FRESH JALAPENO MEXICAN RESTAURANT

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef patties over tomatoes. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee wiping gloves off on towel.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Hand sink by three compartment sink.

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw beef patties over stuffed chiles. Corrected On-Site

Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -By ware wash. Corrected On-Site

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Interior of fryer. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw unpasteurized shell eggs stored next to creamers walk in cooler Corrected On-Site

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tortilla Soup

High Priority - Rodent activity present as evidenced by rodent droppings found. 3 Rodent droppings on floor against the wall in dry storage area that appeared to be old. Operator cleaned and sanitized area Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Touched raw beef and the took off soiled glove with clean glove and soiled clean glove to touch clean utensils Corrective Action Taken

Intermediate - Establishment offers undercooked comminuted meat on the child menu. Asterisk on burger located on kids portion of menu.

Intermediate - Spray bottle containing toxic substance not labeled located in dish area Corrected On-Site

Intermediate - Water pressure lacking at fixtures that require the use of water. Handsink in dishwasher area

Basic - Bowl or other container with no handle used to dispense food. Bowl used in rice on steam table.

Basic - Ceiling tile missing.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

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

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Equipment in poor repair. Oven door

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

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Light not functioning in kitchen

Basic - Open dumpster lid.

Basic - Single-service articles not stored inverted or protected from contamination. Take out containers in kitchen Corrected On-Site

Basic - Soiled dry wiping cloth in use. Wiping hands and cutting boards

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over ready to eat tamale in walk in cooler Corrected On-Site

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

High Priority - Raw animal food stored in same container as ready-to-eat food. -Raw vegetables stored with raw chorizo.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over tamales.

Intermediate - Handwash sink not accessible for employee use at all times. -Plate stored in hand sink by dish machine. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -By ice machine. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored. -Stored under paper towel dispenser. Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -Rear exit door.

Basic - In-use knife/knives stored in cracks between pieces of equipment. -Between prep cooler.