SMOKKIN' JJOE'S MEXICAN BISTRO

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. She'll eggs on counter , more than 45 degrees Put back in cooler Corrective Action Taken Repeat Violation

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat,vegetables,rices

Basic - Single-service articles not stored inverted or protected from contamination.

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Put in cooler Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,vegetables,soups Cheeses

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on prep table table

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Nonfood-grade bags used in direct contact with food.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats,vegetables,rices Cheese

Basic - Single-service articles not stored inverted or protected from contamination.