SAN JOSE'S ORIGINAL MEXICAN RESTAURANT

High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0ppm in 3rd sink at bar. Operator added chlorine bleach. Recheck 50ppm. Corrected On-Site Warning - From follow-up inspection 2022-12-16: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. -empty horchata bottle in wait station hand wash sink. Removed. Warning - From follow-up inspection 2022-12-16: Ice dumped in hand wash sink in wait station. Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish person.

High Priority - Toxic substance/chemical improperly stored. Sterno on soda box in dry storage. Cough syrup over clean dishes. Corrected On-Site

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink requires vacuum breaker on fresh water outlet side of splitter. Installed. Corrected On-Site

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

Intermediate - No soap provided at handwash sink. By triple 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. Zenaida.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Cookline. Corrected On-Site

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Bar sink set up with sanitizer in center sink. Corrected On-Site

Basic - Food not stored at least 6 inches off of the floor. Jugs of oil

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm after running multiple cycles.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -tres leches prepared 2/12.

Basic - Accumulation of lime scale on the inside of the dishmachine.

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -detergent line disconnected from dish machine. Operator calling for service.