CINCO MEXICAN CANTINA

3 findings recorded on Jul 14, 2026. 3 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   OBSERVED BLACK BUILD UP IN BULK ICE MACHINE IN MAIN KITCHEN. OBSERVED BLACK BUILD UP IN SODA GUN DISPENSING NOZZLE AND FROZEN MARGARITA DISPENSING NOZZLE IN BAR AREA.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(7)(a)1

   OBSERVED BLACK BUILD UP IN BULK ICE MACHINE IN MAIN KITCHEN. OBSERVED BLACK BUILD UP IN SODA GUN DISPENSING NOZZLE AND FROZEN MARGARITA DISPENSING NOZZLE IN BAR AREA. C/A: ALL FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH COS: NOZZLES AND BULK ICE MACHINE CLEANED AND SANITIZED Corrected On-Site. New Violation. Correct By: 07/17/2026

   Official report · Item 4-2B ↗

   Marked corrected on site

   Correct by Jul 17, 2026

2. Violation recordedItem 6-1A ↗

   Cold holding

   OBSERVED MULTIPLE TCS FOOD ITEMS COLD HOLDING ABOVE 41F THROUGHOUT KITCHEN: SHREDDED CHEESE, SPINACH, CHICKEN STRIPS, STEAK, GRILLED CHICKEN BREAST & RAW BURGER PATTIES IN COOLER DRAWERS IN GRILL PREP. SOUR CREAM, CUBED CHEESE, HEAVY CREAM & ROMAINE IN PREP TOP COOLER #3 IN MAIN KITCHEN.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

   Code 511-6-1.04(6)(f)

   OBSERVED MULTIPLE TCS FOOD ITEMS COLD HOLDING ABOVE 41F THROUGHOUT KITCHEN: SHREDDED CHEESE, SPINACH, CHICKEN STRIPS, STEAK, GRILLED CHICKEN BREAST & RAW BURGER PATTIES IN COOLER DRAWERS IN GRILL PREP. SOUR CREAM, CUBED CHEESE, HEAVY CREAM & ROMAINE IN PREP TOP COOLER #3 IN MAIN KITCHEN. 2 CONTAINERS OF MEX RICE IN WIC IN MAIN KITCHEN. WHIPPED CREAM AND VITAMIN D MILK IN REACH IN COOLER IN FRONT FOOD SERVICE AREA. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: WHIPPED CREAM REPLACED @ 39F, ALL OTHER FOOD DISCARDED Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 6-1B ↗

   Hot holding temperatures

   OBSERVED FRIED FISH & CHICKEN STRIPS HOT HOLDING BELOW 135F IN BASKETS IN FRY STATION C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: FOOD DISCARDED Corrected On-Site. New Violation.

   Inspector’s full note

   Inspection item: Proper hot holding temperatures

   Code 511-6-1.04(6)(f)

   OBSERVED FRIED FISH & CHICKEN STRIPS HOT HOLDING BELOW 135F IN BASKETS IN FRY STATION C/A: ALL TCS FOODS HOT HOLDING SHALL BE MAINTAINED AT 135F OR ABOVE COS: FOOD DISCARDED Corrected On-Site. New Violation.

   Official report · Item 6-1B ↗

   Marked corrected on site

Correction status comes from the dated report. Later changes may not be recorded here.