San Diego Mexican Restaurant

Personal cleanliness — Inspector Note: Observed the cook did not have a proper beard restraint. 511-6-1.03(5)(j) - Hair Restraints (C) (i) Hair Restraints. 1. Employees preparing or handling food shall use effective and clean, disposable or easily cleanable nets or other hair restraints approved by the Health Authority, worn properly to restrain loose hair including beards and mustaches longer than one half inch. 2. This does not apply to employees such as counter staff who only serve beverages and wrapped or packaged foods, hostesses, and wait staff if they present a minimal risk of contaminating exposed food, clean utensils and linens and unwrapped single-service and single-use articles.

Plumbing installed; proper backflow devices — Inspector Note: Observed stagnant water and rust in the bar cooler due to a condensation leak. PIC will replace the cooler due to the server rust build up. Also observed the dishwasher leaking. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed stagnant water in the walk in cooler due to water leaking through the wall according to the PIC. The location is undergoing a change of ownership. New owner will make renovations during the change of ownership process. Observed the floor in the dish area with a "rocky" texture. The floor in the dish area must be smooth to prevent water from holding in the rocky texture. Observed some of the floor tile in repair at the bar. The floor tile must be fixed and properly grouted. Baseboards also must be installed in the kitchen, dishroom, and walk in cooler. Stagnant water also observed next to the fryer as a result of the hood cleaning. Observed the walls need to be painted or resealed in the utility and dry storage rooms. Observed holes around the pipes in the room where the hot water tank is stored. Please seal to prevent rodent/bugs activity. 511-6-1.07(5)(a),(b) - Good Repair, physical facilities maintained; Cleaning, Frequency & Restrictions, cleaned often enough to keep them clean (C) (5) Maintenance and Operation. (a) Good Repair. All physical facilities shall be maintained in good repair. (b) Cleaning, Frequency and Restrictions. 1. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. 2. Except for cleaning that is necessary due to a spill or other accident, cleaning shall be done during periods when the least amount of food is exposed, such as after closing. 3. If present, playground equipment and associated areas shall be maintained in a clean and sanitary condition. In addition, a cleaning and sanitizing plan along with cleaning and sanitizing records for playground equipment and associated areas shall be maintained within the food service establishment for review upon request by the Health Authority. Further, such cleaning and sanitizing plan for employees to follow in the event of encountering vomitus or fecal matter shall be included and submitted at the time of permit application as specified in DPH Rule 511-6-1-.02(1)(c). Pf

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed an employee drink improperly stored.

Food separated and protected — Inspector Note: Observed raw chicken stored next to queso, Cole slaw and mayo in the reach in cooler. Cooked pork stored next to raw chicken. Raw chicken stored next to raw beef. 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - Packaged & Unpackaged Food Separation, Packaging, and Segregation (P, C) (c) Packaged and Unpackaged Food - Separation, Packaging, and Segregation. 1. Food shall be protected from cross contamination by: (i) Except as specified in paragraph (i)(IV) of this subsection, separating raw animal foods during storage, preparation, holding, and display from: (I) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, P and (II) Cooked ready-to-eat food; and P (III) Fruits and vegetables before they are washed; P (IV) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. (ii) Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display by: (I) Using separate equipment for each type, P or (II) Arranging each type of food in equipment so that cross contamination of one type with another is prevented, P and (III) Preparing each type of food at different times or in separate areas; P (iii) Cleaning and sanitizing equipment and utensils; (v) Cleaning hermetically sealed containers of food of visible soil before opening; (vi) Protecting food containers that are received packaged together in a case or overwrap from cuts when the case or overwrap is opened; (vii) Storing damaged, spoiled, or recalled food being held in the food service establishment separate from food, equipment, utensils, linens and single-service and single-use articles; or (viii) Separating fruits and vegetables, before they are washed from ready-to-eat food.

Toxic substances properly identified, stored, used — Inspector Note: Observed two chemical bottles that were not labeled. 511-6-1.07(6)(b) - Working Containers, Common Name (Pf) (b) Working Containers, Common Name. 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

Proper cooling methods used: adequate equipment for temperature control — Inspector Note: Observed a pan of queso cheese cooling. The product was packed tight in portions too thick to facilitate proper heat transfer. PIC was advised to use, ice, freezer, and cold paddles to facilitate heat transfer. The queso cheese was discarded (COS). 511-6-1.04(6)(e) - Cooling Methods (Pf, C) (e) Cooling Methods. 1. 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.

Utensils, equipment and linens: properly stored, dried, handled — Inspector Note: Observed dishes stacked and wet nesting on a shelf with white towels underneath them. The dishes must properly air dried to avoid contaminating the clean dishes. 511-6-1.05(10)(a) - Equipment & Utensils, Air-Drying Required (C) (10) Protection of Clean Items. (a) Equipment and Utensils, Air-Drying Required. After cleaning and sanitizing, equipment and utensils: 1. Shall be air-dried or used after adequate draining before contact with food; and 2. May not be cloth dried except that utensils that have been air-dried may be polished with cloths that are maintained clean and dry.

Single-use/single-service articles: properly stored, used — Inspector Note: Observed single service cups stored underneath the soap dispenser on the hot line. 511-6-1.05(10)(e)1&3 - Single-Service/Single-Use items stored 6" off floor in clean, dry location (C) (e) Equipment, Utensils, Linens, and Single-Service and Single-Use Articles. 1. Except as specified in paragraph 4 of this subsection, cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored: (i) In a clean, dry location; (ii) Where they are not exposed to splash, dust, or other contamination; and (iii) At least 6 inches (15 centimeters) above the floor. 3. Single-service and single-use articles shall be stored as specified under paragraph 1 of this subsection and shall be kept in the original protective package or stored by using other means that afford protection from contamination until used.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed both handwashing sinks on the hot line in need of resealing to the wall. 511-6-1.05(4)(b) - Fixed Equipment, Spacing or Sealing (C) (b) Fixed Equipment, Spacing or Sealing. 1. Equipment that is fixed because it is not easily movable shall be installed so that it is: (i) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (ii) Spaced from adjoining equipment, walls, and ceilings a distance of not more than one thirty-second inch or 1 millimeter; or (iii) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. 2. Table-mounted equipment that is not easily movable shall be installed to allow cleaning of the equipment and areas underneath and around the equipment by being: (i) Sealed to the table; or (ii) Elevated on legs that provide at least a 4 inch (10 centimeter) clearance between the table and the equipment.

Food and nonfood-contact surfaces cleanable, properly designed, constructed, and used — Inspector Note: Observed the shelves in the walk in cooler with a thick accumulation of rust build up. The shelves must be properly cleaned and sealed or replaced. 511-6-1.05(2)(a) - Equipment and Utensils, constructed of durable materials (C) (2) Design and Construction. (a) Equipment and Utensils. Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions.

Nonfood-contact surfaces clean — Inspector Note: Observed a dust accumulation around the motor of the walk in cooler. 511-6-1.05(7)(a)2,3 - Equipment, Food/Nonfood-Contact Surfaces, and Utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (C) 2. The food-contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 3. Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.

Plumbing installed; proper backflow devices — Inspector Note: Observed the faucets leaking constantly on the vegetable prep sink and the handwashing sink at the bar. All plumbing should be maintained in good repair. 511-6-1.06(2)(r) - System Maintained in Good Repair (P, C) (r) System Maintained in Good Repair. A plumbing system shall be repaired according to law; P and maintained in good repair.

Physical facilities installed, maintained, and clean — Inspector Note: Observed the floor in the dish area with a "rocky" texture. The floor in the dish area must be smooth to prevent water from holding in the rocky texture. Observed some of the floor tile in repair at the bar. The floor tile must be fixed and properly grouted. Observed the walls with dust accumulation in the dry storage area. Observed the wall behind the 3-compartment sink with a black and pink mold-like accumulation. Observed a black accumulation behind the clean dishes shelf in the dishwashing room. Observed holes around the pipes in the room where the hot water tank is stored. Please seal to prevent rodent/bugs activity.

Adequate ventilation and lighting; designated areas used — Inspector Note: Observed several cardboard boxes and cover laid on the floor underneath a storage shelf in the dry storage area. Advised PIC that employees cannot sleep in the restaurant. Observed a cellphone laying on the serving counter and stored in a box of gloves . All personal items should be stored in a designated area so that it will not cause contamination to food and food contact surfaces. 511-6-1.07(4)(b) - Designated Areas for Employee Activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (C) (b) Designated Areas for Employee Activity. 1. Areas designated for employees to eat, drink, use tobacco products and electronic devices shall be located so that food, equipment, linens, and single-service and single-use articles are protected from contamination. 2. Lockers or other suitable facilities shall be located in a designated room or area where contamination of food, equipment, utensils, linens and single-service and single-use articles cannot occur.

Adequate ventilation and lighting; designated areas used — Inspector Note: The location is experiencing a very strong odor in the restrooms both men and women. PIC advised that professional plumbers have been to the facility on several visits and the odor is still persistent. Invoice states that Hammond Services visited the facility on 12/9/25 and ran sewer camera from clean out outside and found sewer line does have two bad sags in it and also a separation in sewer line. Recommend customer get another company to come out to replace line. They stated that the scope of work is beyond what they do. Facility has not gotten another company yet. Facility will need to get a professional company to replace the line and perform the work by March 6, 2026. Please send a completed work order to [REDACTED EMAIL]. 511-6-1.07(3)(g) - Mechanical Ventilation, sufficient capacity to prevent buildup of heat, steam, smoke, fumes & odors (C) (g) Mechanical Ventilation. If necessary to keep rooms free of excessive heat, steam, condensation, vapors, obnoxious odors, smoke, and fumes, mechanical ventilation of sufficient capacity shall be provided.

Food-contact surfaces: cleaned & sanitized — Inspector Note: Observed the ice machine with a black accumulation around the interior surface. Ice machine that is not in use has a black build up on the floor. If equipment is kept in the facility it must be cleaned. Observed the lid over the ice at the drink machine in the kitchen with build up. Observed knives and measuring cups stored on a knife shelf in the kitchen. The PIC was not able to state if the knife shelf was for clean knives/utensils or dirty knives/utensils. 511-6-1.05(7)(a)1 - Equipment, Food-Contact Surfaces,& Utensils (Pf) (7) Cleaning of Equipment and Utensils. (a) Equipment, Food-Contact Surfaces, and Utensils. 1. Equipment food-contact surfaces and utensils shall be clean to sight and touch. Pf.