TAQUERIA SAN JULIAN 1 Inspection – January 24, 2024

High Priority 2

#4High Priority01B-02-5

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.

Stop Sale

#5High Priority03A-02-5

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 2

#6Intermediate31A-11-4

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

#7Intermediate02C-02-5

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 3

#1Basic36-32-5

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

#2Basic40-06-5

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**

Repeat Violation

#3Basic22-08-4

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

Corrected On-Site

Florida Food Watch