EL JALISCO

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table on line cut tomatoes 50, pico 52, sour cream 51. Chef base krab 55, chicken 56. Warning - From follow-up inspection 2026-05-06: Prep table on line cut tomatoes 51, sour cream 50. Chef base beef 55, chicken 57. Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. - From follow-up inspection 2026-05-06: Time Extended

Basic - - From initial inspection : 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. - From follow-up inspection 2026-05-06: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep table on line cut tomatoes 50, pico 52, sour cream 51. Chef base krab 55, chicken 56. Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade.

Intermediate - Handwash sink used for purposes other than handwashing. Storing scrub pad.

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

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.

Basic - Soiled dry wiping cloth in use.

Basic - Time/temperature control for safety food thawed in an improper manner.shrimp thawing in standing water.