EL LOBO MEXICAN RESTAURANTE #1

5 findings recorded on Sep 28, 2026.

1. Inspector observationItem 5-1B ↗

   Reheating for hot holding

   Observed ranchero sauce, steak, and two containers of queso that did not reheat to 165F within 2 hours.// Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: Total time since reheating started was exactly 2 hours. Allowed person in charge to quickly reheat food to 165F or above on the stove. Advised person in charge that hot holding table is not designed to reheat food. Food should be reheated on the stove or other cooking equipment, then moved to the hot holding unit.//

   Inspector’s full note

   Inspection item: Inspection item 5-1B

   Code .04(5)(i)

   Observed ranchero sauce, steak, and two containers of queso that did not reheat to 165F within 2 hours.// Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a minimum temperature of 165°F (74°C) for 15 seconds within 2 hours. (P) Corrective Actions: Total time since reheating started was exactly 2 hours. Allowed person in charge to quickly reheat food to 165F or above on the stove. Advised person in charge that hot holding table is not designed to reheat food. Food should be reheated on the stove or other cooking equipment, then moved to the hot holding unit.//

   Official report · Item 5-1B ↗

   Correction status not recorded

2. Inspector observationItem 8-2B ↗

   Toxic substance storage and use

   Observed wiping cloths stored between uses in a chlorine solution above 100ppm.// Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Wiping cloths were removed. Sanitizer was remade to 50-100 ppm chlorine.//

   Inspector’s full note

   Inspection item: Inspection item 8-2B

   Code .07(6)(g)

   Observed wiping cloths stored between uses in a chlorine solution above 100ppm.// Chemical sanitizers, including chemical sanitizing solutions generated on-site, and other chemical antimicrobials used on food contact surfaces shall not exceed stated concentrations as listed on the EPA-registered label, in 40 CFR 180.940 and 40 CFR 180.2020, (100 ppm for chlorine and 400 ppm for quaternary ammonia). (P) Corrective Actions: Wiping cloths were removed. Sanitizer was remade to 50-100 ppm chlorine.//

   Official report · Item 8-2B ↗

   Correction status not recorded

3. Inspector observationItem 8-2B ↗

   Toxic substance storage and use

   Observed three chemicals in working containers with no label to identify the chemical. ***SECOND CONSECUTIVE VIOLATION***.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge knew what the chemicals were. Labels were added.//

   Inspector’s full note

   Inspection item: Inspection item 8-2B

   Code .07(6)(b)

   Observed three chemicals in working containers with no label to identify the chemical. ***SECOND CONSECUTIVE VIOLATION***.// Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. (Pf) Corrective Actions: Person in charge knew what the chemicals were. Labels were added.//

   Official report · Item 8-2B ↗

   Correction status not recorded

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