Jalisco Grill

Observed no food allergen awareness for customers. The permit holder shall notify consumers by written notification of the presence of major food allergens as an ingredient in unpackaged food items that are served or sold to the consumer. Post food allergen awareness for public view.

Observed small live roaches in the dish pit area. The presence of insects, rodents, and other pests shall be controlled to minimize their presence on the premises by: Using methods, if pests are found, such as trapping devices or other means of pest control as specified under subsections (6)(e), (6)(m), and (6)(n) of this Rule. Also fill any gaps or holes to protect outer openings. Continue to work with a reputable pest control company. Fill any gaps

Observed clean food containers stored on top of each other while wet. After cleaning and sanitizing, equipment and utensils: Shall be air-dried or used after adequate draining before contact with food. Coach employees to allow food containers to air-dry before being stacked to be stored.

Observed several food items in various cold holding units not being stored covered along with an open bag of bay leaves on the dry storage rack. Food shall be stored in packages, covered containers, or wrappings, except for loosely covered or uncovered containers in which food is being cooled if protected from overhead contamination. Person in charge (PIC) covered all items.

Observed only 10ppm of chlorine being dispensed during the sanitize cycle of the dish machine. Chemical sanitizer shall meet the manufacturer's requirements during a wash cycle. Call EcoLab to come and repair the chlorine dispensing in the dish machine.

Observed food splatter and residue on walls and floors throughout the kitchen. The physical facilities shall be cleaned as often as necessary to keep them clean and by methods that prevent contamination of food products. Recommend implementing a cleaning schedule.

Observed a gap at the back door leading to the main kitchen. Also observed small live roaches in the dry storage area. Filling or closing holes and other gaps along floors, walls, and ceilings. Per the Person in charge, Arrow Exterminators service the establishment every month. I recommend to continue to utilize your reputable pest control service. Also recommend filling the gap at the back door.

Observed cooked beef and salsa with a prep date of January 27th inside the reach-in cooler. The food items should have been discarded on February 2nd. A food that requires datemarking shall be discarded if it exceeds 7 days, not including the time that the product is frozen. The food items must be served before the discard date. Corrected on Site (COS): Food items discarded.

Observed three containers of salsa stored on the floor inside the walk-in freezer while cooling. food shall be protected from contamination by storing the food in a clean, dry location; where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor. Corrected on Site (COS): The containers were stored on a cart, up from the floor inside the walk-in cooler.

Observed a large amount of garbage bags on the ground behind the dumpsters. Some debris is located on the ground. Garbage bags and debris are not allowed to be stored on the ground. Please clean the dumpster pad and place the garbage bags and debris inside the dumpster.

Observed food grade containers of raw beef being stored next to containers of raw chicken in the walk-in cooler. Except when combined as ingredients, separating types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Corrected on Site (COS): The person in Charge moved the containers of beef to a more appropriate place inside the walk in cooler.

Observed no hot water available at the handwashing sink in the stall in the Men's restroom. Hot water generation and distribution systems shall be sufficient to meet the peak hot water demands throughout the food service establishment. Have the Hot water fixture repaired at the handsink in the Men's restroom.

Observed 0 parts per million (ppm) of chlorine sanitizer solution dispersing from the sanitizer bucket. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions and shall be used as follows in the manufacture's specifications: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the manufacture's regulations.

Observed a pan of rice (124 F) and a pan of refried beans (124 F) below 135 F on the steam table in the kitchen. The cook told me the food items were moved from the walk-in cooler and immediately placed on the steam table to reheat. The food items were on the steam table for 30-40 minutes. Time/temperature control for safety food that is cooked, cooled, and reheated for hot holding shall be reheated so that all parts of the food reach a temperature of at least 165°F (74°C) for 15 seconds. The food items must reheat to 165 F or above within 2 hours. Corrected on Site (COS): The pan of rice was reheated to 184 F inside of the oven and refried beans were reheated to 178 F on the stovetop. The food items must reheat on the stovetop or inside of the oven and not in the steam table.

Observed two expired Certified Food Safety Manager (CFSM) certificates posted on the wall. A CFSM certificate that has expired, been revoked, or suspended shall not be posted in the food service establishment. Please remove the certificates from the wall and contact the company that is accredited to schedule to take the course and exam.

Observed 0 parts per million (ppm) of chlorine sanitizer solution dispersing from the in use dish washing machine. A chemical sanitizer used in a sanitizing solution for a manual or mechanical operation at contact times specified under subsection (8)(b)3 of this Rule shall meet the requirements specified in DPH Rule 511-6-1-.07(6)(g), shall be used in accordance with the Environmental Protection Agency (EPA)-registered label use instructions and shall be used as follows in the manufacture's specifications: A chlorine solution shall have a minimum temperature based on the concentration and pH of the solution as listed in the manufacture's regulations. Utilize three compartment sink until the dish washing machine has been serviced.