AY JALISCO II

High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store shrimp in walk in freezer. Advised to use food grade plastic bags

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa in walk in cooler. Advised to add date mark

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. employee drink stored on tray next to clean beer mugs in servers station. Drink was moved Corrected On-Site

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

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

Basic - Stored food not covered. Seafood breaded is dry storage room. Manager added lid Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk at wait station - From follow-up inspection 2025-07-22: Time Extended

Intermediate - - From initial inspection : 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. 1 new hire. Emailed form to manager Corrective Action Taken - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Microwave door handles have residue - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at servers station - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Reading 101f. Employee turned up heat on stove Corrective Action Taken - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with stickers stored with cut tomato - From follow-up inspection 2025-07-22: Time Extended

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados with stickers next to cut avocados on cooks line - From follow-up inspection 2025-01-22: Time Extended

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 4-1-24. Operator renewed license during inspection 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. 1. Tamales in walk in cooler made yesterday. 2. Cooked ribs pulled from freezer yesterday not date marked. Educated chef.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink being stored above cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee sunglasses stored with canned goods in dry storage

Basic - Equipment and utensils not properly air-dried - wet nesting. Clean hotels pans in dishwasher area. Chef spoke with dishwasher.

Basic - Food stored on floor. Fryer oil on cooks line 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 laying in sugar in bulk bin

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in pot of water on stove. Water is at 117f. Chef turned up heat Corrective Action Taken

Basic - Stored food not covered. Tamales in pan in walk in freezer are uncovered

High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked spinach 60F cooling over night in cook line cooler. Cooling over night enchilada sauce and green sauce 47F - From follow-up inspection 2024-01-29: 45F green sauce 47F enchilada sauce Admin Complaint

High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked spinach cooling over night 60F Cooling over night green sauce (47F - Cooling); enchilada sauce (47F - Cooling) - From follow-up inspection 2024-01-29: 45F green sauce 47F enchilada sauce Admin Complaint

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Kitchen - From follow-up inspection 2024-01-29: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cook line - From follow-up inspection 2024-01-29: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Wait station sink used as a dump sink - From follow-up inspection 2023-08-03: Time Extended

Intermediate - - From initial inspection : 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. Operator has had form since last inspection,but have not filled it out - From follow-up inspection 2023-08-03: Time Extended

High Priority - Nonfood-grade bags used in direct contact with food. Raw meat

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Meat in freezer Repeat Violation

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Manager removed package

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Repeat Violation

Basic - Food stored on floor. Ice cream

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water found at 97°. Manager turned on burner rechecked now at 143° Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.

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. In bag of sugar Corrected On-Site

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

Basic - Employee eating in a food preparation or other restricted area. Kitchen staff food on plates above single serve items. Manager moved to proper location Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches on multiple servers

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

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water read 123°. Advised to turn up flame. Rechecked now reading 143° Corrected On-Site Repeat Violation

Basic - Open dumpster lid.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado next to cheese

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Read over 200+++. Advised to remake bucket Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw pork over house wrapped cooked ribs in walk in freezer. Cooked ribs moved to speed rack. Corrected On-Site

Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Container cover for bulk storage.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked chicken and chili relleno in walk in for freezing from yesterday. All marked. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 103f water. Heated above everything 135f. Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dish room/prep area.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Placed in sanitizer. Corrected On-Site Repeat Violation

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chlorine. Set up to 50 ppm. Corrected On-Site

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink left at wait station. Corrected On-Site Repeat Violation - From follow-up inspection 2022-01-05: Open drink on shelving over steam table. Time Extended