CINCO DE MAYO AUTHENTIC MEXICAN RESTAURANT
11043 CRYSTAL SPRINGS RD STE 2
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 3/11/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/11/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/6/2025
High Priority
3
Intermediate
0
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-09-4:High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee grabbed raw chicken with gloved hands, then raw beef, then cut tomatoes and cut peppers from drawer cooler. Proceeded to touch spatula handles then grab plates, without changing gloves. Discussed with manager who intervened and had employee wash hands and change gloves. **Warning** - From follow-up inspection 2025-03-06: At callback observed employee wipe face with paper towel then handle multiple ladle handles in reach in cooler without changing gloves. **Admin Complaint**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 58F, raw chicken 57F, raw beef 55F and raw shrimp 56F in drawer cooler on cook line. Per manager items had been in the cooler for about 2 hours. Manager had employee relocate those items to another cooler. Bucket of cheese sauce sitting on top of the oven at 60F. Per manager sitting there for about 1 hr. Discussed with manager proper reheating procedures. Manager put back into the cooler. Chili Relenos sitting on cook line initially temped at 42F. Re temped 30 mins later at 52F. Discussed Time control fr this item and emailed Time as a Public Health Control form. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-03-06: At callback observed raw tomatoes at temperatures of 59F and raw chicken, raw beef, and raw shrimp at temperatures of 59F in reach in cooler under flat top grill. Person in charge stated raw food items had been placed in reach in cooler 2 hours prior. Ambient temperature of reach in cooler is 55F. Employee moved food items to walk-in cooler. Person in charge stated they are aware reach in cooler is not functioning properly and continued to use anyway. **Admin Complaint** **Corrective Action Taken**
- 03E-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Two containers of Cheese sauce at 88-120F and 108-119F on cook line steam table right at the two hour mark. Per manager, sauces heated in the steam table. Employee moved to flat top grill. Re-temped 30 mins later at 140-150F . Re-temped again 15 mins later at 160-190. **Warning** - From follow-up inspection 2025-03-06: At callback observed queso reheating in steam table at temperatures of 117-127F. Employee stated queso had been reheating for more than 2 hours. Employee moved queso to flat top grill for reheating. **Admin Complaint** **Corrective Action Taken**
Food safety inspection conducted on 3/6/2025 revealed 3 total violations (3 high priority, 0 intermediate, 0 basic).
Inspection on 3/4/2025
High Priority
7
Intermediate
6
Basic
18
Total
31
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top of ice machine with slight black buildup on it.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone by prep area and jacket and purse over tortillas on server side of cook line. **Repeat Violation**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked drink cups in server area, wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Drawer cooler on cook line missing gaskets and torn on the bottom cooler drawer. Interior of reach in freezer, both doors missing interior cover, exposing the insulation.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior kitchen door has daylight showing in one corner of it.
- 08B-38-4:Basic - Food stored on floor. Multiple buckets of food in walk in cooler on the floor. Manager relocated buckets. **Repeat Violation**
- 36-24-5:Basic - Hole in or other damage to wall. Hole in wall by handsink at end of cook line.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Ice bucket behind bar **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table cooler and steam table. Manager removed knife. **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under two cutting boards in prep are by walk in coolers.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk in coolers. Underside of walk in cooler door handles with soil buildup on underside.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On a metal container on shelf by dish machine area. **Repeat Violation**
- 33-16-4:Basic - Open dumpster lid. Dumpster in dumpster area with open lid. **Repeat Violation**
- 29-08-4:Basic - Plumbing system in disrepair. Pipe undercook line handsink near walk in coolers.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Dish machine chemical buckets re used for food items in the walk in cooler.
- 08B-12-5:Basic - Stored food not covered. Chili Relenos in reach in freezer. **Repeat Violation**
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan covers in walk in cooler on the left.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, two large 5 gallon buckets of refried beans at 52-65F. One 5 gallon bucket of black beans at 59-60F. Per manager both items were made the previous day. **Warning**
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes, then handled clean equipment without washing hands. **Warning**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In two doomed reach in freezer, raw beef over empanadas, and fish. **Warning**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee grabbed raw chicken with gloved hands, then raw beef, then cut tomatoes and cut peppers from drawer cooler. Proceeded to touch spatula handles then grab plates, without changing gloves. Discussed with manager who intervened and had employee wash hands and change gloves. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two large 5 gallon buckets of refried beans at 52-65F. One 5 gallon bucket of black beans at 59-60F. Per manager both items were made the previous day. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 58F, raw chicken 57F, raw beef 55F and raw shrimp 56F in drawer cooler on cook line. Per manager items had been in the cooler for about 2 hours. Manager had employee relocate those items to another cooler. Bucket of cheese sauce sitting on top of the oven at 60F. Per manager sitting there for about 1 hr. Discussed with manager proper reheating procedures. Manager put back into the cooler. Chili Relenos sitting on cook line initially temped at 42F. Re temped 30 mins later at 52F. Discussed Time control fr this item and emailed Time as a Public Health Control form. **Corrective Action Taken** **Warning**
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Two containers of Cheese sauce at 88-120F and 108-119F on cook line steam table right at the two hour mark. Per manager, sauces heated in the steam table. Employee moved to flat top grill. Re-temped 30 mins later at 140-150F . Re-temped again 15 mins later at 160-190. **Warning**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler, opened two days prior per manager. **Repeat Violation**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Black beans and refried beans placed into deep 5 gallon buckets, which doesn't allow the food product to cool down properly due the thick density of the products. Suggested using shallow pans and ice wands.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun behind bar and pina colada machine nozzles soiled with black substance. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed discarded drink ice in handsink in server area.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handsink at server end of cook line. Manager filled up soap dispenser. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in the walk-in cooler not date marked. Cooked beans, guacamole with tomato, and refried beans
Food safety inspection conducted on 3/4/2025 revealed 31 total violations (7 high priority, 6 intermediate, 18 basic).
Inspection on 10/1/2024
High Priority
3
Intermediate
3
Basic
15
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl in large container of sugar in server station used for scooping with no handle. Person in charge removed bowl. **Corrected On-Site** **Repeat Violation**
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed scraping knife stored between hand wash sink and wall by cook line.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board on cook line with flip top cooler that has grooves and no longer easily cleanable.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed opened energy drink can stored next to single service items on prep table near bar area. Person in charge discarded beverage. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee speaker and cell phone on shelf above food items in flip top cooler. Person in charge moved to appropriate storage location. **Corrected On-Site**
- 36-73-4:Basic - Floor, walls, and ceiling soiled/has accumulation of debris. Observed; floor throughout kitchen area soiled and with missing tiles. Walls behind cook station with grease vapor build up. Soiled ceiling tiles throughout kitchen area. One ceiling tile bulging with visible water damage and dripping water on to floor above prep table. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed two containers of raw beef stored on floor by prep station near walk-in coolers. Employee moved to appropriate storage location. **Corrected On-Site** **Repeat Violation**
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed ice buckets stored on floor in front of drink machine. Person in charge moved ice buckets to proper storage locations. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink in dish machine area. Inspector provided hand wash sign. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach in coolers under flip top coolers on cook line. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on containers on drying rack in dish machine area next to hand wash sink. Person in charge removed labels and placed pans in dish machine. **Corrected On-Site**
- 33-16-4:Basic - Open dumpster lid. Observed dumpster in corner of parking lot with establishments name written on it with an open lid. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Observed three containers of cooked chicken in walk-in cooler near prep station with no cover. **Repeat Violation**
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket at bar station person in charge stated was chlorine testing at 0ppm. Person in charge remade sanitizer bucket with chlorine test at 100ppm. Sanitizer Bucket (Chlorine 0ppm); Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed container of beige powder under microwave on cook line with no label. Person in charge stated it was garlic powder and labeled accordingly. **Corrected On-Site** **Repeat Violation**
- 41-07-4:High Priority - Container of medicine improperly stored. Observed opened first aid kit and bottle of hydrogen peroxide stored on shelf above prep table. Prep table had food items on table at time of inspection. Person in charge moved medicines to office. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed pan of raw pork in reach in cooler near rear entrance stored of cooked chilis. Person in charge moved cooked chilis to top shelf. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of cooked carnitas on top of stove shelf at 92F. Employee moved pan to flat top grill to reheat to minimum temperature of 165F. Cooked chicken (92F - Hot Holding) **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk in reach in cooler near expo window opened with no date marker. Employee stated she did not know when milk was opened but it was within past two days. Employee date marked milk. **Corrected On-Site**
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Observed drain line person in charge stated was from air conditioning unit in bar draining into hand wash sink in dish machine area. Inspector confirmed through plan review that sink was a designated hand wash sink.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance build up on drink machine in server station.
Food safety inspection conducted on 10/1/2024 revealed 21 total violations (3 high priority, 3 intermediate, 15 basic).