- Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used as scoop within container of spices on dry storage shelf.
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed a couple of cups with no lids on shelf near drinks station in kitchen.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on shelf near hot water heater room.
- Basic - Floor soiled/has accumulation of debris. Observed soda syrup on floor near CO2 tanks.
- Basic - Ice scoop handle in contact with ice. Observed at ice scoop bucket next to drink station in kitchen. **Corrected On-Site**
- Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed over prep sink area in kitchen. Manager stated he has ordered replacement covers.
- Basic - No handwashing sign provided at a hand sink used by food employees. Observed at bar handwash sink.
- Basic - Soil residue build-up on nonfood-contact surface. Observed on exterior of spice containers on dry storage shelf.
- High Priority - No vacuum breaker on fitting/splitter added to hose bibb. Observed at left side of building. Observed hoses with spray nozzle connected to splitter.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed bowls of salsa at 59°F near chip dispenser in kitchen. Manager stated the salsa had been out since about 11am, is left out during peak service and then is placed in walk-in cooler or discarded.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. See stop sale. Observed queso prepared the previous day and cooled overnight. Observed four containers at 46°F, 49°, 46° and 47°. Observed lids on containers and containers tightly stacked. Manager stated he has instructed staff to leave the lid off or slightly ajar while cooling.
- Intermediate - Accumulation of black/green mold-like substance inside the ice bin. Observed at the top back of the ice bin within the kitchen and at the server station near the back restrooms.
- Intermediate - Hot water not provided/shut off at employee handwash sink. Observed at bar handwash sink.
- Intermediate - No soap provided at handwash sink. Observed at bar handwash sink. Manager stated it is broken and he has ordered a replacement.
- Intermediate - Pans of cooling potentially hazardous (time/temperature control for safety) foods stacked on top of one another. Observed queso prepared the previous day and cooled overnight. Observed four containers at 46°F, 49°, 46° and 47°. Observed lids on containers and containers tightly stacked. Manager stated he has instructed staff to leave the lid off or slightly ajar while cooling.
- Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed certificates expired in June 2014 for the following employees on staff at time of inspection: Abner Vargas, Celia Mende, Emilio Choct Tut, Onesimo Cortes.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed brown substance in unlabeled spray bottle on chemical storage shelf. Observed clear substance in unlabeled spray bottle on drainboards near dish machine.
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09/18/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Employee eating in a food preparation or other restricted area. Observed employee eating from bowl in kitchen at end of cookline.
- Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. Observed lights not working in dry storage room where canned goods are located.
- High Priority - Potentially hazardous (time/temperature control for safety) food cooked/heated yesterday/on a previous day not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within a total of 6 hours. Food has been cooling overnight. Observed house-made queso in walk-in cooler with temperatures of 46°, 49° and 51°F. Manager stated the queso had been prepared the previous night around 7pm. Observed the pans stacked and covered.
- Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine. Observed at and around chute where ice falls into machine after it is made.
- Intermediate - No soap provided at handwash sink. Observed at handwash sink near wait station drink machine in dining area near restrooms. Observed at handwash sink near drink station in kitchen. Observed dispensers broken off of wall.
- Intermediate - Required employee training expired for all employees. Observed all Safestaff employee training ceritifcates expired with expiration dates of 6/8/14-6/10/14. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed an unlabeled spray bottle containing a blue substance and one containing a brown substance hanging from shelf near 2 compartment sink. Observed clear substance in unlabeled bottle at dish washing area.
- Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. Observed 4 20lb propane tanks located within establishment in storage room where hot water heater is located. For reporting purposes only.
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6/16/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Carbon dioxide/helium tanks not adequately secured. Observed unsecured tank near back kitchen door.
- Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet stacked dishes on shelf near room where water heater is located.
- Basic - Interior of refrigerator in disrepair/has exposed insulation. Observed foam insulation exposed on interior of ice machine door. Manager stated that he has ordered a replacement door but it is back ordered.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed tortillas held at cookline in plastic thank you/to-go bags and removed from original packaging.
- Basic - Soap/paper towels/hand antiseptic provided at a non-handwash sink. Observed paper towel dispenser and soap dispenser provided at 2 compartment prep/utility sink. Manager stated he will remove the items.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed bowls of salsa at chip dispenser at 62°F (out since about 11 per manager). At pick-up station in ice bath in kitchen, observed cut tomatoes at 58°F, guacamole at 57° and shredded lettuce at 54°. Manager stated that the items were filled about 3 hrs ago and will be disposed at the end of 4 hours and refreshed with new supplies pre-dinner rush.
- Intermediate - Encrusted material on can opener blade. Observed on table mounted can opener in kitchen.
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwash sink at drink machine (corrected on site), at handwash sink near mop sink, handwash sink near 3 compartment sink and at handwash sink at server station near restrooms.
- Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. Observed Norberto working in the kitchen who was been with company for 3 years with no proof of food safety training. Norberto stated that he was certified from establishment location in Crawfordville but had his wallet stolen and lost his card because of it. Manager Jose stated he has some new employees to train and will re-certify Norberto as well. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed brownish substance in unlabeled spray bottle on shelf of table below commercial shredder/processor.
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1/27/2014 | Routine - Food | Inspection Completed - No Further Action |
- Basic - Bowl or other container with no handle used to dispense food. Observed in container of flour in dry storage room. **Corrected On-Site**
- Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed drink in kitchen under shelf near tea brewing station with no lid. **Corrected On-Site**
- Basic - Equipment and utensils not properly air-dried - wet nesting. Metal containers/pans on dish drying shelf near hot water heater room.
- Basic - In-use utensil in nonpotentially hazardous food not stored with handle above top of food within a closed container. Observed in container of sugar underneath tea brewing station,and in dry uncooked fritillary beans in back hallway. **Corrected On-Site**
- Basic - Interior of ice machine door in disrepair/has exposed insulation/foam.
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Observed various sizes of tortillas stored in plastic thank you/to-go bags and tortillas were out of their packaging.
- Basic - Reach-in cooler gasket torn/in disrepair. Observed on reach in unit under chip dispenser machine in kitchen (holds salsa, jalapeos and dessert items).
- Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed box of unwrapped straws at each drink station. Servers do not wear gloves when grabbing an unwrapped straw for the consumers.
- Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from original packaging and unlabeled in dry storage room.
- High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Observed the following items out less than 4 hours (11am) and held in ice bath containers in front of server order pick-up area: shredded lettuce 60°, shredded sheesh 54°, guacamole 54°. Manager was advised to replenish the ice underneath the containers.
- Intermediate - Accumulation of black/brown substance on/around soda dispensing nozzles. Observed on nozzles at server drinks station near restrooms.
- Intermediate - Accumulation of pink substance in the interior of the ice machine.
- Intermediate - Evidence in handwash sink that it is being used as a dump sink. Observed lime and lemon slices as well as ice and a straw in handwash sink near drink station in kitchen.
- Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled clear substance in bottles underneath cheese shredder machine and above soiled dishes in dish washing area. Observed unlabeled clear yellowish substance near doorway of hot water heater room.
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9/30/2013 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about El Jalisco Mexican Restaurant, 2915 Kerry Forest Pkwy Ste 301, Tallahassee, FL »