Jalisco Inc Improves its Sanitary Rating

Basic - Case/container of beef stew stored on floor in walk-in freezer. Operator put stew on a shelf **Corrected On-Site**

Basic - Open dumpster lid.

Basic - Peeled Onions stored on floor in front of triple sink.

Basic - Stored beef stew not covered in walk-in freezer. Operator covered stew. **Corrected On-Site**

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan 49°F-51°F over night in beverage cooler at front line . See stop sale.

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Beef stew in walk in cooler 49°F - 52°F. See stop sale.

Intermediate - Cutting board at cook line stained/soiled.

Intermediate - Handwash sink not accessible for employee use due to a strainer stored in the sink. Operator removed strainer. **Corrected On-Site**

Intermediate - No soap provided at handwash sink next to dish area. Cook put soap on sink. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef stew in walk in cooler.

Basic - Bucket of peeled onions stored on floor in kitchen.

Basic - Build-up of soil/debris on the floor under shelving in storage room

Basic - Food stored in glass door unit not covered. Tilapia,garlic butter, soup, shrimp, stew and eggplant .

Basic - In-use tongs stored on equipment door handle between uses. Operator took tongs off. **Corrected On-Site** **Repeat Violation**

Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. Spoon in garlic butter. Operator took spoon out. **Corrected On-Site**

High Priority - 8 Live, small flying insects in kitchen, food preparation area, or food storage area.

High Priority - Potentially hazardous (time/temperature control for safety) food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Fried beans in oven reheated for hot holding 148°F. Cook put beans back in the oven so they can go up to 165°F, before putting into hot holding. Establishment hot holding in kitchen under 150°F. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Grilled onions 116°F on kitchen counter. Placed onions in reach in cooler at cook line for cooling procedures.

High Priority - Refrigerated potentially hazardous (time/temperature control for safety) food received at greater than 41 degrees Fahrenheit. Beef delivered about 2 hours ago between 50°F and 58°F. See stop sale.

Intermediate - Employee used handwash sink as a dump sink. Full of straws and lemon. Dishwasher emptied sink **Corrected On-Site**

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Empty container Operator filled container **Corrected On-Site**

Intermediate - No soap provided at handwash sink. Next to dish machine. Placed soap at sink. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Rice, stews, garlic butter, beans and soup in glass door cooler.

Basic - Case of chicken stored on floor in walk-in cooler.

Basic - Cook beverage container in a food preparation area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Removed beverage container **Corrected On-Site**

Basic - Designated employee drinking area located at cook line causing possible cross contamination.

Basic - container of soup and peeled onions stored on floor in dry storage area. Operator moved items on a shelf. **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Flan in display cooler 46°F. Moved flan into kitchen cooler. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice and beef stew between 110°F and 117°F. Cook reheated items to 165°F for hot holding at 135°F. **Corrected On-Site**

Intermediate - No soap provided at handwash sink, next to dish machine. Operator put container of soap at sink. **Corrected On-Site**

No Violations Were Observed

No Violations Were Observed

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.

Basic - Build-up of soil/debris on the floor under the entire shelving in dry storage and ice machine area.

Basic - Ceiling tile shows damage or is in disrepair in several areas in dry storage.

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

Basic - Ice scoop handle in contact with ice were bottles were stored as well. Explained not to sell said ice as drink ice and operator took scoop out.

Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle and on the side of the garbage can. Cook took tongs to dish area. **Corrected On-Site**

Basic - Wall soiled with accumulated black debris behind soda machine in wait area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Chef Set up a wiping cloth container with 50 ppm chlorine and put cloth inside. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Manager/ chef set up sanitizer in the three compartment sink, they are washing in dish machine and afterwards sanitizing in three compartment sink. Operator called for service. **Corrective Action Taken**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice in oven 90°F, cook discarded rice, never disclosed for how long.

High Priority - Raw chicken stored over ready-to-eat onions in walk in cooler. Manager put the container of chicken under the container with the onions. **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink in dish area. All left over beverages were dumped into the sink. Dish washer cleaned sink from strawes, lemon, ice ect. **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.

Intermediate - Spray bottle containing degreaser not labeled at three compartment sink.

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook at cook line glass of soda. Discarded soda and removed dish **Corrected On-Site** **Warning** Observed employee beverage container without lid in dish area

Basic - Employee with no hair restraint while engaging in food preparation.cook at cook line. **Warning** Observed same cook at cook line without hair restraint

Basic - Equipment in poor repair flip top cooler at cook line at 50°F ambient temperature. **Warning** Observed flip top cooler still at 50°F.

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler across from grill cold held at greater than 41 degrees Fahrenheit between 50°F and 60°F. See stop sale. **Warning** Bottom of cooler empty, items on top still 50°F.

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 50°F, cut tomatoes 50°F, shredded cheese 49°F,guacamole 50°F, cut lettuce 50°F, For less than 2 hours moved items into glass door refrigerator in prep area. **Corrective Action Taken** **Warning** Observed All items still 50°F

Basic - Bowl or other container with no handle used to dispense cooked rice. **Warning**

Basic - Build-up of food debris, dust or dirt on nonfood-contact surface.on shelf next to grill. **Warning**

Basic - Build-up of grease on nonfood-contact surface on cooking equipment in kitchen **Warning**

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook at cook line glass of soda. Discarded soda and removed dish **Corrected On-Site** **Warning**

Basic - Employee with no hair restraint while engaging in food preparation.cook at cook line. **Warning**

Basic - Equipment in poor repair flip top cooler at cook line at 50°F ambient temperature. **Warning**

Basic - Floor area(s) covered with standing water under flip top cooler across from grill. **Warning**

Basic - Floor soiled/has accumulation of debris in cook area. **Warning**

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.rice scoop. Discarded water **Corrected On-Site** **Warning**

Basic - Soiled dry wiping cloth in use in prep area. Discarded cloth **Corrected On-Site** **Warning**

High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler across from grill cold held at greater than 41 degrees Fahrenheit between 50°F and 60°F. See stop sale. **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sour cream 50°F, cut tomatoes 50°F, shredded cheese 49°F,guacamole 50°F, cut lettuce 50°F, For less than 2 hours moved items into glass door refrigerator in prep area. **Corrective Action Taken** **Warning**

High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Rice in oven at cook line 117°F, hot held for less than 2 hours, heated rice to 165°F. **Corrective Action Taken** **Warning**

High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler at cook line chicken over cheese. Moved chicken to the bottom. **Corrected On-Site** **Warning**

High Priority - Raw unpasteurized shell eggs stored behind shredded cheese in glass door reach in cooler.moved cheese on top shelf **Corrected On-Site** **Warning**

Intermediate - Employee used handwash sink as a dump sink ice cubes inside sink. **Warning**

Intermediate - Spray bottle containing pink toxic substance not labeled I dish area. **Warning**

Basic - Bowl with no handle used to dispense rice and left inside rice during hot holding.

Basic - Case/container/bag of chicken stored on floor in walk-in freezer.

Basic - Soiled dry wiping cloth in use at cook line.

Basic - Stored Beef not covered in walk-in freezer.

Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook line.

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

High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Chicken, Beef, cut tomatoes, salsa,in Flip top cooler between 46°F and 50°F, at cook line. Ambient temperature in unit is 41°F. Have chef monitor ambient cooling back down to 41°F .

Intermediate - Employee used handwash sink as a dump sink, food debris inside .

Intermediate - Handwash sink not accessible for employee use due to spoons stored in the sink

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

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling. Ground beef in walk in cooler.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stew in walk in cooler.

Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Repeat Violation**

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

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Coffee on prep table

Basic - Food stored in holding unit not covered sliced tomatoes, beef stew, chicken,lettuce.

Basic - Food stored on floor chicken in walk in cooler

Basic - In-use tongs stored on oven door handle.

Basic - No conspicuously located ambient air temperature thermometer in reach-in cooler at cook line.

Basic - No conspicuously located ambient air temperature thermometer in walk in cooler.

Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Chicken 80°F, was placed to walk in cooler**Corrected On-Site**

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. Fish 76°F placed on ice in glass door refrigerator**Corrected On-Site**

Basic - Soiled reach-in cooler gaskets at cook line

Basic - Wall soiled with accumulated black debris in dishwashing area.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook cutting lettuce for salad. **Corrected On-Site**

High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching red pepper for salad.

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit outside walk in cooler

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Cutting board(s) stained/soiled at cookline .

Intermediate - Employee used handwash sink as a dump sink. Next to dish area.

Intermediate - Potentially hazardous (time/temperature control for safety) food cooled in quantity deeper than 4 inches. Ranchera sauce in walk in cooler at 57°F over night.

Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Yellow and white rice stored in the oven over night. White rice 95°F, yellow rice 77°F . See stop sale.

Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Repeat Violation**

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

Basic - Floor area(s) covered with standing water. At cook line

Basic - Floor tiles missing. At cook line filled with standing water.

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. 2 buckets of chicken in sink at 60F.

High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. 120F turned steam table back on.

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Shrimp 56F

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Beef stew

Basic - Build-up of soil/debris on the floor along the walls, baseboards, cabinets and cooking equipment.

Basic - Build-up of soil/debris on the floor under shelving. At cookline

Basic - Cutting board has cut marks and is no longer cleanable. At cook line **Repeat Violation**

Basic - Dead roaches on premises. Over 25 dead roaches under shelvs in dry storage area behind employee bathroom.

Basic - Equipment in poor repair. 2 door glass cooler at an ambient temperature of 50°F.

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

Basic - Floor area(s) covered with standing water. At cook line

Basic - Floor soiled/has accumulation of debris.

Basic - Floor tiles cracked, broken or in disrepair. At cook line

Basic - Floor tiles missing. At cook line filled with standing water.

Basic - Floor under dishmachine or three-compartment sink area soiled. Along the walls

Basic - Food debris accumulated on kitchen floor.

Basic - Food stored in dry storage area not covered. Bucket of peeled onions in back room not covered.

Basic - Food stored in holding unit not covered glass door refrigerator beef, salsa, shrimp and fish.

Basic - Food stored on floor. Peeled onions on floor in the back room.

Basic - Grease accumulated on kitchen floor. At cook line

Basic - Grease accumulated under cooking equipment.

Basic - Objectionable odor in establishment at cook line

Basic - Potentially hazardous (time/temperature control for safety) food thawed in standing water. 2 buckets of chicken in sink at 60°F.

Basic - Soil residue build-up on nonfood-contact surface. Outside of frying equipment. Grill above fryer greasy.

Basic - Wall soiled with accumulated black debris in dishwashing area next to three compartment sink and walk in cooler.

High Priority - Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Sour cream 55°F, in flip top cooler at cook line filled to high removed warmer top part and placed into walk in cooler.

High Priority - Cooked rice hot held at less than 135 degrees Fahrenheit. 120°F turned steam table back on.

High Priority - Cut tomatoes cold held at greater than 41 degrees Fahrenheit.48°F in flip top cooler at cook line stacked to high removed top until tomatoes were 41°and placed warmer tomatoes in walk in cooler.

High Priority - Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Shrimp 56°F

High Priority - Raw animal foods not properly separated from each other in holding unit. Fish below beef and chicken.

High Priority - Raw fish cold held at greater than 41 degrees Fahrenheit for more than 4 hours. In glass door refrigerator. 56°F.

High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Ground Beef 60°F

High Priority - Roach activity present as evidenced by live roaches found. 4 live roaches behind sheet which covers the wall at fryer. 6 live roaches in dish area behind broken tiles and in crevices in wall .2 live roaches behind pipes in kitchen next to flip top cooler.

High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In glass door refrigerator

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - Food-contact surfaces encrusted with grease and/or soil deposits. Grill above fryer.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.

Intermediate - Potentially hazardous (time/temperature control for safety) food not stirred while cooling. Beef stew

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef and pork stew.

Basic - Case/container/bag of food stored on floor in dry storage area. Chips **Corrected On-Site**

Basic - Case/container/bag of food stored on floor in walk-in cooler.

Basic - Ceiling tile missing. In dry storage.

Basic - Gaskets/seals on holding unit in poor repair.At cookline

Basic - Stored food not covered in walk-in cooler. Chicken thawing. **Corrected On-Site**

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm chlorine.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in cooler. Chicken on top of beef. **Corrected On-Site**

Intermediate - Employee used handwash sink as a dump sink next to dish area. **Corrected On-Site**

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Stews in walk in cool.

Intermediate - Spray bottle containing toxic substance not labeled. In dish area **Corrected On-Site**

High Priority - Potentially hazardous (time/temperature control for safety) food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Beef stew in walk in cooler.Rice in sliding glass door cooler.

Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked.Beef stew and yellow rice .

High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight.Beef stew in walk in cooler 50?F and yellow rice in sliding glass door cooler 72?F.

Intermediate - Potentially hazardous (time/temperature control for safety) food covered while cooling.Beef stew and yellow rice.

Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another.Yellow rice.

Intermediate - Metal stem-type thermometer not accurate within plus or minus 2 degrees Fahrenheit.

Intermediate - Metal stem-type thermometer not used to ensure proper food temperatures of cooling potentially hazardous (time/temperature control for safety) food.

Basic - No conspicuously located ambient air temperature thermometer in all cold holding units.

Basic - Stored food not covered in walk-in freezer Breaded chicken. **Corrected On-Site**

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

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.pm chlorine

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Corrected On-Site**

Intermediate - No soap provided at handwash sink in kitchen. **Corrected On-Site**

Basic - Open dumpster lid.

Basic - Walk-in cooler floor soiled and cardboard on top.

Basic - Floor soiled/has accumulation of debris under shelfs across from ice machine.

Intermediate - Spray bottle containing toxic substance not labeled two bottles with pink liquid at 3 compartment sink.

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.

No Violations Were Observed

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.Beef stew, pork roast,pork stew, in walk in cooler.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Raw Chicken in several different containers between 45F and 47F.Moved chicken into walk in cooler until Flip Top Cool is repaired. **Corrected On-Site**

Critical - Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beef stew in walk in cooler at internal temperature of 46F after more than 15 hours.

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures.Flip Top Cooler at cook line at an ambient temperature of 45 F to 47F. **Warning**

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken above Beef in Walk in Freezer

Critical - Observed raw animal food stored over ready-to-eat food.Raw chicken on top of an uncovered container of peeled RTE plantains in flip top cooler at cook line.Chicken was moved into walk in cooler. **Corrected On-Site**

Critical - Observed food stored on floor.peeled onions stored on kitchen floor.Moved into walk in cooler **Corrected On-Site**

Critical - Observed uncovered food in holding unit/dry storage area.Peeled opinions on kitchen floor not covered.

Observed gaskets/seals on cold holding unit in poor repair.Flip Top Cooler cookline

Observed cutting board grooved/pitted and no longer cleanable.At cook line .

Critical - Observed soiled reach-in cooler gaskets.At flip Top cooler cook line and 2 sliding glass door cooler .

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits.Cutting board at cook line.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue.At cook Iine.

Observed build-up of grease on nonfood-contact surface.Hoodfilters.

Observed gaskets with slimy/mold-like build-up.Cookline

Observed leaking pipe at plumbing fixture.Standing water in flip top cooler.

Observed garbage on the ground and/or pad around dumpster.Empty Boxes.

Critical - Outer openings of establishment cannot be properly sealed when not in operation.Gap at the bottom of back door.

Wall not smooth and easily cleanable.Next to grill.

Critical - Hotel and Restaurant license not properly displayed.

Critical - Observed food container not properly labeled Chicken and beef.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Beef in glass sliding door cooler held at 52 Degrees fahrenheit for more than 4 hours. Corrected On Site. Voluntary discarded .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit.Chicken at 46 degrees fahrenheit Corrected On Site. Added ice

Critical - Observed an open beverage container on a food preparation table at cookline .Corrected On Site.

Observed cutting board grooved/pitted and no longer cleanable at cookline .

Observed cooler gasket torn/in disrepair at reach in cooler bar.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue glass sliding door in kitchen .

Observed residue build-up on nonfood-contact surface on A/C vents in dining room and kitchen .

Observed residue build-up on nonfood-contact surface on fans of sliding glass sliding door cooler .

Observed build-up of food debris, dust or dirt on nonfood-contact surface exterior of soda equipment .

Critical - Hand wash sink lacking proper hand drying provisions.In kitchen. Corrected On Site.

Ceiling tile missing in dry storage .

Critical - Observed unlabeled spray bottle.At 3 compartment sink .Corrected On Site.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice,beans and beef at walkin cooler.

Critical - Observed potentially hazardous food thawed at room temperature. beef. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. cooked beef, rice and chicken at walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area. beef at walkin freezer.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On Site.

Observed nonfood-contact equipment in poor repair, rusted can opener.

Observed reach-in cooler gasket torn/in disrepair. drink cooler in front counter area.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 200 ppm.

Critical - Observed soil residue in storage containers. rice storage containers.

Critical - Observed interior and exterior of microwave soiled. at cookline .

Critical - Observed encrusted material on can opener.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline soiled.

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ice cream freezer .

Observed residue build-up on nonfood-contact surface. hand dryer at men's restroom soiled.

Observed gaskets with slimy/mold-like build-up. at ice cream storage freezer .

Observed single-service articles improperly stored. invert takeout container in dry storage. Corrected On Site.

Critical - Hand wash sink lacking proper hand drying provisions. employee restroom .

Critical - Outer openings of establishment cannot be properly sealed when not in operation. backdoor not tight fitting or sealing .

Observed attached equipment soiled with accumulated grease. hood suppression system .

Observed ceiling in disrepair. water damaged ceiling tile in dry storage room.

Critical - Ready-to-eat, potentially hazardous food prepared onsite and held more than 24 hours not properly date marked. beans, beef, cheese at walkin cooler

Critical - Potentially hazardous food hot held at less than 135 degrees Fahrenheit. beans at 107 degrees in steam table. Corrected On Site.

Critical - Potentially hazardous food thawed at room temperature. raw beef at 3 compartment sink.

Critical - Raw animal food stored over ready-to-eat food. raw chicken over salsa at walkin cooler.

Critical - Raw animal food stored over ready-to-eat food. raw shelled eggs over sauce at glass door cooler in prep area.

Critical - Food stored in walk-in freezer not covered. chicken.

Critical - Food stored in walk-in cooler not covered. salsa,sauces,beef.

Critical - Food stored in a location that is exposed to splash/dust. beef thawing at 3 compartment sink stored next to dirty dishware and utensils . surface not clean and sanitized .

Critical - Food stored in a prohibited area. bottle of liquor stored in bean storage container. bans have direct contact with the bottle.

Critical - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On Site.

Critical - Employee rubbed hands together for less than 10-15 seconds while washing hands. Corrected On Site.

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

Nonfood-contact equipment in poor repair. backdoor lock to establishment in disrepair /broken.

Critical - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. washing pot at 3 compartment sink. Do not use dishes/equipment until properly sanitized.

Old food debris stuck to clean dishware/utensils. food storage containers by walkin cooler.

Critical - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils until properly sanitized. pot washed at 3 compartment sink not sanitized.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is sanitizing properly. 0 ppm chlorine.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. over 200 ppm.

Critical - Cutting board(s) soiled. cookline cooler.

Critical - Soil residue in food storage containers. chip storage containers in dry storage area.

Critical - Soil residue in food storage containers. rice storage containers in dry storage .

Critical - Encrusted, soiled material on mixer in dry storage room..

Critical - Interior of reach-in cooler soiled with accumulation of food debris. 3 door glass cooler in prep area.

Critical - Interior of reach-in cooler soiled with accumulation of food debris. cookline cooler.

Build-up of food debris, dust or dirt on nonfood-contact surface. flour container lid soiled in dry storage room.

Build-up of food debris, dust or dirt on nonfood-contact surface. utensils storage bucket soiled.

Build-up of debris, dust or dirt on nonfood-contact surface. automatic hand dryer in men's restroom soiled .

Gasket soiled with accumulation of food debris. ice cream/dessert storage freezer .

Clean utensils or equipment stored in dirty container .

Clean equipment stored on floor. cutting board behing ice cream storage freezer .

Clean equipment stored on floor. food storage buckets on floor near walkin cooler.

Reuse of single-service items. reuse of fruit salad container to store beef at walkin cooler.

Critical - Handwash sink used for purposes other than handwashing. used for warewashing and dumping dirty kitchen wares.

Critical - Exterior door has a large gap at the threshold that opens to the outside. backdoor .

Ceiling tile missing. dry storage room.

Critical - Toxic substance/chemical stored by or with food. multi-purpose oil stored with food in dry storage shelving .

Critical - Container of medicine improperly stored. stored in food storage shelving in dishwashing area.

Critical - Portable fire extinguisher not mounted properly , on floor in dry storage room. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. rice, beans, beef, chicken at walkin cooler.

Critical - Working containers of food removed from original container not identified by common name. butter

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 48 degrees at cookline cooler. Corrected On Site.

Critical - Observed uncovered food in holding unit/dry storage area. beef, chicken , beans at walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area. ice cream at reachin freezer near ice machine .

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at rice container .

Observed reach-in cooler gasket torn/in disrepair. bar cooler.

Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. reachin freezer by ice machine .

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. 3 door glass cooler in prep area.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. gaskets at reachin freezer by ice machine .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. exterior of rice storage containers in dry storage soiled.

Observed build-up of debris, dust or dirt on nonfood-contact surface.hand dryer at men's public restroom.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. employee restroom .

Critical - Observed dead roaches on premises. 1 dead roach in dry storage room floor by entryway .

Critical - Observed small flying insects in dry storage area near back door by onion storage .

Floors not maintained smooth and durable. floor with broken/ cracked tiles in kitchen/dishwashing area. water pooling in crevices .

Observed debris accumulated on dry storage area floor by onion bags storage..

Observed wall in disrepair. by entryway in dry storage room.

Observed wall soiled with accumulated food debris. by bags of onions in dry storage area near back door.

Observed unnecessary items on the premise. bike stored in dry storage room.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. chicken , refried beans, rice, krab salad. Corrected On Site.

Critical - Observed raw animal food stored over ready-to-eat food. raw chicken over plantains at cookline cooler. Corrected On Site.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Observed nonfood-contact equipment in poor repair, rusted exterior on FRIGIDAIRE freezer near walkin freezer.

Critical - Observed interior and exterior of microwave soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dry storage soiled.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving at cookline soiled.

Observed build-up of debris, dust or dirt on nonfood-contact surface. top of water heater .

Critical - Observed objectionable odors in bathroom. employee restroom .

Critical - Observed 1dead roach on premises. by electrical panel. Corrected On Site.

Critical - Outer openings of establishment cannot be properly sealed when not in operation. exit door by men's room not tight fitting or sealing .

Observed floor area(s) covered with standing water. employee restroom .

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. on floor by electrical panels. For reporting purposes only.

Carbon dioxide/helium tanks not adequately secured. dry storage .

Critical - Working containers of food removed from original container not identified by common name. salt container .

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. beef at 49 degrees sour cream at 52 degrees , cheese at 50 degrees , chicken at 46 degrees , onions at 49 degrees , taquitos at 48 degrees , all at cookline cooler. Corrected On Site. All potentially hazardous food out of temperature moved to working cooler. Foods must be discarded within 4 hours of leaving temperature control .

Critical - Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. cookline cooler Corrected On Site. All potentially hazardous food removed from cooler. Must fix cooler prior to storing any potentially hazardous food inside of it. Cooler must be able to maintain potentially hazardous foods at 41 degrees or below at all times.

Critical - Observed raw animal food stored over cooked food. raw chicken over cooked chicken . Corrected On Site.

Critical - Observed food stored on floor. onions at walkin cooler.

Critical - Observed uncovered food in holding unit/dry storage area. peeled onions at walkin cooler.

In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. at rice containers. Corrected On Site.

Critical - Observed cook did not wash hands prior to putting on a new pair of gloves.

Observed employee with no hair restraint. Corrected On Site.

Observed nonfood-grade containers used for food storage. use of non food grade bags to store beef.

Critical - Observed interior of microwave soiled.

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting board at cookline cooler

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline cooler

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. ice cream storage freezer by walkin freezer .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. bucket used to store utensils soiled .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. top of water heater .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dry storage room.

Observed clean utensils/equipment stored in dirty bucket.Corrected On Site.

Observed debris accumulated on dry storage floor.

Observed attached equipment soiled with accumulated grease. hood suppression system .

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. 200 ppm at sanitizer bucket. Corrected On Site.

Carbon dioxide/helium tanks not adequately secured.

Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. plates, utensils and kitchen wares stored on dirty shelving

Critical - Equipment food-contact surfaces and utensils not sanitized. no sanitizer, 0 ppm at dishwashing machine

Faucet/handle missing at plumbing fixture. men's restroom

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. beans stored in dirty container

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. chips stored on dirty containers

Critical - Food not stored in a clean/dry location that is not exposed to splash/dust. onions stored on dirty racks by back door

Critical - Hand wash sink lacking proper hand drying provisions. prep area

Critical - No conspicuously located thermometer in holding unit. cookline cooler

Critical - No handwashing sign provided at a handsink used by food employees. bar

Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Critical - Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils.

Critical - Observed bathroom facility not clean. toilet and handwash sink in employee restroom

Observed build-up of food debris, dust or dirt on nonfood-contact surface. 3 comp sink

Observed build-up of food debris, dust or dirt on nonfood-contact surface. can storage shelving

Observed build-up of food debris, dust or dirt on nonfood-contact surface. doors throughot rear kitchen area

Observed build-up of food debris, dust or dirt on nonfood-contact surface. fire extiguishers

Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside of food storage containers in kitchen , prep area, rear storage area, coolers, throughout

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving above 3 comp sink.

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dry storage

Observed build-up of food debris, dust or dirt on nonfood-contact surface. shelving in dry storage are soiled

Observed build-up of food debris, dust or dirt on nonfood-contact surface. steam table shelving heavily soiled shelving at cookline .

Observed build-up of food debris, dust or dirt on nonfood-contact surface. window sills in storage area heavily soiled, dead lizard

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of soiled material on mixer head. dry storage room

Observed ceiling in disrepair. dry storage

Critical - Observed dead roaches on premises. 1 dead on door frame at men's restroom

Critical - Observed encrusted material on can opener.

Observed equipment in poor repair. rusted walkin freezer shelving

Observed floor area(s) covered with standing water. behind white freezer

Observed food debris accumulated on kitchen floor. floors heavily soiled in kitchen , dishwashing area, storage room and rear storage area

Critical - Observed food employee touching ready-to-eat food with their bare hands and the establishment has no approved Alternative Operating Procedure. while cutting lettuce

Critical - Observed food stored in a prohibited area. olives stored in original opened metal container at glass door cooler

Critical - Observed food stored on floor.beef, sauces at walkin freezer

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. chip storage drawers

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. cutting boards at cookline

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. knife above ice machine heavily soiled

Critical - Observed food-contact surfaces encrusted with grease and/or soil deposits. scoop at beans containers heavily soiled

Observed gaskets with slimy/mold-like build-up.

Observed gaskets with slimy/mold-like build-up. cookline cooler, freezers, throughout

Observed gaskets/seals on cold holding unit in poor repair. can opener rusted

Observed grease heavily accumulated on kitchen floor.

Observed grease accumulated under cooking equipment.

Observed hole in ceiling. above glass door cooler in prep area

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at rice bin

Critical - Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over beef at walkin fReezer

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. cookline cooler, prep cooler,

Critical - Observed interior of reach-in cooler soiled with accumulation of food residue. white frigidaire freezer inside and outside

Observed leaking pipe at plumbing fixture. under 3 comp sink

Observed nonfood-contact equipment in poor repair , back door and frame.

Observed nonfood-contact equipment in poor repair , rusted bottom shelving on prep tables in kitchen and prep area, dishwashing area

Observed nonfood-contact equipment in poor repair, outside of walkin cooler metal sheeting in disrepair

Observed nonfood-contact equipment in poor repair, rusted ice machine

Observed nonfood-contact equipment in poor repair, use of heavily soiled cardboard to line walkin cooler floor

Observed nonfood-contact equipment in poor repair, window screens torn by back door

Observed nonfood-grade containers used for food storage. plastic bags with colored lettering used to store chicken

Critical - Observed objectionable odors in bathroom. employee restroom , men's restroom

Critical - Observed raw animal food stored over ready-to-eat food.beef over fries at walkin freezer

Observed reach-in cooler gasket torn/in disrepair. beer cooler

Observed reuse of single-service articles. reuse of oregano container to store salt

Observed reuse of single-service articles. sorbate containers used to store sauces

Critical - Observed roach activity as evidenced by live roaches found. 1 live by kitchen prep cooler

Critical - Observed rodent activity as evidenced by rodent droppings found. 22 dry rodent droppings in dry storage room, 13 dry in dishwashing /prep area, 2 fresh in prep area, 2 fresh droppings in dry storage room, 2 dry in prep area, 5 dry in shelving above cookline .

Critical - Observed soil residue in food storage containers. for beans, rice, sauces. throughout .

Critical - Observed the presence of insects, rodents, or other pests. 2 droppings above 3 comp sink

Critical - Observed the presence of insects, rodents, or other pests. dead lizard in food storage area By back door

Critical - Observed toxic item stored by utensils.

Critical - Observed uncovered food in holding unit/dry storage area. at white frigidaire freezer

Critical - Observed uncovered food in holding unit/dry storage area. beef at walkin freezer

Critical - Observed uncovered food in holding unit/dry storage area. beef, desserts , chicken , plantains,, beans at walkin cooler

Critical - Observed uncovered food in holding unit/dry storage area. seafood , pork chopsbeef, sauces at 3 door glass cooler

Critical - Observed unlabeled spray bottle. pink liquid inside

Observed wall in disrepair. by 3 door glass cooler

Observed wall soiled with accumulated food debris. kitchen , dishwashing area, storage areas, throughout establishement

Observed wall soiled with accumulated grease. kitchen cookline

Critical - Outer openings of establishment cannot be properly sealed when not in operation. back door

Critical - Violation: 08A-28-1Observed food stored on floor.beef, sauces at walkin freezer

Violation: 14-33-1Observed equipment in poor repair. rusted walkin freezer shelving

Violation: 15-31-1Observed nonfood-contact equipment in poor repair , rusted bottom shelving on prep tables in kitchen and prep area, dishwashing area

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. chip storage drawers

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. back door

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Critical - Working containers of food removed from original container not identified by common name. throughout

No Violations Were Observed

Critical - Violation: 02-26-1Working containers of food removed from original container not identified by common name. throughout

Critical - Violation: 08A-23-1Observed improper vertical separation of raw animal foods and ready-to-eat foods. raw chicken over beef at walkin fReezer

Critical - Violation: 08A-26-1Observed raw animal food stored over ready-to-eat food.beef over fries at walkin freezer

Critical - Violation: 08A-28-1Observed food stored on floor.beef, sauces at walkin freezer

Critical - Violation: 09-01-1Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. at rice bin

Violation: 14-33-1Observed equipment in poor repair. rusted walkin freezer shelving

Violation: 14-51-1Observed nonfood-grade containers used for food storage. plastic bags with colored lettering used to store chicken

Violation: 15-31-1Observed nonfood-contact equipment in poor repair , rusted bottom shelving on prep tables in kitchen and prep area, dishwashing area

Violation: 15-31-1Observed nonfood-contact equipment in poor repair, rusted ice machine

Violation: 15-32-1Observed reach-in cooler gasket torn/in disrepair. beer cooler

Critical - Violation: 22-18-1Observed soil residue in food storage containers. for beans, rice, sauces. throughout .

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. chip storage drawers

Critical - Violation: 22-27-1Observed food-contact surfaces encrusted with grease and/or soil deposits. scoop at beans containers heavily soiled

Violation: 23-06-1Observed build-up of food debris, dust or dirt on nonfood-contact surface. outside of food storage containers in kitchen , prep area, rear storage area, coolers, throughout

Violation: 26-02-1Observed reuse of single-service articles. reuse of oregano container to store salt

Violation: 26-02-1Observed reuse of single-service articles. sorbate containers used to store sauces

Violation: 29-09-1Faucet/handle missing at plumbing fixture. men's restroom

Violation: 29-11-1Observed leaking pipe at plumbing fixture. under 3 comp sink

Critical - Violation: 35B-04-1Outer openings of establishment cannot be properly sealed when not in operation. back door

Violation: 37-06-1Observed wall soiled with accumulated grease. kitchen cookline

Violation: 37-14-1Observed ceiling in disrepair. dry storage

Critical - Violation: 41B-03-1Observed unlabeled spray bottle. pink liquid inside

Critical - Violation: 53B-08-1No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment.

Critical - Bathroom not enclosed with tight-fitting, self-closing doors. Employees bathroom.

Ceiling tile missing over steam table.

Critical - Covered waste receptacle not provided in women's bathroom.

Critical - Dishmachine chlorine sanitizer not at proper minimum strength. Corrected On Site.

Floors not maintained smooth and durable. troughout the kitchen.

Critical - Hand wash sink lacking proper hand drying provisions. employees bathroom.

Critical - Hand wash sink lacking proper hand drying provisions. kitchen

Critical - Handwashing cleanser lacking at handwashing lavatory. kitchen

Lights missing the proper shield, sleeve coatings or covers. near walk in freezer

Critical - No conspicuously located thermometer in holding unit. Glass door cooler and cook line cooler

Critical - No currently certified food service manager on duty with four or more employees engaged in food preparation. Corrected On Site.

Critical - No handwashing sign provided at a handsink used by food employees. kitchen

Critical - Observed buildup of slime in the interior of ice machine.

Critical - Observed buildup of slime on soda dispensing nozzles.

Observed cutting board grooved/pitted and no longer cleanable. Troughout the kitchen.

Critical - Observed encrusted material on can opener.

Critical - Observed food stored on floor. Boxes with chips in walki in freezer.

Critical - Observed food stored on floor. Less than 6 inches, in reach in cooler.

Critical - Observed food-contact surfaces encrusted with food debris. Knives in magnetic strip.

Observed garbage on the ground and/or pad around dumpster.

Critical - Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. bowl in beans container

Observed mop/service sink in disrepair. Outside

Observed open dumpster lid.

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Guacamole in cook line cooler

Critical - Observed raw animal food stored over ready-to-eat food. Raw meat over sauce in walk in freezer.

Critical - Observed sanitizing solution exceeding the maximum concentration allowed. Wipping cloths solution exceeds 200 ppm

Critical - Observed soiled reach-in cooler gaskets. cook line.

Critical - Observed torn packages/bags of food exposing the contents to contamination. flour.

Critical - Observed uncovered food in holding unit/dry storage area. RTE food in walk in cooler

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Vacuum breaker mising at hose bibb. Outside mop sink.

Wet mop not hung to dry.

Wiping cloth chlorine sanitizing solution not at proper maximum strength.

Critical - Working containers of food removed from original container not identified by common name. beans