EL JALISCO

High Priority - Displayed food not properly protected from contamination. Bowls of salsa uncovered in kitchen. Put in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa left out for lunch service, less than 4 hours per operator. Put in reach-in cooler. 57°. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Dirty apron stored in shoot of slicer.

Intermediate - Spray bottle containing toxic substance not labeled. Several bottles.

Basic - Water leaking from pipe and/or faucet/handle. Hot water leak at hand sink by dishwasher.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 56°F, sour cream 55°F. Prep cooler across from flattop.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee eating in a food preparation or other restricted area. Chicken wing bones on cutting board on line.

Basic - Floor area(s) covered with standing water. In beer keg cooler.

Basic - Food stored on floor. Crate of peeled onions on floor in walk-in cooler.

Basic - Standing water or very slow draining water in handwash sink. In dish area.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken, rice , beans, not dated after cooling and cold holding.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

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

Basic - Clean utensils stored between equipment. Knives.

Basic - Food not stored at least 6 inches off of the floor. Case of tomatoes.

High Priority - Toxic substance/chemical improperly stored. Sanitizer bottle on cook line.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Food stored on floor. Bag of onions.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 48, cut tomatoes 47, less than 4 hours per operator , Iced during inspection.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.

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

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