LOS ABUELOS MEXICAN GRILL

4 findings recorded on Aug 7, 2026. 3 marked corrected on site.

1. Violation recordedItem 5-1A ↗

   Cooking temperatures

   OBSERVED FINAL COOK TEMPERATURE FOR CHICKEN FAJITA MEAT (COOKED FROM RAW) @ 152F & 160F ON GRILL IN GRILL PREP AREA C/A: ALL RAW ANIMAL PROTEINS SHALL BE COOKED TO THEIR MINIMUM REQUIRED COOK TEMPERATURE UNLESS OTHERWISE REQUESTED BY CUSTOMER AND THERE IS A CONSUMER ADVISORY; THE FINAL COOK TEMPERATURE OF CHICKEN/POULRTY SHALL BE 165F COS: CHICKEN DISCARDED Corrected On-Site. New Violation.

   Inspector’s full note

   Inspection item: Proper cooking time and temperatures

   Code 511-6-1.04(5)(a)

   OBSERVED FINAL COOK TEMPERATURE FOR CHICKEN FAJITA MEAT (COOKED FROM RAW) @ 152F & 160F ON GRILL IN GRILL PREP AREA C/A: ALL RAW ANIMAL PROTEINS SHALL BE COOKED TO THEIR MINIMUM REQUIRED COOK TEMPERATURE UNLESS OTHERWISE REQUESTED BY CUSTOMER AND THERE IS A CONSUMER ADVISORY; THE FINAL COOK TEMPERATURE OF CHICKEN/POULRTY SHALL BE 165F COS: CHICKEN DISCARDED Corrected On-Site. New Violation.

   Official report · Item 5-1A ↗

   Marked corrected on site

2. Violation recordedItem 6-1A ↗

   Cold holding

   OBSERVED MULTIPLE TCS FOOD ITEMS COLD HOLDING ABOVE 41F IN COOLER DRAWERS IN GRILL PREP AREA (RAW SALMON, RAW SHRIMP, RAW FAJITA CHICKEN AND STEAK, CHORIZO, RAW BURGER PATTIES, RAW PORK CARNITAS AND BRISKET). OBSERVED MULTIPLE TCS FOOD ITEMS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN (PASTA, QUESO, SHREDDED CHICKEN, CONTAINERS OF BEANS).

   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 IN COOLER DRAWERS IN GRILL PREP AREA (RAW SALMON, RAW SHRIMP, RAW FAJITA CHICKEN AND STEAK, CHORIZO, RAW BURGER PATTIES, RAW PORK CARNITAS AND BRISKET). OBSERVED MULTIPLE TCS FOOD ITEMS COLD HOLDING ABOVE 41F IN WIC IN MAIN KITCHEN (PASTA, QUESO, SHREDDED CHICKEN, CONTAINERS OF BEANS). OBSERVED CUT ROMAINE, CHICKEN TENDERS, RAW TILAPIA COLD HOLDING ABOVE 41F IN PREP TOP COOLER IN MAIN KITCHEN. C/A: ALL TCS FOODS COLD HOLDING SHALL BE MAINTAINED AT 41F OR BELOW COS: RAW STEAK FAJITAS REPLACED @ 42F; RAW CHICKEN FAJITAS COOLED TO 41F @ 1:37PM; RAW SHRIMP REPLACED w/ FROZEN SHRIMP; RAW SALMON COOLED TO 31F; CHORIZO & BRISKET DISCARDED; RAW BURGER PATTIES COOLED TO 34F Corrected On-Site. New Violation.

   Official report · Item 6-1A ↗

   Marked corrected on site

3. Violation recordedItem 14A ↗

   Utensil storage

   OBSERVED THE HANDLE OF TONGUES STORED IN SHREDDED CHEESE IN PREP TOP COOLER IN MAIN KITCHEN IN BETWEEN USAGE. OBSERVED A CUP WITH NO HANDLE STORED IN CONTAINER OF SUGAR IN FRONT FOOD SERVICE AREA IN BETWEEN USAGE.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   OBSERVED THE HANDLE OF TONGUES STORED IN SHREDDED CHEESE IN PREP TOP COOLER IN MAIN KITCHEN IN BETWEEN USAGE. OBSERVED A CUP WITH NO HANDLE STORED IN CONTAINER OF SUGAR IN FRONT FOOD SERVICE AREA IN BETWEEN USAGE. OBSERVED A SCOOP USED FOR SOUR CREAM STORED ON PLATE ON TOP OF PREP TOP UNIT IN BETWEEN USAGE. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: HANDLES AND CUP REMOVED Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

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