BORDER MEXICAN RESTAURANT, THE

3 findings recorded on Sep 29, 2026. 2 marked corrected on site.

1. Repeat violationItem 1-2A ↗

   Person in charge

   PIC stated that facility uses key drop for after hour delivery of foods. C/A-Monitoring of Receiving during Non-Operating Hours.

   Inspector’s full note

   Inspection item: PIC present, demonstrates knowledge, performs duties

   Code 511-6-1.03(2)(a)-(n)(p),(q)

   PIC stated that facility uses key drop for after hour delivery of foods. C/A-Monitoring of Receiving during Non-Operating Hours. Employees are verifying that foods delivered to the food service establishment during non-operating hours are from approved sources and are placed into appropriate storage locations such that they are maintained at the required temperatures, protected from contamination, unadulterated, accurately presented, by routinely monitoring the employees' observations, maintaining receiving/corrective action records for deliveries during non-operating hours and periodically evaluating foods upon their receipt as specified within DPH Rule 511-6-1-.04(3)(m); Correct by date: 10/2/26 Repeat Violation. Correct By: 10/02/2026

   Official report · Item 1-2A ↗

   Correction status not recorded

   Correct by Oct 2, 2026

2. Repeat violationItem 4-2B ↗

   Food-contact surface sanitation

   Observed dishwasher actively being used and tested at 10ppm chlorine. Observed black build up in ice machine in main kitchen.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

   Code 511-6-1.05(6)(n)

   Observed dishwasher actively being used and tested at 10ppm chlorine. Observed black build up in ice machine in main kitchen. C/A- . A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions P, and shall be used as follows: 1. A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the following chart; COS- Dishwasher placed out of order, 3 comp set up with chlorine testing at 100ppm Chlorine. Corrected On-Site. Repeat Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

3. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed black build up in ice machine in main kitchen. C/A-Equipment food-contact surfaces and utensils shall be clean to sight and touch.

   Inspector’s full note

   Inspection item: Food-contact surfaces: cleaned & sanitized

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

   Observed black build up in ice machine in main kitchen. C/A-Equipment food-contact surfaces and utensils shall be clean to sight and touch. COS- Ice machine cleaned and sanitized Corrected On-Site. New Violation.

   Official report · Item 4-2B ↗

   Marked corrected on site

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