Jalisco Inc

Basic – Bowl or other container with no handle used to dispense food. Observed hot rice being scooped with soup cup, no handle.

Basic – Buildup of food debris/soil residue on equipment door handles. Observed both glass door reach in and line coolers with food debris buildup. Repeat Violation

Basic – Cutting board has cut marks and is no longer cleanable. Observed cutting boards deeply grooved and in disrepair. Repeat Violation

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on shelf above steam table food. Operator removed. Corrected On-Site

Basic – Employee with ineffective hair restraint while engaging in food preparation. Observed line cook with no hair restraint. Operator provided hat. Corrective Action Taken

Basic – Equipment in poor repair. Observed flip top cooler gaskets in disrepair. Repeat Violation

Basic – Exterior door has a gap at the threshold that opens to the outside. Observed gap under and around rear kitchen door.

Basic – Floor not cleaned when the least amount of food is exposed. Observed kitchen floor only receives daily mopping. Tile and grout observed with mold like buildup.

High Priority – In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed cook line utensils stored in water 124°F on top of (outside of) steam table.

Intermediate – No soap provided at handwash sink by dishroom. Operator provided. Corrected On-Site

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed in walk-in cooler, shredded chicken, cooked ground beef, shredded beef, beans, etc. with no date marks. Per manager, all more than 24 hours since prepared.