JALISCO RESTAURANT CORPORATION

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands on 3 compartment sink. Coached employee on proper procedures. Repeat Violation Warning

Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed for oysters. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled food containers at walk in cooler. Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked next to 3 compartment sink at kitchen area. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked tripe not date marked on standing unit at cook line, employee dated during inspection. Corrected On-Site Warning

Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container at kitchen area. Employee removed during inspection. Corrected On-Site Warning

Basic - Floor area(s) covered with standing water. Observed at walk in cooler. Warning

Basic - Food stored on floor. Observed several plastic food containers on floor at walk in cooler. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal drink inside reach in cooler at cook line, employee removed during inspection. Corrected On-Site Warning

Basic - Plumbing system in disrepair. Observed on hand wash sink next to 3 compartment sink at kitchen area. Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior. Warning

Basic - Stored food not covered. Observed cooked beans and prepared raw steak containers not covered at walk in cooler. Repeat Violation Warning

Basic - Time/temperature control for safety food thawed in an improper manner. Observed cooked tripe (frozen) on preparation table at kitchen area, employee moved to walk in cooler during inspection. Corrective Action Taken Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking at walk in cooler. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed unwashed cilantro case stored above cooked sauce at walk in cooler, employee stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed cooked octopus stored above next to raw shell eggs inside reach in cooler at cook line, employee separated and stored properly. Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed beef stew sauce (41F - Cold Holding) dated on 07/12 on shelves at walk in cooler, employee discarded during inspection. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed beef stew sauce (41F - Cold Holding) dated on 07/12 on shelves at walk in cooler, employee discarded during inspection.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (51F - Cold Holding); cooked pork (50F - Cold Holding); cooked steak (50F - Cold Holding); carnitas (50F - Cold Holding); cheese (48F - Cold Holding) on drawers at cook line, as per employee power was out for approximately 1 hour. Employee add ice to food containers to rapid chill. Corrective Action Taken Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed on oyster tags. Repeat Violation

Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing their hands at the 3 compartment sink, coached employee on proper procedures.

Intermediate - Handwash sink used for purposes other than handwashing. Observed food containers stored on hand wash sink at kitchen area. Employee removed during inspection. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided paper towels during inspection. Corrected On-Site

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

Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container next to walk in cooler door entrance. Employee removed during inspection. Corrected On-Site

Basic - Buildup of food debris/soil residue on equipment door handles. Observed soiled handles on standing units at kitchen area.

Basic - Food stored on floor. Observed cooked sauce container stored on walk in cooler floor. Employee stored properly. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed on raw rice white in container at kitchen area. Employee stored properly. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior.

Basic - Stored food not covered. Observed cooked ground beef container not covered at walk in cooler. Repeat Violation

High Priority - Metal stem-type thermometer soiled.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked pork on shelves at walk in cooler.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork, cooked steak, and bbq steak date on 01/08, inside walk in cooler. Employee segregated food to be discarded. Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed on oyster container at walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork, cooked steak, and bbq steak date on 01/08, inside walk in cooler. Employee segregated food to be discarded. Observed cooked steak (52F - Cold Holding); cooked chicken (53F - Cold Holding); cooked pork (52F - Cold Holding); cooked ground beef (52F - Cold Holding); raw chicken (48F - Cold Holding); raw steak (48F - Cold Holding); raw pork (49F - Cold Holding) on drawers at cook line, as per employee from previous day. Employee discarded.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked steak (52F - Cold Holding); cooked chicken (53F - Cold Holding); cooked pork (52F - Cold Holding); cooked ground beef (52F - Cold Holding); raw chicken (48F - Cold Holding); raw steak (48F - Cold Holding); raw pork (49F - Cold Holding) on drawers at cook line, as per employee from previous day. Employee discarded.

Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed on oyster container.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed on both bathrooms l

Basic - Stored food not covered. Observed homemade salsas, raw fish and raw shrimp containers not covered on shelves at walk in cooler.

High Priority - Raw animal food stored over or with unwashed produce. Observed raw steak stored above unwashed cilantro at walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (53F - Cold Holding); raw steak (53F - Cold Holding); cooked pork (49F - Cold Holding); cooked chicken (49F - Cold Holding); raw shrimp (49F - Cold Holding) on drawers at cook line. As per owner less than 3 hours. Employee start to moved food to walk in cooler. Corrective Action Taken Repeat Violation

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled reach in cooler interior at the entrance of the kitchen. Also observed soiled can opener blade.

Intermediate - Handwash sink not accessible for employee use at all times. Observed pots blocking access at kitchen area.

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/

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed sauce and cooked pork thawed inside walk in cooler and not date marked, as per employee food was thawed the previous day. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed on sugar container. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in freezer not working across flat grill at kitchen. Repeat Violation

Basic - Floor not cleaned when the least amount of food is exposed. Observed at cook line.

Basic - Floor soiled/has accumulation of debris. Observed at walk in cooler.

Basic - Ice scoop handle in contact with ice.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit at cook line.

Basic - Stored food not covered. Observed pico de gallo container not covered inside walk in cooler. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw tripe bag (frozen) at kitchen area. Employee moved to walk in cooler. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed on preparation area. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw whole fish inside walk in cooler. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shredded chicken (47F - Cold Holding); cooked steak (49F - Cold Holding); cooked pork (49F - Cold Holding); raw chicken (49F - Cold Holding); raw shrimp (48F - Cold Holding) shredded cheese (54F - Cold Holding); cut onions (51F - Cold Holding); raw steak (51F - Cold Holding) in drawers under flat grill, as per Manager less than 1 hour.

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.

Intermediate - Establishment not maintaining oyster tags for 90 days.

Intermediate - No tag on/for original container of raw oysters. See stop sale. Observed oyster container. Repeat Violation

Intermediate - Oyster tags not marked with last date served.

Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed cooked tripe not date marked inside reach in cooler at cook line.

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

Basic - Bowl or other container with no handle used to dispense food. Observed on cooked rice container at steam table. Corrected On-Site

Basic - Equipment in poor repair. Observed reach in freezer not working across flat grill.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Observed at kitchen area.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container in kitchen area. Corrected On-Site Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in unit across stove. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at kitchen area.

Basic - Open dumpster lid.

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal water bottle inside reach in cooler across grill at kitchen area. Corrected On-Site

Basic - Plumbing system in disrepair. Observed on HWS next to 3 compartment sink.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across grill.

Basic - Stored food not covered. Observed several food containers not covered inside walk in cooler.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed throughout kitchen. Repeat Violation

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Repeat Violation Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw steak in shelves at walk in cooler. Employee rearranged properly during inspection. Corrected On-Site Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawers under flat grill: cooked chicken (48F - Cold Holding); cooked steak (48F - Cold Holding); cooked pork (47F - Cold Holding); raw shrimp (47F - Cold Holding); shredded cooked chicken (47F - Cold Holding) as per employee less than 4 hours. Employee moved food during inspection. Also homemade salsa (47F - Cold Holding) at the front counter next to tortilla chip's container. As per employee less than 1 hour. Employee moved to reach in cooler during inspection. Corrective Action Taken Repeat Violation Warning

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). Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Repeat Violation Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed dirty pots blocking access to hand wash sink next to 3 compartment sink. Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishments serving raw fish ceviche and raw oysters cocktail not identified as raw food on menu. Repeat Violation Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked tripe and cooked pork not date marked, in reach in cooler in front 3 compartment sink. As per employee over 24 hours. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed inside sugar container at front counter. Employee removed during inspection. Corrected On-Site Warning

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle next to food in preparation area. Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of salt white bin next to back door at kitchen area. Employee moved during inspection. Corrected On-Site Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door in kitchen area. Repeat Violation Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container next to back door at kitchen area. Employee removed during inspection. Corrected On-Site Warning

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at kitchen area. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in drawers under flat grill. Repeat Violation Warning

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled interior of reach in cooler at the front counter where clean cups are stored. Warning

Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe from hand wash sink located next to3 compartment sink. Warning

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed in preparation table at kitchen area. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw cows feet,located in the reach in cooler by the back door. Observed marinated chicken above raw seafood mix,located in the walk-in cooler. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Standing 2 door reach in cooler: ceviche shrimp ,as per operator from yesterday. (48 F - Cold Holding) Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Standing 2 door reach in cooler: ceviche shrimp ,as per operator from yesterday. (48 F - Cold Holding) Warning

Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation Warning

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/ Warning

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed at unit by the 3 compartment sink. Warning

Basic - Bowl or other container with no handle used to dispense food. Observed for the parmesan cheese located in the reach in cooler,cookline. Corrected On-Site Warning

Basic - Clams/mussels/oysters removed from original container for long-term storage. Repeat Violation Warning

Basic - Floor tiles missing and/or in disrepair and/or in disrepair. Observed floor tiles broken and in disrepair,located in the kitchen. Warning

Basic - Food stored on floor. Observed cases of canned tomato sauce,beers, drinks stored on the dry storage floor. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler drawer gaskets soiled with accumulation of food debris. Warning

Basic - Working containers of food removed from original container not identified by common name. Observed for the bulk flour,sugar bins. Corrected On-Site Warning