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Licensee
Name:
LA NOPALERA MEXICAN RESTAURANT
License Number:
SEA2613945
Rank:
Seating
License Expiration Date:
06/01/2024
Primary Status:
Current
Secondary Status:
Active
Location Address:
8206 PHILIPS HWY STE 29 JACKSONVILLE, FL 32256
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Routine - Food
08/01/2023
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
4
9
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice bin and white deflector plate in ice bin soiled. **Repeat Violation**
Basic - Bowl or other container with no handle used to dispense food.
Bowl without handle used to dispense sugar in prep area. Operator removed bowl. **Corrected On-Site** **Repeat Violation**
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling above walk-in-cooler n disrepair/ multiple ceiling tiles missing/ one tile hanging
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.
Two door reach-in cooler in prep area next to reach in freezer unable to maintain temperature of 41F and below. Ambient temperature 50F. Observed water leaking at pipe and standing water in bottom of cooler. Operator removed TCS foods and placed in walk-in-cooler to chill. **Corrective Action Taken** **Warning**
Basic - Food stored in a room/shed that is not fully enclosed.
Can goods and misc boxed foods stored outside back door area that is not fully enclosed. **Repeat Violation**
Basic - Time/temperature control for safety food thawed in an improper manner.
Raw shrimp and beef being thawed at prep table in standing water. Discussed with operator.
Basic - Working containers of food removed from original container not identified by common name.
Multiple containers of white substance in prep area not identified. Operator labeled buckets of sugar. **Corrected On-Site**
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.
Employee making a taco salad used bare hands to grab cheese to place on salad. Cheese was not being cooked or heated. Establishment doesn't have an approved alternative operating procedure. Discussed with employee. Employee washed hands and placed on gloves. **Corrective Action Taken**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
raw shrimp (46F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (50F - Cold Holding); raw tomatoes (48F - Cold Holding) in reach-in cooler drawers below grill. Observed drawers not fully closed and hot air coming from grill above. Operator placed bags of ice on foods and discussed with employee to ensure drawers stay fully closed. Retemped items at end of inspection and temps dropped 2-3F degrees **Corrective Action Taken** **Warning**
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection. **Corrected On-Site**
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on reach-in cooler across from fryer soiled/ stained. **Repeat Violation**
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
More than four employees working without a CFM present during this inspection.
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If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
