DirtyFLRestaurant Inspection Data

EL JALISCO MEXICAN RESTAURANT

EL JALISCO MEXICAN RESTAURANT in EAST POINT has 2 health inspections on record with an overall food safety rating of 2.2/5. Food safety practices have remained consistent.

Last inspection: 2y 2mo ago · 2 reports on file

260 HWY 98

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 2 health inspection reports

All Inspection Reports

1/29/2024· 2y 2mo ago

Visit ID: 8485297

Met Inspection Standards

4 int, 4 basic

  • 24-14-4:Basic - Clean utensils stored between equipment on the cook line, knife.
  • 33-16-4:Basic - Open dumpster lid. Employee closed dumpster lid . Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in five gallon buckets of water. Employee removed bucket of shrimp put shrimp under runner water. Corrected On-Site
  • 36-17-5:Basic - Walk in cooler Floor in disrepair.
  • 11-27-4: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.( Blood Borne Pathogen Bodily Fluid Spill Kit) Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the cook line.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink ,cook line next to the oven.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled in the bar area. Employee placed labeled on the spray bottle. Corrected On-Site

8/28/2023· 2y 7mo ago

Visit ID: 8383260

Met Inspection Standards

1 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Observed liquid margined on the cook line floor.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.
  • 22-41-4: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. Observed dish machine not sanitizing properly. Observed manager setup three compartment sink. Check three compartment sink with proper ppm. **Corrective Action Taken**
  • 11-27-4: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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the pickup window.