EL JALISCO MEXICAN RESTAURANT

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- diced tomato 63F, pico 58F, salsa 54F, raw beef 45F, raw chicken 50F, tilapia 52F ( 10:30-11:49). Manager had employee move some food to walk in freezer and placed ice on some food. Inspector had discussion with manager on ambient cooling procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and base soiled at prep table.

Intermediate - Handwash sink not accessible for employee use at all times on cook line. Trash can stored in front of sink. Employee moved trash can away from sink. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment does not have 3 compartment sink quaternary test strips. Inspector provided strips to establishment. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Repeat Violation

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap in ware washing area and near back door are next to ice machine.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin and sliding door to ice machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink stored on prep table and on cook line on food contact surfaces.

Basic - Faucet/handle missing at plumbing fixture. Hand wash sink in ware washing area missing cold faucet handle.

Basic - Floor area(s) covered with standing water in walk in beer cooler and near back door and ice machine. Repeat Violation

Basic - Floors not maintained smooth and durable in walk in freezer. Repeat Violation

Basic - Ice buildup in walk-in freezer on floor.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spatulas, spoons and ladle stored in a pan of standing water 99F.

Basic - Walk-in freezer interior door with rust that has pitted the surface.

High Priority - Operating with an expired Division of Hotels and Restaurants license. 6-1-25 Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times on cook line. Sink blocked with a trash can. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near ice machine. Repeat Violation

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

Basic - Ceiling tile missing near mop sink.

Basic - Equipment in poor repair. Make bar lids in disrepair. Repeat Violation

Basic - Floor area(s) covered with standing water in walk in beer cooler floor and on floor in front of walk in freezer door where a floor tile is broken/missing. Repeat Violation

Basic - Floor tiles missing and/or in disrepair in front of walk in freezer door. Repeat Violation

Basic - Floors not maintained smooth and durable. Walk in freezer floor raised up and in disrepair. Repeat Violation

Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Beef sirloin butt 40F.

Basic - Raw chicken, mixed vegetables,shrimp and tilapia stored on floor in walk in freezer. Repeat Violation

Basic - Uncovered food stored near sink exposed to splash on cook line.

Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line in between make bars blocked with bucket trash can. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in hot hold rice on cook line. Employee removed bowl from rice and sent to warehouse washing location. Corrected On-Site Repeat Violation

Basic - Cutting boards at make bars on cook line have cut marks and are no longer cleanable. Repeat Violation

Basic - Floor in disrepair in walk in freezer.

Basic - Floors not maintained smooth and durable in walk in freezer. Repeat Violation

Basic - Food stored on floor. Jug of liquid margarine stored on floor at end of cook line near warmer. Employee placed jug on shelf. Corrected On-Site Repeat Violation

Basic - Heavy Ice buildup in walk-in freezer and on floor. Repeat Violation

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

Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards on cook line at make bars soiled and not in use.

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

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Held on time- cooked beef 79F, cooked chicken 114F (12:30-2:00).

Basic - Cloth used as a food-contact surface at expo under jalapeños.

Basic - Equipment in poor repair. Multiple make bar lids in disrepair.

Basic - Exterior door has a gap at the threshold that opens to the outside at top and bottom right side. Repeat Violation

Basic - Floor area(s) covered with standing water in walk in beer cooler. Repeat Violation

Basic - Floors not maintained smooth and durable. Walk in freezer floor in disrepair and raised up.

Basic - Food stored on floor. Oil jug stored on floor next to oven and hallway. Repeat Violation

Basic - Soiled dry wiping cloth in use on employees hip. Repeat Violation

Basic - Walk-in cooler interior door with rust that has pitted the surface. Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times near ice machine. Sink blocked with multiple chip bins. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Repeat Violation

Intermediate - No soap provided at handwash sink on cook line. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles stained and in disrepair near ice machine. Repeat Violation

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

Basic - Floor area(s) covered with standing water in beer walk in cooler. Repeat Violation

Basic - Light shield damaged/in disrepair. Multiple light shields cracked/broken in ware washing area. Repeat Violation

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Ware washing lights not working.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored on expo food contact surface.

Intermediate - Handwash sink not accessible for employee use at all times on cook line. Sink blocked with trash bucket. Repeat Violation

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

Basic - Building components, attachments or fixtures in poor repair. Ceiling vent at expo area has peeling paint.

Basic - Exterior door has a gap at the threshold that opens to the outside near walk in cooler. Repeat Violation

Basic - Floor area(s) covered with standing water in both beer cooler and walk in cooler. Repeat Violation

Basic - Floor tiles missing and/or in disrepair in multiple areas through out kitchen and cove moldings. Repeat Violation

Basic - Food stored on floor. Can of tomatoes stored on floor propping open door. Repeat Violation

Basic - Ice buildup in reach-in freezer and/or walk-in freezer.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on 2 oven handles. Manager had employee remove tongs. 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. Scoop handle stored inside rice and flour. Manager had employee remove scoops and sent to ware washing area. Corrected On-Site

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. Ware washing area missing multiple lights.

Basic - Walk-in cooler doorwith rust that has pitted the surface. Repeat Violation

High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Provided establishment with health reporting requirements.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot hold on grill- diced chicken 94F, diced beef 112F, chorizo 93F, shrimp 94F ( 10:52-11:22 ). Held on cutting board- shrimp 126F, refried beans 78F ( 11:00-11:16 ).Manager reheating food to 165F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times on cook line. Sink blocked with trash can. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing. Multiple green scrubbers stored in sink in prep 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/. CFM Manager arrived during inspection. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line. Repeat Violation

Intermediate - No soap provided at handwash sink on cook line. Repeat Violation

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

Basic - Bowl or other container with no handle used to dispense food. Bowl stored in sugar.

Basic - Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle soiled.

Basic - Ceiling tile missing. 2 ceiling tiles missing. Repeat Violation

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

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

Basic - Floor area(s) covered with standing water in both walk in coolers. Repeat Violation

Basic - Light shield damaged/in disrepair.

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Repeat Violation

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

Basic - Single-service articles improperly stored. Food containers stored on floor near expo.

Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths stored on food contact surfaces/ in use on cook line. Repeat Violation

Basic - Stored food not covered. Mixed vegetables stored in walk in freezer uncovered. Repeat Violation

Basic - Walk-in cooler/freezer walls/ doors with rust that has pitted the surface. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. Sugar not labeled. Repeat Violation

Intermediate - Manager or person in charge lacking proof of food manager certification.

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/ Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line near steam table. Repeat Violation

Intermediate - No soap provided at handwash sink on cook line near steam table. Repeat Violation

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

Basic - Bathroom facility in disrepair. Handicap stall out of order. Large cut whole in ceiling between stalls and hand wash sinks.

Basic - Ceiling tile missing on left side above ice machine.

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Cove molding at floor/wall juncture broken/missing.

Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation

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

Basic - Floor area(s) covered with standing water. Standing water on floor in kitchen and walk in beer cooler. Repeat Violation

Basic - Floor tiles missing and/or in disrepair. Repeat Violation

Basic - Food storage container/container lid cracked or broken. Lip to ice bucket cracked and broken, part of rim top missing.

Basic - Food stored on floor. Bucket of salsa stored on floor in prep area. Employee removed salsa from floor. Corrective Action Taken Repeat Violation

Basic - Hole in or other damage to walls.

Basic - Ice bucket/shovel stored on floor between uses and during use. Had employee send bucket to ware wash area. Corrective Action Taken

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle store inside frozen mixed vegetables I upright reach in freezer.

Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Floor fan soiled, back door soiled. Walk in cooler door gaskets and plastic door strips soiled.

Basic - Soiled dry wiping cloth in use in multiple areas of kitchen.

Basic - Stored food not covered. Chicken stored in walk-in cooler not covered. French fries and mixed vegetable stored in upright freezer uncovered. Shrimp stored in reach in cooler not covered. Repeat Violation

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on shelves and inside door to walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle. Water leaking from pipe over walk in beer cooler dripping down front of walk in cooler wall. Repeat Violation

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Red sauce stored in walk in cooler date marked 8/7/22 and 8/14/22. Employee discarded red sauce immediately. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold hold- make bar- sliced tomatoes 52F, pico 52F, guacamole 51F ( prepped 2 hours ). Drawers- shrimp 54Fm beef 52Fm chicken 54F ( prepped 2 hours ). Employees placed ice under items. Corrective Action Taken Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Glass cleaner stored on shelf near spice and bowls at expo area. Employee removed cleaner from shelf.

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Sink near ice machine blocked with a CO2 tank and shop vac. On cook line sink blocked with a trash can. Cherries and jalapeños on ice stored in sink at expo station. Repeat Violation

Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Repeat Violation

Intermediate - No soap provided at handwash sink in prep area.

Intermediate - Non-pitting surface rust on food-contact equipment. Interior and exterior walk in freezer door rusted.

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

Basic - Beef, chicken and pork shoulder stored on floor in walk in freezer. Repeat Violation

Basic - Building components, attachments or fixtures in poor repair. Back exit door in kitchen rotted at bottom. Handle to walk in cooler broken off.

Basic - Carbon dioxide/helium tanks not adequately secured.

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in women's restroom and near back kitchen exit.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and charger stored on shelf next to bowls.

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

Basic - Floor area(s) covered with standing water at ware washing area, walk in cooler, beer cooler. Repeat Violation

Basic - Floor tiles missing and/or in disrepair near threshold at back exit door.

Basic - Heavy ice build up in walk in freezer on floors, walls, fans and on top of food.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle stored in flour. Scoop handle stored in mixed vegetables in reach in freezer.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in soiled standing water 89F. Employee sent utensils to ware washing area. Corrective Action Taken

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in walk in cooler not covered or shielded.

Basic - No handwashing sign provided at a hand sink used by food employees in women's restroom.

Basic - Stored food not covered. Mixed vegetables and French fries not covered in reach in freezer. Repeat Violation

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Portion of floor at bar has unsealed concrete.

Basic - Working containers of food removed from original container not identified by common flour, rice, pinto beans bins not labeled. Repeat Violation