Qdoba #2641

Inspection history

1. February 18, 2026

   Followup

   A · 98

2. February 11, 2026

   Regular

   C · 80
   • Critical: FOOD-CONTACT SURFACES: CLEANED AND SANITIZEDFood-contact surfaces not cleaned and sanitized. (Utensils, trays in use, not cleaned and sanitized at least every 4 hours. Utensils not properly cleaned and sanitized in ware-washing process (mixing bowl, bag opener)
   • Critical: PROPER COLD HOLDING TEMPERATURESTCS food not maintained at 5°C (41°F) or below. (Sour Cream on front line 48 F) -corrected
   • Critical: TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USEDToxic substances not properly labeled (liquid in spray bottle at grill not labeled)
   • Food and nonfood-contact surfaces cleanable, properly designed, constructed, and usedEquipment is not maintained in good repair or does not allow for proper adjustment. (Condensation water standing in floor of reach-in cooler at front line)
   • Nonfood-contact surfaces cleanNonfood-contact surfaces have accumulation of soil. (buildup of debris on coated shelving in ware-washing area)
   • Critical: PLUMBING INSTALLED; PROPER BACKFLOW DEVICESPlumbing installed/ backflow devices- Backflow device leaking, connected plumbing hoses/ hose ends stored inside well of mop sink.)
   • Garbage/refuse properly disposed; facilities maintainedOutside garbage/refuse storage area is not clean. (restaurant debris on ground around dumpster pad, dumpster in disrepair) Garbage/refuse containers not covered as required. (lids not covering dumpster)
   • Physical facilities installed, maintained and cleanCleaning and maintenance equipment not properly stored. (Maintenance equipment not necessary to food service operations stored inside the kitchen (pressure washer))
   • Utensil, equipment and linens: properly stored, dried, handledImproper storage of clean utensils. (Food contact surfaces stored above wash side of 3 compartment sink and within splash zone of trash can at 3 compartment sink)
   • Critical: HANDS CLEAN AND PROPERLY WASHEDHands not washed properly. (Employee did not use a barrier to turn off the hand-sink after washing hands, did not wash hands for at least 20 seconds) -corrected
   • Adequate hand washing facilities supplied and accessibleIndividual disposable towels and/or hand drying device not provided at lavatory or hand sink. (Disposable paper towel dispenser not properly working at back hand-sink.)