The Mexicano - Chandler

Inspector's notes

Observed several dicers stored underneath a prep table in the prep area. Observed dicers and a scoop containing dried on food debris. Per chef, the majority of the dicers are in disrepair and will be discarded. Dicers were removed from the kitchen. The scoop containing food debris (masa) was moved to the dish pit to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed scoops sitting inside of a dipper well in the bar area. Dipper well was off at the time of inspection. Dipper well was turned on at the time of inspection. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. ***Repeat violation Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no chlorine test strips onsite to test the main dishwasher and the dishwasher in the bar. Chef ordered test strips at the time of inspection. Test strips are required for any sanitizers used with food contact surfaces. Corrective Action: Correct prior to re-inspection on 9/14.

Inspector's notes

Potato tacos, birria tacos, mini bean burritos, and boiled eggs were on the far left side of the reach in cooler next to the grill at 47-52F. The unit was holding at 42F per min/max theremomter. All TCS foods improperly cold held were relocated to alternative functioning refrigeration unit to rapidly cool to 41°F or had ice added at time of inspection.

Inspector's notes

An ice scoop was observed being stored on a surface that is not cleanable. In-use utensils must be stored in a clean, dry location; in running water; or in hot water above 135°F. If utensils are stored in food, the handles must be stored above the surface of the food. All in-use utensils were properly stored at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

The hand-washing sink in the service area was blocked. The sink was full of empty pitchers. PIC relocated all items blocking handwash sink at time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Birria was observed at 45-46°F after being in the cooling process from yesterday, 11/24/25. All TCS foods improperly cooled were discarded by PIC at time of inspection. Cooked TCS foods must be cooled from 135°F to 70°F within 2 hours, and from 70°F to 41°F within 4 hours for a total of 6 hours for cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cooked corn was observed on the cook's line reach in cooler in a covered container at 56°F per the cooling log; it was within the first 3 hours of cooling. Ferris sauce and green salsa were observed in a deep container in the walk-in cooler at 46°F and 45°F, respectively. TCS foods must be cooled in: uncovered/loosely covered, shallow containers less than 4 inches deep, in equipment designed to rapidly cool, by using an ice bath, by using ice as an ingredient, or another effective means. All TCS foods being cooled in deep containers were transferred to shallow containers to allow for rapid cooling. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed a stone molecajete bowl being used for a customer order on the cook's line. These bowls are not easily cleanable. The manager and chef were instructed not to use the stone molcajete bowls. All food-contact surfaces must be smooth, non-absorbent, and easily cleanable. Corrective Action: Corrected at time of inspection.

Inspector's notes

Cook observed handling raw beef and then ready-to-eat foods (a cooked tortilla to be plated) without changing his gloves and washing his hands.

Inspector's notes

Grilled onions and peppers were observed at 72°F and 85°F on the cook's line, sitting at room temperature. Cooked chicken was in a hot case next to the grill at 121°F—130°F. Lonaniza was on the hot table at 120°F. The container had been overfilled.