MEXICAN FOOD MI CASITA JALISCO

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade located adjacent to the ware washing area with the presence of debris. Presence of frozen slime on the bottom of the chest freezer located in the storage area next to the kitchen.

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. Left a copy. Corrected On-Site

Intermediate - Non-pitting surface rust on food-contact equipment. Presence of rust in the ice scoop holder located next to the hand washing sink at the tea brewing area.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed and left a copy during inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared onsite food in the Walk In Cooler and in the cook line lowboy without a proper date mark.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Presence of mold like substance on the lid of the ice machine. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Presence of dust on the vent adjacent to the bar area, and in a few air conditioning vents on the dining room area ceiling.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter on the cook line.

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

Basic - Working containers of food removed from original container not identified by common name. Two seasoning shakers on the cooking line area not identified by their common names.

Intermediate - Lack of toilet tissue at each toilet. Women's restroom had no toilet paper. Manager stocked toilet paper in women's restroom. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin and on lid. Manager had employee clean ice machine/lid. Corrected On-Site Repeat Violation

High Priority - Employee cracked raw shell eggs and then handled clean plates without washing hands. Discussed with manager. Manager had employee wash hands and plates washed during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At cook line hand wash sink. Roll of paper towels placed near hand wash sink at time of inspection. Corrected On-Site

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

Basic - Exterior dry storage door has a gap around the top corners.

Basic - Ice buildup in walk-in freezer on cooling unit.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 56F, cooling since yesterday per operator. See stop sale. 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. Tested at 0 ppm. No sanitizer in bucket, replaced with new container and primed. Tested at 100ppm. Corrected On-Site

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter: raw shell eggs 84F ambient temp. Less than 2 hours, per manager. Discussed Time as a Public Health Control with operator and provided form. Eggs marked for time during inspection.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Refried beans 56F, cooling since yesterday per operator. See stop sale. Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Bottle of fabuloso unlabeled. Labeled at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above glass racks by ice machine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of tortilla chip container soiled with grease, hair. Repeat Violation

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Molida ground beef 60F in walk-in cooler, cooling over night per manager. See stop sale.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked Molida ground beef 60F in walk-in cooler, cooling over night per manager. See stop sale.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area. Restocked at time of inspection. Corrected On-Site Repeat Violation

Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in cracks between cook line equipment. Knives removed at time of inspection. Corrected On-Site Repeat Violation

Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Stone molcajete bowls used to serve food by lining with tin foil, surface porous and not smooth.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of grease/residue on doors to tortilla chip dispenser. Cleaned at time of inspection. Corrected On-Site Repeat Violation

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gaps at top and bottom of back door to dry storage.

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 washer tested at 0 ppm. New chemical connected to machine. Machine primed, tested at 100ppm. Corrected On-Site

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 flies in kitchen area.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs on cook line counter 54F, approximately 2 hours per manager. Eggs marked at time of inspection. Provided written form for Time as a Public Health Control to manager.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen sinks and bar sink. All sinks restocked at time of inspection. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flans cooked on Monday, not date marked by Wednesday. Manager marked flans at time of inspection. Corrected On-Site

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line between steam well and coolers. Knives washed and relocated. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up on Lid on small chest freezer near cook line. Food debris on table under expo area.

Basic - Hole in or other damage to wall. Hole by door to storage area. Holes in dry storage area around electrical conduits and by cove molding.

Basic - Outer openings of establishment cannot be properly sealed when not in operation. Gap on side and top of door to storage area.