TIJUANA FLATS BURRITO CO

Basic - Ceiling tile missing. Ceiling tiles missing in back prep area due to damage from air conditioning system. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets by ice machine not inverted. Manager inverted. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee gatorade bottle in bottom of side condiment cooler.

Basic - Time/temperature control for safety food thawed in an improper manner. Bowl of frozen shrimp thawing at room temperature in back storage area. Manager moved to front line to portion and place in cooler. Corrective Action Taken

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In cook line right steam well, on left side, shredded chicken (121F - Hot Holding); cooked ground beef (112-118F - Hot Holding); diced cooked chicken (124F - Hot Holding). Per manager all items in unit since 10:30am opening. Manager placed all on grill to reheat and increased water and temperature of left side of steam well. Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder beside ice machine has mold like buildup in the bottom. Manager removed holder and cleaned. Corrected On-Site Repeat Violation

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottles by bAck hand sink and by paper goods shelf. Manager labeled both as degreaser and cleaner. Corrected On-Site Repeat Violation

Basic - Ceiling tile missing. Tile missing beside ice machine. Repeat Violation

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by machine stored right side up.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board in prep area shelf grooved and discolored. Repeat Violation

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Digital thermometer on lowboy drawer unit at cook line not working.

Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and water at cook line not labeled. Manager added labels. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Green cutting board hanging beside prep area reach in freezer has visible discoloration from mold like buildup.

Intermediate - Spray bottle containing toxic substance not labeled. Unknown substances in spray bottles by chemical shelf and reach in freezer in back prep area. Manager labeled both bottles. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. Plastic cup in container of cinnamon sugar by pick up window. Manager removed cup. Corrected On-Site

Basic - Ceiling tile missing. Tile missing in back prep area.

Basic - Ceiling/ceiling tiles/vents/ covers soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling light cover above cook line has visible dust buildup. Repeat Violation

Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board hanging by prep area reach in freezer grooved causing discoloration.

Basic - Employee with no hair restraint while engaging in food preparation. Employee working on cook line without hair restraint. Repeat Violation

Intermediate - - From initial inspection : 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. Repeat Violation Warning - From follow-up inspection 2024-03-19: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust in cook line. Repeat Violation Warning - From follow-up inspection 2024-03-19: Time Extended

Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in men restroom. Warning - From follow-up inspection 2024-03-19: Time Extended

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2024-03-18: Some employee training provided Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated grease, dust in cook line. Warning - From follow-up inspection 2024-03-18: Observed Same Time Extended

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted. Manager rearranged. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored next to single service items. Manager moved. Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Inside of reach in cooler on cook line.

Basic - Food stored on floor. -Observed containers of cooking oil stored on floor next to cook line in kitchen.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed queso sauce (118F - Hot Holding) at wait station counter in kitchen. Operator states holding less than four hours, instructed to reheat foods to 165 F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed in use utensils for fryer station stored in hand wash sink in kitchen. Operator removed all items from sink. Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Observed employee beverage stored on table next to fryer station in kitchen.

Basic - Floor area(s) covered with standing water. -Observed standing water on floor underneath ice bin in kitchen.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Observed sanitizer bucket 0 ppm, instructed operator to replenish all buckets with new solution, retested 200 ppm. Corrective Action Taken

Marked exit/path to marked exit blocked. For reporting purposes only. -Observed exit door blocked by discarded cardboard boxes in kitchen. Operator removed all boxes. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Observed blackened chicken breast (59-61°F - Cooling) operator states cooling overnight.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flies on wall behind bar counter, no food contact. Operator instructed to immediately remove flies and sanitize area. Corrective Action Taken

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Observed blackened chicken breast (59-61°F - Cooling) in walk in cooler. Operator states cooling overnight.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Observed queso sauce (118°F - Hot Holding) at wait station in kitchen. Operator states holding less than 30 minutes, instructed to reheat to 165 F. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. -Observed front counter hand wash sink blocked by plastic container w/lid and large whisk stored in hand wash sink at cook line.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -Observed no paper towels provided at front counter hand wash sink behind bar counter.

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.

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Observed multiple employees preparing food in kitchen with wrist watches.

Basic - Employee with no beard guard/restraint while engaging in food preparation. -Observed employee preparing food in kitchen without beard guard.

Basic - Floor area(s) covered with standing water. -Observed standing water on floor leading to exit door in kitchen.

Basic - Food not stored at least 6 inches off of the floor. -Observed container of cooking oil stored on floor at fryer station in kitchen.

Basic - In-use tongs stored on equipment door handle between uses.