JALISCO TOWN 2

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Individually wrapped steak stored over individually wrapped vegetables and open bag of churros in reach in freezer. Raw shelled eggs stored over salsa container in walk-in-cooler.

High Priority - Spray hose at dish sink lower than flood rim of sink. Three-compartment sink spray hose falls below the flood rim of the sink.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans in steam table at 125F, Manager instructed employee to reheated to 165F Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in outside dining area with attached hose lacks a vacuum breaker

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishmachine

Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handler training for any of the six employees that have been employed for 90 days, per Manager. Repeat Violation Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Person in charge cannot provide verifiable proof that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses for six employees. Warning

Intermediate - No soap provided at handwash sink. Soap dispenser at handwash sink not operating in kitchen and no paper towels at both handwash sinks.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Jalisco sauce prepared more than 24 hours earlier per Manager not dated. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( bleach ). Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Food dispensed ( salsa, flour )with a bowl without a handle. Manager removed bowls. Corrected On-Site Repeat Violation

Basic - Carbon dioxide/helium tanks not adequately secured. Carbon dioxide tanks not adequately secured in kitchen. Repeat Violation

Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Soap dispenser for handwash sink located above prep table at the end of the cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Soiled apron hanging on dry good storage rack Repeat Violation

Basic - Hole in or other damage to wall. Hole in wall by reach in freezer at bar

Basic - Old labels stuck to food containers after cleaning. Old labels not removed from food containers before cleaning, stored on the clean ware rack.

Basic - Outer openings not protected with self-closing doors. Exterior door going to mop area has no self closing mechanism

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean Silverware stored with food contact surface upright.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce in shipping box ( strawberries ) stored over ready-to-eat food ( canned drinks ) in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name. Cooked Jalisco sauce not labeled. Repeat Violation

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine next to three compartment sink, 0 ppm. Warning

High Priority - Live, small flying insects found. Observed three flies in kitchen area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored on top of prepped onions in walk-in cooler. Raw beef stored on top of bottles of beer in walk-in cooler.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedure available. Inspector provided operator with written procedure.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of kitchen ice machine.

Intermediate - Handwash sink used for purposes other than handwashing. Scrub pad stored in hand washing sink at end of cook line. Manager removed scrub pad out of hand washing sink. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No certified food manager with five employees working.

Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available for restaurant.

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked peppers and beef stored in walk-in cooler. Manager stated items cooked on 7/12.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner on floor in dry storage area.

Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop spices out of pan on cook line.

Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in wait station.

Basic - Cove molding at floor/wall juncture broken/missing. Cove molding in disrepair in front of walk-in cooler.

Basic - Drain cover(s) missing. Drain beneath sink in bar area.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Red Bull stored in cook line reach-in cooler across from cook line grill. Employee removed Red Bull during inspection. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack stored on top of kitchen ice machine. Manager placed backpack on floor in dry storage room. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station.

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape above rack on cook line.

Basic - Food stored on floor. Bag of sugar stored on floor in dry storage closet across from cook line.

Basic - Ice bucket not inverted between uses. Ice buckets stored on top of kitchen ice machine. Manager turned buckets over. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops on cook line stored in standing water,78F.

Basic - Stored food not covered. Barrel of pinto beans and container of flour stored in dry storage closet across from cook line. Prepped onions stored in walk-in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Pipe underneath condenser in walk-in cooler.

Basic - Working containers of food removed from original container not identified by common name. Container of flour in dry storage room across from cook line.