Taqueria Ameca Jalisco, 3558 S Orange Ave, Orlando, FL - Restaurant inspection findings and violations

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Business Info

Name: TAQUERIA AMECA JALISCO
Type: Permanent Food Service
Address: 3558 S Orange Ave, Orlando, FL 32806
License #: 5812568
Total inspections: 3
Last inspection: 10/29/2010

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Inspection findings

Inspection Date

Type

Disposition

  • Critical. Violation: 02-07-1 Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. evaporated milk
  • Critical. Violation: 02-22-1 Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, beef, pork in reach in cooler.
  • Critical. Violation: 08A-20-1 Displayed food not properly protected from contamination. cooked peppers and onions not under sneezeguard protection. Corrected On Site.
  • Critical. Violation: 08A-24-1 Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken and raw fish in reach in freezer.
  • Critical. Violation: 08A-26-1 Observed raw animal food stored over ready-to-eat food. raw fish over produce.
10/29/2010Routine - FoodCall Back - Complied
  • Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. evaporated milk
  • Critical. Required consumer advisory for raw/undercooked animal food not provided. eggs served sunny side up
  • Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. cooked chicken, beef, pork in reach in cooler.
  • Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. items in cooler close to door and that have been pulled out at room temp.
  • Critical. Observed food being cooled by nonapproved method. cooling ilarge container with plastic covers.
  • Critical. Cooked potentially hazardous food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. steak carne asada. Corrected On Site.
  • Critical. Displayed food not properly protected from contamination. cooked peppers and onions not under sneezeguard protection. Corrected On Site.
  • Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. raw chicken and raw fish in reach in freezer.
  • Critical. Observed raw animal food stored over ready-to-eat food. raw fish over produce.
  • Critical. Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Cook handng lettuce with bare hands for plate garnish. Corrected On Site.
  • Observed employee with no hair restraint. Corrected On Site.
  • Critical. Observed encrusted, soiled material on slicer. heavy dried ham crumbs on slicer and blade.
  • Critical. Observed establishment serving customers using plates and utensils, glasses, coffee cups without septic system approval for such change. Operator is on septic tank restriction that requires service on single service items (paper products) only.
  • Critical. Hand sink missing in food preparation room or area. Slicer set up and used in side storage rm by old walkin cooler no hand sink present.
  • No copy of latest inspection report.
  • Critical. Observed expired Food Manager Certification. Alejandro.
  • 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.
07/29/2010Routine - FoodWarning Issued
  • Critical. Establishment drainage system not designed and installed properly. drain for mop sink in back of bldg bubbles up at pipe under ground that leads to septic tank.
  • Critical. Hand wash sink lacking proper hand drying provisions. kitchen hand sink.
  • Critical. Outer openings of establishment cannot be properly sealed when not in operation. gaps at door at bottom. back door.
  • Critical. Manager lacking proof of Food Manager 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
5/28/2010Food-Licensing InspectionInspection Completed - No Further Action

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