EL JALISCO MEXICAN RESTAURANT

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 - Carbon dioxide/helium tanks not adequately secured.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks Removed during inspection Corrected On-Site

Basic - Food stored on floor. Cocktail mix in stock room. Properly stored during inspection. Corrected On-Site

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Standing water in floor drain/floor drain draining very slowly. Dishwasher drain.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso at 120° less than 4 hours per operator. Hot hold unit turned up. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Furniture polish on food service counter. Properly stored during inspection. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet.

Intermediate - No soap provided at handwash sink.

Intermediate - Spray bottle containing toxic substance not labeled.

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

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink removed.

Basic - Ice scoop handle in contact with ice. Properly stored during inspection Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives, Properly stored during inspection. Corrected On-Site

Basic - Knives stored on floor between uses. Knives in bucket on floor. Properly stored during inspection. Corrected On-Site

Basic - Plumbing system in disrepair. Drain line for hand sink by mop sink.

Basic - Single-service articles improperly stored. Togo containers on floor. Properly stored during inspection. Corrected On-Site

Basic - Stored food not covered. Ice for drinks in uncovered bucket in kitchen.

Basic - Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature. Put in cooler during 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.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef.

High Priority - Toxic substance/chemical improperly stored. In prep area.

Intermediate - No hot running water at hand sink.

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

Intermediate - Spray bottle containing toxic substance not labeled.

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

Basic - Food stored on floor. Walk-in freezer.

Basic - Hole in or other damage to wall.

Basic - Ice scoop handle in contact with ice.

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Standing water or very slow draining water in handwash sink. Sink unclogged. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Water pitcher under hand towel dispenser

Basic - Ice scoop handle in contact with ice. Properly stored during inspection. Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. At hand sink.