TIJUANA FLATS #260

High Priority - Employee with infected sore/cut/burn/wound on finger without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling clean utensils, Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Open package of raw beef stored over cookies in upright freezer. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of chip holder is soiled. Residue build up surrounding soda nozzles.Heavy residue on grill press in kitchen. Interior of blue ice scoop holder is soiled. Interior of sprayer hose is soiled. White cutting board is stained.

Intermediate - Handwash sink not accessible for employee use at all times.Trash can. Corrected On-Site

Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.Back line area. Corrected On-Site

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Water ,77 f in unisex bathroom. Repeat Violation

Basic - Employee personal items stored next to single service items under prep table area.

Basic - In-use pizza cutter stored in cracks between pieces of equipment. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Residue build up on the exterior of storage containers. Residue build up on the exterior of reach in cooler. Residue build up on filters under the hood suppression system. Wipe down on all shelves throughout the establishment. Gaskets are soiled throughout the establishment.

Basic - Standing water in bottom of reach-in-cooler.Front line area.

Basic - Unwashed romaine stored over cut vegetables in the walk in cooler.

Basic - Walk in cooler interior/shelves have accumulation of soil residues.

Basic - Wall soiled with accumulated black like substance at the three comp sink area. Repeat Violation

Basic - Working containers of food removed from original container not identified by common name.Sugar is not labeled. Corrected On-Site

High Priority - Live, small flying insects found 1 small flying insect in 3 compartment area 1 small flying insect in kitchen

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over beef walk in cooler Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior tea brewer basket Cutting board stained Food wedger is soiled Chip holder is soiled Spray head tea brewer

Intermediate - Required employee training expired for one employee.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided at employee handwash sink.Water 78 f at restroom.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation

Basic - Floor drains back of house has accumulation of debris.

Basic - Food stored on floor. Large can holding chips on floor of kitchen

Basic - In-use spoon stored on soiled surface between uses in front of grill Corrected On-Site

Basic - Insect control device installed over ice bucket on side of ice machine

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior spray head 3 compartment sink Hood soiled Exterior press Walk in cooler gasket is soiled. Caulking is soiled by the three comp sink.

Basic - Wall soiled with accumulated grease, food debris, and/or dust. 3 comp sink

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm.

High Priority - Employee touched clothes and then handled spatula without washing hands. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained. Iced tea holder is soiled. Nozzles are soiled at ice tea station and juice nozzles. Interior of sprayer hose sprayer hose is soiled. Interior of chip cabinet has residue in kitchen.

Basic - Employee beverage container on a food storage area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and reach in cooler gaskets are soiled. Exterior of reach in cooler covers are stained. Caulking is soiled by three comp sink,area.. Hood filters are soiled.

Basic - Walk in cooler shelveshave accumulation of soil residues.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours manager placed in freezer for quick chill. Shredded cheese (62F - Cold Holding) Corrective Action Taken

Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans on dish rack in ware washing area.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer at cookline

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cut lettuce in walk in cooler.

High Priority - Toxic substance/chemical improperly stored.Peroxide stored next to soda in back storage area. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained . Iced tea holder is soiled. Interior of chip holder is soiled.

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/Destinee Morn. Repeat Violation

Basic - Current Hotel and Restaurant license not displayed.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Jacked stored next to chips under prep table.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Caulking has a build up by three comp sink area.

Basic - Unwashed lemons stored with ready-to-eat lettuce in walk in cooler.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shrimp stored over drink in walk in cooler. Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Beans,107 f,120 f held less than four hours is placed to reheat in the steamer. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.Mop sink.

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 a copy to operator. Repeat Violation

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Iced tea basket is soiled. Small cutting boards are stained. Dicer is encrusted with food debris.

Intermediate - Handwash sink used for purposes other than handwashing.Spatula stored inside handwash sink. Corrected On-Site

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/Manager Destinee. Morin.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet. Repeat Violation

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Cheese in reach in cooler. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Repeat Violation

Basic - Time/temperature control for safety food thawed in an improper manner.Standing water. Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust.Caulking has a build up of black like substance.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Beef,45 f held from last night.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Beef,45 f held from last night.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Fish,45 f,white cheese,45 f held less than four hours stated Operator.

High Priority - Vacuum breaker is not at correct location on hose bibb

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.Provided copy.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Cooked beef is covered while cooling and stacked on top of each other.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Small cutting boards. Grill press has a residue build up in kitchen.

Intermediate - Nonfood-grade paper used in food.

Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Watch.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Grill area. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Inside fryer cabinets are soiled. Side of grill is soiled. Build up of black like substance by three comp sink area.

Basic - Single-service articles not stored inverted or protected from contamination.Lids at front line area. Corrected On-Site

Basic - Skimmer in poor condition.

Basic - Tomatoes not washed prior to preparation. Corrected On-Site

Basic - Unwashed lettuce stored over tortilla in walk in cooler.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.50 ppm.Afterwards,200 ppm. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Basic - Current Hotel and Restaurant license not displayed. Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment. Rollers and spacey Reach in cooler on cook line. Corrected On-Site

Basic - Open dumpster lid.

Basic - Working containers of food removed from original container not identified by common name. Bulk containers of rice and flour. Corrected On-Site