Tacos Jalisco

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed around hand wash sink. Repeat Violation

Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of cutting board.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee cleaning gloves with a WC, Inspector instructed employee.

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (48F – Cold Holding); cooked chicken (49F – Cold Holding) in reach in cooler, as per employee over 24 hours. Employee discarded during inspection. Repeat Violation

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork( 48F – Cold Holding); cooked chicken (49F – Cold Holding) in reach in cooler, as per employee over 24 hours. Employee discarded during inspection. Repeat Violation

Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided form during inspection.

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting board in reach in cooler next to 3 compartment sink.

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/

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided form during ins.

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked pork (48F – Cold Holding); cooked chicken (49F – Cold Holding) in reach in cooler not date marked,as per employee over 24 hours. Employee discarded during inspection.