DON JULIOS AUTHENTIC MEXICAN INC

High Priority - Operating with an expired Division of Hotels and Restaurants license. Less than 60 days.

Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed behind the cook line.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the wall next to the steam table being soiled with food debris. Observed dust build up on the wall by the dish machine.

Basic - - From initial inspection : Basic - Cove molding at floor/cove molding broken/missing. Observed the ceiling tiles in the dry storage area with water stains and hanging down. Observed missing cove molding in the kitchen near the door. Warning - From follow-up inspection 2025-01-06: Time Extended

Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee drink in the storage shelf on the cook line. Warning - From follow-up inspection 2025-01-06: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold-like substance on the back of the ice dispenser at the fountain drink machine. Warning - From follow-up inspection 2025-01-06: Time Extended

Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed the shelves to the reach in cooler in the front bar area closest to the restroom being rusted. Warning - From follow-up inspection 2025-01-06: Time Extended

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/

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Employee dumped water and replaced with proper amount of sanitizer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed orchata(57F - Cold Holding) approximately 6 hrs

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed orchata(57F - Cold Holding) approximately 6 hrs

High Priority - Toxic substance/chemical improperly stored. Observed raid can next to oil on dry storage shelving. Owner removed. Corrected On-Site

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. Emailed form to operator.

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging on oven door. also observed improper storage of in use utensils.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed on floor behind stove and fryer next to the wall.

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed 2nd reach in cooler from kitchen entrance with debris on the bottom.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiring cloths in sanitizing bucket that tested over200 ppm. Employee dumped water then added new water which tested at 100 ppm. Corrected On-Site

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength, measured at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Manager had employee set up three compartment sink and called dishwasher mechanic. Corrective Action Taken

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth sanitizer measured 200ppm.

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment needs chlorine test kit.

Basic - Clean pots and pans not stored inverted. Clean knifes stored between equipment and wall. Employee removed knives and inverted pots and pans on shelf. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable. Cutting board has deep grooves in surface.

Basic - Dishmachine has no data plate/operating specifications.

Basic - Employee beverage container on a food preparation table. Employee removed bottle from counter. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee with long red hair, no hair net.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle down in flour and beans. Employee lifted handle out of food. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water temped 95F.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa at 58F. Manager took the salsa and iced it down. In 20 minutes the salsa was down to 46F.

Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hand washing sink in front has no hot water.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed the vent as you walk in the kitchen with debris on the vent.

Basic - Current Hotel and Restaurant license not displayed. Observed the license displayed expired on 2-1-22.

Basic - Cutting board has cut marks and is no longer cleanable. Observed the green cutting board with excessive grooves on the cutting board.

High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handling dirty dishes and not washing her hands after taking them to the dishwasher. Manager had employee wash their hands. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salsa at 58°F. Employee iced the salsa down and moved it to the cooler. After 20 minutes the temperature was 49°F. Corrective Action Taken

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the hand sink in kitchen. Manager restocked the paper towels. Corrected On-Site

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hand sink in the kitchen.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Observed the green cutting board with excessive grooves on the cutting boards no longer cleanable.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled eggs over Rte salsa. Observed cook move the eggs to the bottom shelf. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Observed a trash can blocking hand wash sink. Corrected On-Site

Intermediate - Microwave missing handle. Microwave missing handle on the cook's line. Repeat Violation

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed the bathrooms with out self closing doors. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Repeat Violation

Basic - Food stored on floor. Observed soda boxes stored on the floor near the bathroom. Repeat Violation

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at 91°F. Cook was heating utensils. Corrective Action Taken Repeat Violation

Basic - Soiled dry wiping cloth in use. Observed cook use the same dry cloth to wipe the cooks line. Repeat Violation

Basic - Water leaking from pipe and/or faucet/handle. Observed faucet leaking at triple sink.