JULIS MEXICAN RESTAURANT #2

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm corrected to 50ppm Corrected On-Site

High Priority - Live, small flying insects found 1 live fly moving throughout truck. No contamination observed.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over cilantro. Operator moved eggs to gain compliance Corrected On-Site

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Repeat Violation

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Corrected On-Site

Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Hap observed at wall and floor mixture at the rear wall of the truck.

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

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200ppm chlorine. Strip turned white. Operator refilled to 50ppm. Corrected On-Site Repeat Violation

Intermediate - Food-contact surface soiled with food debris. Cutting board stained.

Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in handwashing sink. Operator removed Corrected On-Site

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

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

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. Missing proof for Roxanna

Basic - Employee eating in a food preparation or other restricted area. Employee food above equipment.

Basic - No Heimlich maneuver/choking sign posted. Emailed to operator Repeat Violation

Basic - Stored food not covered. Tortillas in freezer not covered. Operator covered. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine test strip turned white. Recheck 150ppm. 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. Employee Amelia expired 8/03/2023, copy of certificate

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of coffee on prep table. Operator relocated Corrected On-Site

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened can of Pepsi over cut lettuce. Operator discarded. Corrected On-Site

Basic - No Heimlich maneuver/choking sign posted. Gave operator paper form 5030-105. Poster is now hanging on wall. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Operator has handwashing sign and it is now posted above sink Corrected On-Site

High Priority - Nonfood-grade bags used in direct contact with food. Cooked foods,rice, stored in non food grade bags. 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. Printed and put in binder for employee access. Corrected On-Site

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.employee touched pitas with barehands once plated - reviewed with employee- employee voluntarily discarded food , washed hands, put gloves on and recooked order 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.

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 - Cloth used as a food-contact surface for pitas - employee removed cloth Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -beans on stove at 128 F placed on grill 40 minutes previously from microwave - operator voluntarily discarded Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Bucket inside hand wash sink - operator relocated bucket - reviewed proper hand washing and that hand wash sinks must be accessible at all times Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and beans cooked the previous day not labeled in reach in cooler Repeat Violation

Basic - Employee personal food not properly identified and segregated from food to be served to the public in tall reach in cooler - reviewed proper storage of personal food with operator

Basic - Food ( container of oil) stored on floor. Corrected On-Site Repeat Violation

High Priority - Nonfood-grade bags used in direct contact with food. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked rice, beans and salsa in reach in cooler not date marked - operator date marked food Corrected On-Site

Basic - Food ( box of oil) stored on floor.- operator relocated oil Corrected On-Site

High Priority - Raw animal food ( chicken ) stored over/not properly separated from ready-to-eat food.( mozzerrella cheese ) in reach in cooler

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned hot water heater on Corrected On-Site

Basic - Employee beverage container on a food preparation table next to fruit - employee discarded drink Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses on counter Corrected On-Site