EL MEXICAN RESTAURANT

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Inspection history

1. Apr 8, 2026

   ✓
   1 violation

   • Keep the plumbing system in good repair.

2. Mar 26, 2026

   ✕
   7 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the plumbing system in good repair.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep a log to record employee illness symptoms. Have it available upon request.
   • Use only chemical sanitizers on food-contact surfaces that meet Title 40, Code of Federal Regulations requirements: • Part 180, section 180.940 • Part 180, subpart E, section 180.2020
   • Cool cooked TCS food: • Within two hours from 135 to 70 degrees F, and • Within a total of six hours from 135 to 41 degrees F or less
   • Use effective cooling methods to cool TCS foods.

3. Mar 4, 2025

   ✓
   5 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the plumbing system in good repair.
   • Post the Certified Food Protection Manager certificate.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily

4. Feb 28, 2024

   ✕
   5 violations

   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the plumbing system in good repair.
   • Provide a pressure type vacuum breaker device on water supply lines used for water pressure cleaning systems, recoil hose reels, flex hose water supplies, or other situations where the control valve is located downstream from the water supply source. Atmospheric vacuum breakers are prohibited in these applications.
   • Post the Certified Food Protection Manager certificate.

5. Mar 16, 2023

   ✕
   7 violations

   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Maintain utensils and discard utensils that are not maintained in a state of repair.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Hang mops to dry after using. Store mops in a way that will not make walls, equipment or supplies dirty.
   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Keep the plumbing system in good repair.