EL JALISCO MEXICAN RESTAURANT 2

Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked hand wash sink in kitchen area by grill.

Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups stacked without properly drying wet nesting.

Basic - Food stored on floor. Observed meat in buckets stored on floor in walk in cooler.

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand wash sink used to dump drinks.

Basic - Carbon dioxide/helium tanks not adequately secured. Manager secured tank with chain. 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 no date mark on diced tomatoes in stand up cooler in kitchen area.

High Priority - Raw animal food stored over or with unwashed produce. Raw chicken and shredded beef over unwashed vegetables,in the walk in cooler. Manager stored items correctly. Corrected On-Site

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Basic - No handwashing sign provided at a hand sink used by food employees. Cook line.