EL JALISCO

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back kitchen area.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - In-use tongs stored on equipment door handle between uses. Manager removed the tongs . Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Plastic Togo bags used to store tortillas.

Basic - Covered waste receptacle not provided in women's bathroom. All trash cans in stalls missing covers.

Basic - Cutting board on cook line has cut marks and is no longer cleanable.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. In server station. Manager placed trash can by sink at time of inspection. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust in walk-in cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make Table diced tomatoes 50F, shredded cheese 48F, for 2 hours.

Basic - Ceiling tile missing. Observed tile missing from above hand washing sink in the prep kitchen.

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed raw chicken in closed bucket and container of salsa on floor in walk in cooler. Operator moved chicken and salsa to shelf. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone and wireless speaker on shelf above prep area. Operator removed items from prep area. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed spoon handle stored in seasoning container. Operator removed spoon from container. Corrected On-Site

Basic - Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor near the dish washing machine.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Iced on expo counter: pico de gallo 54F, per manager items on ice for approximately 3 hours.employee added ice around product for better cooling. New temp taken 45F, Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Shredded cheese cooling since 11:30am 50F at 1:18 down to 49F in 30mins. Operator removed lids for better cooling. Corrective Action Taken

Basic - Buildup of food debris/soil residue on walk-in freezer door handle.

Basic - Covered waste receptacle not provided in women's bathroom. No cover on trash cans in stalls or trash can in common area.

Basic - Exterior door has a gap at the threshold that opens to the outside. Back door to kitchen.

Basic - No waste receptacle installed at handwash sink provided with disposable towels. No conveniently located trash can at hand wash sink in salsa area.

Basic - Walk-in cooler shelves with rust that has pitted the surface.

High Priority - Nonfood-grade containers used for food storage - direct contact with food. Chili rellenos and mint stored in non food grade grocery bags. Operator removed items from bags. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above shredded cheese in cook line upright. Manager moved to bottom of cooler. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink by office and hand wash sink on expo area. Restocked at time of inspection. Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.

Basic - Strip of trim missing on end of wall by grill.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill hot holding: onion pepper tomato squash mix 97F, per manager approximately 20 mins. Manager reheated vegetables to 182F, Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At back kitchen handwash sink. Manager restocked at time of inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. In mom sink room. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on speed rack in walk-in cooler.

Basic - Stored food not covered. Pan of chili powder in back kitchen uncovered. Manager covered at time of inspection. Corrected On-Site

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed bartender move dirty dishes from bar to bus pan, then make drink, no hand wash. Manager discussed with bartender, bartender washed hands. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold sham: cooked chicken 109F. Employee reheated to 171F, at time of inspection. Corrected On-Site

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. Provided flyer with clean up procedure to operator.

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. Provided employee reporting agreement form to operator.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef soup in walk-in cooler not dated, prepared approximately 2 days ago per operator.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White mold like substance on shelves in walk-in cooler.

Basic - Standing water in floor drain/floor drain draining very slowly. In prep room.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw chorizo, and beef over cooked carnitas in grill drawers. Raw eggs over Poblano peppers in salad reach in. Manager moved raw items to bottom. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf over aluminum Togo containers. Manager discarded drink at time of inspection. Corrected On-Site

Basic - Floor area(s) covered with standing water. In corner of prep room near back of freezer.

Basic - In-use knife/knives stored in cracks between wall and shelf on cook line. Manager removed and sent knife to dish pit. Corrected On-Site

Basic - Stored food not covered. Cooked pork in pan in freezer. Manager had item wrapped at time of inspection. Corrected On-Site

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. Bar dish machine tested at 0 ppm. Chlorine changed, retested at 100 ppm. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher scrub dishes and rinse, no sanitizer step. Manager discussed with employee,employee ran dishes through machine. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Issuing at kitchen hand wash sinks and wait station. Restocked at time of inspection. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At kitchen hand wash sinks. Operator put jugs of soap at sinks. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between shelf and wall above cookline reach in freezer. Knife sent to dish pit and new location found to store knife. Corrected On-Site

Basic - Plumbing system in disrepair. Pipe disconnected under dish washer sink. Sink not currently in use, establishment using three compartment sink.

Basic - Stored food not covered. Shrimp and tamales in walk in freezer, chopped onions, peppers and mushrooms in walk-in cooler. All items covered at time of inspection. Corrected On-Site