MexCantina Tacos, Quesadillas, & Margaritas

3.2(K) - In-use utensils - between-use storage

Code 3.2(K)

6.4(B)(1) - Cleaning- Frequency and Restrictions

Code 6.4(B)(1)

4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration

Code 4.4(P)

4.5(B)(1)(e) - VII. Protection from Contamination - Equipment Food Contact Surfaces and Utensils – Cleaning Frequency

Code 4.5(B)(1)(e)

3.4(H)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - disposition

Code 3.4(H)(1)

7.0(B) - X. Chemical - Working Containers - Common Name

Code 7.0(B)

The restaurant's plumbing was damaged or not being properly maintained.

Code 5.1(S)(2)

Hot food wasn't being kept at a high enough temperature to prevent harmful bacteria from growing.

Code 3.4(F)(1)(a)