Juliobertos Mexican Food

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 4th consecutive violation

Inspector's notes

Observed handwashing sink on the cookline with faucet for cold water inoperable at the time of inspection. All plumbing must be maintained in good repair at all times. PIC stated they are working on getting the handle repaired. Must repair all plumbing to a state of good repair prior to next routine inspection. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 3rd consecutive violation

Inspector's notes

Observed salsa with TCS cooked onion/ peppers with mate mark of 3/10 in the walk-in cooler at the time of inspection. RTE/TCS foods requiring date marking must be date marked within 24 hours and sold or discarded after 7 days (including the day it was made as day 1). PIC was instructed to discard RTE/TCS foods past 7 days of preparation at the time of inspection. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed no probe thermometer on site/ readily available at the time of inspection for cold holding TCS food items. Properly calibrated probe thermometers are required at all times for monitoring food temperatures. PIC ordered a probe thermometer to meaure TCS foods at the time of inspection. Corrective Action: Corrected at the time of inspection

Inspector's notes

No Certified Food Protection Manager was present at the establishment during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

Observed frozen ground meat being thawed in containers with ambient temperature water inside of them by the back of house preparation sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Had PIC turn water on to thaw meat under cold, running water. Corrective Action: Corrected at time of inspection. Repeat Violation: 2nd consecutive violation.

Inspector's notes

No Certified Food Protection Manager was present during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

No Certified Food Protection Manager was present during time of inspection. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation. Corrective Action: Correct prior to next routine inspection.

Inspector's notes

Observed handwash sink located next to ice machine to have no hot or cold water under pressure. Handwash sinks must be supplied with hot water of at least 100°F, soap and an approved hand drying provision at all times. Facilities must be maintained in a condition that promotes handwashing. Discussed with PIC repairing sink so that hot water is accessible. Corrective Action: Correct prior to re-inspection on 06/26/2025.

Inspector's notes

Observed in reach-in portion of prep table cold holding unit container of raw, unpasteurized shell eggs being stored above cooked meats. Additionally observed in walk-in cold holding unit container of raw chicken being stored above raw beef and containers of raw chicken and raw, unpasteurized shell eggs being stored above sauces and whole lemons. All raw animal proteins must be stored below ready-to-eat (RTE) foods and stored according to cooking temperature at all times to prevent cross contamination. PIC properly stored all raw animal proteins according to the final cooking temperature based on the cooking parameters in § 3-401.11 of the Food Code. Corrective Action: Corrected at time of inspection.

Inspector's notes

Observed frozen ground meat being thawed at ambient temperature in prep sink. All foods being thawed from frozen must be thawed in an approved manner. Foods must be thawed under refrigeration, under cold running water, or as part of the cooking process. Had PIC turn water on to thaw meat under cold, running water. Corrective Action: Corrected at time of inspection.