MI VERACRUZ MEXICAN RESTAURANT
3105-3109 SPRING PARK RD, JACKSONVILLE 32207
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/18/2024
High Priority
7
Intermediate
4
Basic
10
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1: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. Raw fish, reach in cooler, employee punctured them Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack and purse above coffee creamers and sugar packets, front counter, employee moved them Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in prep unit
- 10-08-5:Basic - Ice scoop handle in contact with ice. Mgr moved them, ice bin and ice machine Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On chips, employee removed it, Corrected On-Site Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Vent in glass door upright cooler and shelves in other upright cooler Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum trays not inverted in storage
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini on shelf above bread, upright cooler, employee moved bread Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By cook line next to hand sink
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Back of faucet in mop sink. Repeat Violation
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee washing dishes then grabbed clean dishes, explained to her and she washed hands Corrected On-Site Repeat Violation Admin Complaint
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then changed gloves and grabbed to go container, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Bag for tortillas, employees removed them Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cut veggies in reach in cooler, raw pork chop on shelf above lemons in upright cooler by storage area, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw hamburger in open bag on shelf above seafood and beef loin, upright freezer
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked goat on 4-9
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet by outside storage Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Lots of things on hand sink by triple sink, employee moved them Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink in employee restroom, employee placed one Corrected On-Site Repeat Violation
- 11-26-1: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. For new employee Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cleaner per employee, by triple sink
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. 2 in storage area
Food safety inspection conducted on 4/18/2024 revealed 22 total violations (7 high priority, 4 intermediate, 10 basic).
Inspection on 11/3/2023
High Priority
7
Intermediate
8
Basic
11
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink above napkins, front counter p, employee discarded it Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in upright cooler
- 08B-38-4:Basic - Food stored on floor. Chips in container on floor, owner placed it on shelf, water bottles in store side Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On chips and on ice
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. By cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door on cabinet for spices, cook line are Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep unit Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions and cilantro on shelf above cooked foods in upright cooler
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe in hand sink by cook line and also triples sink
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, discarded by mgr Corrected On-Site
- 14-06-4:Basic - Wood no food-contact surface not properly sealed. Wood in sheds
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employees washing dishes then grabbed clean dishes, explained and she washed hands **Corrective Action Taken**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw shrimp then scooped rice, explained to him and he washed hands Corrected On-Site
- 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Employee leaving them for 10 seconds, explaining to her
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tilapia for raw ceviche, owner called provider, he gave him a letter Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish on shelf above cut veggies, in reach in cooler
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 126f beans, employee reheated them to 165f Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Faucet outside by shed Repeat Violation Admin Complaint
- 53B-16-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee washing dishes
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Big tray on it, employee moved it. Hand sink by triple sink Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Filling up container with water!hand sink by cook line,
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee restroom, owner placed some Corrected On-Site
- 11-26-1: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. For employee here since April and new employee at front counter
- 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink by dish machine and in employee restroom, employee placed one Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here since April, one expired in 10/05/2023
Food safety inspection conducted on 11/3/2023 revealed 26 total violations (7 high priority, 8 intermediate, 11 basic).