TIJUANA FLATS BURRITO COMPANY

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over dish storage rack soiled with accumulation of dust.

Basic - Equipment in poor repair. Gaskets on reach-in cooler on cook line torn, door not sealing tightly.

Basic - In-use wet wiping cloth/towel used under cutting board in back of kitchen.

Basic - No conspicuously located ambient air temperature thermometer in holding unit on cook line reach-in cooler.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at front of line hot water at 79F after running for five minutes.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Four food handlers wearing watches or bracelets while handling food.

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/