Taqueria San Julian-Palm Beach, 4636 Palm Beach Blvd, Fort Myers, FL - Restaurant inspection findings and violations
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Inspection findings | Inspection Date | Type | Disposition |
|---|
- Critical. Violation: 01A-11-1 Unable to verifiy that food is froan approved source
- Critical. Violation: 03A-07-1 unable to verifiy that potentially hazardous food cold held at less than 41 degrees Fahrenheit.
- Critical. Violation: 03B-03-1 unable to verifiy that Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. Violation: 03C-08-1 unable to verifiy that food is properly cooked and reheated
- Critical. Violation: 03D-01-1 Unable to verifiy that food ia correctly cooled.
- Critical. Violation: 04-01-1 Unable to verifiy that holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Violation: 08A-28-1 Unable to verifiy that food is adequately protected during storage preparation and service
- Critical. Violation: 20A-10-1 Unable to verifiy that sanitizer is at proper minimum strength.
- Critical. Violation: 22-28-1 Unable to verifiy that food contact and non-food contact surfaces are maintained and clean.
- Critical. Violation: 27-03-1 Unable to verifiy that water supply meets the requirements of a public water supply.
- Critical. Violation: 50-08-1 Unable to verifiy that establishment is operating in compliance with code requirements
- Critical. Violation: 53A-01-2 Unable to verifiy that Manager has proof of Food Manager Certification.
- Critical. Violation: 53B-08-1 Unable to verifiy that 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
|
7/30/2009 | Routine - Food | Warning Issued |
- Critical. Unable to verifiy that food is froan approved source
- Critical. unable to verifiy that potentially hazardous food cold held at less than 41 degrees Fahrenheit.
- Critical. unable to verifiy that Potentially hazardous food not held at 135 degrees Fahrenheit or above.
- Critical. unable to verifiy that food is properly cooked and reheated
- Critical. Unable to verifiy that food ia correctly cooled.
- Critical. Unable to verifiy that holding equipment incapable of maintaining potentially hazardous food at proper temperatures.
- Critical. Unable to verifiy that food is adequately protected during storage preparation and service
- Critical. Unable to verifiy that sanitizer is at proper minimum strength.
- Critical. Unable to verifiy that food contact and non-food contact surfaces are maintained and clean.
- Critical. Unable to verifiy that water supply meets the requirements of a public water supply.
- Critical. Unable to verifiy that establishment is operating in compliance with code requirements
- Critical. Unable to verifiy that Manager has proof of Food Manager Certification.
- Critical. Unable to verifiy that 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
|
7/13/2009 | Routine - Food | Warning Issued |
| No report available. | 6/10/2009 | Routine - Food | Inspection Completed - No Further Action |
| No report available. | 5/8/2009 | Food-Licensing Inspection | Inspection Completed - No Further Action |
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