: Store all foods that are removed from their original packages in containers labeled with the common name of the food or ingredient.

     Code 3-302.12

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Various raw meats (beef, chicken, pork) are stored in plastic grocery bags.

     Correction: Store food in approved food containers to prevent contamination.

     Code 3-307.11

   • Not serious Core

     PROPER COOLING METHODS - IN EQUIPMENT

     Ground beef and rice in walk-in cooler are not in a container that facilitates heat transfer or is tightly wrapped or covered.

     Correction: Provide containers that facilitate heat transfer, such as metal pans, and loosely cover food items during the cooling process so that heat is allowed to escape.

     Code 3-501.15 (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Kitchen prep table is not equipped with an integral or permanently affixed temperature measuring device.

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

2. Jan 28, 2025 Routine · 3 priority, 3 priority foundation, 4 core, 1 repeat
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling/cutting ready-to eat green peppers with their bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods.

     Code 3-301.11 (B)

   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     Raw chicken stored above ready-to-eat vegetables.

     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

     TCS FOOD - COLD HOLDING

     Food items in walk-in cooler are cold held above 41°F.

     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 Priority Foundation

     PROPER COOLING METHODS - CRITERIA

     Improper cooling methods are observed for queso cheese dip and ground beef in walk-in cooler. Use shallow metal pans 2 inches or less and/or an ice wand stirring frequently to allow for proper cooling.

     Correction: 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

     There is no date marking system in place. Food items longer than 24 hours need to be provided with a date mark.

     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

     WAREWASHING - CHEMICAL SANITIZER CONCENTRATION - TEST KIT

     No test kit is available for monitoring sanitizer concentration.

     Correction: Provide a test kit to allow accurate determination of the sanitization concentration.

     Code 4-501.116

   • Not serious Core

     FOOD CONTAMINATION PREVENTED FROM PREMISE - NOT EXPOSED TO SPLASH AND DUST

     Food items in the walk-in cooler, hot holding unit, and prep coolers are uncovered subject to contamination.

     Correction: Store food in areas not exposed to splash, dust, or other contamination.

     Code 3-305.11 (A) (2)

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     Back chest freezer is not maintained in good repair - poor seal with duct tape.

     Correction: Repair equipment to good condition or remove from premise.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Kitchen equipment is not cleaned on a frequent basis.

     Correction: Clean all equipment on a routine basis to prevent accumulation of soil residues.

     Code 4-602.13

   • Not serious Core

     PUBLIC RESTROOMS - GOOD REPAIR AND SUPPLIED WITH TOILET TISSUE

     Public restroom door does not lock/close properly.

     Correction: Maintain public restroom in good repair.

     Code 8-201.16

3. Jan 30, 2024 Routine · 2 priority, 2 priority foundation, 4 core
   • Serious Priority Corrected on site

     TCS FOOD - COLD HOLDING

     Taco meat in the WIC is being cold held at 45 degrees

     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

     TOXIC SUBSTANCES - CONTAINER PROHIBITION

     Chicken is being stored in buckets that contained sanitizer.

     Correction: Discard chemical containers after use and discard any food found stored in these containers.

     Code 7-203.11

   • Not serious Priority Foundation

     RTE/TCS FOOD - DATE MARKING METHODS

     There is no date marking system in place for the establishment

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

     Code 3-501.17 (D)

   • Not serious Priority Foundation Corrected on site

     HAND DRYING PROVISION

     No single-use toweling or other hand drying device available in the womens bathroom

     Correction: Provide single-use toweling or other approved devices at employee handwashing sink to facilitate proper handwashing.

     Code 6-301.12

   • Not serious Core

     CERTIFIED FOOD MANAGER – REQUIREMENT - FOOD ESTABLISHMENTS

     There is no approved or current certified food manager for this establishment.

     Correction: Provide an approved certified food protection manager in the food establishment within 90 days of the inspection

     Code 12-201.11 (A) (1)

   • Not serious Core

     FOOD CONTAMINATION PREVENTED - MISCELLANEOUS CONTAMINATION

     Chips are being stored in garbage contianers.

     Correction: Store food in contianers that can be cleaned.

     Code 3-307.11

   • Not serious Core

     EQUIPMENT AND UTENSILS - GOOD REPAIR

     The Walk in cooler is draining condensate into a bucket.

     Correction: Fix the walk in cooler so it no longer drains into a bucket.

     Code 4-501.11 (A)

   • Not serious Core

     NON-FOOD CONTACT SURFACES - CLEAN

     The racks in the walk in cooler, the sides of the grill and around the fryer area are soiled and in need of cleaning.

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

     Code 4-601.11 (C)