SAN JOSE'S ORIGINAL MEXICAN RESTAURANT

High Priority - One Live, small flying insect found in kitchen.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Salsa,47 f held less than four hours.Operator iced.After .5 hour, 43 f. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Flan and lettuce are covered while cooling. Corrected On-Site Repeat Violation

Basic - Insect control device installed over area where the clean dishes come out from the dishmachine.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled. Vents are soiled to the entrance of the kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to dressing in walk in cooler. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Salsa is covered while cooling.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small cutting boards are stained. Iced tea nozzle has a lime build up .

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler door is soiled.

Basic - Unwashed cilantro stored over juice in walk in cooler. Corrected On-Site

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Shredded beef end date 11-17. - From follow-up inspection 2024-12-02: Time Extended

High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Shredded beef end date 11-17. - From follow-up inspection 2024-12-02: Time Extended

High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee handled raw beef and then grabbed tortilla to throw on grill. - From follow-up inspection 2024-12-02: Time Extended

Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -Open gallon of milk. - From follow-up inspection 2024-12-02: Time Extended

Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -Lowboy cooler gasket torn. - From follow-up inspection 2024-12-02: Time Extended

Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -Handsink at bar. - From follow-up inspection 2024-12-02: Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Taco meat,55 f held from last night.

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Open package of tenderized beef stored over raw shrimp in walk in freezer.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Taco meat,55 f,tres leche,45 f .

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Tres leche,45 f held more than four hours.Stop Sale.

High Priority - Vacuum breaker is not at correct location at hose bibb Repeat Violation

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.Employee does not know the temperature to reheat time temperature control for safety food.Informed employee. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Taco meat was covered while cooling.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Spray hose is soiled at three comp sink. Can opener is soiled.

Intermediate - Handwash sink not accessible for employee use at all times.Blocked by mop bucket. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing.Employee rinsed utensil in handwash sink. 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.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Soda box area.

Basic - Accumulation of mold-like substance in the interior of the ice machine.

Basic - Bowl or other container with no handle used to dispense food.Plate used to dispense lettuce in walk in cooler.

Basic - Cambro lids in poor condition.

Basic - Cardboard used to line food-contact shelves. Corrected On-Site

Basic - Cleaned and sanitized equipment or utensils not properly stored.Forks at server's station area. Corrected On-Site

Basic - Cutting board has cut marks and is no longer cleanable.Red cutting boards.

Basic - Employee with no hair restraint while engaging in food preparation.Employee is cutting lemon.

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

Basic - Establishment using sponges as a glass rimmer at the bar area

Basic - Food not stored at least 6 inches off of the floor.Oil in kitchen. Corrected On-Site Repeat Violation

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled at the walk in cooler.

Basic - Old labels stuck to food containers after cleaning.

Basic - Onions not washed prior to preparation. Corrected On-Site

Basic - Sanitizer bucket stored on top of prep table in kitchen. Corrected On-Site

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.Pressure washer pressure stored under prep table. Corrected On-Site

Basic - Unwashed lemons stored with ready-to-eat sour cream in walk in cooler.

Basic - Water leaking from pipe and/or faucet/handle.Handwash sink at dishwashing area.

Basic - Wiping cloth sanitizing solution at 0 ppm.Afterwards,200 ppm.

Basic - Wiping cloth sanitizing solution stored on the floor.Bar area. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Angel

Intermediate - Spray bottle containing toxic substance not labeled red liquid in dish area Corrected On-Site

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

Basic - Food stored on floor walk in freezer Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. 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.Red sauce,51 f cooling from last night.

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine,0 ppm at bar area.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shell eggs stored next to milk in walk in cooler.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Improper cooling of red sauce.

High Priority - Toxic substance/chemical improperly stored.Grill cleaner stored next to clean dishes in kitchen. Corrected On-Site

Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.Employee cut onions and then rinsed knife and put in knife holder. 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.Provided a copy. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by red sauce stacked too high in cambro container.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small green cutting board is soiled in kitchen.

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.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.Filters by soda station area.

Basic - Bowl or other container with no handle used to dispense food.Sugar at servers station area.

Basic - Employee beverage container on a food preparation table. Corrected On-Site

Basic - Holes in ceiling throughout the establishment.

Basic - Onions not washed prior to preparation.

Basic - Unwashed fruits stored over prepped water melon in walk in cooler.

Basic - Working containers of food removed from original container not identified by common name.Salt in kitchen.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of degreaser. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on top of single service items on shelf. Corrected On-Site

Basic - Food stored on floor. Oil stored on floor. Corrected On-Site Repeat Violation

Basic - Single-service articles improperly stored. Single service containers on floor in dry storage. Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of beans and flour. Corrected On-Site

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0ppm chlorine, primed machine, retested at 100ppm. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored with raw beef in walk in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salsa 47° on server station, suggested putting in larger container for ice bath.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese dip 117° on steam table, chef put on stove to reheat. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink blocked by large metal pots. Corrected On-Site

Basic - Food stored on floor. Milk crate with bags of raw meat on floor in walk in freezer. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese dip 115° on table less than 1 hour. Chef reheated to 171°. Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Placement incorrect at mop sink.

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

Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand washing sink by triple sink. Corrected On-Site

Basic - Food stored on floor. Multiple items on floor in walk in freezer. Corrected On-Site Repeat Violation

Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop on top of ice machine. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket. Grease around fryers.

Basic - Raw fruits/vegetables not washed prior to preparation. Observed stickers on sliced avocados.