JALISCO INC

Intermediate - Spray bottle containing toxic substance not labeled. At the triple sink, a spray bottle of degreaser was not labeled. The manager labeled the bottle Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At the men's restroom, the hot water is shut off.

Basic - Floor tiles missing and/or in disrepair. Throughout the kitchen and ware washing area. Repeat Violation

Basic - Plumbing system in disrepair. Under the triple sink, the sink leaks onto the floor and runs to the floor drain. Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At the cook line flip top cooler, raw chicken over raw beef. The chef corrected the separation. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. On the cook line.

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Items were washed, rinsed then not sanitized. The items were placed in the sanitizer. Corrected On-Site

Basic - Floor soiled/has accumulation of food debris. Under and between equipment on the cook line.

Basic - Floors not constructed to be easily cleanable. Throughout the kitchen and ware washing areas.

Basic - Plumbing system in disrepair. Under the triple sink, the water runs on the floor when drained.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw beef in the walk in freezer. Neither item was in its commercial packaging. Operator stored properly. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink near the triple sink used to store metal utensils. Operator removed utensils from the handwashing sink. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemicals in the triple sink area. As per operator chemical is degreaser. Operator labeled properly. Corrected On-Site

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

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees phone stored over the prep area at the front counter. Operator stored properly. Corrected On-Site

High Priority - 1. Server handled soiled dishes and then prepared a soup without washing hands. 2. Dish employee touched soiled dishes then picked up clean plates without washing hands. Reviewed proper hand washing and both employees washed hands. Corrected On-Site

High Priority - Metal stem-type thermometer soiled. Operator cleaned. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline flip top - raw chicken stored over raw beef. Operator stored all items properly. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Prep kitchen - countertop - white rice (116-122F - Hot Holding). Per operator item holding less than an hour. Operator immediately moved item to oven to reheat. Corrective Action Taken

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cookline.

Basic - Floor area(s) covered with standing water. By dish machine.

Basic - Food stored on floor. Containers of raw beef stored on floor in walk in freezer. Repeat Violation

High Priority - 1. Employee entered cookline area, put on gloves and began cooking food without first washing hands. 2. Server handled soiled dishes and then prepared a beverage for customer without washing hands. Reviewed proper handwashing and employees properly washed hands. Corrected On-Site

High Priority - Cookline Employee washed hands with no soap. Reviewed proper handwashing and employees properly washed hands with soap. Corrected On-Site

High Priority - Glass door unit - Raw pork bacon stored over ready-to-eat butter and cheese. Operator stored all items properly. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Cookline - Sanitizer Bucket (Chlorine over200ppm). Operator diluted. Chlorine 50ppm. Corrected On-Site

Intermediate - Employee washed hands in a sink other than an approved handwash sink - employee washed hands in triple sink. Reviewed proper hand washing and employee washed hands in hand sink. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. Cookline - Around cooking equipment. Repeat Violation

Basic - Food stored on floor. 1. Case of plastic water bottles stored on floor in dry storage. 2. Containers of onions and container of plantains stored on floor in walk in cooler. 3. Containers of meat stored on floor in walk in freezer.

Basic - Ice buildup on floor in walk-in freezer.

Basic - In-use ice scoop stored on top of visibly soiled ice machine between uses. Operator removed. Corrected On-Site

Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving over flip top visibly soiled. Operator cleaned during inspection. Corrected On-Site

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed cook line utensils stored in water 124°F on top of (outside of) steam table.

Intermediate - No soap provided at handwash sink by dishroom. Operator provided. 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. Observed in walk-in cooler, shredded chicken, cooked ground beef, shredded beef, beans, etc. with no date marks. Per manager, all more than 24 hours since prepared.

Basic - Bowl or other container with no handle used to dispense food. Observed hot rice being scooped with soup cup, no handle.

Basic - Buildup of food debris/soil residue on equipment door handles. Observed both glass door reach in and line coolers with food debris buildup. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards deeply grooved and in disrepair. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on shelf above steam table food. Operator removed. Corrected On-Site

Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed line cook with no hair restraint. Operator provided hat. Corrective Action Taken

Basic - Equipment in poor repair. Observed flip top cooler gaskets in disrepair. Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under and around rear kitchen door.

Basic - Floor not cleaned when the least amount of food is exposed. Observed kitchen floor only receives daily mopping. Tile and grout observed with mold like buildup.

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at flip top in kitchen. Warning - From follow-up inspection 2023-04-18: Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at flip top in kitchen. Warning Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. At cutting boards on flip top in kitchen. Warning - From follow-up inspection 2023-04-18: Basic - Cutting board has cut marks and is no longer cleanable. At cutting boards on flip top in kitchen. Warning Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Doors gaskets in disrepair at flip top in kitchen. Warning - From follow-up inspection 2023-04-18: Basic - Equipment in poor repair. Doors gaskets in disrepair at flip top in kitchen. Warning Time Extended

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee scooping rice from steam table and used bare hand to compress rice for plating. Discussed with operator. Operator discussed with employee. Employee washed hands and placed put on gloves Corrective Action Taken

High Priority - Food received/no invoice provided to verify source. See Stop Sale. Tres leches cake has no labeling. Operator unable to provide source information. Discussed item with operator.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above sour cream in reach in cooler. Operator reorganized Corrected On-Site

High Priority - Stop Sale issued due to food originating from an unapproved source. Food received/no invoice provided to verify source. See Stop Sale. Tres leches cake has no labeling. Operator unable to provide source information. Discussed item with operator.

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/CFM arrived at time of inspection Corrected On-Site

Basic - Food stored on floor. Pans stored on floor in walk in freezer. Operator placed on shelf Corrected On-Site 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. Walk in cooler - ranchera sauce (66-67°F); cooked chicken (45-47°F); brown beef sauce (45-47°F). Per operator items were cooked yesterday and held in walk in overnight. Observed items in tall plastic containers. Reviewed proper cooling procedures. See Stop sale.

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. Walk in cooler - ranchera sauce (66-67°F); cooked chicken (45-47°F); brown beef sauce (45-47°F). Per operator items were cooked yesterday and held in walk in overnight. Observed items in tall plastic containers. Reviewed proper cooling procedures. See Stop sale.

Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles by triple sink. Operator labeled. Corrected On-Site