SAN JOSE'S ORIGINAL MEXICAN RESTAURANT OF TAVARES

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White small cutting board on prep table. Can opener. Operator cleaned. Corrected On-Site Repeat Violation

Intermediate - Handwash sink not accessible for employee use at all times. Blocked with container of water.

Basic - Floor soiled/has accumulation of debris. Floor at cook line. Floor under hand washing sink. Floor underneath the ice machine. Repeat Violation

Basic - Food stored on floor. 2 bottles of cooking oil. Operator removed. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Fan guards in walk in cooler.

Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On shelf next to clean utensils. Operator removed. Corrected On-Site

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm. Operator change water.rechecked 50 ppm.

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. 0 ppm. Sanitizer was out. Operator put new sanitizer. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated to 165F. Cheese Sauce (121F - Hot Holding) Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled Fryer baskets soiled Operator cleaned. Corrected On-Site

Intermediate - No soap provided at handwash sink. Across from cook line. Operator put soap. Corrected On-Site

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed. Operator printed and posted. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. By cook line. Operator removed. Corrected On-Site Repeat Violation

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on dish rack in the kitchen

Basic - Floor soiled/has accumulation of debris. Floor at frying station

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour and rice containers. Operator removed. Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. South end oven at the end of cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan Guard in walk in cooler. Repeat Violation

Basic - Single-service articles not stored inverted or protected from contamination. To go plates in dining area. Operator inverted. Corrected On-Site

Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Unwashed pineapple over flan and cut melon on walk in cooler. Operator removed. Corrected On-Site Repeat Violation

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish washing area Wall at prep sink

High Priority - Employee touching ready-to-eat food with their bare hands. - cutting lettuce - operator coached employee Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Rice 117° -operator reheat to 165° Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. - water pitcher stored in hand sink on cooks line Corrected On-Site

Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.

Basic - Accumulation of debris inside warewashing machine. Repeat Violation

Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - personal items stored with food on storage rack next to ice machine.

Basic - Floor area(s) covered with standing water. - front bar.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - utensil scoops stored in 93° water. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in gasket - hood filters Repeat Violation

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. - lettuce Corrected On-Site

Basic - Water leaking from pipe and/or faucet/handle. - hand sink next to ice machine.

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. - employee walk outside, using phone and returned.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Toxic substance/chemical improperly stored. -spray bottle of chlorine hanging on hand sink next to ice machine. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting boards on line.

Intermediate - Handwash sink not accessible for employee use at all times. - hand sink at 3 compartment sink blocked with trash can.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - men's and women's bathrooms

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door -back door at bathrooms

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on line Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters

Basic - Old labels stuck to food containers after cleaning.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on cooks line -can opener -Drink dispenser saddle at front bar

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - Ice scoop handle in contact with ice. -front bar ice bin Corrected On-Site

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave on cooks line. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood fliters

Basic - Silverware/utensils stored upright with the food-contact surface up. -Silverware stored handle side down at rolling station. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink next to 3 compartment sink blocked with trash can.

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.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris inside warewashing machine.

Basic - Accumulation of debris on exterior of warewashing machine.

Basic - Bowl or other container with no handle used to dispense food. Pinto beans

Basic - Current Hotel and Restaurant license not displayed.

Basic - Hood filter missing from automatic fire suppression/exhaust system.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-03-08: Time Extended

Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers - From follow-up inspection 2023-03-08: Time Extended

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee took uncooked chicken from cooler place on grill and proceed to get tortilla.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in kitchen by tortilla shells soiled. Can opener in kitchen soiled. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink by flattop on cook line had a pitcher in sink. Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Container used to dispense peas not above food in container. Container with salt has scoop handle touching salt in container. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wall behind flattop grill soiled. Exterior ice machine soiled.

Basic - Old labels stuck to food containers after cleaning. Containers by dish room on shelf has old labels.

Basic - Standing water or very slow draining water in hand sink. Hand sink by cook line slow drains.

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Cases of unwashed lettuce above prepared pico de gallo, and prepared sauce.

High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Peroxide sanitizer not approved for ware washing. Advice operator on chlorine ratio Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup on table in dish room. Prep table in kitchen had open drink container. Corrected On-Site

Basic - Food stored on floor. Ground beef in walk in cooler stored on floor. Case of chicken stored on floor in walk in cooler. Corrected On-Site Repeat Violation

Basic - Food-contact surface not smooth and easily cleanable. Sponge for margarita glass is not cleanable. Operator disposed sponge. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Upright cooler by bar area has employee drink containers among items to be served.