- High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed three comp sink 0 ppm chlorine corrected to 50 ppm chlorine
- 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. Observed employee preparing a fajita with bare hands **Corrected On-Site** **Repeat Violation**
- Intermediate - Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Observed salsa 110° F and cooked gyro meat 105° F prepared on site left at room temp to cool corrective action taken food moved to RIC
|
07/07/2014 | Routine - Food | Inspection Completed - No Further Action |
- 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. Observed chef plating burritos with bare hands. **Corrected On-Site**
|
3/21/2014 | Routine - Food | Inspection Completed - No Further Action |
- No Violations Were Observed
|
11/26/2013 | Routine - Food | Call Back - Complied |
- High Priority - All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Salsa 50° F, cooked shrimp 50° F, cooked peppers 50° F in RIC by steam table ambient temp of 49° F corrective action taken temp dial turned down on RIC **Warning**
- High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash knife in three comp sink with no Sanitization step **Corrected On-Site**
|
11/21/2013 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
6/17/2013 | Routine - Food | Call Back - Complied |
- Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
- Basic - No handwashing sign provided at a hand sink used by food employees. **Warning**
- Basic - Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Tortillas under cookline. **Warning**
- Basic - Reach-in cooler gasket torn/in disrepair. **Warning**
- Intermediate - No certified food manager for establishment. **Repeat Violation** **Warning**
- Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen. **Corrected On-Site** **Warning**
- Intermediate - No soap provided at handwash sink. Kitchen. **Corrected On-Site** **Warning**
|
4/8/2013 | Routine - Food | Warning Issued |
- Violation: 23-03-1 Observed build-up of grease on nonfood-contact surface. hood
- Critical - Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
9/5/2012 | Routine - Food | Call Back - Complied |
- Exhaust fan inoperable in bathroom. mens Repeat Violation.
- Critical - Hot water not provided/shut off at employee hand wash sink.
- Critical - No professional hygiene and/or foodborne illness training provided. 3 employees either newor expired certification
- Critical - No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
- Observed build-up of grease on nonfood-contact surface. hood
- Observed employee re-using food containers lined with linen/napkin. Corrected On Site.
- Critical - Observed employees using same utensil to handle raw and cooked product.
- Critical - Observed empolyee wash hands with no hot water.
- Critical - Observed food being cooled by nonapproved method. pastor off vert grill
- Critical - Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit. Corrected On Site. chicken 47f sink
- Observed open dumpster lid.
- Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. salsa veggies 58f
- Critical - Observed raw animal food stored over ready-to-eat food. Corrected On Site.
- Critical - Observed unlabeled spray bottle. Corrected On Site.
- Observed unnecessary items on the premise.
- Critical - Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice).
|
8/29/2012 | Routine - Food | Warning Issued |
- DUMPSTER ATTRACTING FLYING INSECTS
- Critical - FLIES ABOUNDING AS A RESULT OF TRASH ACCUMULATION
- GREASE BUILD UP ON OVEN SLIDE TRAY
- GREASE BUILD UP UNDER EQUIPMENT
- Critical - HARD COPY OR ORIGINAL OF ALL FOOD HANDLER CARDS
- LIGHT NOT SHIELDED OVER SERVICE AREA
- Critical - NO SIGN OR SOAP AT HANDSINK
- Critical - NOT SANITIZING WORK TABLE BETWEEN USES
|
5/21/2012 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 24-08-1 Equipment and utensils not properly air-dried. wet nested
|
3/12/2012 | Routine - Food | Call Back - Complied |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. lesss than 50 ppm
- Equipment and utensils not properly air-dried. wet nested
- Critical - Food Service Manager not certified after 30 days of employment.
- Critical - Food-contact surfaces not cleaned between working with raw foods and ready-to-eat foods. cookline
- Critical - Hot water not provided/shut off at employee hand wash sink. secondary hand sink
- Critical - Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical - Manager lacking proof of Food Manager Certification.
- Critical - Observed an employee dumping mop water in the handwash sink. restroom
- Critical - Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. cook, kitchen putting together salad and taco
- Critical - Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Observed employee with no hair restraint. cook
- Observed moldy ceiling tiles and/or air conditioning vent covers. restroom
- Observed open dumpster lid. attracting flies
- Critical - Observed ready-to-eat, potentially hazardous food prepared on-site and frozen not properly date marked.
- Observed toilet leaking. not flushing
- Critical - Person in charge failed to insure proper handwashing by employees. allowing bare hand contact
|
9/19/2011 | Routine - Food | Warning Issued |
- Critical - Air gap under rear door.
- Critical - Foods labled 06/28/11 still in use - discontinue or disposed.
- Critical - No waste receptacle at handsink to monitor handwash.
- Critical - Not using thermometer, not calibrated.
- Critical - Not washing hands after sanitizing tables, returning to prep.
- Parking lot ptholes, excessive nonused items in area.
- Critical - Rice out at 102 F -more than 2 hours not properly cooled down .
- Critical - Update retrain all food handlers without current certification.
|
7/7/2011 | Routine - Food | Inspection Completed - No Further Action |
- Violation: 39-04-1 Exhaust fan inoperable in bathroom. Repeat Violation.
|
6/7/2011 | Routine - Food | Call Back - Complied |
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Violation: 39-04-1 Exhaust fan inoperable in bathroom. Repeat Violation.
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical - Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. expired for two employees
- Critical - Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. sanitization and prooper handwash
|
5/3/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Violation: 02-08-1 Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.sauces
- Critical - Violation: 05-10-1 Probe-type thermometer not used to ensure proper food temperatures.
- Violation: 10-05-1 Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Violation: 12A-03-1 Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. handsink clogged w/ grease no running hot and cold water
- Critical - Violation: 12A-15-1 Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. pouring in food residue
- Critical - Violation: 12A-16-1 Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Violation: 20A-09-1 Chlorine sanitizer not at proper minimum strength for manual warewashing. 3/c sink
- Violation: 21-15-1 Observed cleaned wiping cloth that has food debris/soil. Corrected On Site.
- Violation: 23-07-1 Observed gaskets with slimy/mold-like build-up.
- Violation: 24-10-1 Observed utensils stored in crevices between equipment. knives
- Critical - Violation: 30-02-1 Vacuum breaker mising at hose bibb.
- Critical - Violation: 32-08-1 No waste receptacle provided at handwash lavatory with disposable towels. main sink
- Critical - Violation: 32-16-1 Hand wash sink lacking proper hand drying provisions. mens rr Corrected On Site.
- Violation: 38-07-1 Lights missing the proper shield, sleeve coatings or covers. over tables
- Violation: 39-04-1 Exhaust fan inoperable in bathroom. Repeat Violation.
- Violation: 42-02-1 Walking or driving surfaces not maintained. overgrowth rear area
- Critical - Violation: 50-09-1 Hotel and Restaurant license not properly displayed.
- Critical - Violation: 53A-05-1 Person in charge failed to insure proper handwashing by employees.
- Critical - Violation: 53A-18-1 Person in charge failed to insure employees are properly sanitizing equipment. less than 50 ppm
- Critical - Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical - Violation: 53B-01-1 No professional hygiene and/or foodborne illness training provided. expired for two employees
- Critical - Violation: 53B-06-1 Employees not informed of acceptable sanitary practices. sanitization and prooper handwash
|
4/18/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical - Chlorine sanitizer not at proper minimum strength for manual warewashing. 3/c sink
- Critical - Employees not informed of acceptable sanitary practices. sanitization and prooper handwash
- Exhaust fan inoperable in bathroom. Repeat Violation.
- Critical - Hand wash sink lacking proper hand drying provisions. mens rr Corrected On Site.
- Critical - Hotel and Restaurant license not properly displayed.
- Lights missing the proper shield, sleeve coatings or covers. over tables
- Critical - No professional hygiene and/or foodborne illness training provided. expired for two employees
- Critical - No waste receptacle provided at handwash lavatory with disposable towels. main sink
- Observed cleaned wiping cloth that has food debris/soil. Corrected On Site.
- Critical - Observed employee engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical - Observed expired Food Manager Certification.
- Critical - Observed food employee (cook, dishwasher, wait staff, etc.) washing hands in a sink other than an approved hand wash sink. handsink clogged w/ grease no running hot and cold water
- Critical - Observed food preparation sinks, handsinks or warewashing machine used for purposes other than the designated use. pouring in food residue
- Observed gaskets with slimy/mold-like build-up.
- Observed in-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
- Critical - Observed processed ready-to-eat, potentially hazardous food opened and frozen, not properly date marked.sauces
- Observed utensils stored in crevices between equipment. knives
- Critical - Person in charge failed to insure employees are properly sanitizing equipment. less than 50 ppm
- Critical - Person in charge failed to insure proper handwashing by employees.
- Critical - Probe-type thermometer not used to ensure proper food temperatures.
- Critical - Vacuum breaker mising at hose bibb.
- Walking or driving surfaces not maintained. overgrowth rear area
|
3/24/2011 | Routine - Food | Warning Issued |
- No Violations Were Observed
|
1/24/2011 | Routine - Food | Call Back - Complied |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation 4 persons working
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. must have training for all employees
|
1/14/2011 | Routine - Food | Call Back - Extension given, pending |
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation 4 persons working
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. must have training for all employees
|
12/1/2010 | Routine - Food | Call Back - Extension given, pending |
- Violation: 33-11-1 Missing drain plug at dumpster. residue on surrounding ground
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation 4 persons working
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. must have training for all employees
|
11/15/2010 | Routine - Food | Call Back - Extension given, pending |
- Violation: 33-11-1 Missing drain plug at dumpster. residue on surrounding ground
- Critical. Violation: 53A-09-1 No currently certified food service manager on duty with four or more employees engaged in food preparation 4 persons working
- Critical. Violation: 53A-19-1 Observed expired Food Manager Certification.
- Critical. Violation: 53B-08-1 No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. must have training for all employees
|
9/14/2010 | Routine - Food | Call Back - Extension given, pending |
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site.
- Critical. Observed packaged food not labeled as specified by law. different product within
- Critical. Observed frozen potentially hazardous food slacking at greater than 41 degrees Fahrenheit.
- Critical. Thermometers not calibrated according to manufacturer's specifications. plus 10
- Critical. Probe-type thermometer not used to ensure proper food temperatures.
- Critical. Observed improper horizontal separation of raw animal foods and ready-to-eat foods. eggs over rte shrimp
- Critical. Observed employee handling soiled equipment or utensils then engage in food preparation, handle clean equipment or utensils, or touch unwrapped single-service items, without washing hands.
- Critical. Observed employee improperly washing hands. using watered down dish soap
- Observed gaskets/seals on cold holding unit in poor repair. not currently affecting ambient trmperature
- Observed build-up of grease on nonfood-contact surface. hood filters
- Critical. Vacuum breaker mising at hose bibb. in mop sink
- Critical. Handwashing cleanser lacking at handwashing lavatory.
- Missing drain plug at dumpster. residue on surrounding ground
- No copy of latest inspection report.
- Critical. No currently certified food service manager on duty with four or more employees engaged in food preparation 4 persons working
- Critical. Observed expired Food Manager Certification.
- Critical. Employees not informed of acceptable sanitary practices. temps, proper handwash
- Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro
|
9/4/2010 | Routine - Food | Warning Issued |
- Critical. Observed lubricants improperly applied to food-contact surface.
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Observed employee improperly washing hands. leas than 2 seconds no use of towel Corrected On Site.
- Observed gaskets/seals on cold holding unit in poor repair. upright ric, notcurrently affecting ambient temperature
- Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance.
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Hand wash sink lacking proper hand drying provisions. jammed
- Observed garbage on the ground and/or pad around dumpster. Corrected On Site.
- Lights missing the proper shield, sleeve coatings or covers. over table
- Exhaust fan inoperable in bathroom.
- Critical. Observed unlabeled spray bottle. prep area
- Critical. Establishment operating without a current Hotel and Restaurant license. expired, trying to reach owner Corrected On Site.
- Critical. Hotel and Restaurant license not properly displayed.
- Critical. Employees not informed of acceptable sanitary practices. proper handwash
|
2/11/2010 | Routine - Food | Inspection Completed - No Further Action |
- Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. soup Corrected On Site.
- Critical. Thermometers not calibrated according to manufacturer's specifications.
- Critical. Observed uncovered food in holding unit/dry storage area. large ric
- Critical. Observed employee use food thermometer to take food temperatures without first cleaning the thermometer.
- Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat.
- Observed employee with ineffective hair restraint. Corrected On Site.
- Critical. No drainboards or equivalent provided for soiled items and/or air drying cleaned items. 3/c sink
- Critical. Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine.
- Critical. Observed the use of an unclean thermometer. Corrected On Site.
- Critical. Observed evidence of mop/cleaning waste water dumped onto ground.
- Critical. Observed handwash sink used for purposes other than handwashing. Corrected On Site.
- Critical. Establishment operating without a current Hotel and Restaurant license.
- No copy of latest inspection report.
- Critical. Person in charge failed to insure proper cooling.
|
12/7/2009 | Routine - Food | Inspection Completed - No Further Action |
- Critical. No oyster warning sign with required language provided. Corrected On Site. Sign provided.
- Critical. Required consumer advisory for raw/undercooked animal food not provided. Corrected On Site. Bulliten provided.
- Critical. Observed raw animal food stored over cooked food. Raw beef stored over cooked beef in reach in cooler in kitchen. Corrected On Site. Food was rearranged.
- Wet wiping cloth not stored in sanitizing solution between uses. Wipecloths on top of prep tables in kitchen.
- Critical. Hand wash sink lacking proper hand drying provisions. Hand wash sink in kitchen.
- Critical. License expired within 30 days after expiration date. License expires 12.01.2009. Can renew online at www.myfloridalicense.com/dbpr/hr or call 850-487-1395.
|
12/3/2009 | Routine - Food | Inspection Completed - No Further Action |
Restaurant representatives - add corrected or new information about Taqueria San Julian 2, 3575 Bayshore Dr, Naples, FL »