WILLY'S MEXICANA GRILL #3

6 findings recorded on Oct 8, 2026. 2 marked corrected on site.

1. Violation recordedItem 4-2B ↗

   Food-contact surface sanitation

   Observed pink and black slime/mold-like accumulations inside ice machine of 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 pink and black slime/mold-like accumulations inside ice machine of main kitchen. C/A: Equipment food-contact surfaces and utensils shall be clean to sight and touch. Clean within 24 hours New Violation.

   Official report · Item 4-2B ↗

   Correction status not recorded

2. Violation recordedItem 6-1A ↗

   Cold holding

   Observed several cold holding violations in prep top cooler and reach-in cooler of front service. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below.

   Inspector’s full note

   Inspection item: Proper cold holding temperatures

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

   Observed several cold holding violations in prep top cooler and reach-in cooler of front service. C/A: Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F (5°C) or below. COS: Items placed on ice bath to cool down. Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 11A ↗

   Cooling methods and equipment

   Observed containers of pico de gallo and chopped romain lettuce in large quantity cooling while completely covered in reach-in cooler of main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other…

   Inspector’s full note

   Inspection item: Proper cooling methods used: adequate equipment for temperature control

   Code 511-6-1.04(6)(e)

   Observed containers of pico de gallo and chopped romain lettuce in large quantity cooling while completely covered in reach-in cooler of main kitchen. C/A: Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: (i) Placing the food in shallow pans; Pf (ii) Separating the food into smaller or thinner portions; Pf (iii) Using rapid cooling equipment; Pf (iv) Stirring the food in a container placed in an ice water bath; Pf (v) Using containers that facilitate heat transfer; Pf (vi) Adding ice as an ingredient; Pf or (vii) Other effective methods. Pf 2. When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: (i) Arranged in the equipment to provide maximum heat transfer through the container walls; and (ii) Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. COS: Lids partially removed. Corrected On-Site. New Violation.

   Official report · Item 11A ↗

   Marked corrected on site

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