QDOBA MEXICAN EATS health score and inspection history

3-501.16(A)(1) Maintain TCS food at 135 F or above.// Cooked Chicken 110F-119F.//COS//PIC reheated chicken to 165F prior to the end of the inspection. Chicken was prepped 45 minutes prior to the beginning of the regular inspection.

JCDH 2.2 Provide food safety training for all food handlers as required.

(A)(2) Maintain TCS food at 41 F or below.//Cut Lettuce 47F.//COS//PIC placed Cut lettuce in WI Cooler to cool to 41F prior to the end of the inspection. Lettuce was prepped 2 hours prior to the inspection.

Clean hand sinks as often as necessary to keep them clean.//Clean sink in Men's RR.