TIJUANA FLATS BURRITO CO

Basic - Ceiling tile missing. - above triple sink Repeat Violation

Basic - Cove molding at floor/wall juncture broken/missing. - corner area at storage room

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jacket on shelf with single use sauce cups

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

Basic - Ice scoop handle in contact with ice.

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. - quat 0ppm - operator changed chemical bottle. Final reading 400ppm Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - at cookline Corrected On-Site

Basic - Ceiling tile missing. - over triple sink

Basic - Employee with no hair restraint while engaging in food preparation. - cook line employee Corrected On-Site

Basic - Equipment in poor repair. - middle door at cookline cooler gapped open when closed

Basic - Floor area(s) covered with standing water. - below triple sink - below lowboy cooler - trapped water below back door threshold and old food debris at back door

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Corrected On-Site

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

Basic - Wall soiled with accumulated grease, food debris, and/or dust. - at corner of cookline

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cookline cooking equipment - below cookline cooler Warning - From follow-up inspection 2025-05-23: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood system top surface dusty - bottom shelf of prep tables soiled Warning - From follow-up inspection 2025-05-23: Time Extended

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER - breaded chicken <4 hours (51 - Cold Holding)

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 to operator

Basic - Ceiling/ceiling tile shows damage or is in disrepair. - roof at walk in cooler room damaged with rotted wood and leaking water. Currently storing old broken, broken equipment

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook line employee wearing watch

Basic - Floor soiled/has accumulation of debris. - floor below 2 burner stove soiled - below cookline cooler

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters soiled - bottom shelf soiled at prep table in warehouse wash station

Basic - Bowl or other container with no handle used to dispense food. Bowl in container of batter mix Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling at storage area outside where walk in cooler is located

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on catering storage shelf at back of facility Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses. In use tong stored on handle of fryer equipment Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil on cooks line stored at 71F.Operator discarded Corrected On-Site

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Ceiling at walk in cooler

Basic - - From initial inspection : Basic - Hole in or other damage to wall. At the back door the FRP is not attached and loose - From follow-up inspection 2023-09-12: Time Extended

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm, operator re place sanitizer solution, 200-300 ppm Corrective Action Taken

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Line cook changed task, left line and returned.

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

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

Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling over outdoor walk-in cooler

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink stored with fryer oil in dry storage area. Employee bag and keys stored shelf with single serve items in dry storage area.

Basic - Floor tiles missing and/or in disrepair. Missing grout throughout the kitchen and prep areas.

Basic - Ice scoop handle in contact with ice. Ice bin at front counter

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cold holding unit on cooks line.

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

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. At the cooks line broken tile - From follow-up inspection 2022-08-19: Time Extended

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 - Bowl or other container with no handle used to dispense food. In the grill drawers

Basic - Equipment in poor repair. -Line grill drawers, top drawer will not close easily - back door has the peep hole in the back door is missing currently covered with plastic wrap

Basic - Light shield damaged/in disrepair. Light cover missing

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Merlin timers left with food debris on the cooks line

Basic - Outer openings not protected with self-closing doors. Door closer is disconnected

Basic - Unnecessary items/unused equipment on the premises. Old equipment in the outside storeroom

Basic - handwashing sign is blocked by the paper towel dispenser at the front counter. A new sign needs to be added

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Flies in the these outside storage area 2 each

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Line make cooler ; cut tomatoes (45°F - Cold Holding); sour cream (46°F - Cold Holding); cheese (46°F - Cold Holding) operator adjusted the unit ambient temperature 45°

Basic - Grease on the ground and/or pad around grease receptacle. Receptacle is over flowing

Basic - Hole in or other damage to wall. At the back door the FRP has separated from the wall

Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black mold like substance on the wall at the 3 compartment sink