Jalisco Grill

Observed raw chicken breast stored above raw pork (bacon, pork chop, chorizo) inside the reach-in cooler next to the steam table. Corrected on Site (COS): PIC moved the raw chicken breast to the bottom shelf inside the reach in cooler.

Observed a drinking cup stored inside the ice bin at the drink machine in the front food service area. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food. PIC removed the cup from the ice bin. Empty the ice bin and place new ice inside.

Observed rice (122°F) and carnitas (125°F) below 13°FF inside the steam table. Temperature of the steam water inside the steam table was above 135F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 135°F or above. Employee removed food items to be reheated.

Observed no written allergen notification at the facility. Provided person in charge with an allergen notification template. 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 an allergen notification.

Observed air gaps along the side and bottom of back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along Solid, self-closing, tight-fitting doors. Remove and replace missing or damaged door threshold around the door.

Observed cooked ground beef and cooked refried beans inside the walk in cooler not datemarked. Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, when held at a temperature of 41°F or below for a maximum of 7 days. The day of preparation shall be counted as Day 1. Employee will datemark the food containers.

Observed cooked refried beans and cooked ground beef tightly covered during the cooling process.When placed in cooling or cold holding equipment, food containers in which food is being cooled shall be: Arranged in the equipment to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Employee air vented the foods.

Observed air gaps along the side and bottom of back door. Outer openings of a food service establishment shall be protected against the entry of insects and rodents by: Filling or closing holes and other gaps along Solid, self-closing, tight-fitting doors. Remove and replace missing or damaged door threshold around the door.

Observed raw chicken stored above raw shrimp and raw chorizo stored next to raw bacon inside the reach in cooler. Food shall be protected from cross-contamination by separating raw animal foods from storage, preparation, holding, and display from other raw animals based on their final cook temperatures and ready-to-eat foods. Please retrain employees on proper food storage. Follow the food storage poster that is posted on the walk-in cooler door for the employees to see at the establishment. Corrected on Site (COS): Food items are stored properly inside the reach-in cooler.

Observed a food employee wash his single use gloves at the handsink. If used, single-use gloves shall be used for only one task such as working with ready-to-eat food or with raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. COS: Person in charge had the employee to remove his gloves and wash his hands.

Observed the dumpster lid broken and on the ground. Also observed trash on the ground around the dumpster. Per the person in charge the dumpster company has been contacted but the dumpster lid has not been replaced. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered with tight-fitting lids or doors if kept outside the food service establishment. Call the dumpster company to replace the dumpster lid.

Observed queso (125 F) inside the steam table below 135 F. All hot hold Time/Temperature Control for Safety (TCS) foods must be 135 F or above. Corrected on Site (COS): Queso discarded. Note: Make sure to reheat all TCS foods on the grill top or the stove top, not the steam table.

Observed a pink and black mildew-like substance on the ice baffle inside the machine. Food contact surfaces must be cleaned frequently to prevent contamination. Drain/remove ice from the inside of the machine, clean and sanitize the inside, and allow the machine to make a fresh amount of ice.

Observed raw chicken stored above raw fish and raw bacon stored above french fries inside the walk-in cooler. Also, observed raw chicken stored above produce items inside of the walk-in cooler. Food shall be protected from cross-contamination by separating raw animal foods from storage, preparation, holding, and display from other raw animals based on their final cook temperatures and ready-to-eat foods. Please retrain employees on proper food storage. Follow the food storage poster that is posted on the walk-in cooler door for the employees to see at the establishment. Corrected on Site (COS): Food items are stored properly inside the walk-in cooler and reach-in cooler.

Observed several pans of queso prepped yesterday stored inside the walk-in cooler above 41 F (43-50 F). Cooked time/temperature control for safety food shall be cooled: (i) Within 2 hours from 135°F (57°C) to 70°F (21°C); and (ii) Within a total of 6 hours from 135°F (57°C) to 41°F (5°C) or less. Corrected on Site (COS): Queso discarded.

The Person In Charge (PIC) not ensure the food handlers were properly cooling down the queso that was located inside the walk-in cooler. The PIC must ensure the employees are using proper methods to rapidly cool time/temperature control for safety food, that is not held hot or are not for consumption within four hours, through daily oversight of the employees’ routine monitoring of food temperatures during cooling. Retrain and ensure employees/food handlers are properly cooling foods.

Observed a pink and black substance on the ice baffle inside the machine. Food contact surfaces must be cleaned frequently to prevent contamination. Drain/remove ice from the inside of the machine, clean and sanitize the inside of the machine, and allow the machine to make a fresh amount of ice.

Observed several containers of queso prepped yesterday tightly covered, filled to the top of the container, and stacked while being stored inside of the walk-in cooler. Noticed condensation on the lids of the containers of queso. Cooling shall be accomplished in accordance with the time and temperature criteria specified under DPH Rule 511-6-1-.04(6)(d) by using one or more of the following methods depending on the type of food being cooled: Placing the food in shallow pans, separating the food into smaller or thinner portions. Loosely covered, or uncovered if protected from overhead contamination during the cooling period to facilitate heat transfer from the surface of the food. Retrain staff on proper cooling methods. Corrected on Site (COS): Queso discarded.

Observed food grade stainless steel containers wet stacked. After washing, rinsing, and sanitizing equipment and utensils, the items must air dry before being stored properly. Recommend pyramid stacking when containers are air drying. Unstack containers to allow air drying.

Observed lids on dumpster open. Dumpsters must be closed when not in use. Receptacles and waste handling units for refuse, recyclables, and returnables shall be kept covered: With tight-fitting lids or doors if kept outside the food service establishment.

Observed the hot water handle on the left handwashing sink in the women's bathroom not working. Handsink does not dispense hot water. All physical facilities shall be maintained in good repair. Please repair the hot water handle on the handsink.

Observed food grade stainless steel containers wet stacked. After washing, rinsing, and sanitizing equipment and utensils, the items must air dry before being stored properly. Recommend pyramid stacking when containers are air drying. Unstack containers to allow air drying.

Observed several prepped containers of salsa inside the reach in cooler in the waiter's station with a temperature of 45°F. Per person in charge food had been inside the unit since yesterday. Ambient air temperature of the unit was also 45°F. Except during preparation, cooking, or cooling, or when time is used as the public health control, time/temperature control for safety food shall be maintained at 41°F or below. Food discarded.

Observed a pile of ice in the front hand washing sink and a bucket stored in the rear hand washing sink. A handwashing facility may not be used for purposes other than handwashing. Person in charge removed the bucket.