DON JULIO MEXICAN GRILL

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over carnitas in walk in cooler. Properly storedCorrected On-Site Corrected On-Site

Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Restaurant advertising tilapia but serving sway for ceviche. Recently switched fish , new menus are prepared for printing company with swai. Menus on hand currently been edited by hand . Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on dish area Corrected On-Site

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee opened drink stored over blender in prep table . Removed .Corrected On-Site** Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee hot dogs and drink stored in coolers with restaurant food.

Basic - Equipment and utensils not properly air-dried - wet nesting. Silver trays located in rack in dish area

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. Main dish machine 0 ppm. Re checked 100 ppm Corrected On-Site** Corrected On-Site Repeat Violation

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. No food reporting agreement for new manager Corrected On-Site

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

Basic - Employee with ineffective hair restraint while engaging in food preparation. Bartender cutting strawberries while having hair on her face . Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler. Standing water on reach in cooler located on expo line. Corrected On-Site

High Priority - Dented/rusted cans present. See stop sale. Fruit cocktail dented can.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located in cook line blocked by dirty dishes . Items removed Corrected On-Site

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

Intermediate - No soap provided at handwash sink. No soap in hand sink at bar . Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups located in servers station. Corrected On-Site Repeat Violation

Basic - Silverware/utensils stored upright with the food-contact surface up. Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quad buckets located in dish area and cook line with 0 ppm. Recheck 300 ppm. 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. Dm chlorine located at bar with 10 ppm. Rechecked 100pm Corrected On-Site

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken kept in cooling drawers next to grill for 4 hrs with temperature of 50F. Pico kept in make table in front of expo line in cook line for 4 hrs with temperature of 48F, romaine kept in reach in cooler by expo line for 4 hrs with temperature of

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico kept on make table located by expo line with temperature of 48F kept for 4 hrs Diced tomatoes kept in reach in cooler by expo line for 3 hrs 46F Shredded lettuce kept 49F kept in reach in cooler by expo line for 3 hrs Monterey cheese kept in reach in cooler on expo line with temperature of 53F kept for 3 hrs . Raw chicken breast kept in cooling drawers under grill for 4 hrs with temperature of 50F. For the items kept for 3 hrs is ask manager to move to another Cooke for rapid cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Bar tender washed mixer cup in hand sink located at bar.

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

Basic - Equipment and utensils not properly air-dried - wet nesting. Cups located at expo line wet ones inside the other Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by bucket and chopping equipment, next to dishwasher area. Corrected On-Site

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. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle inside bean container. Corrected On-Site

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard in floor in dishwasher area.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back pack stored in bar area.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server in bar area with watch and bracelet.

Basic - Equipment and utensils not properly air-dried - wet nesting. Bar cups and kitchen utensils not air dried appropriately Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease debris

Basic - Silverware/utensils stored upright with the food-contact surface up. Clean utensils kept facing up under prep table at kitchen entrance.

Basic - Water draining onto floor surface. Leak outside from A/C Operator has appointment set up with building plumber.

Intermediate - Handwash sink used for purposes other than handwashing.Employee adding water into a container on hand sink located at dish area.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on plastic cups located at the bar . Repeat Violation

Basic - Exterior door has a gap at the threshold that opens to the outside.Gap on door by bathrooms.

Basic - Silverware/utensils stored upright with the food-contact surface up.Serving utensils kept on cook line on tall plastic container.

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.Rusted shelve on reach in cooler across from flat top on cook line.

Basic - Equipment and utensils not properly air-dried - wet nesting.Cups at servers station.

Basic - Time/temperature control for safety food thawed in an improper manner.Octopus been thawed at room temperature.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Shrimp stored overnight at Pepsi cooler in cook line with temperature of45F, lobster with temperature 49F, flan 45F. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Food kept overnight at Pepsi cooler in cook line shrimp 45, lobster 49, flan 45F . Items kept at cooling drawers under grill for less than 4 hrs , salmon 58F, tilapia 58F, mani mani 58F, steak 55F, chicken 55F. Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing.Employee fill a sanitizer bucket in hand sink by ware washing area.

Basic - Bowl or other container with no handle used to dispense food.Bowls use to scoop dry beans and salsa .

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee drink in prep table and employee personal items on top of coke boxes. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.Metal trays in drying racks . Corrected On-Site

Basic - Equipment in poor repair.Cooling drawers under grill with ambient air cooling of 55F.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have food debris. Repeat Violation

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Nonfood-grade bags used in direct contact with food.Super market bag use to store cabbage in walk in cooler.

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a walk in cooler- not all products commercially packaged.Raw chicken over raw fish . Corrected On-Site

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Lobster kept at reach in cooler since yesterday in cook line with temperature of 45F .

Intermediate - Spray bottle containing toxic substance not labeled.Bleach

Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment.Gasoline container stored at dry storage that is out side of building. That has dry goods and single service containers.

Basic - Buildup of food debris/soil residue on equipment door handles.Handles At cooling drawers in cook line.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee cell phone and drink stored over dish machine. Employee jackets and bags stored in rack that has the soda boxes.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters dirty.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Cooling drawers at cook line have debris.

Basic - Wiping cloth sanitizing solution stored on the floor at bar area. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times.Hand-sink by kitchen entrance block with garbage can. Hand sink by three bay sink block by containers.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at sink by three bay sink.

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.Salmon and tilapia been thawed in original package.

Basic - Standing water in floor drain/floor drain draining very slowly.Drain under three bay sink was clogged do to food been left .