NOPALERA EXPRESS
2467 FAYE RD STE 10, JACKSONVILLE 32226
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/16/2024
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Personal drinks stored on prep line areas
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. All cooks in kitchen
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of shrimp stored on floor of walk in freezer
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer ice sticks from unit and on floor dripping on top of boxes
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels on shredded chicken and Queso states made previous day dated 1-30 and 4-5-
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Bag of Shrimp thawing at room temperature in handsink on line, moved to cooler **Corrective Action Taken**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms, changed bucket and promed 50 ppms Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Package of raw beef over cut vegetables in walk in cooler. Moved to store correctly Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Burrito sauce made in house dated 2-25-24
- 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. Burrito sauce 3-25-24
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Beef 50f raw chicken 47f in drawer cooler states lunch rush. Placed ice on meats **Corrective Action Taken**
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Use of test strips daily
- 11-27-4: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. Emailed to operator
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to thaw shrimp on line, moved Corrected On-Site
Food safety inspection conducted on 4/16/2024 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 9/25/2023
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers .
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base of drawer cooler.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of Reach in cooler. Prep line.
- 08B-12-5:Basic - Stored food not covered. Ice creme not covered in reach in freezer.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish Machine chlorine 0 ppm. Manager rest lines. 100 ppm after reset. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizer over tooth picks. Moved by manager
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled can opener.
Food safety inspection conducted on 9/25/2023 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).