JULIO'S EMPANADAS

High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 2/1/26. Operator renewed license during inspection. Corrected On-Site

High Priority - Raw animal food stored over or with unwashed produce. -raw chicken stored above and with unwashed fruit in walk in cooler. Operator separated fruit. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef in walk in cooler Operator moved chicken Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage and pepper empanada (123F - Hot Holding); Chicken kebab (88F Hot Holding); steak empanada (109F - Hot Holding) Operator voluntarily discarded all. Crab ball (113F - Hot Holding, retemped at 166F) Operator reheated both to 165F for continued hot holding. Discussed option of using Time as a Public Health Control on the hot box items. Emailed operator Time as a Public Health Control Procedures. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on prep cooler at front counter is stained -flat top grill has accumulation of grease and food debris

Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink in warewash area blocked by rack. Operator moved rack to unblock sink Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips. Repeat Violation

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Employee purchase Chlorine Sanitizer 50ppm Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook pork, chicken made on 2-5-25 no date marking. Employee date marked items.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.4 live fly in kitchen landing on the wall and bag in box soda exterior. Educated operator on flies. .

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Labeled to be thawed before opening ROP Salmon thawed without opening package.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced American (48F - Cold Holding); tomato sauce (48F - Cold Holding) moved items to rear of walk in cooler to cool down. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer head soiled.

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by pans in rear area. Employee removed pans. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Holding pizzas on time no written plan. Emailed written plan to operator.

Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawed in packaging.

Basic - Cove molding at floor/wall juncture broken/missing. Missing cove molding in service area of kitchen.

Basic - Food stored on floor. Case of water on floor in walk in cooler. Employee moved to shelf. Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in dining room for ice cream build up of ice.