EL JALISCO CRAWFORDVILLE LLC

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/ Seven employees working in kitchen and/or handling food without a certified food manager present. A certified food manager arrived during this inspection. Corrected On-Site

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 13 Florida Restaurant and Lodging Association food handler certificates expired on 04/19/2026.

Basic - Cardboard used to line nonfood-contact shelves. Shelving in dry storage room lined with cardboard.

Basic - Ceiling tile missing. Four missing ceiling tiles near cookline.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several employee jackets above beans and seasonings in dry storage area.

Basic - Floor area(s) covered with standing water. Standing water in floor near cookline.

Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid broken and cannot be closed.

Basic - Garbage on the ground and/or pad around dumpster. Buildup of trash around dumpster and behind building.

Basic - No handwashing sign provided at a hand sink used by food employees. No sign at handwash sink in bar area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of equipment at cookline soiled with grease. 2. Gaskets on cooler doors in bar area soiled with mold-like substance. 3. Area around opening of ice machine soiled with mold-like substance. 4. Area around nozzles of fountain machine soiled with mold-like substance.

Basic - Time/temperature control for safety food thawed in an improper manner. Pan of beef thawing on counter at room temperature in prep area. An employee moved the beef back into the walk-in cooler to continue to thaw.

Intermediate - Handwash sink used for purposes other than handwashing. Colander stored in hws by dishwasher.

Basic - Current Hotel and Restaurant license not displayed. Operator printed license. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Standing water in floor drain/floor drain draining very slowly standing water in soda room and back prep area.

Basic - Stored food not covered. Dry storage rice and beans not covered.

High Priority - Food stored in ice used for drinks. Observed container with cut lemons stored in drinking ice at wait station. See stop sale.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw shrimps in refrigerator drawers. Operator removed chicken to bottom drawer. Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee touch raw chicken and then raw shrimp and beef without changing gloves and wash hands. After brief education, employee then charge gloves and wash hands. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed guacamole cold held in flip top cooler at 44F. Per operator, item transfer to unit 3.5 hours prior to the inspection. Operator placed ice packs on item for quick chill. Corrective Action Taken

High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Observed chlorine sanitizer at sanitizer bucket exceeds 200 ppm. Operator correct solution to 100 ppm. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold-like substances build up on can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink in kitchen used as dump sink, evidence by large waste food particles found inside. -Observed food containers stored in hand washing sink at dishwashing area. Operator removed. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date mark on tomato sauce stored in walk in cooler. Per operator, sauce made yesterday more than 24 hours.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold-like substances buildup inside ice machine. Operator clean and sanitized. Corrected On-Site

Basic - Bathroom door left open other than during cleaning or maintenance. Observed employees restroom door open during operation. Operator closed door. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Observed employee food stored in flip top cooler not identified or segregated from restaurant foods

Basic - In-use tongs stored on oven door handle between uses. Operator removed and stored properly Corrected On-Site

Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -Observed water in hand washing sink drain slowly.

Basic - Stored food not covered. -Observed an uncovered container with chili sauce stored in walk in cooler. Operator covered. Corrected On-Site

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

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed sanitizer and detergent pipes switched at dish machine: chlorine 0ppm. Manager corrected dish machine to chlorine 50ppm during inspection. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef 46F and raw shrimp 46F in reach in cooler drawers at cook line at 12:30. Per manager held since 11:00. Employee iced food items during inspection. Raw beef 44F and raw shrimp 43F at 1:00. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed covered queso 97F at 12:30, cooked and cooling since 11:30. Manager uncovered queso, 87F at 1:00. Per manager will store in walk in cooler. Provided approved rapid cooling methods to operator.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of debris inside soda gun nozzle at bar area.