WILLY'S MEXICANA GRILL, INC.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed dishes stacked and stored as clean with food residue present above the 3-compartment sink. CA: Advised PIC equipment food-contact surfaces and utensils shall be clean to sight and touch. COS: PIC removed unclean dishes and stored them inside the 3-compartment sink to be re-washed and sanitized during time of inspection

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed wet stacked dishes stacked on the dish racks in the main kitchen. CA: Advised PIC to allow food equipment and utensils to air-dry before stacking

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the 2 door Traulsen reach-in cooler across from the prep top cooler in the main kitchen gaskets not fully latching allowing the doors to pop open when one side is closed. CA: Advised PIC Equipment components such as doors, seals, hinges, fasteners, and kick plates shall be kept intact, tight, and adjusted in accordance with manufacturer's specifications.

Proper cold holding temperatures — Inspector Note: Observed mac n cheese, baked beans and lettuce stored inside the Traulsen reach-in cooler holding at temperatures above 41*F (SEE TEMPERATURE LOG). CA: Advised PIC 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: PIC voluntarily all TCS food items and will discontinue using reach-in cooler until gaskets have been repaired

In-use utensils: properly stored — Inspector Note: Observed the handle of the scoop in direct contact with chips on the front service line, a bowel stored inside a container of fries stored inside the reach-in freezer and a measuring cup stored inside a container of seasoning. CA: Advised PIC During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored with the handle above the food item. COS: PIC removed utensils to be cleaned during time of inspection

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed wet stacked dishes stacked on the dish racks in the main kitchen. CA: Advised PIC to allow food equipment and utensils to air-dry before stacking

Warewashing facilities: installed, maintained, used; test strips — Inspector Note: Observed facility unable to provide test strips to test Quat sanitizer used. CA: Advised PIC a test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided

Nonfood-contact surfaces clean — Inspector Note: ] Observed chip containers, seasoning shakers, bulk containers holding seasonings and bins with heavy grease accumulation on the outside of the containers in the main kitchen. CA: Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed gaskets on several reach-in coolers and warmer cabinets with food debris present on the front service line and main kitchen. CA: Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Nonfood-contact surfaces clean — Inspector Note: Observed handles and gaskets of reach-in coolers and the bottom of the reach-in cooler unclean with food debris. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed heavy grease build-up along the side of the warmer cabinet and fryer in the main kitchen. CA: Advised PIC nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris

Nonfood-contact surfaces clean — Inspector Note: Observed several bulk containers for flour with unclean exteriors. CA: Advised PIC Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed the green racks in the walk-in cooler heavily rusted and with food debris present. CA: Advised PIC nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

Nonfood-contact surfaces clean — Inspector Note: Observed the walk-in cooler fans unclean with dust accumulation. CA: Advised PIC Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Physical facilities installed, maintained, and clean — Inspector Note: ] Observed food debris build-up along and underneath cooking equipment and prep top coolers and food splatter build-up along several walls in the main kitchen. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Physical facilities installed, maintained, and clean — Inspector Note: Observed baseboards throughout the main kitchen with heavy build-up accumulation. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products

Physical facilities installed, maintained, and clean — Inspector Note: Observed food debris build-up under the cooking equipment on the front service line and food splatter along the walks. CA: Advised PIC The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products.

Insects, rodents, and animals not present — Inspector Note: Observed visible light under the back door in the main kitchen. CA: Advised PIC 1. Except as specified in paragraphs 2 through 5 of this subsection, outer openings of a food service establishment shall be protected against the entry of insects and rodents by: (i) Filling or closing holes and other gaps along floors, walls, and ceilings; (ii) Closed, tight-fitting windows; and (iii) Solid, self-closing, tight-fitting doors. 2. The requirements in paragraph 1 of this subsection does not apply if a food service establishment opens into a larger structure, such as a mall, airport, or office building, or into an attached structure, such as a porch, and the outer openings from the larger or attached structure are protected against the entry of insects and rodents. 3. Exterior doors used as exits need not be self-closing if they are: (i) Solid and tight-fitting; (ii) Designated for use only when an emergency exists, by the fire protection authority that has jurisdiction over the food establishment; and (iii) Limited-use so they are not used for entrance or exit from the building for purposes other than the designated emergency exit use. 4. Except as specified in paragraphs 2 and 5 of this subsection, if the windows or doors of a food service establishment, or of a larger structure within which a food service establishment is located, are kept open for ventilation or other purposes or a temporary food service establishment is not provided with windows and doors as specified under paragraph 1 of this subsection, the openings shall be protected against the entry of insects and rodents by: (i) 16 mesh to 1 inch (16 mesh to 25.4 mm) screens; (ii) Properly designed and installed air curtains to control flying insects; or (iii) Other effective means. 5. The requirement in paragraph 4 of this subsection does not apply if flying insects and other pests are absent due to the location of the establishment, the weather, or other limiting condition.

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed no paper towel accessible at the back of house hand sink and the dispenser in disrepair. CA: Advised PIC Each handwashing sink or group of adjacent handwashing sinks shall be provided with: 1. Individual, disposable towels; Pf 2. A continuous towel system that supplies the user with a clean towel; Pf 3. A heated-air hand drying device; Pf or 4. A hand drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. PIC has been advised to make repairs by 11/14/2025. COS: PIC provided paper towel during time of inspection

Adequate handwashing facilities supplied & accessible — Inspector Note: Observed the front service hand sink blocked by a broom and dust pan. CA: Advised PIC . A handwashing sink shall be maintained so that it is accessible at all times for employee use. COS: PIC relocated items during time of inspection

Proper hot holding temperatures — Inspector Note: Observed baked beans and mac&cheese store inside the steam well and black beans and pinto beans stored inside the warmer cabinet reheated measuring temperatures below 135*F(SEE TEMPERATURE LOG). CA: Advised PIC time/Temperature Control for Safety Food, Hot and Cold Holding. 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 or 135°F (57°C) or above. COS: PIC reheated items during time of inspection