TIJUANA FLATS

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 48f, corn salsa 47f, pico 49f, diced tomatoes 48f, all found in top area of reach in cooler. Gold queso 50f, sitting out waiting for portioning. - From follow-up inspection 2024-03-06: Pico 46f, corn salsa 45f, diced tomatoes 45f, pico 45f, all items located in top area of reach in cooler on cooks line. Admin Complaint

Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/Ashley Maurice 2/25/2019 - From follow-up inspection 2024-03-06: Time Extended

Basic - - From initial inspection : Basic - Utensils in poor condition. Cracked lip on ice bucket. - From follow-up inspection 2024-03-06: Time Extended

High Priority - Food (containers of tea) stored in ice used for drinks inside ice machine . See stop sale. Employee removed tea and discarded ice Corrective Action Taken

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Containers of tea stored in drink ice inside ice machine - employee discarded ice Corrective Action Taken

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - white cutting board stained in food prep area

Basic - Employee personal food not properly identified and segregated from food to be served to the public in cooler at front counter area - manager discarded food Corrected On-Site

Basic - In-use pizza cutter stored in cracks between pieces of equipment between cooler and steam table at cook line - manager moved to triple sink to clean and replaced with a clean pizza cutter Corrected On-Site

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 6 seconds

High Priority - Employee washed hands with cold water. Water temperature 76F

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly on cook line 2 small flies on ceiling above prep area

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cook line blocked by garbage can, garbage can moved Corrected On-Site Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand sink on cook line No hot water at hand sink in prep area

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

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Employee with no hair restraint while engaging in food preparation.

Basic - Equipment in poor repair. Reach in cooler gaskets torn Drawer gaskets torn

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled Walk in cooler racks soiled Around the chip machine soiled

Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Tested at 50ppm-100ppm, Self dispensing Quat sanitizer not working correctly, operator called EcoLab and ecolab will be out today. Operator to self mix sanitizing solution until self dispensing system is fixed. Educated and assisted employee to self mix sanitizer solution at time of inspection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board stained in prep area back kitchen area and at cooks line on top of reach in cooler. -Knife holder near three compartment sink soiled with food debris. -Inside of hot holding unit for tortilla chips soiled with buildup food debris. Discussed with manager.

Intermediate - Handwash sink not accessible for employee use at all times. -Hand wash sink at end of cooks line blocked by tall garbage can, employee moved Corrected On-Site Repeat Violation

Intermediate - No soap provided at handwash sink. -In back storage area near ice machine. -No hand wash sign at hand wash sink in back storage area near ice machine. Corrective Action Taken Repeat Violation

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

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Plastic water on prep table in front counter area. -Tijuana Flats to go cup with employee beverage inside stored on counter in front counter area. -Dunkin Donuts box of donuts for all employees to eat stored on top of counter in front counter area over single service To- Go items. Manager moved all items. Corrected On-Site Repeat Violation

Basic - Employee with no hair restraint while engaging in food preparation. -Operator engaged in food preparation without a hair restraint. Operator placed hair net on. Corrected On-Site

Basic - Food stored on floor. -3 Cambros of strawberry lemonade, diced onions and Green Mojo sauce stored on floor of walk in cooler, operator moved items off the floor. Corrected On-Site 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. -Measuring cups used for shredded cheddar cheese handle stored inside the container touching the cheese, manager inverted the handle. Corrected On-Site

Basic - Stored food not covered. -2 2inch hotel pans of Chicken wings made on Saturday the 20th stored uncovered inside walk in cooler, operator covered chicken wings. Corrected On-Site Repeat Violation

Basic - Working containers of food removed from original container not identified by common name. -Squeeze bottles on cooks line near flat top grill not labeled with common name. Manager labeled squeeze bottles. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelves in prep area holding spices soiled. Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. Oven mitts stored in hand sink on line. Item removed. Corrected On-Site Repeat Violation

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

Basic - Food stored on floor. Tomatoes and onions stored on walk in floor. Cooking oil store on floor on cooks line. Items moved. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Three door cooler across from grill . Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Across from three compartment sink. Next to ice machine. Repeat Violation

Basic - Stored food not covered. Cinnamon sugar. Item covered. Corrected On-Site

High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.0 ppm manager changed out empty container 200 ppm Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.black beans 130° reheated to 169°, rice112° reheated to 172° sauce 58° reheated to 172°, verde sauce 60° reheated to 168°

High Priority - Toxic substance/chemical improperly stored.cleaner by chips Corrected On-Site

Intermediate - Food-contact surface soiled with food debris cutting boards, chip warmer

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

Intermediate - No running water at hand wash sink by ice machine sink.

Intermediate - No soap provided at handwash sink.dispenser in accessible at handwash sink by ice machine, on cookline

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.

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

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Also fan covers in the walk in cooler

Basic - Current Hotel and Restaurant license not displayed.

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Employee eating in a food preparation or other restricted area. Stored by chips Corrected On-Site

Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees.by ice machine

Basic - Raw fruits/vegetables not washed prior to preparation.tomatoes Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues.by entry

Basic - Stored food not covered.chips on top shelf cookline Corrected On-Site

Basic - Unwashed fruits/vegetables stored over ready-to-eat food.in walk in

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm manager replaced new jug Corrected On-Site