JALISCO TOWN

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

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over cut pineapple Corrected On-Site

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

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Accumulation of debris on dish trays

Basic - Bowl or other container with no handle used to dispense food. - bowl no handle used to scoop flour

Basic - Food stored on floor. - at walk in freezer

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - scoops for sour cream

Basic - Single-service articles improperly stored. - togo sauce cups on floor at storage room Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed avocado over salsa at walk in cooler

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw pork over frozen bread Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shelled eggs over cooked chicken tenders. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shredded cheese (49F - Cold Holding) Observed at cooler next to soda dispenser, double panned. Operator added ice bath to bottom pan. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - birria sauce (118F - Hot Holding) Operator put on stove for reheat Corrective Action Taken

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - manager bought bottle of bleach from grocery store next door. Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. - provided to operator via email. Operator printed and posted on wall. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. - metal bowl used to scoop bulk flour Corrected On-Site

Basic - Ceiling tile missing. - above ansul system - above coffee machines in storage room

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

Basic - Food stored on floor. - jug of cooking oil Corrected On-Site

Basic - Outer openings not protected with self-closing doors. - both back doors

Basic - - From initial inspection : Basic - Food stored on floor. - jugs of margarita mix - various items on floor in walk in cooler - various items on floor in walk-in freezer Corrected On-Site - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-03-05: Time Extended

Basic - - From initial inspection : Basic - Food stored on floor. - various food pans on floor in walk in cooler Warning - From follow-up inspection 2024-08-23: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shredded chicken temping at 60F.Per operator item was cooked last night and placed into walk in cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat at walk in cooler Raw fish stored over empanadas at glass reach in cooler by entrance to kitchen Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Shredded chicken in walk in cooler temping at 60F. Per operator item was cooked the night before

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork temping at 48F at reach in cooler under flat top grill. Per operator food was there overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork,shrimp,scallops,beef and steak at reach in cooler under flat top grill temping between 44F-48F. Stop sale on pork. Other items were bought up to reach in cooler less than an hour,per operator employees have been in and out of reach in cooler. Advised operator to ice items. Corrective Action Taken Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by dish wash area had no soap or paper towels Corrected On-Site

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Facility serves eggs over easy.Emailed operator consumer advisory Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical in spray bottle at bar not labeled

Basic - Bowl or other container with no handle used to dispense food. Container of salt has bowl instead of scoop

Basic - Food not stored at least 6 inches off of the floor. Case of tomatoes stored on floor of walk in cooler Bucket of pre portioned mixed vegetables stored on floor of walk in freeer

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in direct contact with ice in ice machine at dish wash area

Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink at cooks line Hand wash sink at dish wash area missing faucet handle

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 sanitizer out, replaced the sanitizer the unit would not primed. Operator called for service

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beans (45F - Cold Holding); butter (45F - Cold Holding); chicken (45F - Cold Holding); ambient (43F - Cold Holding) removed a plastic bag from the back of the unit ambient temperature 43°. Operator to monitor sm line make cooler , cheese (50F - Cold Holding); cut lettuce (50F - Cold Holding) unit not operating correctly, operator removed items to the cooler

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

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS at the dish area

Basic - Faucet/handle missing at plumbing fixture. Missing handle at the HWS at the dish area

Basic - Hole in or other damage to wall. At the dish washer

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter missing Remove package film on the ice machine and bin

Observed electrical wiring in disrepair. For reporting purposes only. Missing out let plate at the chip station

High Priority - Dented/rusted cans present. See stop sale. Tomato puree can damaged

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 operator called ECO LAB for service

High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops in 75° water

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (105F - Hot Holding); operator removed and replaced with fresh Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Peroxide stored on the ice machine, operator removed. Top of machine needs to be cleaned

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Towel dispenser missing at the warewash hand sink

Intermediate - Spray bottle containing toxic substance not labeled.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at the hand sink at the flat top ,

Basic - Bowl or other container with no handle used to dispense food. In the spices

Basic - Equipment in poor repair. -chipped plates

Basic - Faucet/handle missing at plumbing fixture. Hand wash sink at the warewash area missing a handle to the hot water

Basic - Food stored on floor. In the freezer

Basic - Outer openings not protected with self-closing doors.

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

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. O ppm container is empty

High Priority - Food with mold-like growth. See stop sale. Pineapple canned had a pink mold like substance present

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies at the mop sink

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over Krab in the coke cooler

Intermediate - Handwash sink not accessible for employee use at all times. Items stored in the bar hand sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at the dish area

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meat wrapped not dated

Basic - Employee eating in a food preparation or other restricted area. Plate on the prep table partially eaten

Basic - Equipment in poor repair. Walk in cooler down, empty -hood filters are down for cleaning

Basic - Faucet/handle missing at plumbing fixture. Missing handle to the hand sink at the dishwasher

Basic - Handle repair to the grill scraper needs to be cleaned currently there is a plastic wrap on the handle

Intermediate - - From initial inspection : 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/ no manager present Warning - From follow-up inspection 2022-02-17: Manager on duty Jason needs to obtain the food manager certificate for food safety . Inspector will verify at the next unannounced inspection Time Extended