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Business Info

Restaurant: JESUS MEXICAN RESTAURANT
Address: 95 E 3rd Street, Morgan Hill, CA 95037
Type: Restaurant 0-5 Employees
Total inspections: 10
Last inspection: Aug 12, 2013

Score
(the higher the better)
92

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Violation descriptions and comments

All food employees shall have adequate knowledge of and be trained in food safety as it relates to their assigned duties. (113947) Food facilities that prepare, handle or serve non-prepackaged potentially hazardous food, shall have an employee who has passed an approved food safety certification examination.
Employees are required to wash their hands: before beginning work before handling food / equipment / utensils as often as necessary, during food preparation, to remove soil and contamination when switching from working with raw to ready to eat foods, after touching body parts after using toilet room or any time when contamination may occur. (113952, 113953.3, 113953.4, 113961, 113968, 113973 (b-f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Handwashing soap and towels or drying device shall be provided in dispensers dispensers shall be maintained in good repair. (113953.2) Adequate facilities shall be provided for hand washing, food preparation and the washing of utensils and equipment. (113953, 113953.1, 114067(f))
Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))

Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)

Potentially hazardous foods shall be held at or below 41/45�°F or at or above 135�°F. (113996, 113998, 114037, 114343(a))
Toilet facilities shall be maintained clean, sanitary and in good repair. Toilet rooms shall be separated by a well-fitting self-closing door. Toilet tissue shall be provided in a permanently installed dispenser at each toilet. The number of toilet facilities shall be in accordance with local building and plumbing ordinances. Toilet facilities shall be provided for patrons: in establishments with more than 20,000 sq ft. establishments offering on-site liquor consumption. (114250, 114250.1, 114276)

All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be thawed under refrigeration completely submerged under cold running water of sufficient velocity to flush loose particles in microwave oven during the cooking process. (114018, 114020, 114020.1)

IMPROPER COOLING NOTED.
IMPROPER THAWING NOTED.

All food contact surfaces of utensils and equipment shall be clean and sanitized. (113984(e), 114097, 114099.1, 114099.4, 114099.6, 114101 (b-d), 114105, 114109, 114111, 114113, 114115 (a, b, d), 114117, 114125(b), 114135, 114141)
The potable water supply shall be protected with a backflow or back siphonage protection device, as required by applicable plumbing codes. (114192) All plumbing and plumbing fixtures shall be installed in compliance with local plumbing ordinances, shall be maintained so as to prevent any contamination, and shall be kept clean, fully operative, and in good repair. Any hose used for conveying potable water shall be of approved materials, labeled, properly stored, and used for no other purpose. (114171, 114189.1, 114190, 114193, 114193.1, 114199, 114201, 114269)
All potentially hazardous food shall be RAPIDLY cooled from 135�°F to 70�°F, within 2 hours, and then from 70�°F to 41 �°F, within 4 hours. Cooling shall be by one or more of the following methods: in shallow containers; separating food into smaller portions; adding ice as an ingredient; using an ice bath, stirring frequently; using rapid cooling equipment; or, using containers that facilitate heat transfer. 114002, 114002.1
Food shall be stored in approved containers and labeled as to contents. Food shall be stored at least 6" above the floor on approved shelving. (114047, 114049, 114051, 114053, 114055, 114067(h), 114069 (b))
All utensils and equipment shall be fully operative and in good repair. (114175). All utensils and equipment shall be approved, installed properly, and meet applicable standards. (114130, 114130.1, 114130.2, 114130.3, 114130.4, 114130.5, 114132, 114133, 114137, 114139, 114153, 114155, 114163, 114165, 114167, 114169, 114177, 114180, 114182)
All clean and soiled linen shall be properly stored non-food items shall be stored and displayed separate from food and food-contact surfaces. (114185.3 - 114185.4)Utensils and equipment shall be handled and stored so as to be protected from contamination. (114074 - 114075, 114081, 114119, 114121, 114161, 114178, 114179, 114083, 114185, 114185.2, 114185.5)
Exhaust hoods shall be provided to remove toxic gases, heat, grease, vapors and smoke and be approved by the local building department. Canopy-type hoods shall extend 6" beyond all cooking equipment. All areas shall have sufficient ventilation to facilitate proper food storage. Toilet rooms shall be vented to the outside air by a screened openable window, an air shaft, or a light-switch activated exhaust fan, consistent with local building codes. (114149, 114149.1) Adequate lighting shall be provided in all areas to facilitate cleaning and inspection. Light fixtures in areas where open food is stored, served, prepared, and where utensils are washed shall be of shatterproof construction or protected with light shields. (114149.2, 114149.3, 114252, 114252.1)
Wiping cloths used to wipe service counters, scales or other surfaces that may come into contact with food shall be used only once unless kept in clean water with sanitizer. (114135, 114185.1 114185.3 (d-e))

MISSING P-TRAP AT HAND SINK.
OBSERVED BOWL USED AS SCOOP FOR BEANS.
OBSERVED COOKED FOOD MEASURED AT 46-49F COOLING IN WALK IN. FOOD WAS COOKED YESTERDAY.
OBSERVED DRY BULK FOODS STORED IN RE USED NON REUSABLE CONTAINERS.
OBSERVED HOOD FILTER PULLED OUT OF LINE IN HOOD PROVIDING GAPS.
OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F. OBSERVED PREP UNIT MEASURING 50F.
OBSERVED WALK IN REFRIGERATOR MEASURING 46F.
OBSERVED UTENSILS WASHED USING A COMBINATION OF SOAP AND SANITIZER IN ONE SINK.
OBSERVED WIPING CLOTHS STORED IN SANITIZER MEASURING 200PPM CHLORINE.

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Takes reservations:

Yes No

Accepts credit cards:

Yes No

Parking:

Garage Private Lot Street Valet Validated

Attire:

Casual Dress Business Casual Jacket Preferred Jacket Required Jacket and Tie Required Formal Attire

Good for groups:

Yes No

Good for kids:

Yes No

Delivery:

Yes No

Take-out:

Yes No

Waiter service:

Yes No

Outdoor seating:

Yes No

Wi-Fi:

Yes No

Good for:

Breakfast Brunch Lunch Dessert Dinner Late Night

Alcohol:

Beer & Wine Only Full Bar Happy Hour

Noise level:

Quiet Average Loud

Ambience:

Casual Classy Dive-y Hipster Intimate Romantic Touristy Trendy Upscale

Has TV:

Yes No

Caters:

Yes No

Wheelchair accessible:

Yes No

Live music:

Yes No

Scenic view:

Yes No

Gluten-free friendly:

Yes No

Vegan friendly:

Yes No

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1. California small cities
2. California smaller cities
3. California
4. Santa Clara County, CA Restaurants