TAQUERIA SAN JULIAN 1

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw fish container stored over tomatoes. Operator removed raw fish container to bottom shelf. Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with self-closing doors.

Basic - Multiple ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Wet mop not stored in a manner to allow the mop to dry near kitchen exit.

High Priority - Toxic substance/chemical spray bottle improperly stored with spices at dry storage. Operator moved the spray bottle to proper storage. Corrected On-Site

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

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

Basic - Multiple ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Single-service food container lids not stored inverted or protected from contamination at dry storage. Operator stored inverted.

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

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Per operator cooked beef prepared and held more than 24 hours in reach-in cooler without date marked.

Basic - Food stored on floor. Lime container stored on floor near by prep area. Operator removed the container. Corrected On-Site

Basic - In-use tong stored on equipment door handle between uses at cook line. Operator removed the tong. Corrected On-Site

Basic - Multiple ceiling tiles not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Self-closing device on bathroom door disconnected/broken. No self- closing device on bathroom door.

Basic - Single-service cups box stored on floor at back of the kitchen. Operator removed the box. Corrected On-Site

Basic - Water leaking from faucet at handwashing sink near by triple sink.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near by cook line; raw pork stored over cooked pork. In reach-in cooler near by raw fish stored over chopped tomatoes. Operator removed raw pork and raw fish to bottom shelf. Corrected On-Site

Intermediate - No soap provided at handwash sink near by triple sink. Operator provided soap. Corrected On-Site

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Multiple food containers not stored inverted at triple sink area.

Basic - Cutting board has cut marks and is no longer cleanable at prep area.

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

Basic - Reach-in cooler interior has accumulation of soil residues near by cook-line.

Basic - Single-service food containers improperly stored at prep area.

Basic - Wall soiled with accumulated grease behind cook line.

Basic - Wet mop not stored in a manner to allow the mop to dry at back of the kitchen.

High Priority - Container of medicine improperly stored above prep area. Operator removed the medicine. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store cleaning items. Operator removed all items from the sink. Corrected On-Site

Basic - Bowl with no handle used to dispense rice at prep area. Operator removed the bowl. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Grease on the ground and pad around grease receptacle.

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

Basic - Single-service food containers not stored inverted or protected from contamination at prep area. Operator stored inverted. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Sanitizing solution bucket stored next to cooked tomato base salsa by steam table. Operator removed sanitizing solution bucket. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable at triple sink area. Operator voluntarily discarded cutting board. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing watch on her arm while preparing food at prep area. Discussed operator proper food preparation and employee removed her watch. Corrected On-Site

Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach in cooler door handle in disrepair at back of the kitchen.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler has 4 pounds of chorizo and cooked sliced pork over 41 F; chorizo (51F - Cold Holding); pork sliced cooked (49F - Cold Holding). Per operator chorizo and pork stored in cooler overnight.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -in cooler has 4 pounds of chorizo and cooked sliced pork over 41 F; chorizo (51F - Cold Holding); pork sliced cooked (49F - Cold Holding). Per operator chorizo and pork stored in cooler overnight.

Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at back of kitchen used stored for ware washing.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp, guacamole with tomatoes in reach in cooler not date marked. Per operator prepared more than 24 hours prior

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles middle of kitchen damaged.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone on food storage shelf with food. Repeat Violation

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at back of kitchen has food debris. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Rubbing alcohol stored on back food storage shelf. Operator moved to,proper storage.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In back prep/dish washing area as well as I above kitchen area. Repeat from 09-05-2023 Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table in kitchen. Operator removed cell. Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. Employee in prep area working with food without a hair restraint. Operator put in hair restraint Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter

High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touch apron and then handle food on the line with out washing hands. Had cook to remove gloves, wash hands and then place on new gloves. Corrective Action Taken

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 to operator. Corrective Action Taken

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. Emailed to operator and had them to fill out. Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles on the reach in coolers.

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Repeat Violation

Basic - Employee eating in a food preparation or other restricted area next to the shredded chicken and quesco. Had operator to remove the candy from the prep table where food is stored.

Basic - Equipment and utensils not properly air-dried - wet nesting on the wire shelf next to the two compartment sink.

Basic - In-use tongs stored on equipment door handle between uses on the stove near the flat top grill. Operator removed the tongs oven handle.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gaskets.

Basic - Wet wiping cloth not stored in sanitizing solution between uses on the prep table near the employee lockers.

High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment operating on an expired license. Expired 12/01/2022. Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw pork in reach in refrigerator over prepped onions. Operator moved pork to bottom shelf. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Bowl without handle in container of rice. Repeat 1/19/2023 Repeat Violation

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles in food prep, storage and ware washing area not smooth, easily cleanable and non absorbent. Repeat 1/19/2023 Operator in process of changing ceiling tiles. Changed some in back area of kitchen and more on order. Corrective Action Taken Repeat Violation

Basic - Food stored on floor. A bag of radishes stored on floor under pan rack by back door of kitchen. Operator moved radishes. Corrected On-Site

High Priority - Container of medicine improperly stored. Aspirin on shelf over food prep table. Operator moved. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Per operator chicken dish and queso sauce were prepared the night before. At 10:50am the next day chicken in sauce (61 F - Cold Holding)Stop sale issued Queso sauce (58 F - Cold Holding).

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature chicken in sauce (61 F - Cold Holding)

High Priority - Toxic substance/chemical improperly stored. WD40 on shelf with spices above prep sink. Operator removed. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Cornmeal container has a scoops in bin with no handle. Operator removed scoop from bin Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table where food was being prepped . Operator moved and spoke with staff.

Basic - Working containers of food removed from original container not identified by common name.Sugar and corn meal containers do not have labels Operater Labeled Corrected On-Site

Basic - - From initial inspection : Basic - Dead roaches on premises. Observed 10 dead roaches on floor around reach in cooler in back food prep area. Operator swept up roaches and discarded. Warning - From follow-up inspection 2022-04-21: Observed 1 dead roach on floor at kitchen entrance near employee lockers, observed 4 dead on floor near cash registers at front service area, and 5 dead roaches on shelving near dry storage. Operator swept and discarded before leaving inspection. Admin Complaint Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with seafood.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground meet 46F cold hold less than 4 hours. Reach in cooler turned down. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to fill sanitizer bucket. Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Corrected On-Site

Intermediate - No soap provided at handwash sink. Hand wash sink in dishwash area. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

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

Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. University purse stored on shelving near food items. Corrected On-Site

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dishwash area.

Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 25 ppm. Solution redone. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (51°F - Cold Holding); cow head (49°F - Cold Holding) . Operator stated they used the items to reheat in the morning for 15 mins. Operator placed items in ice bath and placed in reach in freezer to allow faster cooling. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash rags at hand wash sink next to cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle In rice bin. Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Educated operator about wet wiping cloths being maintained in bucket. Operator removed wet wiping cloth. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Observed sugar and rice bin not labeled. Operator labeled containers. Corrected On-Site