Ay! Jalisco

Basic – Exterior door has a gap at the threshold that opens to the outside.

Basic – Faucet/handle missing at plumbing fixture

At three compartment sink.

Basic – Floor area(s) covered with standing water

Behind cookline.

Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment.n-Over clean bowls.

Basic – Food stored on floor

Cooking oil in dry storage.

Basic – Hole in or other damage to wall

Bottom of wall to right of mop sink.

Basic – Ice buildup in reach-in freezer and/or walk-in freezer

Walk in freezer.

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

Basic – Reach-in cooler interior/shelves have accumulation of soil residues

Walk in cooler.

Basic – Ripped/worn tin foil used as shelf cover.

Basic – Stored food not covered.n-Taco bowls.

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. Manager refilled sanitizer. Rechecked at Chl 50 ppm. Corrected On-Site

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food

Raw bacon over salsa. Corrected On-Site

Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.n-Tamales. Corrected On-Site

Intermediate – Water treatment device has not been inspected or serviced according to manufacturer's instructions

No date on filter by ice machine.