TIJUANA FLATS

Intermediate - Handwash sink not accessible for employee use at all times. -trash can blocking handwashing sink. Corrected On-Site Repeat Violation

Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator using Quat sanitizer and has chlorine test kit.

Intermediate - Lack of toilet tissue at each toilet in ladies restroom. 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/

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

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

Basic - Food storage container/container lid cracked or broken.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning. Corrected On-Site

Basic - Reach-in cooler drawers/gaskets have accumulation of soil residues. Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked beef 80F at 2:00pm inside middle pan on speed rack/walk in cooler, employee stated removed from cooking process and began cooling 4 hours prior. -advised to provide room between hot pans on speed rack when cooling. Person in charge adjusted pans Corrective Action Taken

High Priority - Pesticide-emitting strip present in food prep/clean equipment storage area. -hanging on rack with clean-sanitized lexans inside back prep area Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0-100ppm inside 3 compartment sink currently in use to sanitize. Person in charge stated ran out of chemicals today, truck did not arrive as scheduled. Making efforts to obtain food contact sanitizer for use in 3 compartment Corrected On-Site

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice 129-130F hot holding for less than 4 hours inside rice cooker held on warm setting. Discarded out of caution, prepared new rice -Person in charge stated lid may not be adequately closing, advised to replace if unit is not holding internal food temperatures of 135F or above.

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open package of cream cheese, person in charge added date from prior day opened Corrected On-Site

Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee preparing scooped food from lowboy near dining near

Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Suzette

Intermediate - Handwash sink not accessible for employee use at all times. -items stored inside sink, blocked by trash can in front

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

Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Person in charge obtained chlorine based sanitizer during inspection Corrected On-Site

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

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

Basic - Floor area(s) covered with standing water.

Basic - Standing water in bottom of reach-in-cooler. -cooler across from grill

Basic - Standing water in floor drain/floor drain draining very slowly. -prep sink area in back Corrected On-Site

Basic - Water draining onto floor surface. -prep sink area in back Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken above cut onions/peppers Corrected On-Site

Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in back next to back door/3 compartment sink -must be in compliance upon next unannounced inspection.

Basic - Floor soiled/has accumulation of debris. -significant debris on floor hear 3 compartment sink towards back door along base of wall.

Basic - Food not stored at least 6 inches off of the floor. -chips Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soil/debris built up on top of large co2 tank

Basic - Plumbing system in disrepair. -pipe under otherwise functioning handwash sink

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (48F - Cold Holding) inside drawer under grill for 3 hours, manager discarded. Corrective Action Taken

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 - Dry goods shelving with rust that has pitted the surface.

Basic - Floor soiled/has accumulation of debris. -some grease inside grout on cook line

Basic - Single-service articles not stored inverted or protected from contamination. -to go food trays, not inverted on cook line Corrected On-Site

Basic - Standing water in bottom of reach-in-cooler.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 50F, per employee stored above fill line in top of reach-in cooler less than 1 hour, operator relocated to lower portion of reach-in cooler Corrective Action Taken

Basic - Buildup of food debris/soil residue on equipment door handles.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while engaged in food preparation, employee removed watch Corrected On-Site

Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach-in freezer underneath steamer

Basic - Slow draining water in handwash sink in prep area, operator cleared blockage. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense food. -bowl in fish breader, operator removed Corrected On-Site

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop handle in contact with shredded cheese blend, operator relocated Corrected On-Site

Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -mens restroom

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers soiled -plastic behind soda nozzles lightly soiled

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw beef with gloved hand then began touching food contact surfaces. Operator removed gloves, washed hands, then applied new golves Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. -metal pan lids stored in handwash sink near cookline Corrected On-Site

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

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop in water 74F, operator relocated Corrected On-Site

Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label, operator labeled Corrected On-Site

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

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards soiled

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. -employee cell phone on shelf above prep table Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -throughout kitchen

Basic - No handwashing sign provided at a hand sink used by food employees. Corrected On-Site Repeat Violation

Basic - Old labels stuck to food containers after cleaning. -old label on cooked chicken in walk in cooler, operator removed Corrected On-Site